Kim Yong-bin uses tweezers to clean shrimp for culinary challenge

Kim Yong-bin used tweezers to meticulously remove shrimp intestines during a culinary challenge at Oemok Beach in Dangjin, Chungnam. The detailed cleaning process ensured the skewered fried shrimp achieved a clean, savory taste without bitterness for the cast members of TV CHOSUN's 'Trot Kitchen: The Running Dinner Show'.

During a culinary journey held at Oemok Beach in Dangjin, Chungnam, cast members presented menus reflecting their individual personalities, creating an exotic scene. In this episode of TV CHOSUN's 'Trot Kitchen: The Running Dinner Show', the dishes prepared by the cast were introduced against the backdrop of Dangjin's scenery, where both sunrise and sunset can be viewed simultaneously.

Menu battles between chefs, from butter garlic to Dongpo pork

The cast members raised expectations by revealing the dishes they had prepared. Yoon Jumo drew attention by preparing two types of shrimp: butter garlic shrimp with plenty of garlic and butter, and a spicy Korean-style chili sauce grilled shrimp. Following this, a cast member known as the 'Steel Lunchbox Chef' presented pork belly Dongpo pork, a best-selling menu item from his establishment. The process involved boiling pork belly for about an hour like boiled pork (suyuk), infusing it with the aroma of ginger and spices, and serving it with a sauce made by melting Chinese rock sugar (bingdang). The detail of using flavorful rock sugar instead of regular sugar to control the color and taste of the sauce was particularly notable.

Drawing on his past experience running a restaurant, Ahn Sung-hoon prepared tuna mayo rice balls, which were his most popular menu item at the time. Accompanied by anecdotes from the difficult period caused by COVID-19, his menu was prepared with a familiar composition that anyone would enjoy.

"The intestines must be discarded": Kim Yong-bin's persistent shrimp cleaning

The most eye-catching scene in this cooking process was Kim Yong-bin's shrimp cleaning process. To maximize the flavor of the shrimp, Kim Yong-bin focused on the task of removing the intestines located on the back of the shrimp. He emphasized that the shrimp intestines could affect the taste and explained that this part must be removed for food served to guests.

The process of removing the intestines was more difficult than expected. As the repetitive task of finding the groove on the back of the shrimp and pulling out the intestines continued, Kim Yong-bin showed his dedication by even employing tweezers for the task. Although the cleaning process caused delays, Kim Yong-bin showed a serious attitude toward cooking, stating, "I must remove this to provide a proper taste to the guests." Thanks to this meticulous cleaning, the completed shrimp dish was able to achieve a clean taste without bitterness.

The taste of 'first-class' fried shrimp created by tweezer work

The shrimp dish, completed through precise cleaning, captured the palates of the cast members. The shrimp prepared by Kim Yong-bin was made in a skewer format, enhancing its visual perfection. In particular, it was evaluated that because the intestines were perfectly removed, the taste remained clean and savory without bitterness even after frying.

The cast members enjoying the meal together expressed satisfaction with the finished dish, saying, "I have eaten countless fried shrimps, but this is first-class in a way that cannot be expressed with words." Kim Yong-bin showed confidence in his cooking by further elevating the flavor by adding a sauce with acidity by adding lemon juice.

Source: original video (YouTube)