A catering group spent sleepless nights trying to satisfy the appetites of Oxford University students.
In JTBC's 'Korean Meal Plate' broadcast on the 8th, the food service corps that entered Oxford took on the challenge of spreading K-food, and faced upgraded challenges, including doubling the number of people eating before and adding a vegan menu, adding thrilling fun. . Accordingly, the viewer rating recorded 3.4% (based on Nielsen Korea's paid households in the metropolitan area), achieving its highest viewer rating.
Arriving in the historic university city of Oxford, the catering corps was amazed by the grand scale of Oxford University, a union of 44 colleges. Jin-kyung Hong proposed her own mission to include 'K-meal' in the Oxford Dictionary and cheerfully opened the second journey by shouting 'fighting' in the middle of the street.
The meal corps, so excited, soon became engulfed in an ominous energy. A client who is attending Oxford University reported that 'Okdae students' (Oxford University students) are discussion fanatics who discuss things while eating or walking down the street. The pressure began to pile up on the members' shoulders as to whether they would be able to satisfy the taste buds of 'Ok University students' who seemed to be more likely to evaluate the food rather than savor it.
From touring the dining hall and kitchen to surveying students' taste buds, they experienced Oxford University's food service first-hand as the final preparatory course. The food service group was excited about the distribution method of choosing a menu according to their taste, including starter, main menu, and dessert, and filled the menu with a full menu. However, while everyone was puzzled by the unexpected reality that the price was calculated individually for each menu, Monsta
After the Oxford University meal experience was over, it was time to prepare for K-meals in earnest. Fish and chips were selected as the menu in response to a special request from Executive Chef Lady Margaret Hall, and Chef Lee Yeon-bok came up with a Korean-style fish cutlet in which fish flesh is seasoned with soy sauce, coated with breadcrumbs, and then fried. However, an unexpected reaction to tasting the product was that it tasted like rattlesnake. In response, Chef Lee Yeon-bok confessed that he could not sleep until the morning of the day, saying, “It’s been over 50 years since I started this job, but this is the first time I’ve been this worried.” He showed his sincerity toward K-meal, drawing attention to the fate of Lee Yeon-bok’s K-Fish Cutlet. This was concentrated.
The lunch corps, including Hong Jin-kyung, headed to the galley with so much anxiety that the campus, which had been beautiful until yesterday, looked gloomy. Not only did we have to prepare regular and vegan menus separately, but we also had to prepare about 220 servings, doubling the number of people compared to Wolverhampton FC, so everyone worked in unison.
Chef Lee Yeon-bok boldly gave up the soy sauce seasoning in response to feedback from the fish cutlet tasting last night that it tasted like rat fish, but ran into another difficulty. Peter's sharp opinion was given that the lack of soy sauce seasoning completely lost the Korean taste. Chef Lee Yeon-bok, who could not back down, declared that he would make the sauce delicious no matter what, attracting attention as to whether he would be able to turn the tables.
Upon hearing the news of K-meal's visit, 'Ok University students' who volunteered to open run formed a long waiting line, while cooking ended 3 minutes before the meal service, making everyone nervous. In particular, the sight of the students falling in love with the taste of the ssam vegetables as they sat down one by one to start eating caused laughter. Ssammu emerged as a popular menu item, and even perilla leaves, which were unfamiliar to British tastes, received favorable reviews, showing a smooth start.
It will be aired at 7:10 p.m. on the 15th to see whether the food service corps' spread of K-meals will succeed in targeting the picky tastes of 'Korean University students' and what kind of reaction chef Lee Yeon-bok's fish cutlets made with blood, sweat, and tears will elicit. You can check it out in ‘Korean Food Plate’.
Taeyuna, Ten Asia Reporter youyou@tenasia.co.kr