The actor Yoon Jong-hoon and singer Jang Min-ho showcased their exceptional skills on "Newly launched restaurant."
In the KBS2TV entertainment show "Newly launched restaurant" aired on the 7th, Yoon Jong-hoon and Jang Min-ho were depicted preparing special dishes to welcome guests. On that day, Yoon Jong-hoon presented royal court cuisine, while Jang Min-ho showcased a crab omakase.
Jang Min-ho invited trot singers Kim Yang and Kim Yong-phil. The ingredient was crab. After placing the crab sent by Kim Yang on the steamer, Jang Min-ho took out a double burner to start the teppanyaki.
Jang Min-ho said, "Didn't you steam the crab beforehand? Since it was steamed in advance, the meat doesn't release water along with it," and shared a tip. The teppanyaki crab was completed with an overflowing amount of minced garlic, crab sauce, and butter mixed with sugar. After those who were impressed by the well-cooked crab meat were introduced to the next dish, it was fried rice. After putting instant rice in the area where the teppanyaki crab was served, he fried the crab guts and roe separately from the steamer. The slightly greasy fried rice was offset by a subsequent dish, crab mala xiang guo.
Next, Jang Min-ho revealed the last dish, stating, "The indie musician O Ji-eun posted this recipe on social media, and that's when it became popular." He mixed the leftover ingredients from the mala xiang guo with jajang ramen. Kim Yong-phil and Kim Yang were quite satisfied.
Yoon Jong-hoon said, "I will prepare sashimi and royal court chef's stew. I'll create dongtae jeon (Korean pan-fried fish cakes) and cook royal court stew," stating that he prepared royal court cuisine for a precious guest.
After slicing the whole piece of meat and making sashimi, he brushed the gochujang marinade onto the grilled pork, removed the head and guts from the whole dongtae, cut it into three pieces, and made dongtae jeon dipped in yellow egg mixture. He also filled one side of the carefully prepared lotus root with roe and pan-fried it with flour on one side. Finally, he made the royal court stew from scratch, from the broth to the meatballs, using sirloin and tofu alternately with dongtae, concluding with the royal court-style japchae. Yoon Jong-hoon's devotion was remarkable, and his skill was even more impressive.
Lee Yeon-bok remarked, "You really sliced the sashimi well. It's not easy for an average person to do this," adding, "You should have seen the making process. It's truly amazing." Boom noted, "This is why they call it a master of Korean cuisine. The master goes by the book," while Nam Bo-ra stated, "The egg has no bubbles, and achieving that color is also important," expressing admiration and praise. To this, Yoon Jong-hoon calmly responded, "In traditional Korean cuisine, everything is fried separately, starting from light colors to dark, and the first to be fried is the one with weaker aroma. Preserving each unique flavor and harmonizing them is what I believe the meaning of balanced Korean cuisine is."
The guests who received Yoon Jong-hoon's banquet were the members of Seodang. A fellow from Seodang exclaimed, "They are all time-consuming dishes. I was surprised when I visited their house last time. I didn't know they could cook this well!"
Boom asked, "Honestly, didn't you have a cold that day?" Yoon Jong-hoon replied, "Honestly, I didn't have a cold, but it was hard to get up the next day," and added, "But since you liked it so much, I felt proud. To be honest, I wanted to quit because it was too hard in the middle of it," evoking both laughter and emotion.
[Photo] KBS2TV entertainment show "Newly launched restaurant."
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