“I have lived a blessed life”… Na-rae Park, the story that made her cry while making kimchi

by times news cr
ⓒNewsis

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!

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