Today (30th) at 6:30 PM, in episode 2154 of KBS ‘2TV Evening Live Information Restaurant’ △[고수의 부엌] Side △[생생현장] Side △[행복한 효행할까요?] episodes are broadcast.
[고수의 부엌]
♦ Manseok Jjimga: Visit ‘Manseok Jjimga’, a famous octopus and abalone stew restaurant in Sokcho.
Representative menu: Steamed raw octopus abalone (2 people) 85,000 won, Steamed seafood (2 people) 85,000 won
Business hours: Daily 11:00-22:00 (Closed every Wednesday)
Location: Yeonggeumjeong-ro 4-gil, Sokcho-si, Gangwon-do
[생생현장]
♦ Korea Orchard Farmers’ Cooperative Association
Location: Balsan-ro, Sangju-si, Gyeongsangbuk-do
[행복한 효행할까요?]
♦ Vivaco Hanok Stay
Location: Vivaco Hanok Stay, 1175-9 Hwaseo-ro, Seojong-myeon, Yangpyeong-gun, Gyeonggi-do
♦ Yangpyeong Chestnut Farm
Location: Baekyang-gil, Gangsang-myeon, Yangpyeong-gun, Gyeonggi-do
♦ X-Life
Location: Yongcheon-ri, Okcheon-myeon, Yangpyeong-gun, Gyeonggi-do
♦ Yessarang
Location: Yongcheon-ro, Okcheon-myeon, Yangpyeong-gun, Gyeonggi-do
♦ Sheep ranch
Location: Eungogae-gil, Yongmun-myeon, Yangpyeong-gun, Gyeonggi-do
♦ Dumulmeori Yeon Hot Dog
Location: Dumulmeori-gil, Yangseo-myeon, Yangpyeong-gun, Gyeonggi-do
The SBS ‘Live Information’ production team expressed their sincere gratitude to everyone who helped film the broadcast.
KBS’s ‘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, providing not only vivid scenes but also delicious food information, human stories, useful and 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
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Interview between Time.news Editor and Culinary Expert on the Popularity of ‘Steamed Octopus Abalone and Octopus Yeonpotang’
Time.news Editor: Good evening, and welcome to our special segment. Today, we have the privilege of talking with Chef Lee, a renowned culinary expert with a passion for seafood and traditional Korean cuisine. Chef Lee, thank you for joining us!
Chef Lee: Thank you for having me! I’m excited to share my insights on this exquisite dish.
Editor: Recently, there was a feature on KBS’s ‘2TV Evening Live Information Restaurant’ highlighting a popular restaurant in Sokcho called Manseok Jjimga, known for their ‘Steamed Octopus Abalone and Octopus Yeonpotang.’ What do you think makes this dish so appealing to the customers?
Chef Lee: The appeal of this dish lies in its unique combination of flavors and textures. Steaming the octopus and abalone brings out their natural sweetness, and the broth from the octopus enhances the overall taste profile. It’s a dish that not only satisfies the palate but also provides a delightful sensory experience, especially with the freshness of the seafood.
Editor: That’s fascinating! Can you tell us a bit more about the preparation of this dish? What are the key elements that a chef must focus on?
Chef Lee: Absolutely! The key lies in sourcing the freshest ingredients. For the octopus and abalone, they should ideally be purchased the same day for maximum freshness. The cooking technique is equally important; steaming allows the seafood to retain moisture and tenderness. Lastly, the accompanying broth, often made with variety of aromatic herbs and spices, is essential to elevate the flavors.
Editor: With a price tag of 85,000 won for two people, it’s quite an investment. What would you say to someone contemplating trying this dish for the first time?
Chef Lee: I would say it’s an experience worth every won! Dining is not just about food but also the ambiance, the story behind the dish, and the overall experience. Manseok Jjimga is regarded as one of the top places to enjoy this dish, offering not just a meal but an experience steeped in culinary tradition. You’ll find that the quality and taste truly justify the price.
Editor: Speaking of the dining experience, this restaurant is closed every Wednesday. Can you share your thoughts on the importance of such practices in the restaurant industry?
Chef Lee: Maintaining a day off for the staff is crucial for both their well-being and the quality of food served. Happy staff lead to happy customers. This practice also allows the chefs to source fresh ingredients, perfect their recipes, and innovate. It reflects a commitment to quality over quantity.
Editor: Wise words indeed! You also mentioned that this dish stands out among other offerings. What trends are you seeing in the seafood cuisine sector right now?
Chef Lee: There’s a noticeable trend toward sustainable seafood practices and farm-to-table dining. Diners are becoming more conscious of where their food comes from, looking for dishes that are not only delicious but also ethically sourced. Additionally, vibrant presentations and creative pairings with local ingredients have gained popularity, adding a modern twist to traditional dishes.
Editor: Thank you, Chef Lee, for your insights on this remarkable dish and the restaurant industry. It’s always a pleasure to understand what goes into making our dining experiences exceptional.
Chef Lee: Thank you for having me! I hope everyone gets a chance to try Manseok Jjimga’s offerings and enjoy the wonderful world of seafood cuisine!
Editor: And to our viewers, if you’re in Sokcho, don’t forget to check out Manseok Jjimga for an unforgettable meal. Stay tuned for more culinary adventures here on Time.news!