Shiho's Korean Food Meets a Three-Generation Family Recipe in 'Three-Generation Tteokgalbi'

A special meal was prepared as a Japanese family's three-generation home-cooked recipe met the Korean cooking methods of participant Shiho. According to a video from the KBS WORLD TV variety program 'Fun-Staurant', participant Shiho demonstrated her cooking skills by presenting Tteokgalbi, which reinterprets her Japanese family's traditional recipe, and Korean-style soft tofu stew.

The secret to a Japanese family's longevity, a rural meal made through self-sufficiency

The video introduced the dietary habits and cooking philosophy maintained by Shiho's Japanese family. Shiho's mother maintains healthy skin even at the age of 73, and her grandfather is mentioned to be nearly 100 years old, drawing attention to the family's longevity genes. The mother explained that she leads a self-sufficient life, using rice and vegetables she grows herself, and preparing meals by picking fresh vegetables every morning.

In particular, the mother's cooking style is characterized by a simple method that avoids complex processes. The cast in the video pointed out that Shiho's cooking style resembles her mother's simple method, mentioning the 'cooking DNA' inherited from her mother.

A combination of red pepper tuna and aged kimchi, Shiho's 'National Daughter-in-law' style soft tofu stew

Next, Shiho showed her skilled Korean cooking abilities while preparing Korean-style soft tofu stew. The recipe Shiho chose utilizes aged kimchi and red pepper tuna. It is characterized by adding red pepper tuna to a soft tofu base containing aged kimchi, and adding minced garlic and a little vinegar to create the flavor. Finally, the process of seasoning with tuna sauce was captured.

The cast highly evaluated Shiho's Korean cooking ability, reacting that they wanted to learn the recipe. Shiho's Korean cooking skills drew high interest, with the expression 'National Foreign Daughter-in-law' being used on set.

The evolution of 'Three-Generation Tteokgalbi' completed with Injeolmi and smoky aroma

Finally, the 'Three-Generation Tteokgalbi', which inherits the Japanese family's recipe, was completed. This Tteokgalbi is characterized by being made by mixing beef ribs and pork ribs half and half and mincing them directly. It uses a versatile sauce mixed with onion, green onion, and minced garlic as a base, and maximizes the savory texture by adding the family's secret 'Injeolmi' to it. The Injeolmi melts in the heat, creating a texture similar to cheese.

To increase the perfection of the Tteokgalbi, a 'pine nut mayo sauce' made by grinding pine nuts was served alongside. This sauce, made by mixing pine nut powder with mayonnaise, honey, etc., adds a savory flavor. To this, a smoking process using a 'smoker' prepared by Shiho as the final step was added, finally completing a unique Tteokgalbi belonging only to the three generations, going beyond the recipes of the grandmother and mother.