A Meeting of Fish Cakes and Gochujang Sauce: Fusion Street Food Reinterpreted as K-Food
The talk show 〈IDOL'S TABLE〉, which shares the tastes of global idols through K-food, showcased a cooking process themed around fusion street food. In this episode released as an Mnet Plus original, the cast members personally used Korean ingredients to create unique flavors.
Beyond 'Seolhyang' to Export Varieties... Breeding Experts Aim to Secure Domestic Strawberry Seed Sovereignty
Breeding expert Kim Tae-il, director of Woori Seed, shares his journey of developing domestic strawberry varieties like 'Maehyang' and 'Seolhyang' to ensure seed sovereignty and enhance export competitiveness. He is currently focusing on developing new varieties with improved shelf life through digital breeding technologies.
From Galbi-jjim sweetened with pear instead of sugar to instant Jajangmyeon, a magnificent feast for table tennis players
Lim Tae-hoon and Yoon Na-ra prepared a special meal featuring diverse dishes like Galbi-jjim, Menbosha, and Jajangmyeon for table tennis students in Cheongyang. The gathering served as a moment of connection and encouragement through food and music for the talented young athletes.
"I'd even take duck out of my own mouth to eat it"... The essence of Gwangju-style duck stew found for 9,000 won
A duck stew restaurant near Seokchon Lake in Seoul is gaining attention for offering a Gwangju-style duck stew filled with water parsley and plenty of meat for the reasonable price of 9,000 won. The restaurant specializes in serving meat that has been completely deboned to provide convenience to its customers.
Pot Rice with Twelve Medicinal Herbs and Cheonggukjang with Whole Soybeans: The Taste of a Head Family Passed Down Through Generations
A TV CHOSUN JOY broadcast features a traditional meal from a head family, highlighting pot rice cooked with water infused with twelve medicinal herbs and Cheonggukjang made with whole soybeans. The cast members also shared their daily routines regarding diet and exercise during the meal.
"A third flavor, not pork" The twist of Yongsan's hangjeongsal tasted by Jeon So-min
Jeon So-min visited a restaurant in a back alley of Yongsan featured on TV CHOSUN's 'Home-Style Meal Travels', where they serve a unique version of hangjeongsal (pork jowl) called 'hwangjisal'. The restaurant offers a distinctive texture through a rapid freezing method and a unique rice noodle dessert to complement the meal.
"A Stove in Your Mouth"... Mukeunji Kimchi Mandu and Dongchimi Noodles at a 29-Year-Old Traditional Noodle House in Namyangju
A noodle specialty restaurant in Namyangju, which has been passed down through four generations for 29 years, serves unique Hamgyeong Province-style noodles and dumplings. The menu features kimchi mandu made with 3-year aged mukeunju and dongchimi noodles that perfectly balance the spicy flavors.
Boiled Pork Slices Made from Fat-Trimmed Hangjeongsal and Gabrisal: A New Standard for Busan Pork Soup
A restaurant in Busan is setting a new standard for pork soup (dwaeji-gukbap) by using premium cuts like Hangjeongsal and Gabrisal instead of traditional offal. The owner, who has been preparing meat every morning for 15 years, focuses on a clean, lean flavor profile and uses the food as a medium to support local youth through a soccer club.
Im Chang-jung's Choice: The Secret of a 27-Year Tradition Meat Restaurant in Gangdong-gu is 'Kimchi' and 'Waxy Corn'
A video has been released showing singer Im Chang-jung visiting a meat specialty restaurant in Gangdong-gu that has been in the same location for 27 years, where he enjoys various types of kimchi and "Axe Pork Belly." The video reveals the restaurant's core kimchi varieties, the characteristics of the meat, and the cooking secrets behind them.
Transparent broth with no grease: The secret to 58-year-old traditional North Korean-style chicken soup
The cooking process and flavor characteristics of a 58-year-old traditional North Korean-style chicken soup (Dakgomtang) have been revealed. A featured actor also shared anecdotes about his past musical activities and his entry into the Street Billboard Chart.
Yeosu 'Suni-ne Bapsang' Crab Set Meal: Hairtail Stew and Side Dishes for 15,000 Won
YouTuber Kang Seong-hun visited Yeosu, Jeonnam, to enjoy a crab set meal at the local restaurant 'Suni-ne Bapsang'. The meal featured soy sauce crab, spicy crab, hairtail stew with sweet pumpkin, and various side dishes.
Shiho's Korean Food Meets a Three-Generation Family Recipe in 'Three-Generation Tteokgalbi'
In the KBS WORLD TV variety program 'Fun-Staurant', Shiho showcased her culinary skills by reinterpreting her Japanese family's traditional recipes and preparing Korean dishes. She presented a unique "Three-Generation Tteokgalbi" and a Korean-style soft tofu stew.
"Without a single drop of water" Kim Kang-woo presents apple waterless boiled pork and walnut soybean paste
Actor Kim Kang-woo shared detailed cooking know-how and healthy recipes for his family, including waterless boiled pork and antioxidant juices, in a video released through the KBS WORLD TV content 'Fun-Staurant'.
A restaurant expert who expanded into pollack stew, achieving hundreds of millions in sales at a 56-square-meter store in Sydney, Australia
Shin Geun-sik, CEO of Bonjil F&B, which operates about 170 stores in Korea including the brand 'Yangeunine', has entered the Sydney, Australia market. He is attracting local attention by operating a 17-pyeong (approx. 56 square meters) store without a sign in Australia, about 8,000km away from Korea.
Park Tae-hwan finds 'gold medal' taste in Haenam heifer Hanwoo... even mentioning his connection with Kim Hye-yoon
Swimming hero Park Tae-hwan visited Haenam, Jeollanam-do, to enjoy the flavors of heifer Hanwoo beef. In a video from TV CHOSUN's 'Home-Style Meal Travels', he tasted various cuts of Hanwoo, including fresh meat slaughtered on the same day.
Soup Curry and Mushroom Gang-doenjang Rice Balls Made with Ingredients Bought at Marche in Seoul Forest
A video has been released showing the process of visiting the farmer's market 'Marche' near Seoul Forest to purchase fresh ingredients and using them to cook healthy home-cooked meals. The creator records the joy of cooking personally instead of ordering delivery food, presenting two main dishes using vegetables and mushrooms bought at the market.
"From Gamjatang to Leng Saap"... K-pop Stars Engage in 'Borderless' K-Food Talk
A new global food talk show titled 〈IDOL'S TABLE〉, an Mnet Plus original, has been announced, featuring global K-pop stars discussing their hometown foods and familiar Korean dishes.
"I like the parts with more fat"... The 'Golden Thickness' of a Samgyeopsal Master who has held his spot in Seongsu-dong for 22 years
A Samgyeopsal master who has operated in Seongsu-dong, Seoul, for 22 years shared his unique cooking principles, including adjusting meat thickness and fat content to suit customer preferences.
"50 Days of Waiting"... A Dry-Aged Steak Project by a Couple in Their 7th Year of Marriage
A couple celebrating their 7th wedding anniversary prepared a special dry-aged steak after a 50-day aging process. The episode aired on KBS's 'Stars' Top Recipe at Fun-Staurant' on October 4, 2024.
Jipyeong Brewery Official: "Working Hard, Tasting from 9 AM to 8 PM to Develop New Products"
In a video from the YouTube channel 'Yessay', YESUNG visited Jipyeong Brewery in Jipyeong-myeon, Yangpyeong County, Gyeonggi Province, to discuss the brewing process and product development. The brewery official shared the intense efforts involved in tasting various spirits from 9 AM to 8 PM to discover new flavors.
A Meeting of Fish Cakes and Gochujang Sauce: Fusion Street Food Reinterpreted as K-Food
Beyond 'Seolhyang' to Export Varieties... Breeding Experts Aim to Secure Domestic Strawberry Seed Sovereignty
From Galbi-jjim sweetened with pear instead of sugar to instant Jajangmyeon, a magnificent feast for table tennis players
"I'd even take duck out of my own mouth to eat it"... The essence of Gwangju-style duck stew found for 9,000 won
Pot Rice with Twelve Medicinal Herbs and Cheonggukjang with Whole Soybeans: The Taste of a Head Family Passed Down Through Generations
"A third flavor, not pork" The twist of Yongsan's hangjeongsal tasted by Jeon So-min
"A Stove in Your Mouth"... Mukeunji Kimchi Mandu and Dongchimi Noodles at a 29-Year-Old Traditional Noodle House in Namyangju
Boiled Pork Slices Made from Fat-Trimmed Hangjeongsal and Gabrisal: A New Standard for Busan Pork Soup
Im Chang-jung's Choice: The Secret of a 27-Year Tradition Meat Restaurant in Gangdong-gu is 'Kimchi' and 'Waxy Corn'
Transparent broth with no grease: The secret to 58-year-old traditional North Korean-style chicken soup
Yeosu 'Suni-ne Bapsang' Crab Set Meal: Hairtail Stew and Side Dishes for 15,000 Won
Shiho's Korean Food Meets a Three-Generation Family Recipe in 'Three-Generation Tteokgalbi'
"Without a single drop of water" Kim Kang-woo presents apple waterless boiled pork and walnut soybean paste
A restaurant expert who expanded into pollack stew, achieving hundreds of millions in sales at a 56-square-meter store in Sydney, Australia
Park Tae-hwan finds 'gold medal' taste in Haenam heifer Hanwoo... even mentioning his connection with Kim Hye-yoon
Soup Curry and Mushroom Gang-doenjang Rice Balls Made with Ingredients Bought at Marche in Seoul Forest
"From Gamjatang to Leng Saap"... K-pop Stars Engage in 'Borderless' K-Food Talk
"I like the parts with more fat"... The 'Golden Thickness' of a Samgyeopsal Master who has held his spot in Seongsu-dong for 22 years
"50 Days of Waiting"... A Dry-Aged Steak Project by a Couple in Their 7th Year of Marriage