"I Can't See Anything All of a Sudden" 'Jungle Bob - Caribbean Bob' Kim Ok-bin Expresses Pain After Hunting

The shooting of 'Caribbean Bob' comes to a halt due to a sudden injury sustained by 'Jungle Bob Warrior' Kim Ok-bin.

The upcoming May 1st episode of SBS's entertainment show 'Jungle Bob 2 - Caribbean Bob' (hereinafter 'Caribbean Bob') will showcase the transformation of diverse ingredients from the Dominican Republic into new dishes by the hands of the 'Caribbean Bob' chefs. The journey of these chefs, who embark on a quest for flavor without sparing themselves from injury, is gathering anticipation.

First up, 'The Crazy Cooking Guy' Chef Yoon Nam-no reveals his secret weapon recipe. Specializing in Japanese cuisine, he claims tempura is his most confident dish. On this day, Yoon Nam-no takes on the challenge of creating the ultimate tempura dish using 'lionfish,' known as the Caribbean's top delicacy fish.

However, the lionfish, with its stunning spines and potent venom, is expected to pose a significant challenge even for this seafood lover. Will the extreme 'fish and chips' dish, created at the risk of venom, captivate everyone's taste buds? Stay tuned to find out.

Meanwhile, 'Jungle Bob Warrior' Kim Ok-bin experiences a sudden loss of vision, leading to an emergency halt of the shooting. Kim, who has previously shown remarkable efforts in sourcing ingredients from the deep Amazon and the rough Caribbean without hesitation, makes a surprising return from hunting seafood at a depth of 20m, shedding tears and expressing pain. Eventually, she exclaims, "I can't see anything," and is rushed to the hospital. Kim's passionate and determined spirit, deeply committed to sourcing ingredients, will be revealed on 'Caribbean Bob'.

Additionally, Chef Yoon Nam-no, always eager to explore new flavors, showcases a luxury dish using top-quality ingredients. The crew heads to Santo Domingo, the capital of the Dominican Republic and the mecca of barbecue, unable to contain their excitement for a meat party. Notably, Yoon Nam-no selects beef tongue, a delicacy, as his top pick, planning to prepare a premium Japanese-style grill dish (Yakiniku) using the 'inner flesh' of the tongue, which is only 300g available from an average 700kg cow. He also shares a pro tip for a versatile cheat-key sauce. The birth of Yoon Nam-no's Japanese-style grill in the homeland of barbecue is highly anticipated.

The Caribbean ingredient conquest adventure of the food-loving crew, 'Caribbean Bob,' airs Thursday night, May 1st, at 9 PM.

(SBS Entertainment News | Kang Sun-ae)