Ahn Sung-hoon tackles Jjamppong challenge using chicken broth and chili oil for authentic Jangheung flavor

Singer Ahn Sung-hoon traded his stage microphone for a kitchen wok, transforming into a chef. In this journey revealed through TV CHOSUN's 'Trot Kitchen: The Running Dinner Show,' the process of cooking Jjamppong based on Lim Tae-hoon's recipe and various other dishes prepared with great care were depicted.

The secret to 'deep flavor' Jjamppong made with chicken broth and chili oil

The core of this cooking session lay in the Jjamppong recipe passed down by Lim Tae-hoon. To differentiate it from typical Jjamppong, the process began with making chili oil from scratch. Following detailed advice to turn off the heat once it turns brownish, a deep-colored chili oil was completed using red chili powder. The ingredients for the broth particularly drew attention; unlike standard seafood broths, a method of using raw chicken to make the broth was introduced, serving as an element that deepened the flavor of the Jjamppong.

Ahn Sung-hoon experienced some difficulties while handling the wok. While learning the technique of rotating the wok using its center of gravity, he realized the high difficulty of the cooking process, remarking that it was "unapproachable." However, unlike the stimulating and heartburn-inducing flavors of commercial versions, the completed Jjamppong drew praise on-site for its spicy yet deep flavor.

From squid preparation to beef tartare, sincerity blooming from the fingertips

In addition to the Jjamppong, the menus filling the table required significant labor. The process of directly cleaning large squids followed. Delicate work was required, such as removing bones and eyes, during which Ahn Sung-hoon and the other cast members sweated while focusing on the preparation. The cleaned squid met the noodles to complete the texture of the Jjamppong.

Great care was also put into the beef tartare. Approximately 250g of beef rump was prepared and seasoned by mixing in a bit of red chili paste. The beef tartare, which emphasized a chewy texture, drew reactions on-site that it was "delicious the moment it enters the mouth." In the subsequent bulgogi cooking process, the meat was kneaded by hand to create elasticity. Efforts to harmonize the ingredients continued, such as adding honey to adjust sweetness and using anchovy fish sauce for a matured taste.

Jangheung flavors and conversation enjoyed in the yard

After all the dishes were completed, the cast prepared a meal in the yard. The carefully prepared foods were laid out alongside the sound of meat cooking over charcoal. The cheerful conversations among the cast and the way they looked after one another during the cooking process made the mealtime in Jangheung even more abundant. Beyond a simple meal, the core of this journey was that the sincerity contained in every process—from preparing ingredients to handling the fire—enhanced the perfection of the dishes.

Source: original video (YouTube)