This is a review article written after watching the broadcast.
'Gourmet Heo Yeong-man's table' Kim Min-kyung surprised even locals with her mukbang.
On the 11th broadcast of TV CHOSUN 'Gourmet Heo Yeong-man's table' (hereinafter 'table'), the second chapter of the Quebec City gourmet trip following last week unfolded, and Kim Min-kyung was shown taking on rabbit meat.
That day Heo Yeong and Kim Min-kyung visited a rabbit-specialty restaurant located in Petit Champlain, a little France within the village of Quebec City.
The two, handed a menu in an interior full of vintage charm, were flustered by the entirely French text. Watching intently, Heo Yeong prompted Kim Min-kyung to laugh, "Teacher, you still can't read it, can you?"
Eventually, with the help of a staff member the two ordered rabbit dishes. Kim Min-kyung said with anticipation, "It's my first time eating rabbit meat," and when the staff said, "We started business in 1988," Heo Yeong exclaimed, "That's almost 37 years. It's an old-established restaurant, an old-established restaurant," expressing admiration.
First, the appetizers appeared. Dishes made of local ingredients unfolded, including smoked salmon and cheese mousse, rabbit breast and rabbit meat croquette, and smoked duck breast.
Tasting rabbit for the first time in her life, Kim Min-kyung said, "It's delicious? I like this. It tastes like tuna," and then regarding the rabbit meat croquette, Heo Yeong praised, "Crispy outside, moist inside. They formed it into a ball like a meatball and fried it so that the inside wasn't affected and only the outside was lightly fried, keeping the inside moist."
Finally the main dish appeared, and tasting the rabbit leg, Kim Min-kyung marveled, "Maybe because it's steamed, it tastes like boiled chicken. There's not a hint of dryness; it's very mild and tender."
Heo Yeong also said, "Even the texture is similar to the boiled chicken we commonly eat. The muscle fibers aren't as large as those of cows or pigs, so it's very pleasant to chew in small, compact pieces."
Above all, with the rabbit stew served with green beans, Kim Min-kyung said, "When I ate only the rabbit it felt like picking meat out of boiled chicken, but eating it with green beans makes it much more harmonious. The texture improves and there's a reason they served it together," demonstrating a mukbang that surprised even Canadians.
Meanwhile, Canadian rabbit cuisine is said to have been created when the food culture of French settlers met the environment of the New World. Kim Min-kyung praised the pot pie containing rabbit soup, saying, "It tastes like boiled chicken with spices. The meat is certainly tender."
Heo Yeong added, "I'm impressed that you can get so many flavors from such a small rabbit. I think I understand why locals like rabbit."
[Photo] 'Gourmet Heo Yeong-man's table' broadcast screen capture
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