What made the Jung Jisun of today!👩🏻‍🍳 [Boss in the Mirror : 288-2] | KBS WORLD TV 250125

Summary

In this intense culinary adventure, Chef Jung and her team face numerous challenges while preparing 140 servings for an event. With limited time and unexpected obstacles like issues with sugar consistency and cooking techniques, the chefs work tirelessly to perfect their dish, the basi. As pressure builds, Chef Jung's ingenuity comes into play, including using cooking oil to melt sugar, a new approach. However, when time starts running out, Chef Jung calls in the expert, Yoon Jeongsu, to help. The team battles against the clock, pushing through to deliver a successful dish under extreme conditions.

Takeaways

• 😀 The team is preparing for a large-scale cooking event, needing to create 140 servings of a complex dish.
• 😀 The chef uses unique techniques such as five-spice powder and green onion oil to season the meat and enhance flavor.
• 😀 There are challenges with the local ingredients, particularly sugar, which doesn't behave the same way as in Korea.
• 😀 The chef decides to add cooking oil to the sugar instead of water, a method used in China to make it more elastic and shiny.
• 😀 The process of making basi (a sugar-based dish) is particularly challenging, as the sugar reacts differently due to its coarser texture.
• 😀 A key issue arises when the basi becomes too thick and hardens quickly, requiring careful temperature control to achieve the desired result.
• 😀 The team is under a tight deadline, with just 6 hours left to prepare 300 servings, increasing the stress of the process.
• 😀 Despite the struggles, the team manages to continue preparing the dish, using oil to prevent sugar from burning and trying multiple test batches.
• 😀 The team faces setbacks like the basi shrinking or not drying properly, and time is running out to perfect it before the event.
• 😀 A savior, Chef Jung Hoyoung, is brought in to help with the basi preparation, bringing in the necessary skills to speed up the process.
• 😀 The entire effort showcases the pressure and difficulties of preparing large quantities of food in a short time while maintaining quality.

Q & A

Why does Chef Jung struggle with melting the sugar?

Chef Jung faces difficulty because the sugar in Taiwan has thicker particles than the one she used in Korea. This causes the sugar to form crystals when trying to melt it, making the process harder.

What is the main reason Chef Jung decides to add oil to the sugar?

Chef Jung adds cooking oil to the sugar as a substitute for water, a method often used in China. The oil helps make the sugar shiny and elastic, allowing for quicker results compared to using water.

Why does Chef Jung find it difficult to make basi in bulk?

Making basi in bulk is challenging because it requires precise timing and temperature control. Additionally, the sugar she’s using behaves differently, and the process must be repeated many times to make enough servings.

What is the significance of the green onion oil used in the dish?

Green onion oil is used to coat the seasoned meat. It helps to enhance the flavor and texture, contributing to the overall dish's taste.

How does Chef Jung handle the sugar that turned into taffy?

When the sugar turns into a taffy-like consistency, Chef Jung heats it again to make it more manageable. She uses oil to prevent burning but ends up needing to adjust the temperature to get the desired texture.

Why does Chef Jung keep testing the basi recipe?

Chef Jung repeatedly tests the basi recipe because she’s not familiar with the sugar available in Taiwan. She’s adjusting the recipe to make sure it works with the local ingredients.

How does Chef Jung’s team deal with the pressure of preparing 140 servings?

Chef Jung’s team is under a lot of pressure as they prepare 140 servings. The workload is divided, but they are struggling to keep up with the time constraints. Despite the challenges, they keep pushing forward, using every available resource.

What makes Chef Jung's dish stand out as she prepares for the event?

Chef Jung’s dish stands out because it combines meticulous preparation and artistic cooking techniques, such as creating an elaborate sugar decoration, and her commitment to quality, even under pressure.

What problem arises when making basi and how is it solved?

The basi shrinks because of moisture, and its texture becomes problematic. To resolve this, Chef Jung cools it down using the wind and adjusts the temperature. She also uses a controlled method to ensure consistency.

Why does Chef Jung call for additional help in making the basi?

Chef Jung calls for help because making 140 servings of basi is taking too long, and the process is extremely time-consuming. She brings in someone experienced to speed up the process and manage the task more efficiently.