'Golmok Sikdang' Gunpo Chimak House "Please also share the fried chicken recipe"... Recipe request causes astonishment

Photo by SBS entertainment program 'Baek Jong-won's Alley Restaurant'

[Asia Economy Intern Reporter Kim Yeon-ju] As Baek Jong-won from 'Baek Jong-won's Alley Restaurant' officially began the solution process for Gunpo Station Market, a menu conflict with Chicken Barbecue & Makchang Restaurant (Chimakjip) was anticipated.

On the afternoon of the 8th, the third story of Gunpo Station Market aired on SBS entertainment program 'Baek Jong-won's Alley Restaurant.'

In this episode, Chimakjip caught attention with its drastically improved hygiene condition. The owner couple of Chimakjip said that even after calling a professional cleaning company and a disinfection company for a thorough cleaning two weeks ago, they did not run their business and focused only on cleaning.

Baek Jong-won meticulously inspected the storage, refrigerator, and kitchen, praising, "There is no stickiness. You can do it like this, so why didn't you? You also changed the frying pan well."

After checking the cleaning status, Baek Jong-won started a one-on-one coaching session beside the female owner, pointing out problems during her cooking process.

The female owner appeared nervous, excessively using plastic gloves next to Baek Jong-won, unlike before when she cooked with bare hands before his arrival. Baek Jong-won advised, "Earlier, you cooked with bare hands. It's because it's ingrained in your body. You should use tools whenever possible. It might seem enough to just wear plastic gloves because of the cameras and the hectic situation, but that's not true. You should also save gloves. Everything costs money."

Chimakjip removed the unsanitary plastic covering the frying pan and even added new burners, raising expectations for the cooking. Chimakjip made fire-grilled makchang through a complicated cooking process.

The tasting of fire-grilled makchang and chicken barbecue began. Baek Jong-won tasted the food together with MC Jung In-sun. After tasting, Jung In-sun criticized, "The fire-grilled makchang, which was grilled on the fire as many as five times from the first grilling, does not have a smoky flavor."

Baek Jong-won recommended changing the cooking method to grill the makchang, which was grilled to the point of color change during the first grilling, again with seasoning to bring out the color.

Baek Jong-won rolled up his sleeves to find the true taste of the fire-grilled makchang restaurant. He reduced the grilling process, added water, and stir-fried to add onion flavor and moisture to the makchang. He advised seasoning only with seasoned salt and pepper.

As the solution was wrapping up, the male owner opened the conversation saying, "About reducing the menu..." Baek Jong-won looked at the menu and asked, "If you are going to do barbecue, shouldn't you remove fried chicken?" The owner replied, "There are existing customers who order fried chicken for takeout. The locals look for fried chicken."

When Baek Jong-won asked, "How are you going to handle fried chicken while doing barbecue now? Do you think you can do both? Then what will you remove?" the owner said, "You only taught me barbecue now. I want to learn a faster method too," requesting the fried chicken recipe. Baek Jong-won responded, "You want me to teach you fried chicken?" and said, "Let's think about it."

This content was produced with the assistance of AI translation services.