KBS2 'The Boss's Ears Are Donkey Ears' 'meat gangster' David Lee declares his move into campgrounds.
KBS 2TV 'The Boss's Ears Are Donkey Ears' (directed by Choi Seung-hee / hereafter 'Donkey Ears') is a program of voluntary perspective-taking and self-reflection by Korea's bosses to create workplaces that make work enjoyable. The last episode recorded a high of 7.0% and a national rating of 4.9%, continuing its powerful run as the No. 1 variety show in its time slot for 189 consecutive weeks. (Nielsen Korea)
On air today (the 25th), 'Donkey Ears' features 'meat gangster' David Lee appearing at a campground with his first New York disciple, CEO Park Jae-hyun, and the youngest chef Kim Pil-joong for a tasting event. In the process, David Lee draws attention by declaring his ambitious intention, "From now on, campgrounds will be taken over by the meat gangster." He then begins camping barbecue using a 'wood fire grill' worth about 8 million won, which is even more expensive than the grill in his restaurant.
The camping dishes David Lee chose are the Italian seafood stew 'cioppino' boiled in an extra-large cauldron and whole pork belly roast. He fills the cauldron with plenty of seafood such as shrimp and clams, then adds tomato paste, white wine and lemon to the 'cioppino,' and when sausage kielbasa and bacon are added, it gives off an appetizing appearance and a smell that seems to tantalize the appetite through the screen. Park Myung Soo, who kept drooling, bursts with curiosity, saying, "I'm going crazy. It looks really delicious. What on earth will it taste like?"
Then, faced with the overwhelming visual of 100 servings of whole pork belly, Jun Hyun-moo says, "I thought it was a pillow," drawing laughter. In particular, instead of ssamjang, he grabs attention by choosing 'scallion chimichurri' as the highlight sauce for samgyeopsal. Fresh scallions are mixed with olive oil, pepper and salt, then grilled on a super-high-end grill to add a smoky aroma, with parsley and olives added on top.
However, during the smoothly progressing preparation, an icy silence falls. They discover there is no salted fermented shrimp (saeujeot), which would be responsible for the seasoning of the chimichurri. David becomes furious, exclaiming, "Are you insane?" at the youngest chef Kim Pil-joong's mistake of not bringing the saeujeot, heightening the sense of crisis.
Soon, David Lee finely chops capers pickled in vinegar as a substitute for saeujeot, then mixes them with garlic, oregano and cumin to complete a sauce full of ocean flavor. Kim Sook, seeing the radiant look of samgyeopsal topped with chimichurri, licks her lips and says, "I want to try the scallion chimichurri. One sauce changed the level of quality."
Meanwhile, David Lee reveals an unusual management philosophy. He says his restaurant does not operate on Christmas. Explaining the bold decision despite it being the peak sales period, he said, "It means employees should spend Christmas with their families," surprising many. He adds, "Since sales are usually good, they can take a break. I'll rest too, so employees can rest," showing the generous side befitting a meat gangster.
Whether the camping event that David Lee made with his pride at stake succeeded and the heated atmosphere on site will be revealed in the 'Donkey Ears' main broadcast.
Meanwhile, KBS 2TV 'The Boss's Ears Are Donkey Ears' airs every Sunday at 4:40 p.m.<
[Photo] KBS The Boss's Ears Are Donkey Ears
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