Today (December 13th, Friday) at 6:05 PM in episode 2395 of MBC’s ‘Today N’ ◆ A year-end dish to brighten up your table ◆ What about special days? Steak Jjajangmyeon ◆ The customer is king! The boss who just gives it away? ◆ Bicycle camping of a family wiht multiple children will be broadcast.
Today’s side dish master Shin Seong-sun (age 52) returned to Korea two and a half years ago after living in the United States for 30 years and opened a small side dish shop. Taking advantage of his specialty,he began selling side dishes focusing on Western and fusion Korean food,and has become very popular with customers who want high-quality dishes perfect for special occasions. Among them, there are three representative side dishes that anyone preparing for a year-end party should pay attention to. The first is hamburger steak, which is gaining popularity for its rich taste and aroma. What adds deep flavor to a thick steak is the sauce made from the broth itself. The sauce, which is made by boiling meat, green onions, onions, and bay leaves according to an American home-cooked recipe, doubles the aroma and taste of the meat. The next popular menu items are fish steak and fried mini crab! The key to these two seafood dishes is the artisan’s unique seafood soy sauce. Add crab and prawns to enhance the flavor of the seafood, mix soy sauce with the boiled broth, and boil again. Let’s try a table for a year-end gathering prepared with the taste of a side dish craftsman.
The place I visited was a Chinese restaurant in Seongdong-gu, Seoul. It is a popular place for year-end gatherings due to its luxurious atmosphere. But among the many Chinese dishes, the most popular dish is Jjajangmyeon? It is also ‘Korean Beef Steak Jjajangmyeon’, which contains the highest grade Korean beef tenderloin steak. Aged Jajangmyeon with a deep onion flavor is topped with Korean beef tenderloin that has been aged for two days, adding to the quality of Jjajangmyeon. The amount of Korean beef that goes into one bowl of Jjajangmyeon is a whopping 300 grams! The owner who made this Korean beef steak jjajangmyeon is a Namdaedo chef with 20 years of chinese cuisine experience. On a special day, we made Korean beef steak Jjajangmyeon for those who want to enjoy ordinary Jjajangmyeon in a more elegant way. Sweet and sour pork,the second most popular menu item after Jjajangmyeon,is also unusual. It is indeed ‘butter sweet and sour pork’. Butter was added to the sauce-coated sweet and sour pork to give it a richer, more savory taste. If you add sauce to Korean pork loin that has been aged for half a day, fry it until crispy, and then add butter, the butter will naturally melt into the hot sweet and sour pork. It is indeed said that the rich flavor of butter melts into the sweet and sour pork, creating a new world of sweet and sour pork taste.A classy change of the familiar Chinese Jajangmyeon and sweet and sour pork! Let’s meet at.
A cost-effective bed and breakfast in Pohang Ttangkkeut Village. the reason customers come here is as it is indeed a place where all you have to do is go without carrying heavy luggage. Choi Rae-bong (46 years old), who runs a bed and breakfast, said he worked as an English teacher in Daechi-dong for 15 years and came down to Pohang because he was tired of the repetitive life. However, a year later, he was diagnosed with stage 3 stomach cancer, and while looking for a house near the beach for recuperation, he saw his current guesthouse and fell in love at first sight and signed a contract. While I was thinking about how I could live a worthwhile life, my wife said, ‘You should do volunteer work because you like helping others,’ which reminded me of my original dream of running a pension business, and I decided to do volunteer work with the income.He does volunteer work from Monday to Thursday and runs a pension from Friday to Sunday. In addition, they not only donate 10% of the lodging fee, but also run a 1,000 won happiness store that sells all items, including alcohol, beverages, and food, for 1,000 won, and all profits from there are donated. Additionally, if you stay here, we provide one of the following sets: red crab, raw fish, or barbecue! They say there are many different things to enjoy. Let’s go to a cost-effective bed and breakfast that treats guests like kings.
today’s protagonists, who we decided to meet on Binae Island in Chungju, are a couple who have been camping for 22 years, Jin-kyung Yoon (50 years old) and Hye-in Ra (46 years old), and thier three siblings. They say a family of multiple children is traveling on bicycles. My father, Jin-kyung, built a camping trailer last year that can be dragged behind a bicycle. The bike camping trailer can be converted into a small tent in just 3 minutes after being separated from the bike! It boasts ample space even for two adults to lie down. Why did Mr. Jin-kyung, who runs a sign business, develop a camping trailer for bicycles? Actually, I bought a folding trailer for my car four years ago and whent camping with my family, but as the children grew older, I stopped going camping for various reasons, such as not following them and the difficulty in installing, removing, and operating the trailer. When you’re wondering if you should give up camping, how about making a camping trailer that can be pulled around by a highly maneuverable bicycle? I wanted to do it and developed it after many years of thinking. In the case of the eldest daughter, as she has her own place to sleep, she is so satisfied that she takes the initiative and asks to go camping. Today, a family of multiple children plans to enjoy a barbecue party, including grilled octopus and pork belly, in front of their bicycle camping trailer. Let’s follow along.
Below is today’s N broadcast details.
▶ USA: Eunma General Shopping Center, 212 Samsung-ro, Gangnam-gu, Seoul
▶ Seowoo room dining Seoul Seongsu Branch: Seoul forest 2-gil, Seongdong-gu, Seoul
▶ Full House Pension: Ilchul-ro, Guryongpo-eup, Nam-gu, Pohang-si, Gyeongsangbuk-do
▶ Early morning camping site: Gagok-ro, Angseong-myeon, Chungju-si, Chungcheongb
▶ Binae Island: Namhangang Riverside Road, Angseong-myeon, Chungju-si, Chungcheongbuk-do
▶ bike tent: Yangjiro, Bucheon-si, Gyeonggi-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’
– What are some conventional Korean dishes that can be infused wiht Western flavors?
Time.news Interview: The Fusion of Tradition and Innovation in Korean Cuisine
Editor: Good evening, everyone! Welcome to another engaging episode of Time.news interviews.today, we delve into the evolving landscape of Korean cuisine, marked by unique fusions and innovations. Joining us is Chef Shin Seong-sun,a side dish master who returned to Korea after 30 years in the united States. His approach to merging Western flavors with traditional Korean ingredients is quickly making waves. Welcome, Chef Shin!
Chef Shin: Thank you for having me! It’s a pleasure to be here.
Editor: Let’s start with your side dish shop. You focus on Western and fusion Korean food. How did your experiences abroad influence your culinary creations back in Korea?
Chef Shin: Living in the U.S. was an eye-opener. I learned to appreciate diverse flavour profiles and cooking techniques. When I returned, I aimed to blend those influences with Korean culinary traditions, creating new dishes that still pay homage to our roots.This fusion is notably popular for special occasions.
Editor: Speaking of special occasions, your hamburger steak is getting a lot of attention. Can you tell us what makes it stand out?
Chef Shin: Absolutely! Our hamburger steak is rich in flavor thanks to the sauce made from boiling meat with aromatic ingredients like green onions,onions,and bay leaves. It’s an American home-cooked classic, but I add that distinct Korean touch to elevate the taste. It’s perfect for year-end gatherings.
Editor: Year-end gatherings seem to be a theme here. You’ve also mentioned fish steak and fried mini crab as popular dishes. What’s the secret behind those?
Chef Shin: The key is our artisan seafood soy sauce! By incorporating crab and prawns, we enhance the overall flavor. The magic happens when we mix this soy sauce with boiled broth for an explosion of taste. It transforms ordinary seafood into something extraordinary.
Editor: Fascinating! Now, let’s shift gears to your encounter with Korean Beef Steak Jjajangmyeon. How does this dish differentiate itself in such a competitive market?
chef Shin: The use of the highest grade korean beef tenderloin is crucial. We age the beef for two days to develop a deeper flavor and pair it with a rich, deep onion-flavored Jjajangmyeon. The generous 300 grams of beef we use per serving truly sets it apart. it’s all about taking something familiar and making it feel elegant and indulgent.
Editor: It sounds luxurious! I must say, the butter in your sweet and sour pork also piques my curiosity. How does that change the classic dish?
Chef Shin: Adding butter creates a richer, more savory flavor profile.We use aged pork loin and fry it until it’s crispy. When the butter melts into the hot sweet and sour pork, it adds an unbelievable depth of flavor that’s truly unique. It’s all about elevating comfort food to a new level.
Editor: The way you’re transforming traditional dishes is impressive! As we wrap up, what advice do you have for aspiring chefs looking to innovate while honoring culinary traditions?
Chef Shin: Stay curious and be open to experimentation! Respect your roots, but don’t shy away from new flavors and techniques. Combining traditions with innovation can yield incredible results, just like the dishes we’ve discussed today.
Editor: Thank you, Chef Shin, for sharing your insights. Your passion for food and commitment to quality is truly inspiring. We look forward to seeing how you continue to influence the culinary world!
Chef Shin: thank you! It was great to discuss my journey and share my love for food with you.
Editor: That’s it for today’s interview. Join us next time for more on the fascinating intersections of tradition and modernity in our ever-evolving world.