Today (December 26, Thursday) at 6:05 PM in episode 2403 of MBC’s ‘Today N’ ◆ Housewives’ Sparrow Mill! Suspicious restaurant? ◆ Limited to 100 bowls. What is Jjamppong? ◆ Open for 4 months only! Jeju’s Winter Garden ◆ Eggs also subscribe? Natural farming fertilized eggs! etc. are broadcast.
◆ [우리동네 반찬장인] Housewives’ sparrow mill! Suspicious restaurant?
The side dish shop we will introduce today holds a special buffet during lunch time on weekdays. A Korean buffet where you can taste the side dishes sold at the side dish store! Ahn Jeong-hyeon (60 years old), who runs a side dish store, started out as a side dish store, but customers who tried the side dishes asked to try several side dishes at once, so he ended up running a Korean buffet as well. The secret to the deep home-made taste that even 9-dan housewives recognize is the handmade soup made by the owner himself. Among side dishes flavored with various herbs, from ginger to plum and grapefruit, braised beef ribs are popular among people of all ages. What completes the soft braised beef ribs is our homemade aged sauce! Add homemade ginger syrup to eliminate unpleasant odors. The second popular menu is stir-fried octopus with kkwari pepper! As the name suggests, it is a simple menu consisting of stir-fried peppers and octopus, but it is a side dish that is always sold out. The secret is to keep the golden time that only the owner knows, seasoning the pepper and octopus separately and frying them separately. The last menu item that customers are looking for like hot cakes before the New Year is beef bone broth! The deep beef bone broth is made by steeping it three times using the owner’s special recipe. A feast of home-made flavors presented with carefully prepared side dishes! Let’s meet at.
◆ [격파! 중식로드] What is the identity of Jjamppong, limited to 100 bowls?
A Chinese restaurant in Jung-gu, Incheon. This place, which is said to have an open run, has a signature menu that is limited to 100 bowls per day. It’s Wanggalbi Seafood Jjamppong! This is a seafood jjamppong made with whole Australian grade A ribs. The making process is also special. First, boil the meat together with kelp, which removes odor from the meat and helps tenderize it. Before frying the jjamppong, marbled beef is added to enhance the flavor, and chicken broth is used as the broth. This is because it preserves the savory texture of the jjamppong without compromising its taste. So-called king rib seafood jjamppong with all the land, sea, and air! Chef Seunghyeon Park, who has 20 years of experience, has been researching for the best wanggalbi jjamppong for 8 years. Because the preparation process is complicated, only 100 bowls are sold per day to ensure the quality of the taste. And the second popular menu! This is a Sichuan-style oyster jjamppong made with raw Tongyeong oysters for the winter. Raw oysters are stir-fried over high heat to bring out the flavor of fresh oysters. Everything about hot Jjamppong, the representative winter Chinese dish! Let’s meet at.
◆ [대한민국 보물정원] Open for 4 months only! Jeju’s winter garden
Winter garden in Jeju Special Self-Governing Province. They say that when you pass the stone wall and enter the garden, red camellia flowers blooming right from the beginning greet you. It’s as if they’ve forgotten winter, and they can’t help but exclaim at the bright colors blooming here and there. This garden, which is open only four months a year, is said to be maintained by a couple, Yun-kyung Yang (age 64) and Hee-jeong Kim (age 63). It is said that a farming couple in Hallabong and Cheonhye-hyang planted a 20-year-old camellia tree on land that had been neglected. Twenty years later, he tried to sell camellia trees again, but his son, Yang Woo-jong (38 years old), quit his day job as a pharmacist and decided to grow a camellia flower garden. Mr. Woojong, who was ignorant of garden management, said he worked hard at taking care of the garden by getting advice from experts and studying. The camellia flower garden that was cultivated in this way was opened, and contrary to concerns that people would visit, it has become a famous camellia flower garden in Jeju within 6 years of opening the garden. Unlike working as a pharmacist, the work is done outdoors, so it can be tiring, but when you see the customers who come and enjoy it, you don’t realize it’s hard and you take better care of it. Let’s see a garden filled with the brightness of red flowers blooming in the middle of winter.
◆ [산지직송] Eggs also subscribe? Natural farming fertilized eggs!
The number of consumers who pay a fixed fee every month and subscribe to products or services is increasing. Baek Soo-jeong, a housewife, is a family of five raising three brothers, so they consume a lot of eggs, so she subscribes to 20 fertilized eggs every two weeks. They said they would deliver the laid eggs on the same day, so I trusted them and ordered them, but I was curious about the process they went through to get them to my house. So, I found a farm in Cheongju that produces fertilized eggs and ships them directly from the source. The owner of this place is Jik Ji-hyeon (55 years old), who has been raising chickens for 11 years. He naturally raises 2,300 chickens in a 16,528㎡ (approximately 5,000 pyeong) farm and feeds them a mixture of 30 to 40 types of grains and various types of chicken. They say they are raised with care without stress, such as by feeding them water mixed with fermented liquid and lactic acid bacteria. They boast that they are animal welfare certified natural farming fertilized eggs, which are egg shell number 1. If we want to know the traces of the eggs we eat, the quickest way is to check the egg shell number, which contains the egg laying date, farm number, and egg rearing environment! Mr. Gakhyeon collects 1,800 eggs every morning, sorts them, engraves eggshell numbers on them, quickly packs them, and delivers them to the homes of about 1,600 subscribers. We take the time to hear about how he, who had failed in every business he tried, ended up producing fertilized eggs using natural farming methods, as well as the story of a roly-poly chicken father who was almost ruined by a major fire recently but got back on his feet.
Below is today’s broadcast information.
▶ Neul Jo Eun-chan: Samyang-ro 19-gil, Gangbuk-gu, Seoul
▶ Yangtze River: Yongyuseo-ro, Jung-gu, Incheon
▶ Dongbaek Forest: Sangiak-ro, Namwon-eup, Seogwipo-si, Jeju-do
▶ Deunggo Dog Farm: Education Center, Namil-myeon, Sangdang-gu, Cheongju-si, Chungcheongbuk-do
‘Today N’ airs every Monday to Thursday at 6:05 PM and Fridays at 6:15 PM.
Economy Queen Reporter Park So-gi Photo = MBC ‘Today N’
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