I can’t wait. Actually, I’ve never had this kind of fried chicken anywhere else. So I’m very excited about it. What kind of fried chicken is it? Wow, it’s here. Here’s your basalt fried chicken. – Basalt fried chicken? / – It’s black. Did they deep-fry it in basalt? Why? (Fried chicken that looks like) (Jeju’s basalt?) That looks like basalt. That’s fried chicken? What’s that? The Silkie? It’s shocking. They look identical. Unless someone tells you that’s fried chicken, you might throw it away. The appearance is very important. People don’t go for normal-looking food anymore. (True) (It’s time to try it) This looks like a piece of stone. (How does basalt fried chicken taste?) (I’m curious) (Tell us) Oh, this is incredible. I should make something this unique. Right. Oh, are we getting one? If you make a mistake, meat inside comes out dry, but this one, the moment you chew on it, it’s tender. It looks incredible. It’s stony outside, moist inside. It’s not hard. It’s really tender. How did they do this? It’s amazing. (The secret is squid ink) Oh, it’s squid ink. Squid ink. With flour. Incredible, right? (Mix to coat the chicken evenly) They turned completely black. Yes. Squid ink is delicious. (Coat and press) He has a secret trick for making them crispy. (Toss, toss) I wanted to bring the whole thing home. I could make that at home. It was so good. (This is basalt fried chicken!) That rose sauce had a bit of a kick, and it wasn’t heavy at all. – That looks good. / – So you dip it? You dip it in rose sauce. You dip it in there? It was really good. I’m curious about how it tastes, aren’t you? I want to try some. This sauce plays a big role. You can dip it, or you can pour it. What I learned from being on this show is that creativity is the key. And this basalt fried chicken is an ultimate example. (In love with basalt fried chicken) (I’ve fallen for your charms) Wow, this is incredible. I’m getting a good feeling. I think I have a great idea. Yeongja, see you at the top.