After soothing the night with anchovy noodles, their first midnight snack, the final day at King Sejong Station arrives. Serving a proper 'meal' to the base that hadn't had one.
The CEO (Baek Jong-won) wants to treat them to a meaningful meal.
After a meeting, they decide on Bibimbap, a suggestion from one of the guard members.
The CEO leaves the carrots—an essential Bibimbap ingredient—to the guard member...
...while he defrosts frozen veggies, squeezes the water out, and reincarnates them into fresh namul that doesn't feel frozen at all.
Except for one soybean paste dish, the CEO prepares 10 different ingredients, all sautéed in oil or seasoned.
The crew is amazed by the final feast provided by the CEO.
Bibimbap with two ways to enjoy: you can just mix the seasoned veggies as is, or add gochujang—two flavors in one bowl.
Antarctic water tastes 'high-end' even to the CEO's 'god-tier palate' that can even detect the smell of a water filter.
He uses that water to brew 'Iyangju' (twice-brewed rice wine), not just once but twice.
Add rice to the first batch and stir it with the CEO's signature forearms...
...and the double-brewed Iyangju is ready for prep.
After 10 days of the CEO's meticulous care and stirring with those 'angry forearms'...
...a precious makgeolli that feels like milk or condensed milk, rather than regular alcohol, is finished.
Chef Ahn Chi-young, who worked solo and could only manage simple vegetable rice because Bibimbap was too labor-intensive.
But thanks to the CEO, they get to have that high-effort Bibimbap as their final special meal.
The meal tastes even better after hearing the deeper meaning behind Bibimbap.
On the first day, they ate greenhouse greens, but they were 'real old food' with a funky, gamey smell.
"Netizens are roasting the show for calling itself a 'climate crisis' documentary when it mostly looks like Baek Jong-won just went to Antarctica to make basic Korean food and flex his 'angry forearms' while stirring makgeolli."
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