Lu Ching Lai succeeded in making Chinese food with monkfish for the first time on air.
The 38th episode of the MBC entertainment program 'It's a relief to take a break' aired on the 3rd, featuring executive Kim Dae-ho, Chinese cuisine master Lu Ching Lai, and stars Myung Se-bin and Yang Se-hyung, set in the second story of a deserted island Chinese restaurant. According to Nielsen Korea, this broadcast recorded a nationwide rating of 6.8%, securing the top spot among all entertainment programs aired on Monday. The 20-49 viewership rating, a key indicator of channel competitiveness and topicality, also achieved first place among all entertainment programs on Monday.
On that day, Kim Dae-ho, Lu Ching Lai, Myung Se-bin, and Yang Se-hyung went out to the sea early in the morning to catch monkfish. Monkfish, which is difficult to prepare and expensive, is not commonly used as an ingredient in Chinese cuisine. Lu Ching Lai, who was challenging to make Chinese food with monkfish for the first time on air, expressed confidence, saying, "I'll show you just once."
They pulled up a large net that had been placed at the bottom to catch monkfish living in the deep sea. Many seafood items came out of the net. A variety of seafood, like large conches, blue crabs, yellow croakers, rockfish, and bulgogi, were caught like a mixed gift set, but the monkfish they hoped for rarely showed up.
To help the tired workers, the captain made soy sauce marinated crabs from freshly caught blue crabs on the spot. Lu Ching Lai marveled at the soy sauce marinated crab with the captain's special seasoning, saying, "There are really diverse flavors in the world." Even when the captain said to stop eating and work, Kim Dae-ho could not tear himself away from the marinated crab, responding, "You go ahead and work first." In response, Boom analyzed, "He became daring after saying free," which brought laughter.
Just as they were finishing up with the net, a monkfish was dramatically caught. Lu Ching Lai, while pulling a large monkfish out of the net and nearly getting bitten, showed satisfaction, saying, "If I can catch something this big, it's okay if I get bitten ten times."
After finishing their fishing, they satisfied their hunger with a snack before the guests arrived. Lu Ching Lai decided to make handmade wheat noodles with the cuttlefish they caught during fishing. Lu Ching Lai's pupil, Myung Se-bin, made a quick salad with oysters and apples. The combination of the mouth-watering handmade noodles and quick salad captivated the viewers.
They also went sea diving in the nearby waters for a generous guest meal. At this time, Myung Se-bin successfully caught clams, known to be more expensive than beef at 150,000 won per kilogram. They also secured a variety of seafood, such as conches and octopuses, raising expectations for a rich menu.
Lu Ching Lai planned a spicy 'Sichuan course.' First, he made his signature dish 'Eohyangdonggo.' Minced conch and fish made into meatballs were placed on shiitake mushrooms, steamed in a steamer, and then topped with a spicy sauce containing the master's secret. Its visual alone captivated everyone. The chewy texture of the meatballs and the spiciness of the sauce impressed with flavor.
Next, Lu Ching Lai made a spicy fried monkfish. The fried monkfish, perfected with the master's skill, was crispy on the outside and moist on the inside, surprising everyone. When he applied the spicy sauce, 'fried monkfish' was completed, a dish only available at the deserted island Chinese restaurant. Kim Dae-ho, after tasting it, exclaimed, "Why didn't I think to fry monkfish before?" and Yang Se-hyung added, "I want to sell it," giving high praise. Lu Ching Lai also emphasized the specialness, saying, "Since it's freshly caught monkfish being fried, this flavor cannot be replicated on the restaurant menu."
Finally, Lu Ching Lai made 'Sichuan seafood noodle soup.' The seafood noodle soup, made with a spicy broth containing clam, octopus, and conch, captivated everyone while warming their cold bodies against the chill. That day's broadcast also continued to feature special dishes that could only be tasted at 'It's a relief to take a break,' stimulating the viewers' appetites.
Meanwhile, the teaser released at the end of the broadcast featured renowned Chinese cuisine master Lu Ching Lai and chef Lim Tae-hoon, increasing viewer anticipation for the 'Desert Island Restaurant' opening. MBC's 'It's a relief to take a break' airs every Monday night at 9 p.m.
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