Kim Shin-young challenges Rice Sommelier exam... studying differences in composition between short-grain and long-grain rice

Comedian Kim Shin-young challenged the written exam to obtain a Rice Sommelier certification. Kim Shin-young's exam preparation process and the scene at the site, revealed through MBC's 'I Live Alone', contained passion and nervousness for her field of interest.

Ahead of the exam, unlike her usual appearance of lacking confidence in written exams, Kim Shin-young expressed her feelings that because it is a field of interest, she is trembling and has a great desire to do well. Despite her work ending very late at midnight the previous day, she made efforts to make up for the lacking review time by repeatedly looking at her books until 4:30 AM on the day of the exam. Kim Shin-young expressed her heart trembling to the point of causing stomach discomfort ahead of the exam, revealing her determination to pass this exam no matter what.

Passing with 70 points or more out of 70 questions... questions asking about rice varieties and composition differences

The exam consisted of a total of 70 questions, and it was structured so that one could pass by scoring 70 points or more out of 100. The exam was conducted in a multiple-choice format, but it was a type that required caution as the options were subtly changed. On the day of the exam, an OMR card was used as the answer sheet, and the exam began after the procedure of entering her name.

The exam questions included specific details regarding rice varieties and composition. The difference in composition between long-grain rice, which is mainly used in Southeast Asia, and short-grain rice in Korea, as well as the fact that it is difficult to make rice noodles with short-grain rice because the protein content is much higher, were covered as exam questions.

"Yeongeojipmi for firm rice, Suyangmi for sticky rice" Professional knowledge of a Rice Sommelier

The conversation shared during the exam process also included content about the differences in texture and taste according to rice varieties. It was mentioned that the difference in the taste of rice by region varies depending on the variety, which leads to differences in individual preferences. For those who prefer firm rice, the Yeongeojipmi variety was mentioned, and for those who want a sticky and chewy texture, Suyangmi was recommended. While preparing for the exam, Kim Shin-young showed herself dealing deeply with the differences in texture according to the characteristics of rice, going beyond simple memorization.

Source: MBCentertainment (YouTube)