Kim Min-ha revisits three-generation family restaurant in Cheonan

Actress Kim Min-ha visited a three-generation restaurant in Cheonan to experience braised radish leaf short rib soup and 10,000 won king tonkatsu. The establishment maintains an 85-year history, with the current mother having prepared the food for 51 years using a secret broth simmered for six hours.

Actress Kim Min-ha encountered a three-generation legacy of braised radish leaf short rib soup at the end of an alley in Cheonan. In this journey reported by TVCHOSUN JOY, Kim Min-ha shares memories of Cheonan, where she once took a spontaneous train trip during her university years, and records the deep flavors she discovered there.

"I live on the strength of rice" Kim Min-ha reminisces about the taste of Cheonan

Kim Min-ha, who prefers Korean food and stated that she "lives on the strength of rice," visited an old restaurant in Cheonan. This establishment has been operated by Kim Min-ha's family for three generations, maintaining its flavor from her grandmother's time to the present. Kim Min-ha recalled memories from her university days when she felt a sudden thirst for travel and took a train to Cheonan without a set plan. The time she spent near the train station at that time remains a pleasant memory and a form of "escape" for her.

The menu served on the table was braised radish leaf short rib soup, topped with generous amounts of braised radish leaves. This menu, which used to satisfy the hunger of peddlers passing through Cheonan Samgeori in the past, features a harmony of domestic braised radish leaves and ribs filled with plenty of meat. Tasting the short rib soup in the earthenware pot, Kim Min-ha shared her nostalgic feelings, saying, "It feels like the braised radish leaf soup I used to eat at a restaurant near the library."

A secret spanning 85 years: the harmony of soybean paste and bone broth

The short rib soup here differs from typical clear short rib soup. It is characterized by a spicy and refreshing taste achieved by adding soybean paste seasoning. The mother, who has been preparing the food for 51 years, is implementing a taste that embodies 85 years of history by following the wishes of her mother-in-law. To add depth to the broth, ox bones, miscellaneous bones, backbone, and beef tendon are simmered together for 6 hours, a choice made to eliminate the gamey smell that can occur when using only ox bones.

The core of the broth lies in a separately managed container. Soybean paste and homemade soybean paste are used in a 1:1 ratio; this is a secret method to supplement the saltiness that occurs when using only homemade soybean paste and to fill the lack of flavor in the soybean paste brought from the mountains. Kelp powder and separate seasonings are added to complete the flavor. The ribs are also tender enough to be easily torn along the grain, providing a texture that feels as if it melts in the mouth.

From a Cheonan specialty to a super popular menu: 'Handmade King Tonkatsu'

Having established itself as a dining destination in Cheonan over many years, this restaurant also served as a Western-style restaurant in the past. Consequently, one can find "Handmade King Tonkatsu," which is as famous as the short rib soup, at this location. Offered at a price of 10,000 won, this menu captures the attention of customers with its large size and crispy texture.

The tonkatsu sauce is not flavored simply with ketchup. It features a heavy and savory flavor characterized by the addition of the same ox bone broth used to make the short rib soup. While it gives a feeling similar to sweet and sour pork sauce, it evokes nostalgia for old Western-style dining through the deep flavor of the broth. For regular customers who have visited for over 60 years, it is already a familiar menu of memories.

Source: TVCHOSUN JOY (YouTube)