"Have Fun Studying Chemistry While Grilling Meat with 'Jjuyang'"

KRICT Releases a Total of 5 Videos on Chemistry in Daily Eating Habits

[Asia Economy Reporter Kim Bong-su] The Korea Research Institute of Chemical Technology announced on the 16th that it will release a video titled "Delicious Chemistry," which humorously unravels the chemistry behind eating habits together with 'Tzuyang,' a leading YouTuber in the mukbang community.

From the 20th of this month to the 18th of next month, a total of five episodes will be released sequentially every Monday at 6 p.m. on the official YouTube channel of the Korea Research Institute of Chemical Technology. The series was produced with the concept of grilling meat while camping, featuring researchers from the institute and 'Tzuyang.' The chemical principles contained in food and cooking are expressed through a mukbang talk show format, making chemistry accessible and familiar to everyone.

The episodes cover topics such as why sprinkling 'salt' when grilling samgyeopsal makes it delicious, the chemistry of 'oil' in fried rice, the story of 'jang' in doenjang jjigae, the role of 'vinegar' in enhancing the tangy flavor of naengmyeon, and the story of 'sugar' in macarons eaten as desserts.

This video is a transmedia content based on the book "Delicious Chemistry," which the institute self-published in 2016. In the book "Delicious Chemistry," the institute explored the chemistry behind food and cooking using ingredients such as salt, oil, jang, vinegar, and sugar. 'Tzuyang' is a popular mukbang creator with over 4 million subscribers, actively working across YouTube and broadcasting platforms. In this video, 'Tzuyang's' mukbang is complemented by explanations of chemistry from the researchers.

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