Wednesday Gourmet (Wednesday Food Talk / 수요미식회)

Welcome to the 201st episode of Wednesday Food Talk.

Welcome. - Welcome.

Today's topic is...

something that can easily make us finish a bowl of rice with.

We can't miss it when we refer to a Korean meal.

It's such an influential dish that represents Korea.

It's kimchi!

We had to invite him today to talk about the topic.

He was here for the episode of beef bone soup.

He showed how charming he was.

A man who cooks Korea, Lee Jung Sub!

Welcome!

He used to be an idol singer who was also a good athlete.

Now he's an actor as well.

Recently, he does a lot of...

eating shows as well. Let's welcome Kim Dong Jun!

Today's topic is kimchi as mentioned before.

We didn't know how good it was when we were young.

But when we grow up, we realize that we always need kimchi...

whether we eat a lot or not.

Some people can't have a meal without kimchi.

The important thing about kimchi is...

that all Korean dishes have to be eaten with kimchi.

When I was in grade four,

we went on a field trip.

I had a bread in a bakery near Dongyang Theater.

The bread was very delicious.

But when it touched down my throat, I was craving for kimchi.

I crave for kimchi even when I have jjajangmyeon.

How can a fourth grader be so picky?

I had to have kimchi. - You can just have breads.

Dong Jun loves kimchi too. - Yes.

My grandparents raised me...

when I was young.

From eighth grade until...

11th grade, that's before I joined as a trainee,

I had kimchi stew and kimchi fried rice for breakfast.

They're delicious. - After I had them for breakfast,

I packed the left-over kimchi fried rice with foil...

and brought it to school.

I don't know why,

but I always got hungry after the first class.

Yes. - Yes.

So I had my kimchi fried rice then.

We usually have beef bone soup for about a month.

Yes, we have it for a month.

I love kkakdugi a lot. So I have it with beef bone soup.

I always add kkakdugi liquid.

If I have that for a week,

kkakdugi starts to get dry because it doesn't have liquid anymore.

Because you added the liquid a lot?

So my grandmother stopped me from adding kkakdugi liquid.

So he loves kkakdugi a lot. - He likes it with kkakdugi.

He totally looks modern and Western.

But you have an old man's appetite.

In fact, kimchi is always good.

Chinese cabbage kimchi is good.

Kkakdugi is good and so is green onion kimchi.

We also have radish water kimchi. - I like mustard Kimchi too.

Yes, it's also good. - If we have a few good kimchis,

we can easily serve people with a good meal at home.

You can just serve them grilled meat with different sorts of kimchi.

That's right.

Then you can also make fried rice with it too.

It's easy. - It's the best.

You can serve noodles with it too. - That's right.

What's your favorite kimchi? - I'm a kimchi maniac.

I like young radish kimchi.

Young radish kimchi. - It's been a while since I had it.

Young radish kimchi is made of radish.

I can easily finish a meal with two pieces of that.

They served me rice in a huge bowl when I was young.

They didn't have a smaller bowl. - Yes.

I had rice with radish kimchi including the leaves. It's salty.

Of course. - I can have rice with just that.

Ripe radish kimchi is also good. - It is good.

You can stir-fry it with perilla oil.

It's really good when it's stir-fried.

What about you all? Dong Jun, you're a kimchi maniac.

What's your favorite kimchi?

My favorites are Chinese cabbage kimchi and kkakdugi.

He just mentioned about young radish kimchi.

I like the leaves the most.

It's really good.

You like the leaves. Me too. - Yes.

He's quite unusual.

I love kimchi so much that my granny made kimchi twice a year.

I eat a lot of kimchi.

She used to make yeolmu kimchi during summer.

Since I'm from Busan,

my granny also made kimchi with bean leaves too.

So that's what my granny made. I had all sorts of kimchi together.

It feels like...

when the other kids have tteokbokki,

he wants to have a healthy bowl of rice with thistles.

Doesn't it feel like that?

He's like a kimchi master.

What is your favorite kimchi?

I like kimchi as a side dish.

But there's this kimchi that feels like a snack.

I lived with four different generations of my family.

My great-grandmother made radish water kimchi every winter.

I remember having it as a snack...

during winters.

We also had this sweet drink.

It's called sweet rice drink.

They used to keep it in the front yard and it got frozen.

Then it became really icy.

That's a sweet type.

There's a salty snack too.

It's radish water kimchi.

I didn't even have it with rice.

I just had the radish.

I drank the soup as if I had sports drink.

They were good winter snacks. - Yes.

We used to be really ridiculous in the past.

We used briquettes during winter to heat the house.

When I got dizzy because of briquette gas,

"Mom, I feel dizzy."

Then she gets worried.

Then she feeds me with radish water kimchi.

It's very unscientific. - I somewhat felt better.

You can get better with radish water kimchi when you inhale gas.

It's true. - Why did it work?

Is it because it's cold?

I'm not a scientist.

Everyone has their favorite kimchi dishes too.

There's kimchi stew and fried kimchi.

I love fried kimchi rice.

Fried kimchi rice. - That's the first dish I cooked.

It's good.

I add one spoon of gochujang.

Could you share your recipe...

for our viewers?

You just make it in your own style.

Then add a spoon of gochujang at the end.

Don't put a cover on top. Leave it on fire for a while.

Then it becomes crispy on the bottom.

It gets burned a bit because of gochujang.

It has a lot of sugar there.

Then I scrape it off and flip it over.

I do that for about three times. So the crispy rice...

gets mixed in between them.

The best part about kimchi fried rice...

is the burned rice at the bottom.

He's right.

I make crispy fried eggs.

I make it as if I almost fry it. It's very crispy.

That's really good. - Yes.

What's your favorite kimchi dish, Dong Jun?

I know you like cabbage kimchi. What about dishes made with kimchi?

My favorite is...

kimchi stew made by my grandmother.

How my granny makes is quite unique.

She covers the stew with nurungji.

When she covers the stew with nurungji...

The hardened crispy rice...

gets soft and gooey when it touches the hot stew.

It's very chewy. - It must be amazing.

There are many things you can add like noodles.

But my family has it with nurungji.

It becomes really gooey.

It has amazing texture.

It's very delicious. I also have it with steamed rice.