Comedian Park Na-rae makes kimchi and gets teary-eyed thinking about her grandfather and grandmother.
In the MBC TV entertainment show ‘I Live Alone’, wich airs at 11:10 pm on the 13th, Park Na-rae and singer-songwriter Jeong Jae-hyung are shown trying to make kimchi in search of the taste of their grandmother’s handmade taste.
The video released prior to the broadcast included the scene of Na-rae Park and Jae-hyung Jeong’s kimchi party.
The two prepare seasoning by grinding onions, apples, and pears.thay even put raw clams and shrimp into a blender and start grinding them.
This is ‘Grandma’s kimchi secret.’ Mokpo cutlassfish fish sauce is added here to create the ultimate savory taste.
Jaehyung Jeong, who tasted the first batch of kimchi seasoning, opened his eyes and said, “It’s amazing!”
After tasting it, Park Na-rae tilts her head, adds cutlassfish fish sauce, and throws in the last hidden ingredient.
At the same time, he exclaims that he is finally seeing the correct color, saying, “Everything is correct now.”
Next, Na-rae Park sets up a huge kimchi mat and restarts the ‘kimchi factory.’
The Rainbow members of the studio also burst into laughter at the sight of Jeong Jae-hyung lying down after completing the kimchi seasoning in 6 hours.
On the other hand, Park Na-rae said, “I have lived a truly blessed life. “I received something so precious,” he said, looking back on the past days when he enjoyed the kimchi made with his grandfather and grandmother’s sincerity and heart.
Na-rae Park, who remembered her grandfather and grandmother who made kimchi themselves every year, said, “I have never once paid for kimchi. “I’m so sorry,” he said with tears in his eyes.
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How does the planning of kimchi differ across various regions in Korea?
interview Between time.news Editor and Kimchi Expert
Editor: Good evening, and welcome to Time.news. Today, we have the pleasure of speaking with Dr. Lee Hae-jin, a culinary historian and kimchi expert. Dr. Lee, thank you for joining us!
Dr. Lee: Thank you for having me! I’m excited to talk about kimchi, a dish that holds a special place in Korean culture.
Editor: Recently, comedian Park Na-rae showcased her love for kimchi on the show “I Live Alone,” where she and singer-songwriter Jeong Jae-hyung endeavored to recreate their grandparents’ conventional kimchi. What do you think makes this global dish resonate so deeply with manny people?
Dr. lee: Kimchi transcends just being a dish; it embodies family, tradition, and nostalgia. For many,it’s tied to memories of their grandparents and the love they infused into making it. When Park Na-rae reflects on her grandparents, it captures the essence of how food can connect generations.
Editor: Absolutely! In the show, they used ingredients like onions, apples, and even raw clams to create the seasoning. How do these unique combinations enhance the flavor of kimchi?
Dr. Lee: Each ingredient serves a purpose.The sweetness of apples and pears balances the spiciness of the chili powder, while the seafood elements like clams and shrimp add umami, a savory depth. The mokpo cutlassfish fish sauce mentioned in the show is particularly noteworthy—it contributes a complex flavor profile that defines many regional kimchi variations in Korea.
Editor: Interesting! Park Na-rae mentioned finally seeing the ‘correct color’ of the kimchi after adjusting the ingredients. What does the color signify in making kimchi?
Dr. Lee: The color is predominantly influenced by the amount of chili powder used, which not only provides spice but also a vibrant red hue. The ‘correct color’ usually indicates the right balance of flavors—too pale suggests blandness, while too dark might mean overpowering spice. It’s a visual cue for the preparer to make necessary adjustments.
Editor: During their cooking session, both Park and Jeong demonstrated playfulness and a bit of humor, especially jeong lying down after six hours of preparing. How critically important is the communal experience of making kimchi?
Dr. Lee: Very important! Kimjang, the traditional practice of making kimchi, is often a communal event in Korea. Families and friends gather, share stories, and bond over the labor of love that is kimchi-making. This not only strengthens relationships but also preserves culinary heritage.The laughter and camaraderie they shared illustrate how cooking can be both a task and a joyous event.
Editor: Park na-rae expressed sentiments of having lived a blessed life while making kimchi.Why do you think food carries such emotional weight?
Dr. Lee: Food is intrinsically tied to our identity and memory. It’s not just about sustenance; it’s about connection—both to our own past and to each other.Kimchi, with its rich flavors and historical significance in Korean culture, becomes a vessel for memories of family gatherings, traditions, and an expression of love.
Editor: Dr. Lee,thank you for your insights. It’s clear that the act of making kimchi is much more than just cooking; it’s a profound cultural experience that binds us to our heritage and loved ones.
Dr. Lee: Thank you! I hope more people explore the beauty of kimchi—both in taste and in tradition.
editor: And to our listeners, remember that the next time you enjoy a dish of kimchi, you’re savoring a piece of history, culture, and love. Thank you for tuning in!