In episode 3651 of SBS’ ‘Live Today Restaurant’ this evening (18th), △[빅데이터 랭킹 맛집] Top 5 best pork feet in the metropolitan area △[인생 분식] When you miss your hometown, nostalgic noodles △[투데이 NOW] Insects become the future food! Side △[보고 먹고 즐기고! 3GO] Gochang 3GO travel △[우리동네 반찬 가게] Let’s take a look at the good side dish episode of a mother and daughter sharing a warm affection.
[빅데이터 랭킹 맛집] TOP 5 best pork feet in the metropolitan area
▶ : We visit ‘Okcheon Spicy Jokbal’, a spicy pig’s feet restaurant in Changsin-dong, Dongdaemun, Seoul.
Representative menu: Half and half pig’s feet hind leg (medium) 34,000 won, half and half pig’s trotter front leg (large) 38,000 won
Business hours: 10:00-24:00 Closed on Tuesdays
Location: 1st floor, 23 Jongno 51na-gil, Jongno-gu, Seoul
[인생 분식] When you miss your hometown, nostalgic noodles
▶
Location: Hoguk-ro, Gangjin-myeon, Imsil-gun, Jeollabuk-do
[투데이 NOW] Insects become the future food! side
▶
Location: Muwisa-ro, Seongseong-myeon, Gangjin-gun, Jeollanam-do
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Location: 166 Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do
[투데이 ISSUE] Emotional recharge! Enjoying the fall of Cheorwon
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Location: Sangsa-ri, Galmal-eup, Cheorwon-gun, Gangwon-do
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Location: 1139-52 Guntan-ri, Galmal-eup, Cheorwon-gun, Gangwon-do
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Location: 70-13 Sangsa-ri, Galmal-eup, Cheorwon-gun, Gangwon-do
[보고 먹고 즐기고! 3GO] Gochang 3GO travel edition
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Location: 125-9 Eupnae-ri, Gochang-eup, Gochang-gun, Jeollabuk-do
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Location: Gwangju-dong-gil, Seongnae-myeon, Gochang-gun, Jeollabuk-do
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Location: Gochang Bokbunja Research Institute, Bokbunja, Buan-myeon, Gochang-gun, Jeollabuk-do
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Location: Seonunsa-ro, Asan-myeon, Gochang-gun, Jeollabuk-do
[우리동네 반찬 가게] A good side dish between a mother and daughter sharing warm affection
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Location: #101-1, 56 Susong-ro, Gunsan-si, Jeollabuk-do
‘Live Today’, co-hosted by announcers Hyunjin Yoon, Seonjae Kim, and Hyunjin Kim, is a program that delivers vivid stories ranging from hot-button incidents and accidents to human stories that will make you laugh and cry, and food information that will catch the attention of people on a hungry evening, and is aired every month. ~Broadcast Friday at 6:55 p.m.
Economy Queen Reporter Park So-i Photo = SBS Live Today Restaurant
How are sustainability and cultural acceptance influencing the rise of alternative protein sources like insects in modern diets?
Interviewer: Welcome to Time.news! Today, we have the pleasure of speaking with food culture expert, Dr. Emma Lee, to discuss the fascinating world of culinary trends showcased in the recent episode of SBS’ ‘Live Today Restaurant’. Thank you for joining us, Dr. Lee!
Dr. Lee: Thank you for having me! I’m excited to dive into today’s topic.
Interviewer: This episode featured a variety of intriguing segments, including a ranking of the top five best pork feet restaurants in the metropolitan area. Why do you think dishes like jokbal (pork feet) have maintained their popularity in Korean cuisine?
Dr. Lee: Jokbal has a unique combination of textures and flavors that appeals to many. It’s rich, savory, and often enjoyed in a communal setting. It also carries cultural significance, as it’s often associated with celebrations and gatherings. The rise of social dining experiences has certainly helped keep such dishes in the spotlight.
Interviewer: One of the top recommendations was “Okcheon Spicy Jokbal” in Dongdaemun. What sets this place apart from others?
Dr. Lee: The inclusion of spice is a game-changer! The spiciness not only enhances the flavor but also attracts those looking for a bold experience. Plus, their variety in serving sizes, such as half-and-half options, caters to both solo diners and larger groups. It’s all about making the dining experience accessible and enjoyable for everyone.
Interviewer: That makes a lot of sense. The episode also spotlighted a nostalgic noodle restaurant for those missing their hometown dishes. What role do nostalgia and regional flavors play in our food choices?
Dr. Lee: Nostalgia is incredibly powerful. It evokes memories and emotions tied to our upbringing, which can make a meal feel more comforting. Restaurants that emphasize regional flavors often tap into this sentiment by using local ingredients and traditional cooking methods, bridging the gap between past and present. This is especially appealing in today’s fast-paced world, where people look for familiar comforts.
Interviewer: Another captivating segment introduced the concept of insects as ‘future food’. What’s intriguing about this trend, and how do you think it will evolve?
Dr. Lee: Insects are a sustainable protein source, which is increasingly important as we face global food security challenges. Cultivating insects requires significantly less land and resources compared to traditional livestock. While there may be cultural resistance in many regions, I believe that as people become more aware of environmental impacts, we may see a gradual acceptance and perhaps even a fondness for innovative insect-based dishes.
Interviewer: It sounds like there’s a lot of potential there! Lastly, what stood out to you most from this episode in terms of culinary trends?
Dr. Lee: I was particularly impressed by the emphasis on community connections, not just through shared meals but also through the stories behind these dishes. From a mother-daughter duo bringing warmth through home-cooked side dishes to restaurants celebrating regional identity, it’s clear that food is about so much more than just nourishment. It fosters connections and brings people together, both physically and emotionally.
Interviewer: Absolutely, food really does create a sense of belonging. Thank you, Dr. Lee, for sharing your insights today! We look forward to seeing how these culinary trends evolve.
Dr. Lee: Thank you! It’s been a pleasure discussing these exciting developments in food culture with you.