Actor Lee Sang Yeob wins for ``Seafood Champon Bibimbap''...Chef Lee Yong-bok praises ``Best 3 including my Champon''

On KBS2TV's ``New Product Release Convenience Store Restaurant'' (hereinafter referred to as ``Pyonstaurant''), which was broadcast on the 1st, actor Lee Sang Yeob's ``Seafood Champon Bi'' was highly praised by Chef Lee Yong Bok.
Bimba" won. From the time "Pyonstaurant" was first broadcast in October 2019 until August 2023, the total cumulative donation amount for about 4 years was 581,201,050 won (approximately 64.8 million yen).
) was exceeded. The members of Pyonstaurant expressed their gratitude, saying, ``Thank you for giving us so much love.'' Actor Nam YoonSu's daily life unfolded.
Nam YoonSu, who headed to the market, said, ``I'm happy to be able to see and buy things in person,'' and revealed that she often goes to traditional markets. Nam Yoon bought vegetables at a cheap price, explaining that it was a store he frequented.
Su went home with her hands full. Nam YoonSu was made using enoki mushrooms worth 500 won. When the production team asked, ``How long has your cooking background been?'', Nam YoonSu replied, ``My parents...
Both of us worked together, so I started cooking from an early age. "I can make almost any type of Korean food, like jjigae," he confessed. Nam YoonSu said, ``I'm a little better at cooking than my mother,'' drawing laughter.
. Nam YoonSu calls her mother and asks if she needs kimchi. In response, the cast members said, ``My mother grows Chinese cabbage in her small vegetable garden.She pickles kimchi directly.
The extended family gets together and makes it, and each person takes their own." When the production team asked, ``Can you pickle kimchi?'' Nam Yoon replied,
Su said, ``Even though I live alone, I have to do it alone.'' Nam YoonSu started making onion kimchi. When I made the seasoning without measuring it, Lee Jong Hyun said, ``It's very good.''
” he praised. Ryu Su Young made wanpan tung galbi (grilled pork back ribs). I seasoned it with soy sauce and tuna liquid and added the dung galbi to the frying pan.
Grill over high heat for about 2 to 3 minutes, then add the sauce and stir-fry for 3 minutes. After adding sugar and stirring quickly, pear juice, water, and vinegar were added and boiled over low heat for 40 minutes.
After frying on high heat for about 10 minutes, I seasoned it with fire. Ryu Su Young said, ``My daughter also eats a lot.
"I purposely didn't put spicy food in it," he said, adding that the menu is often eaten by children.
I introduced it as a yu. Lee Jong Hyun prepared the top. Lee Jong Hyun said, ``When I think of high guys, my mother comes to mind.
"When I was a child who didn't really eat rice, I would eat a whole bowl of rice if my mother made it with soy sauce," he recalled of his mother.
Lee Jong Hyun made a sauce using candied yuzu and soy sauce, and marinated two types of spicy radish in soy sauce and spicy sauce.
The full-scale competition for release has begun.
The winning work will have the honor of being released in milk kits and convenience store convenience foods.
I was able to do it. Lee Yong-bok commented on Nam YoonSu's abalone onion kimchi and boiled meat, saying, ``The combination of onions and pork is a match made in heaven.''
Lee Sang Yeob's seafood champong bibimbap was also well received.
Song Hye-na commented, ``This is definitely going to be a big hit at convenience stores.''
Lee Yong-bok said, ``I think it will be in the top three, including the jjampon that I made.''
I think it's great," he praised. The winning menu on the day was Lee Sang Yeob's seafood champong bibimbap.