In episode 3641 of SBS ‘Live Today Restaurant’ this evening (4th), in episode 3641 of SBS ‘Live Today Restaurant’ this evening (4th), △[빅데이터 랭킹 맛집] Top 5 best stir-fried octopus in Seoul △[보고 먹고 즐기고! 3GO] Icheon 3GO travel episode △[우리동네 반찬 가게] A superb side dish that shines with effort and sincerity △[인생 분식] With the same heart for 43 years, let’s take a look at the nostalgic instant tteokbokki episode.
[빅데이터 랭킹 맛집] Top 5 best stir-fried octopus in Seoul
▶ : Visit Mapo-gu Office’s stir-fried octopus restaurant ‘Mokpo Octopus Village’.
Representative menu: Stir-fried octopus (small) 45,000 won, Yeonpotang (medium) 55,000 won
Business hours: 11:00-22:00 Closed on Sundays
Location: World Cup-ro 32-gil, Mapo-gu, Seoul
[보고 먹고 즐기고! 3GO] Icheon 3GO travel edition
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Location: Dorip-ri, Baeksa-myeon, Icheon-si, Gyeonggi-do
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Location: Dojaart-ro 62beon-gil, Sindun-myeon, Icheon-si, Gyeonggi-do
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Location: Dojaart-ro 6beon-gil, Sindun-myeon, Icheon-si, Gyeonggi-do
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Location: Gyeongchung-daero, Sindun-myeon, Icheon-si, Gyeonggi-do
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Location: Gyeongchung-daero 2709beon-gil, Icheon-si, Gyeonggi-do
[우리동네 반찬 가게] A superb side dish that shines with effort and sincerity
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Location: Jungang-ro, Ilsanseo-gu, Goyang-si, Gyeonggi-do
[인생 분식] With the same heart for 43 years, nostalgic instant tteokbokki
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Location: Nambusunhwan-ro 246 Na-gil, Gwanak-gu, Seoul
‘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 the Time.news Editor and a Culinary Expert on “Stir-fried Octopus” in Seoul
Editor: Welcome to Time.news! Today we have a special guest, Chef Kim, a renowned culinary expert and food critic based in Seoul. Chef Kim, thank you for joining us.
Chef Kim: Thank you for having me! It’s a pleasure to be here.
Editor: Today, we’re diving into a fascinating topic that recently captured the audience’s attention during episode 3641 of SBS’s “Live Today Restaurant.” The feature on the top five best stir-fried octopus restaurants in Seoul has left many food enthusiasts eager to explore. What makes stir-fried octopus such a beloved dish in Korean cuisine?
Chef Kim: Stir-fried octopus, or “nakji bokkeum,” is a dish that perfectly balances flavor and texture. Octopus is incredibly tender when cooked properly, and when stir-fried with the right ingredients like gochugaru (Korean chili flakes), garlic, and vegetables, it transforms into a vibrant and aromatic dish. The dish’s spiciness and depth make it a favorite, especially in the late-night dining scene.
Editor: Absolutely! The blend of flavors seems to be an essential aspect. I noticed that the show also highlighted the local charm of Icheon and included a travel episode. How important is the regional aspect in the preparation of dishes like stir-fried octopus?
Chef Kim: Oh, it’s crucial! Each region in Korea has its own interpretation of dishes based on local ingredients and cultural influences. In Icheon, for example, the emphasis on rice and local seafood enhances the experience. Restaurants often pride themselves on sourcing fresh, local ingredients, which can significantly elevate a dish like stir-fried octopus. It’s about connecting food to the place and people behind it.
Editor: That’s a great point. It’s wonderful how food tells a story of its origins. The show also featured local side dishes and a specialty banchan shop. Can you explain the significance of side dishes when enjoying a main dish like stir-fried octopus?
Chef Kim: Certainly! In Korean dining culture, side dishes or “banchan” play an essential role. They complement the main dish by adding variety and balancing flavors. For stir-fried octopus, crispy and refreshing banchan like pickled radishes or seasoned vegetables can cut through the richness and spiciness of the octopus, creating a well-rounded meal. It’s all about harmony on the table.
Editor: That sounds delicious! For viewers eager to try making stir-fried octopus at home, do you have any tips or common mistakes to avoid?
Chef Kim: Absolutely! The key is to not overcook the octopus. It should be tender but still have a nice bite to it. Additionally, when preparing the sauce, balance is vital. Too much spice can overpower the natural sweetness of the octopus, so start with a small amount of gochugaru and adjust to taste. Lastly, don’t forget to garnish with sesame seeds and green onions for that extra touch!
Editor: Fantastic tips! Before we wrap up, Chef Kim, any personal favorite spots in Seoul for the best stir-fried octopus?
Chef Kim: Oh, definitely! One spot I recommend is “Sura,” known for its traditional yet innovative take on nakji bokkeum. The octopus is meticulously prepared and the flavors are simply divine. Another place is “Yeonnam-dong Octopus House,” where they serve it with a variety of banchan that really enhances the experience.
Editor: Thanks, Chef Kim. It sounds like there are some culinary adventures awaiting us in Seoul! We appreciate your insights into the world of stir-fried octopus and Korean cuisine.
Chef Kim: Thank you for having me! Enjoy the food journey!
Editor: And to our audience, don’t miss the next episode of “Live Today Restaurant,” where you can explore the top stir-fried octopus spots in Seoul and experience the vibrant culture through its food. Until next time!