Se-bin Myung of "Solo because" is challenging the qualification for pufferfish culinary specialist.
The 17th episode of the cable channels SBS Plus and E Channel's entertainment program "Solo because" will air on the 29th at 8:30 p.m., featuring a day where Se-bin Myung meets renowned chef Jeong Ho-young to obtain the pufferfish culinary specialist certification.
Previously, Se-bin Myung opened "Sebin Kase" and showcased her surprising charm by personally slicing sashimi, attracting a lot of attention. On that day, she takes out a sashimi knife from her home and begins to prepare the frozen pufferfish. Regarding this, she says, "I originally like pufferfish, so I have a favorite restaurant I go to often, and I place delivery orders frequently. However, one day while eating pufferfish dishes at my favorite restaurant, I thought, 'Since I can slice other types of sashimi, why can't I slice pufferfish?' However, pufferfish is poisonous, so you need a certification to prepare it, and I wanted to obtain such a certification at least once in my life," revealing her motivation for challenging her first certification acquisition.
However, Se-bin Myung faces challenges while trying to dismantle the pufferfish by herself. Ultimately, she calls somewhere, saying, "This won't do. I need to call for help." Afterward, Se-bin Myung rushes to a restaurant and bows, saying, "It's an honor. I appreciate your assistance." It turns out she was asking for help from the famous chef Jeong Ho-young.
Chef Jeong Ho-young tells passionate Se-bin Myung, "Today, we will try slicing pufferfish sashimi and making pufferfish tempura, as well as cold udon to enjoy together." Later, with the help of Chef Jeong Ho-young's "one-on-one intensive training," Se-bin Myung cautiously slices the pufferfish sashimi but trembles, saying, "In the past, a knife cut so well that I bled profusely," to which Chef Jeong Ho-young responds with an unexpected revelation, making her feel suddenly scared of handling the knife. Meanwhile, Se-bin Myung humorously complains about the dough for making cold udon, saying it "feels like rubber" and evokes laughter.
After the lesson, Se-bin Myung tastes the pufferfish dishes they made that day with Chef Jeong Ho-young. During this process, she asks, "You've taught and evaluated many people, but how do you think my cooking skills measure up?" Chef Jeong Ho-young pauses and delivers an honest evaluation. Curiosity is rising about how Chef Jeong Ho-young assessed Se-bin Myung's cooking skills.
[Photo] Provided by SBS Plus and E Channel.
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