Profile: TV Show: We Don’t Bite: Villains in the Countryside Country: South Korea Episodes: 11 Aired: Sep 28, 2021 – Dec 7, 2021 Aired On: Tuesday Original Network: tvN Duration: 1 hr. 35 min.
Review: I loved the episodes with Kim So Yeon and Choi Yebin (ep 4-5) — their real personalities are the exact opposites of their Penthouse characters; On Ju Wan, Kim Dong Kyu and Ha Do Kwon (eps 6-8) — poor guys, they were unknowingly roped into manual labor; Yoon Joo Hee (ep 8-9) — I loved how strong she was carrying the heavy tiles like they were as light as feathers; and Eugene (ep 9-10) — I loved how cool she was and how she kept eating with so much gusto.
Title: 한우 랩소디 (Korean Beef Rhapsody) Genres: Food, Documentary, Cooking Country: South Korea Type: TV Show Episodes: 2 Aired: Dec 9, 2021 Original Network: Netflix
I was smacking my lips and salivating while watching 2 episodes of pure beef goodness *drools*
Episode 1 focused more on the usual beef cuts (usual is 30, but Korea has 120 cuts), bulgogi, barbecue, ribs. I’ve always wondered why Koreans prefer Hanwoo over the usual like US, Australian, Japanese. I thought it was being nationalistic but after watching, it seems like Hanwoo is superior to the others. I hope I get a chance to try Hanwoo next time.
Episode 2 focused more on internal organs, soups like gomtang, seollongtang, and the process of cattle breeding. Wow! I’m curious to try the different parts of the cow head (there are 10), the beef spine looks weird, the artery looks so good but scared to try it. They also tried rare cow parts like boiling the cow tail, grilling liver steak (marinated in milk) and barbecuing beef tongue.
Profile TV Show: Korean Cold Noodle Rhapsody Country: South Korea Episodes: 2 Aired: Aug 20, 2021 Aired On: Friday Network: Netflix Duration: 48 min.
Review I love noodles, esp stir fried, dry or cold noodles so I was salivating the whole time I was watching this show. I’m not a fan of noodle soups. I tend to eat the noodles and meat and not finish the soup.
I have only tasted authentic milmyeon back in 2017 when I went to Busan and it was as good as it looks!
I didnt realize there were so many ways to cook the naengmyeon broth.. there’s beef, seafood, water kimchi, and a mix of beef, pork, chicken broth. I also loved the last few minutes where they showed the new and innovative ways to serve naengmyeon. I wish I will be able to try them all!
I hope Park Jong Won continues the rhapsody series coz it’s very informative and delicious 🥰
Profile: TV Show: Korean Pork Belly Rhapsody (한국 삼겹살 랩소디) Network: Netflix Genres: Documentary Release Date: 4 January 2021 Episodes: 2 Country: South Korea Language: Korean
Review: For the pork lovers, meat lovers, cooks, and just about everyone who loves to eat delicious food.
When I was a kid, i loved pork. I would choose pork over beef or chicken. But as i grew older, I have lessened my pork intake to only when I’m craving for a certain pork dish (like adobo, lechon) or when i just want to pause from eating chicken. Watching the process of how they use all the different parts of the pork and cooking them in so many ways was so satisfying.
Episode 1 mostly centered on the different ways to cook samgyeopsal or pork belly. The video is Ultra 4k so i was salivating as i see them grill the pork belly and watch the pork fat drip 😍 The last scene in episode 2 where they ate oven baked crispy pork belly looked so similar to our own lechon kawali or boneless lechon belly I’m surprised they haven’t thought of cooking it before. I only eat pork belly once in a while, i prefer the other parts of the pork so i enjoyed watching episode 2.
Episode 2 showed the other parts of the pork, like grilling pork tenderloin, pork and rice soup, sundae soup, braised pork tail, jokbal (pig’s feet), head meat, jamon. Im surprised they didnt have a section on bossam. Yummy!! 🥰 I think we eat every part like they do, but we like to fry everything (like pork cheeks) or put in a sizzling plate (like sisig).
It was also interesting that just like pinoys, when there’s a special occasion, they just go slaughter a pig and have a feast. For us it’s lechon (roasting the entire pig), for them it’s cooking the pig under the fire or boiling them.
I dont think they have exhausted all ways on how to cook pork. They havent tried our crispy pata (deep frying the pig trotters — they boil or braise them instead). And largely because of difference in culture and produce, we have our own menudo or afritada (using tomato sauce), sinigang (sour soup), Hamonado, ginataan (using coconut milk) and binagoongan (using shrimp paste) to name a few.
The taste of meat is evaluated by three different factors. First, the sense of taste, which you feel on the tongue. Then theres the flavor you can smell with your nose. Lastly the texture as you chew.
Don’t watch on an empty stomach or you’ll be binge eating after (just like what I’m about to do now) 🤣