MBC Omniscient Interfering View will once again feature chef Park Eun-young, the "goddess of Chinese cuisine." From Daerim Central Market to her mentor Lu Ching Lai's "Hongbogak," she takes over the scene, and even on her day off she teases her love for Chinese cuisine with a flash of manic eyes, raising expectations.
The MBC entertainment program Omniscient Interfering View, which will air at 11:10 p.m. on the 28th (planned by Kang Young-sun, directed by Kim Yoon-jip·Jeon Jae-wook·Kim Hae-ni·Jung Dong-sik·Lee Da-woon, writer Yeo Hyun-jeon), in episode 391, will feature chef Park Eun-young, who in a previous appearance revealed her first independent restaurant in 15 years and drew intense attention, recording 7,000 searches on a real-time reservation app, and this time she will reveal a special day off.
Park Eun-young, who said she often visits markets to explore new ingredients, visited Daerim Central Market, called a "little China in Korea," with head chef Yoon Joon-won. Unusual ingredients greeted them, from pig snouts and hearts—various pork offal that are hard to find—to yellow chives and salted duck eggs. In front of the various ingredients, Park Eun-young's eyes changed as if she were about to dance; she tasted boldly and improvised recipes on the spot, fully revealing the side of a "naturally gifted chef."
Park Eun-young then visited her mentor Lu Ching Lai's "Hongbogak," which feels like her family home, reaffirming the close bond between teacher and student. That day, Lu's eldest son and chef Yeo Min, who has lived and worked alongside Park Eun-young for years like a brother, appeared with him, drawing attention. Upon meeting, they bickered like "real siblings," and at the same time split duties between the grill and the cutting board to synchronize their work and quickly produced a staff meal that captivated the show's panel. In addition, warm stories from the "Hongbogak dream team" era were revealed, including the anecdote of chef Yeo Min taking the seriously injured Park Eun-young to the hospital.
Stories from Lu Ching Lai, the "living legend of Chinese cuisine," about his early days as the youngest kitchen staff also drew attention. Lu Ching Lai said his first monthly wage was as little as 6,000 won, and at the time there was not even a refrigerator in the kitchen, so when an order for sweet and sour pork came in he would run to the butcher to buy meat. He also said he recorded the cooking methods he learned by watching over others as drawings and passed them on to juniors, attracting interest. That day Park Eun-young also held a carving contest with the Hongbogak chefs, cutting ingredients by hand into garnishes. Park Eun-young astonished everyone with overwhelming skill, quickly transforming a carrot into a splendid carnation.
[Photo] Omniscient Interfering View
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