Lee Sun-bin breaks Gyeongsang food prejudices while dining in Sangju

Actress Lee Sun-bin visited a restaurant in downtown Sangju to enjoy charcoal-grilled pork priced at 11,000 won per serving. After tasting the soy sauce seasoning and red chili paste options, she noted the food lacked the spicy and salty profile typically associated with Gyeongsang Province cuisine.

Actress Lee Sun-bin was captivated by the taste of charcoal-grilled pork at a restaurant in Sangju, North Gyeongsang Province. In a video released by TV CHOSUN JOY, Lee Sun-bin was seen immersing herself in the flavor and atmosphere of the charcoal-grilled pork favored by local Sangju residents.

Deep flavor created by self-fermented meju and dried radish greens

Located in downtown Sangju, this restaurant serves charcoal-grilled pork in an atmosphere reminiscent of a mountain lodge. Dried radish greens hang in one corner of the restaurant, and the meju (fermented soybean blocks), which may look like interior decor, are confirmed to be fermented and used directly by the restaurant. Before her meal, Lee Sun-bin tasted the homemade soybean paste and dried radish greens to experience the depth of the food.

Lee Sun-bin highly praised the texture of the dried radish greens, describing it as "soft." She particularly noted the sweet taste of the soybean paste made from the self-fermented meju, experiencing the restaurant's traditional cooking methods. The restaurant stated that they use a combination of homemade soybean paste made by the owner's mother, along with other traditional soybean pastes.

'Subtle soy sauce charcoal grill' where seasoning is applied just before grilling

The star of the day, the soy sauce grilled pork, is priced at 11,000 won per serving. The secret of this establishment lies in the fact that they do not pre-marinate or age the meat in seasoning. Using pork front leg meat, they drain the blood, age the meat until it is firm, and then season it immediately upon order before grilling. The core of the flavor is the method of applying the seasoning lightly just before grilling rather than pre-seasoning. The restaurant has maintained its position by adhering to this method of seasoning only when a customer orders, unlike other establishments.

After tasting the soy sauce seasoning, Lee Sun-bin commented that it was a "flavor you don't get tired of." The seasoning is absorbed so subtly that the soy sauce flavor is not overwhelming, allowing for repeated consumption without fatigue. In particular, pairing it with freshly sliced onion salad neutralizes the sweetness and creates a harmonious flavor. The onions are freshly cut rather than pickled in soy sauce, adding fun to the meal by allowing diners to mix the soy sauce seasoning with the red chili paste seasoning.

Red chili paste seasoning filled with smoky aroma and a twist of flavor

Following the soy sauce seasoning, the charcoal grill continues with red chili paste seasoning added. This menu, which involves adding a bit of red chili paste seasoning to the soy sauce base before grilling, emits an intense smoky aroma along with a spicy and stimulating umami flavor. Lee Sun-bin noted the smoky aroma, which possessed a different charm compared to the soy sauce seasoning.

Regarding the prejudice that Gyeongsang Province food is spicy and salty, Lee Sun-bin remarked, "The food I ate today is not like that at all," noting the exquisite balance of seasoning. She concluded her meal by expressing that she felt "healed" through the scenery and food of Sangju amidst her busy schedule.

Source: TVCHOSUN JOY (YouTube)