The astonishing cooking skills of actor Yoon Jong-hoon and singer Jang Min-ho were revealed.

In the KBS2TV entertainment program ‘Newly Released Restaurant,’ which aired on the 7th, Yoon Jong-hoon, who demonstrated the essence of royal cuisine, and Jang Min-ho, who led an omakase using a single flower crab, appeared.

Nam Bo-ra noted, “I became close to Yoon Jong-hoon after filming a drama together 10 years ago. However, this is the first time I heard that he cooks so well,” expressing curiosity.

Yoon Jong-hoon said, “I will be preparing sashimi and a soup.” He started to slice the large piece of meat one by one and began to chop it with the back of the knife. Yoon Jong-hoon explained, “I’m chopping it with the back of the knife to make it tender,” and after mixing gochujang, sugar, minced ginger, minced garlic, and soy sauce, he completed the seasoning for the pork before placing the sliced meat on the grill to start cooking.

Continuing with the original pollock, Yoon Jong-hoon said, “I will take three slices,” explaining, “I will take the bone as one slice and cut the outer and inner flesh separately.” Lee Yeon-bok praised Yoon Jong-hoon’s skill, saying, “He really cut it well. It’s not easy for an ordinary person to do this.”

Yoon Jong-hoon introduced the next dish, saying, “It’s called sashimi because fish and meat are alternately skewered.” Oh My Girl’s Hyojeong nodded, saying, “I heard it’s the best dish among royal cuisine.”

After chopping the beef tenderloin into fine pieces with numerous cuts, Yoon Jong-hoon chopped green onions and crushed tofu to maintain the proper ratio for the sashimi dish. Thanks to his meticulous effort, Boom expressed his desire, saying, “Can I get the leftover minced beef? I’d like to use it for baby food.”

Lee Yeon-bok repeatedly praised him, saying, “It’s really not easy to mold the minced beef into a shape and slice it.” Yoon Jong-hoon then stated, “I will use only the ginger juice,” wrapping the chopped ginger in a cloth to extract the juice. He added, “Didn’t I dust the meat and pollock with flour before skewering? The ginger juice will act as the adhesive.”

Next, Yoon Jong-hoon presented the side dishes. He separately stir-fried zucchini with the moisture removed, marinated oyster mushrooms, and neatly trimmed red peppers. Yoon Jong-hoon expressed a unique philosophy about cooking, stating, “Korean cuisine is often stir-fried separately. They start from lighter colors to darker ones, and stir-fry the ingredients with a more subtle flavor first. Preserving the original taste while harmonizing together is probably the essence of Korean cuisine.”

For the final dish, Yoon Jong-hoon placed a cloth over a sieve, poured in the broth made from simmering beef, green onion roots, and radish since the beginning of the cooking process. He turned the beef that was added to the broth into slices, cutting the well-cooked radishes and carrots to appropriate sizes. What he was making was a shinseollo. The beautifully arranged table was presented to Yoon Jong-hoon's friends, who have been companions for nine years. One friend remarked, “He prepared a dish that requires a lot of effort. I was surprised when I visited his house last time. I had no idea he could cook so well.”

Meanwhile, Jang Min-ho also presented an impressive dish. After preparing the flower crab sent by trot queen Kim Yang, Jang Min-ho started the teppanyaki omakase with the introduction of a two-burner stove. The teppanyaki flower crab was completed with a plentiful amount of minced garlic, crab fish sauce, butter, and sugar. He then added instant rice into the sauce left over from the teppanyaki and mixed it with the cooked crab innards and roe.

In the end, Jang Min-ho used the flower crab to prepare mala xiang guo and mala jjajangmyeon, impressing everyone with a full course made from one ingredient.

[Photo] KBS2TV entertainment program ‘Newly Released Restaurant’

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