Kate Quilton and John Whaite go on an incredible journey to unearth the origins of the K-foods that have exploded in popularity in recent years. Starting in Seoul, they uncover the crispy secrets of Korean Fried Chicken and reveal the key ingredient in Gochujang sauce. Continuing south to Icheon, they investigate a rice-based alcoholic spirit that outsells all others in Korea. In Cheonan they discover the reason for the massive popularity of pork luncheon meat - aka spam - and find out how it's made. A short detour to the beach at Dacheon leads to a surprising and unforgettable seafood with a nickname fit for the playground. Finally, in Gwangju, they enter a world of kimchi, and learn the key to its global expansion