Today (20th) at 6:30 PM, in the 2169th episode of KBS ‘2TV Evening Live Information Restaurant’ △[장사의 신] Side △[생생 발견] Side △[SNS 화제 영상] Side △[미스터 Lee의 사진 한 컷, 대한민국] Side △[리/얼/극/장 부부별곡] episodes are broadcast.
[장사의 신]
▶ Toechon Myeongga: We visit Gwangju’s spicy beef rib stew restaurant ‘Toechon Myeongga’.
Representative menu: Spicy braised beef ribs (per person) 21,000 won, king rib soup 15,000 won
Business hours: 10:00-22:00 Closed every Monday
Location: 345-11 Cheonjinam-ro, Toechon-myeon, Gwangju-si, Gyeonggi-do
[생생 발견]
▶ YS Environmental Technology Research Institute
Location: Insadong 5-gil, Jongno-gu, Seoul
▶ MO Science
Cooperation: Eunjeong Choi, Ph.D. in Science Education
Location: Hangang-ro 3-ga, Yongsan-gu
[SNS 화제 영상]
▶ It’s Juyeon.
Location: Jungang-ro, Seo-gu, Ilsan
[미스터 Lee의 사진 한 컷, 대한민국]
▶ Gwangju Yangdong Market
Location: Cheonbyeonjwa-ro, Seo-gu, Gwangju
▶ Cheonwon-guk City Yangdong Traditional Market Branch
Location: Guseong-ro 33beon-gil, Seo-gu, Gwangju
▶ Seochang Balsan Village
Location: Seochang-dong, Seo-gu, Gwangju
▶ Jisan Amusement Park (Lift & Monorail)
Location: Jiho-ro 164beon-gil, Dong-gu, Gwangju
▶ Mudeungsan Palgakjeong Observatory
Location: Unlim-dong, Dong-gu, Gwangju
[리/얼/극/장 부부별곡]
▶ Kim Jae-young Goheung Yuja
The SBS ‘Live Information’ production team expressed their sincere gratitude to everyone who helped film the broadcast.
KBS’ ‘2TV Live Information’, hosted by announcers Lee Seon-young, Kang Seung-hwa, and Lee Gak-kyung, is a program that delivers vivid scenes from every corner of Korea in real time during the evening hours. It provides interesting and useful information. It airs every Monday through Friday at 6:30 p.m.
Economy Queen Reporter Park So-i Photo = KBS 2TV Live Information Restaurant
.
How does social media influence culinary trends and cooking techniques among home chefs?
Time.news Interview: Exploring Culinary and Safety Insights
Editor: Welcome to Time.news, where we delve into the fascinating intersections of culture, health, and cuisine. Today, we are thrilled to have with us Chef Min-Jae Park, a culinary expert and food safety advocate, who has been making waves in the culinary scene. Min-Jae, thank you for joining us!
Chef Min-Jae: Thank you for having me! It’s a pleasure to be here and discuss the wonderful world of food.
Editor: Let’s begin with the recent buzz surrounding the KBS “2TV Evening Live Information Restaurant” show, particularly the episode featuring the Gwangju restaurant, Toechon Myeongga, known for its spicy beef ribs. What makes this dish so significant in Korean cuisine?
Chef Min-Jae: Spicy beef ribs, or galbi jjim, is not only a comfort food but represents the heart of Korean culinary traditions. The dish is rich in flavor, thanks to the mix of spices, and reflects the communal dining culture we cherish. At Toechon Myeongga, the 25 years of expertise ensures that the flavors are perfected over time.
Editor: Absolutely! The restaurant has an impressive menu featuring spicy braised beef ribs and king rib soup. Could you share your thoughts on how pricing plays a role in the value perception of such dishes?
Chef Min-Jae: Interestingly, the price point—21,000 won for spicy braised beef ribs—positions it as an affordable yet premium dining option. It allows customers to enjoy high-quality, authentic flavors without breaking the bank. This balance is essential in a competitive food market, catering to both local diners and tourists looking for an authentic experience.
Editor: That’s a great insight! Now, alongside the delicious offerings, there’s also an important segment on kitchen safety featuring the risks of old kitchenware. As someone who promotes food safety, what advice would you give to home cooks regarding their utensils?
Chef Min-Jae: The risks associated with old kitchenware shouldn’t be overlooked. Aging tools can harbor bacteria or even leach harmful substances into food. I advise home cooks to regularly evaluate their utensils, opting for materials known for safety, like stainless steel or silicone. It’s worth investing in quality tools to ensure the safety and hygiene of what we cook.
Editor: That’s sound advice! Another topic on the show was about this viral video featuring a dough-making technique that prevents sticking. What role do you think social media plays in shaping food trends and educating cooks?
Chef Min-Jae: Social media has completely transformed how we perceive and engage with food. A video gathering a million views can instantly popularize a cooking technique, making it accessible. It fosters a community of learning and sharing experiences, but there’s also the responsibility to ensure that what’s being shared is reliable and safe. It’s a double-edged sword!
Editor: Indeed, it is! Lastly, the show also featured content about the experiences of couples venturing into farming. How do you see the relationship between food production and culinary arts evolving in this new era of conscious eating?
Chef Min-Jae: We are witnessing a significant shift towards locally sourced, sustainable ingredients. As chefs become more conscious of where their food comes from, there’s a growing appreciation for the farming aspect of culinary arts. This relationship nurtures a deeper connection with our food, as people become not just consumers but advocates for sustainability in their local agricultural communities.
Editor: Thank you, Chef Min-Jae, for your insightful perspectives! Your passion for food safety and culinary excellence truly shines. We’re excited to see how these trends continue to evolve in Korea and beyond.
Chef Min-Jae: Thank you for the opportunity to share my thoughts! I look forward to the future of food and the exciting possibilities it holds.
Editor: Likewise! Stay tuned, everyone, for more enlightening discussions on Time.news.