John Torode's Korean Food Tour

It's the height of summer and John is in Seoul. He puts his own spin on Korean ginseng chicken soup and iced noodles, and he cools down with Pat Bingsu, a shaved ice dessert.

John serves up dishes using Korean vegetables. Inspired by the pancakes in Gwangjang Market, he serves up a tasty Kimchi pancake, and he learns how to make tofu.

John learns about South Korea's royal food. He uses a regal cooking technique to make bar snacks, learns how the royals used to eat and makes a succulent Galbi burger.

John explores South Korea's biggest fish market. And, he steams sea bass stuffed with aromats on the BBQ and puts his own spin on seafood pancake and prawn gimbap.

John celebrates the Korean harvest. He samples a delicious soy sauce, makes Japchae - a famous dish with sweet potato noodles - and learns how to beat rice.

John learns about Korea's fermented foods. He makes a delicious kimchi fried rice, a quick cabbage kimchi alternative and his own version of kimchi and pork filled dumplings.

John celebrates Korean-style BBQ. In his Gangnam kitchen he makes a classic Galbi - a short rib of beef. Later, he visits a farm that delivers hand-picked salad greens.

John explores the Korean staple of soups and stews. In Busan he goes shopping for classic fish stew, hikes in the mountains and makes an alfresco stew for breakfast.

John looks at Korean cupboard ingredients. He shows how supermarket gochujang makes a quick marinade for BBQ chicken and uses doenjang to make pork dish, bossam.

In his Seoul Kitchen, John puts his own on spin on Korean spicy rice cakes and attempts to make the ultimate version of popular dish, Korean fried chicken.