On the 10th, the SBS entertainment show 'Jungle Food 2 - Peru Food' (hereafter 'Peru Food') will finally conclude the grand expedition to conquer Peruvian ingredients. In the highlands of Cusco, beyond the Pacific and Amazon, an unprecedented scale of rice expedition is set to unfold. Expectations are mounting for what 'culinary earning' adventure will decorate the grand finale.
On that day, the true 'K-Homemade Master' Ryu Soo-young will have his tearful story revealed after halting his fine dining cooking. Ryu Soo-young, who was assigned the crucial 'main dish' role in the challenge of fine dining for 20 servings at a high altitude, faced unexpected accidents and rapidly emptying plates, getting into trouble. Although he was always confident in his cooking, it is said that he broke down mentally during his first fine dining challenge and ended up with teary eyes. The question remains: what dish did Ryu Soo-young complete with his blood, sweat, and tears, and will it impress the local palate?
Meanwhile, the gourmet warehouse in Cusco that is frequented by the top 1% of star chefs will be unveiled. Chef Choi Hyun-seok, who usually emphasizes that 'ingredients are more important than chefs,' also reportedly stopped by this location after arriving in Cusco. This is the Urubamba traditional market in Peru, which was also visited by culinary master 'Gordon Ramsay.' In particular, Chef Choi Hyun-seok was said to have been greatly inspired and engaged in lively conversation upon seeing more than 4,500 varieties of potatoes, which boast exceptional taste and visual appeal among Peru's high-altitude ingredients. All eyes are on what ingredients he selected and what legendary dishes will emerge from these new ingredients.
Furthermore, 'K-Homemade Master' Ryu Soo-young will present an unimaginable Korean menu to successfully complete a mission serving 100 people. On that day, he will aim to capture the taste buds of 100 local elementary school students in Cusco, Peru. Notably, he will prepare Korean Andong Jjimdak using 'guinea pig,' a primary ingredient for locals, drawing attention. Tips on how to maximize the balance of sweet and salty flavors, while eliminating any fishy odors, will also be generously shared. After tasting the dish, Chef Choi Hyun-seok is rumored to have praised, 'Ryu Soo-young is above me when it comes to homemade dishes,' acknowledging his skill. Will the Andong Jjimdak made with guinea pig captivate the taste of all 100 elementary school students in Peru? This scene can be confirmed through the broadcast.
The last 'culinary earning' travelogue featuring Ryu Soo-young, Choi Hyun-seok, Choi Daniel, and Kim Ok-bin will air on SBS 'Peru Food' on Thursday, the 10th, at 9 p.m.
[Photo] SBS
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