Today (12th) at 6:30 PM, in the 2163rd episode of KBS ‘2TV Evening Live Information Restaurant’ △[장사의 신] Side △[생생 현장] Side △[SNS 화제 영상] Side △[미스터 Lee의 사진 한 컷, 대한민국] Side △[리/얼/극/장 부부별곡] episodes are broadcast.
[장사의 신]
▶ Heungbu Bossam: Visit ‘Heungbu Bossam’, a famous raw oyster bossam restaurant in Sillim-dong.
Representative menu: Raw oyster bossam (medium) 44,000 won (large) 50,000 won
Business hours: 11:00-24:00, daily
Location: Sillim-ro 59-gil, Gwanak-gu, Seoul
[생생 현장]
▶ Namwon City Agricultural Technology Center
Location: Namwon City Agricultural Technology Center, 309 Ibaek-ro, Ibaek-myeon, Namwon-si, Jeollabuk-do
[SNS 화제 영상]
▶ We Can Do It
Location: Hakdong-ro 50-gil, Gangnam-gu, Seoul
[미스터 Lee의 사진 한 컷, 대한민국]
▶ Kyochon Uisangsil
Location: Gyochon-gil, Gyeongju-si, Gyeongsangbuk-do
▶ Meng Scooter
Location: Taejong-ro, Gyeongju-si, Gyeongsangbuk-do
▶ Shilla Myeongga Gyeongju Bread Sticky Barley Bread Main Branch
Location: Taejong-ro, Gyeongju-si, Gyeongsangbuk-do
▶ Dori Village
Location: Seomyeon-dori, Gyeongju-si, Gyeongsangbuk-do
▶ Metasequoia Forest
Location: Cheongun-dong, Gyeongju-si, Gyeongsangbuk-do
▶ Songseon 1-ri Village
Location: Songseon-ri, Geoncheon-eup, Gyeongju-si, Gyeongsangbuk-do
▶ Gyeongbuk Millennium Forest Garden
Location: Tongil-ro, Gyeongju-si, Gyeongsangbuk-do
[리/얼/극/장 부부별곡]
▶ Pinocchio Forest
Location: Pinocchio Forest, 72 Soya 1-gil, Sillim-myeon, Wonju-si, Gangwon-do
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
Interview between Time.News Editor and Culinary Expert
Time.News Editor (TNE): Good afternoon, everyone! Today, we have a special guest who is an expert in Korean culinary traditions, Chef Min-Joon Kim. Welcome, Chef Kim!
Chef Min-Joon Kim (CMK): Thank you for having me! I’m excited to discuss some delicious topics today.
TNE: We recently featured a segment on KBS’s “2TV Evening Live Information Restaurant,” highlighting traditional dishes like the raw oyster bossam. Can you explain what makes this dish so special in Korean cuisine?
CMK: Absolutely. Raw oyster bossam is a unique dish that combines the freshness of raw oysters with the savory flavors of the accompaniments. It’s traditionally served with thinly-wrapped slices of pork belly, fresh vegetables, and a variety of dipping sauces. This dish not only showcases the flavors of the sea but also emphasizes the skill of balance in Korean cooking.
TNE: I understand you visited Heungbu Bossam in Sillim-dong, which has a long-standing tradition of making this dish. What did you think of their preparation?
CMK: Heungbu Bossam is renowned for its commitment to quality. The raw oysters they use are sourced from the best locations, ensuring they are fresh and of high quality. The portion sizes, both medium and large, allow patrons to enjoy the dish at their own pace. When I tasted their bossam, the oysters were incredibly rich and complemented perfectly by the pork.
TNE: It sounds delightful! What’s the typical dining experience when you order raw oyster bossam at a restaurant like Heungbu?
CMK: Dining at Heungbu Bossam is quite an experience. You’re greeted with an array of side dishes known as banchan, which enhances the meal. The presentation is stunning, and I’d recommend pairing it with a chilled bottle of soju or traditional makgeolli to further enhance flavors. It’s a communal experience that brings people together.
TNE: Switching gears, the program also showcased some unique culinary innovations. The “Transforming the Taste of Loach” segment highlights a new approach to preparing loach. What insights can you share about culinary innovation in traditional dishes?
CMK: Culinary innovation in traditional dishes is essential for keeping the cuisine dynamic. Chefs are finding creative ways to reinterpret classic ingredients, like loach, transforming them into contemporary dishes that may appeal to a broader audience. It’s all about respecting tradition while also embracing creativity.
TNE: Speaking of creativity, one of the trending topics mentioned on the show was about a wig that doesn’t come off, even in wild scenarios. How do you think such viral trends can influence the culinary world?
CMK: Trends like these emphasize the importance of social media in modern cuisine. Viral videos can bring attention to lesser-known dishes and restaurants, truly revolutionizing the dining landscape. For instance, if someone shares a video of their delightful experience with raw oyster bossam, it could encourage others to try it, thereby promoting the dish globally.
TNE: That’s a fascinating connection! Before we wrap up, do you have any tips for our viewers who wish to try making raw oyster bossam at home?
CMK: Certainly! First, always choose the freshest oysters. When preparing the pork, use high-quality pork belly, and don’t skimp on the accompaniments like kimchi or pickled radish. It’s all about the balance of flavors. Lastly, have fun with it—it’s meant to be a shared experience!
TNE: Thank you so much, Chef Kim, for sharing your insights. I’m sure our audience is now eager to explore the world of raw oyster bossam and innovative Korean dishes!
CMK: Thank you for having me! Enjoy your culinary adventures!