Ryu & Ed: A Korean Food Adventure & Unexpected Friendship
The dynamic between celebrity chefs Edward Lee and Ryu Soo-young isn’t about “chemistry,” according to Ryu, but rather a comfortable, brotherly affection forged during a year spent traversing Korea in pursuit of its coastal cuisine. The pair are the stars of ’s BBC Earth premiere of Ed & Ryu: Mad About Seafood, a four-part documentary series that promises a deep dive into the country’s rich maritime heritage and culinary traditions.
“We don’t like that word,” Ryu said, playfully dismissing the suggestion of a special connection. “In dramas and romantic comedies, they use that word to refer to chemistry between men and women. We are middle-aged ahjussis – just old guys!” Despite the playful denial, he quickly added, “I love Ed. Like many other Koreans, I saw him first in Culinary Class Wars and, like other people, I fell in love with him. Yes, it’s true.”
Lee, a Korean-American chef and restaurateur known for his appearances on Top Chef and Culinary Class Wars, reciprocates the sentiment. “I really enjoyed working with Ryu as he’s like my brother, but likewise a wonderful guide to Korea,” he explained. “I’m Korean American, so I’m still learning about Korean food. I understand a lot of food in Seoul, but outside of Seoul, I’m really still learning about it. And he was an amazing guide. It was really cool to be able to experience all the seafood and the farmers and the fishermen.”
The series, produced in collaboration with Studio JanChi – the team behind Netflix hits Korean Pork Belly Rhapsody and A Nation of Kimchi – follows Lee and Ryu as they explore the depths of Korean coastal cuisine. It’s a format that builds on the success of Studio JanChi’s previous food-focused documentaries, leveraging a growing international appetite for Korean culinary culture. The show also aims to bridge different unscripted storytelling styles between the U.K. And Korea, according to London-based executive producer Jeong Sunyoung.
One particularly memorable experience for Lee involved digging for clams in the Taean Mudflats in Chungcheongnam-do province. “It felt like being on another planet, because we were a mile into the ocean, and you could see nothing but farmers everywhere, digging for these clams, and we got so muddy. It’s probably a once-in-a-lifetime experience.” This anecdote hints at the immersive, hands-on approach the series takes to exploring Korean foodways, going beyond simply tasting dishes to understanding the labor and traditions behind them.
Ryu Soo-young, a veteran actor known for his appearances in Korean documentaries and variety shows like A Nation Of Broth, A Nation Of Banchan, Jungle Meal, and Stars’ Top Recipe At Fun-Staurant, brings a different perspective to the show. While Lee offers a nuanced understanding of Korean cuisine through the lens of an American chef returning to his roots, Ryu provides an insider’s knowledge of Korean culture and a connection to the communities they visit.
The series isn’t solely focused on traditional practices. Ed & Ryu: Mad About Seafood also delves into contemporary Korea, exploring the science behind K-beauty trends like salmon sperm injections and reimagining local cuisine with seasonal seafood. This blend of old and new, tradition and innovation, is a key element of the show’s appeal, offering viewers a multifaceted portrait of Korean culture.
The show, originally titled “12 Seas,” is an English-language series set to premiere on BBC Earth and BBC Player across Asia. The collaboration between BBC Studios Asia and Studio JanChi signals a growing trend of co-production between international broadcasters and Korean production companies, potentially addressing a “major pain point in Korea’s unscripted television business,” as Jeong Sunyoung noted. This partnership allows for wider distribution and access to international expertise, while also showcasing Korean stories to a global audience.
The series also promises a glimpse behind the scenes of Korea’s seafood industry, following Lee and Ryu as they harvest wild seaweed using ancient techniques and catch anchovies with traditional bamboo traps. This focus on sustainable practices and the livelihoods of Korean fishermen and farmers adds another layer of depth to the show, highlighting the importance of preserving cultural heritage and supporting local communities.
While the “bromance” between Lee and Ryu may be downplayed by the pair themselves, their genuine affection and mutual respect are evident in their words. This dynamic, combined with the show’s exploration of Korean coastal cuisine and culture, positions Ed & Ryu: Mad About Seafood as a compelling and insightful addition to the growing landscape of food-focused travel documentaries.