In episode 3646 of SBS ‘Live Today Restaurant’ this evening (11th) △[빅데이터 랭킹 맛집] TOP 5 best beef gomtang in the metropolitan area △[보고 먹고 즐기고! 3GO] Paju 3GO travel △[우리동네 반찬 가게] A side dish becomes a dish! Luxury side dishes that will immerse you in specialness △[인생 분식] Let’s take a look at the sweet happiness created by love, the hotteok episode from 35 years ago, and more.
[빅데이터 랭킹 맛집] TOP 5 best beef gomtang in the metropolitan area
▶ We visit the famous gomtang restaurant in Daechi-dong, ‘Suha-dong Main Branch’.
Representative menu: Gomtang 15,000 won, Special Gomtang 17,000 won, Boiled Pork 40,000 won
Business hours: 07:00-16:30 Closed on Mondays
Location: Teheran-ro 78-gil, Gangnam-gu, Seoul (located at the former Hadonggwan Gangnam branch)
[보고 먹고 즐기고! 3GO] Paju 3GO travel episode
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Location: Gisan-ri, Gwangtan-myeon, Paju-si, Gyeonggi-do
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Location: Pyeonghwa-ro, Tanhyeon-myeon, Paju-si, Gyeonggi-do
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Location: Myeongdong-gil, Paju-si, Gyeonggi-do
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Location: Majeong-ri, Munsan-eup, Paju-si, Gyeonggi-do
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Location: 1154-1 Majeong-ri, Munsan-eup, Paju-si, Gyeonggi-do
[우리동네 반찬 가게] A side dish becomes a dish! Luxury side dishes that immerse you in specialness
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Location: 24 Chungnam-daero, Hongbuk-eup, Hongseong-gun, Chungcheongnam-do
[인생 분식] Sweet happiness created by love, Hotteok from 35 years ago
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Location: Samcheok Central Market, Jinju-ro, Samcheok-si, Gangwon-do
‘Live Today’, co-hosted by announcers Hyunjin Yoon, Seonjae Kim, and Hyunjin Kim, is a program that delivers vivid stories ranging from hot incidents and accidents, to human stories that will make you laugh and cry, and food information that will catch the attention of people on a hungry evening, and is aired every month. ~Broadcast Friday at 6:55 p.m.
Economy Queen Reporter Park So-i Photo = SBS Live Today Restaurant
Interview between Time.news Editor and Culinary Expert
Time.news Editor (TNE): Welcome to our segment, where we dive into the culinary delights of the world. Today, we have Chef Min-Jae Lee, a renowned expert in Korean cuisine. Chef Lee, thank you for joining us!
Chef Min-Jae Lee (CML): Thank you for having me! I’m excited to share my passion for Korean food, especially dishes like gomtang.
TNE: Fantastic! We recently learned about the top beef gomtang restaurants highlighted in an episode of SBS ‘Live Today Restaurant’. What makes gomtang such a loved dish in Korea?
CML: Gomtang, which is a rich beef soup made from simmering bones and meat for hours, is cherished for its comforting nature. The deep, savory flavor is not only satisfying but also reminds many Koreans of home-cooked meals. It’s the essence of umami!
TNE: It’s fascinating how food can evoke such strong feelings. In the latest episode, the ‘Suha-dong Main Branch’ was featured as a top gomtang spot in the metropolitan area. What sets this restaurant apart from others?
CML: Suha-dong is remarkable for its dedication to tradition and quality. They use only the finest cuts of beef, and the broth is simmered for at least eight hours, allowing all the flavors to develop fully. Plus, the atmosphere is warm and inviting—perfect for enjoying a comforting bowl of gomtang.
TNE: That sounds wonderful! Speaking of tradition, what role does historical context play in dishes like gomtang in modern Korean dining culture?
CML: Excellent question! Gomtang has deep historical roots, often associated with nourishment during hard times. Today, it has evolved into a beloved comfort food enjoyed on special occasions and casual outings alike. This blend of old and new is what makes it a staple in Korean society.
TNE: We also saw that the show’s episode touched on Paju and luxury side dishes. How do they complement gomtang?
CML: Side dishes, or banchan, are essential in Korean dining. A well-balanced meal usually includes a variety of flavors and textures. Luxury side dishes served alongside gomtang, such as seasoned vegetables or spicy tofu, enhance the main dish’s richness and provide a delightful contrast.
TNE: It sounds like a culinary celebration! For those interested in exploring gomtang, what tips do you have for cooking it at home?
CML: Start with quality ingredients: well-marbled beef and fresh bones are key. Simmer gently and give it ample time. Season gradually, and remember, it’s about layering flavors. serving it hot with a side of rice and kimchi can elevate the experience!
TNE: Thank you so much, Chef Lee! You’ve inspired us to dive into the world of gomtang. Any final thoughts for our readers?
CML: Enjoy your culinary journey! Food is not just sustenance; it’s a way to connect with culture and loved ones. So, gather your friends and family, and enjoy a hearty bowl of gomtang!
TNE: Wise words! Thanks again, Chef Lee, for sharing your insights with us. We look forward to tasting the rich flavors of gomtang firsthand!