Kim Yong-bin uses tweezers to remove shrimp intestines for better flavor

During a TV CHOSUN MUSIC broadcast at Oemok Beach in Dangjin, Kim Yong-bin used tweezers to meticulously remove shrimp intestines to prevent a bitter taste. The precise preparation resulted in a clean, savory dish that the cast member rated as his number one shrimp meal.

Set against the scenery of Oemok Beach in Dangjin, Chungnam, where both sunrise and sunset can be viewed, the broadcast featured cast members directly preparing food for a storyteller. This program, reported by TV CHOSUN MUSIC, captured the specific menus prepared by each cast member and the detailed cooking processes used to complete them.

From Pork Belly Dongpo Pork to Tuna Mayo Rice Balls: Chefs' Menu Compositions

The cast members presented dishes that reflected their individual characteristics. One participant prepared two types of shrimp: butter garlic shrimp with plenty of garlic and butter, and a spicy Korean-style chili sauce grilled shrimp. The menu emphasized the harmony between the garlic flavor and the spicy seasoning.

The "Cheolgabang Chef" chose Dongpo pork, the best-selling menu item of his establishment. The pork belly was boiled for approximately one hour like boiled pork (suyuk), with aromatic herbs such as ginger added to remove odors and enhance flavor. Notably, Chinese rock sugar (bingtang) was used instead of regular sugar to make the sauce. Unlike regular sugar, rock sugar provides a different sweetness and flavor, and it was boiled until the sauce turned brown to create a deep taste.

Ahn Sung-hoon selected tuna mayo rice balls as the most popular menu item from when he previously operated a restaurant. Mentioning the difficulties faced due to COVID-19, he revealed that this was the most loved menu among customers during his three years of restaurant operation. He demonstrated his proficiency with the menu through the cooking process.

"The Intestines Cause a Bitter Taste": Kim Yong-bin's Precise Shrimp Preparation Using Tweezers

Kim Yong-bin's shrimp dish drew significant attention during the process. Kim identified the "removal of intestines" as the key factor that determines the taste of shrimp. He emphasized that if the intestines along the back of the shrimp are not properly removed, a bitter taste may occur, leading to a very precise task.

After separating the heads and bodies of the shrimp, Kim performed the process of locating the intestines along the groove on the back. During this process, he was seen using tweezers to perfectly remove the intestines. As the task of removing the intestines required more time and concentration than expected, he continued to work meticulously using the tweezers. Kim also mentioned that he is researching how the small intestines of the shrimp "stay alive and breathe."

Once prepared, the shrimp were formed into skewers and stir-fried in oil. Following the removal of the intestines, the dish was evaluated as having a clean, savory taste without bitterness. Kim added lemon juice to the finished dish to add acidity and adjust the flavor of the sauce. Upon tasting the completed dish, the cast member expressed satisfaction, stating that although they have eaten countless shrimp tempura, this was number one due to its clean and non-greasy taste.

Source: TVCHOSUN MUSIC (YouTube)