In episode 3641 of SBS’ ‘Live Today Restaurant’ this evening (the 1st), △[맛의 승부사] The savory taste of seolleongtang and the cleanliness of gomtang all at once! Seolgomtang △[투데이 ISSUE] A smart helper helping small and medium-sized businesses, Gyeonggi Corporate Secretary Edition △[연예 투데이] Short interview: To the land of dreams and innocence! Side △[투데이 NOW] Korea’s largest small and medium-sized business exhibition! G-FAIR KOREA edition △[키워드 다큐! 성공인] Resort valued at KRW 200 billion just before closure, CEO Hyunji Lee △[봉인 해제 제한구역] Annual sales of 20 billion won! Let’s take a look at the seafood meal kit factory, which sells 3,000 units a day.
[맛의 승부사] The savory taste of seolleongtang and the cleanliness of gomtang all at once! Seolgomtang
▶ : We visit the famous Seolgomtang restaurant ‘Bodeul Seolgomtang Gangnam branch’ in Yangjae Station, Seoul.
Representative menu: Bodeul Seolgomtang 9,900 won, Seolgom Yukgaejang 11,500 won
Business hours: Daily 08:00-23:00
Location: 1st floor, 267 Gangnam-daero, Seocho-gu, Seoul
[투데이 ISSUE] A smart helper who helps small and medium-sized businesses, Gyeonggi Corporate Secretary
[연예 투데이] Short interview: To the land of dreams and innocence! side
▶
Period: 2024.10.18.(Fri) ~ 2024.12.31.(Tue)
Location: ‘K Museum of Contemporary Art’, 807 Seolleung-ro, Gangnam-gu, Seoul
[투데이 NOW] Korea’s largest small and medium-sized business exhibition! G-FAIR KOREA edition
▶
Period: 2024. 10. 31 (Thursday) ~ 11. 2 (Sat.)
Location: Halls 4 and 5, ‘Ilsan KINTEX Exhibition Hall 1’, 217-60 KINTEX-ro, Ilsanseo-gu, Goyang-si, Gyeonggi-do
[키워드 다큐! 성공인] Resort valued at 200 billion won just before closure, CEO Hyun-ji Lee
▶
Location: Yongyuseo-ro, Jung-gu, Incheon
Gukhoe-daero 68-gil, Yeongdeungpo-gu, Seoul
[봉인 해제 제한구역] Annual sales of 20 billion won! 3,000 units sold per day, seafood meal kit factory edition
▶
Location: Naepyeong 1-gil, Dundeok-myeon, Geoje-si, Gyeongsangnam-do, ‘Pungeo English Association Corporation’
‘Live Today’, co-hosted by announcers Choi Young-ah, Yoon Hyun-jin, and Kim Seon-jae, is a program that delivers vivid stories and is broadcast every Monday to Friday at 6:55 pm.
Economy Queen Reporter Park So-i Photo = SBS Live Today Restaurant
Interview between Time.news Editor and Korean Cuisine Expert
Time.news Editor: Welcome to our interview today! We have a special guest, Chef Min-Ji, an expert in Korean cuisine who has a deep passion for traditional dishes. Chef Min-Ji, thank you for joining us!
Chef Min-Ji: Thank you for having me! I’m excited to talk about one of my favorite dishes, Seolgomtang.
Editor: Absolutely! I saw that Seolgomtang was featured in the recent episode of SBS’s ‘Live Today Restaurant’. Can you tell us what makes Seolgomtang so special?
Chef Min-Ji: Seolgomtang is a traditional Korean soup made primarily from ox bones, simmered for hours to extract rich flavors and nutrients. The uniqueness of Seolgomtang lies not just in its savory taste but also in its clean and milky broth, which is a result of the thorough boiling process. It’s a dish that provides comfort, especially in colder weather.
Editor: It sounds delicious! The episode also highlighted the ‘Bodeul Seolgomtang’ restaurant located in Gangnam, Seoul. What sets this restaurant apart from others that serve Seolgomtang?
Chef Min-Ji: ‘Bodeul Seolgomtang’ is known for its dedication to quality and authenticity. They maintain high cleanliness standards and use fresh ingredients. Their signature dish, which is offered at a very reasonable price of 9,900 won, is a go-to for both locals and visitors. It’s not just about the food; it’s the experience of enjoying a traditional dish in such a vibrant atmosphere.
Editor: You mentioned the importance of quality and cleanliness. How do these factors influence the dining experience for customers?
Chef Min-Ji: In Korean culture, food hygiene is paramount. Customers are more likely to return to a restaurant that they feel is clean and well-maintained. A clean environment reflects the care taken in food preparation, which enhances the overall dining experience. For dishes like Seolgomtang, where the broth’s clarity is essential, cleanliness cannot be overlooked.
Editor: That’s a great insight! The episode also discussed various topics like supporting small and medium-sized businesses and the G-FAIR KOREA exhibition. How do you think traditional restaurants can thrive in today’s competitive food industry?
Chef Min-Ji: Traditional restaurants need to embrace modern marketing while staying true to their roots. Social media can be a powerful tool for storytelling and showcasing the history behind dishes like Seolgomtang. Collaborating with food influencers and participating in exhibitions like G-FAIR KOREA can also provide visibility and help these businesses connect with a wider audience.
Editor: Very true! Lastly, what advice would you give to someone trying Seolgomtang for the first time?
Chef Min-Ji: I would recommend savoring each bite slowly and appreciating the complex flavors. Don’t hesitate to add your own condiments like salt, pepper, or greens according to your taste. It’s also a fantastic dish to share with friends or family, creating a lovely communal dining experience.
Editor: Thank you, Chef Min-Ji! It’s wonderful to learn about the depths of Seolgomtang and its significance in Korean culture. We’re looking forward to sharing this interview with our readers!
Chef Min-Ji: Thank you for having me! I hope more people will experience the joy of Seolgomtang!
Editor: Until next time!