The worlds of fine dining and entertainment come together in BBC Earth’s new series Ed & Ryu: Mad About Seafood. The four-part programme pairs Korean-American chef Edward Lee, a finalist on Culinary Class Wars, with popular actor and television cook Ryu Soo-young, widely known for his viral recipes on KBS’ Stars’ Top Recipe at Fun-Staurant.
Produced by BBC Studios and co-produced with Korean food content specialist Studio JanChi, the series invites viewers on a journey along South Korea’s coastline, exploring the country’s deep-rooted relationship with seafood and the sea.
For Lee, the journey is a lot more personal. Although he has built an acclaimed culinary career in the United States, seafood has never been the focus of his cooking. Returning to South Korea, the country of his heritage, he finds himself stepping outside his comfort zone and rediscovering traditions that are deeply embedded in everyday Korean life. Guiding him through regional customs, history and language is Ryu Soo-young, whose passion for food and extensive knowledge of Korean cuisine bring a local perspective to the adventure.
Across four episodes that follow the seasons, the pair immerse themselves in Korea’s coastal food culture. From harvesting seaweed using traditional winter techniques to racing across tidal mud flats for clams in spring and diving alongside Jeju’s legendary haenyeo divers in summer, the series highlights the communities and practices that have shaped the nation’s seafood heritage.
Along the way, Ed & Ryu: Mad About Seafood also reflects on the historical and cultural stories behind the food. The series explores how ingredients once associated with being ‘unappealing’, such as monkfish, have evolved into delicacies, while also shining a light on the important role women have played in keeping these practices alive across generations.
Lifestyle Asia had the opportunity to speak with Edward Lee and Ryu Soo-young about filming the series, their on-screen partnership and how the experience has changed the way they think about food, culture and the people behind Korea’s coastal traditions.
Edward Lee and Ryu Soo-young on exploring Korea’s coastal flavours in Ed & Ryu: Mad About Seafood
When you first heard the idea for Ed & Ryu: Mad About Seafood, what made you want to join the project—beyond the food and travel aspect?
Edward Lee: For me, it felt like a very important project. Korean food is becoming incredibly popular around the world, especially in America, but many people still think of it as mainly meat-based dishes like Korean barbecue or bibimbap. What people don’t always realise is that Korea also has this incredibly rich seafood culture.
Whenever I come to Seoul, I actually find myself eating mostly seafood. I also think the perception of Korean seafood is a little misunderstood in other parts of the world. So for me, this show is not just about having fun travelling and eating. It is also about sharing the history, the diversity of the cuisine and the incredible seafood that exists around Korea. I was really excited to be part of it, and I ended up trying many things I had never tasted before.
Ryu Soo-young: I have filmed many programmes about Korean cuisine before, but this project felt different because of Mr Edward Lee. I have always admired his food and his character, so when I heard he would be part of the show, my heart was actually racing to meet him. That is why I joined the programme without any hesitation.
Seafood is deeply connected to everyday Korean cooking. Almost every Korean dish uses something from the sea, whether it is anchovy broth, kelp or other ingredients. But many people around the world don’t realise how important seafood is to Korean cuisine. Through this show, I wanted to introduce audiences to the real flavours of Korean food.
This was your first time working together. What surprised you most about each other once filming began?
Ryu Soo-young: I have told Mr Lee this many times already, but one thing that surprised me was that he does not use lotion, emulsion or sunblock at all. Every day I would tell him, “You have to take care of yourself.”
When we first met, I kept asking him, “Why are you not wearing any lotion or sunblock when the sun is so strong?”
But at the same time, it is part of his charm. In Korea, we sometimes describe someone like him as sang-nam-ja (상남자), which means a ‘real man’. It refers to someone who is strong and reliable, a little old-school in a good way.
His skin is not bad, of course. But I still tell him that now he is over 50, he should at least put something on. Even olive oil.
Edward Lee: I get where Ryu is coming from. But I remember watching the fishermen while we were filming. Because they spend so much time out at sea, with the salt and the sun, their faces are full of wrinkles.
When I look at them, I think it is actually very beautiful. You can see their entire life written on their faces. Every wrinkle tells a story. So in a strange way, I sometimes think that I would like to grow old like that.
But to answer your question properly, what really surprised me about Ryu was his energy. I tend to be a little calmer, but he gets genuinely excited about seafood and about discovering new things. His enthusiasm is contagious, and I think audiences will feel that as well.
He was also like a guide for me throughout the journey. Many of the places we visited were completely new to me, so I often felt a bit lost. Ryu understood that and helped lead the way. At the same time, he was explaining the history, culture and meaning behind the seafood, not just to me but to the audience as well. For me, that journey was very meaningful and educational at the same time.
Chef Edward, you have been on many competitive and high-pressure food shows. How did it feel to slow down and simply observe and reflect, instead of competing or judging?
Edward Lee: I absolutely loved it. To be honest, this kind of show is where I feel most comfortable. Competition shows are exciting and dramatic, and they are wonderful to watch. But food itself is something very slow. Food develops over generations. It carries history, stories, and traditions. To truly understand food, you need time. You need long conversations and meaningful experiences.
This show moves at a different pace, but it allows you to learn so much. Some of the places we visited and the experiences we had are things that very few people in the world will ever have the chance to see. For me, it felt like my mind was constantly expanding. I was absorbing so much knowledge and learning so many new things. It was a really special experience.
You previously mentioned on Culinary Class Wars that you wanted to reconnect with your Korean roots. Did filming this series make that connection feel more real?
Edward Lee: Definitely, there were many moments like that. Sometimes when we were out on the ocean, time almost felt like it stopped. I would look at the fishermen and realise that they were practising a tradition that had been passed down for generations. In some cases, the methods they use today are probably the same ones their ancestors used 100 years ago. The ocean itself has been there for thousands of years. When you look at the landscape, it almost feels like stepping back in time.
In those moments, I found myself thinking about my own family history and the generations of my family who lived in Korea. It is not always a direct cultural connection, but more of a deep awareness of time and history. There were many moments where I felt like I could simply stay out on the ocean and absorb all of that.
Soo-young, you have worked in both acting and food programmes for many years. What do food shows allow you to express that acting alone does not?
Ryu Soo-young: I often say that people can live without films or dramas, but we cannot live without food. Cooking actually started as a hobby for me, but over time it became a big part of my work. Now I feel a strong sense of responsibility because I have shared more than 300 home recipes for people to try, and when people follow your recipes and cook for their families, you realise that what you are doing has a real impact.
Acting has always been very important to me and I always give my best. But in some ways acting can feel very personal. Cooking feels different. When I share recipes or cook on television, it feels like I am giving something back to people.
These days I am not even sure whether cooking is my second job or my first. Sharing food and recipes with audiences has become a huge part of my life, and it actually makes me very happy.
How has this journey changed the way you cook, eat or even think about food?
Edward Lee: I definitely cook with more seafood now, and I appreciate it much more deeply. As a chef, seafood has always been part of my cooking. But when you go out on a fishing boat and see how hard fishermen work to catch fish, it completely changes your perspective.
Now when I look at a piece of fish, it is not just an ingredient. I imagine its journey from the ocean, to the fisherman, to the market, and finally to my kitchen. That gives me a much greater respect for seafood and it also reminds me that we have a responsibility to protect the ocean.
We want future generations, including my daughter and her children, to be able to enjoy the same seafood. I hope that through this show, our audiences not only learn new things but also gain a deeper appreciation for the ocean.
Ryu Soo-young: This journey has definitely changed how I see seafood. Before filming, it was rather easy for me to buy seafood whenever I needed it at the market. But after witnessing how much effort and hard work fishermen put into catching it, I appreciate it even more.
Like I mentioned earlier, seafood is an essential part of Korean cuisine. Even if it is just used in broth or seasoning, it appears in many dishes we eat every day. For Koreans, that feels very natural, but people in other parts of the world may not realise it.
After seeing what happens behind the scenes, I now try to include Korean seafood in my recipes as much as possible. I want audiences around the world to learn about it and appreciate it the same way I do.
Ed & Ryu: Mad About Seafood will premiere in Asia on BBC Earth and BBC Player on 22 March 2026, watch it here.
(All images used courtesy of BBC Studios)
Note : The information in this article is accurate as of the date of publication.