Chef Ed Lee returns to his roots in East Brooklyn and cooks Korean-Southern American cuisine.
Ed returns to his roots in East Brooklyn, where as a Korean kid in New York, he was surrounded by an eclectic mix of cultures and cuisines that inspired how he cooks today. Spending time with other chefs who have roots in one cuisine but have veered away from their assumed culinary paths, Ed explores the meaning of origin in the city where his life and career began. Ed and Ivan Orkin stop by one of the city's oldest "appetizing" stores and head back to the kitchen to cook their versions of American cuisine (Japanese-Jewish and Korean-Southern). Alex Stupak shows why a white kid from Boston should be cooking Mexican, and Ed pays a visit to his mom in New Jersey for a lesson on how to cook Korean comfort food.