Park Na-rae “I didn’t want to have anything to do with Han Hye-jin”

‘Restaurant with a Line 2’ broadened the spectrum of tastes with special investigator Han Hye-jin.

In the tvN entertainment show 'Restaurant in Line 2' that aired on the 19th, special investigators Han Hye-jin, Park Na-rae, short-mouthed Haet-nim, Jeong Hyeok, and Joo-seung Lee tasted the unique menus of three unique restaurants. Seongsu-dong cutlassfish udon, introduced by Haetnim, who beat prominent candidates, won the 'Julesulin Guide' and attracted attention.

On this day's broadcast, unique restaurants with special menus that can only be eaten at this restaurant aroused curiosity. Han Hye-jin and Park Na-rae vividly conveyed the taste of Apgujeong Rodeo Dolmen Bone Samgyeop, short-mouthed Haetnim served Seongsu-dong cutlassfish udon, and Jeong Hyeok and Lee Joo-seung vividly conveyed the taste of Gopchang hotpot from Songnidan-gil Mara.

First, Han Hye-jin and Park Na-rae, who entered the store in 1 hour and 30 minutes after enduring the cold of minus 10 degrees, ordered 10 menu items, including the representative dish, Dolmen Bone Samgyeop, eliciting exclamations. In particular, the two found a meat restaurant where they could taste various parts of the meat with just one bone, including sirloin, pork belly, ribeye, and pork belly, and presented a new 'Don Makase'.

Among them, I was curious about the taste of the intercostal meat between the ribs, which is said to only come from pigs weighing over 95kg. Han Hye-jin, who ate the rib liver meat, was surprised by the taste, saying, “How can it be like this?” and Park Na-rae also nodded and gave a thumbs up. Park Na-rae made fun of the other investigators by boasting about their unique taste, saying, “It tasted like beef ribs,” and “A pig laundered its identity.”

The two finished their meal with soy sauce butter rice. Han Hye-jin confessed, "Isn't soy sauce butter rice very famous? But I've never had it in my life." Na-rae Park said, "It's a real lie," and said, "I didn't want to have anything to do with this sister," making everyone laugh.

The short-tempered Haetnim, who headed to Seongsu-dong, endured a two-hour wait before entering a famous udon restaurant. Although udon is a menu item that can be eaten relatively quickly, the turnover rate was slow, which raised questions, but as soon as we sat down, a sign that said it takes 18 minutes to boil noodles was the answer.

The interest of researchers in the cutlassfish udon with salted cutlassfish filling, coriander, and Grana Padano cheese increased as they could enjoy the umami, chewy texture of joktta noodles, and the crispy, savory taste of fried cutlassfish. When the short-spoken Haetnim expressed his intention to return and gave high praise, saying, “I think I can only eat this here,” Park Na-rae, who was watching, said, “This is the first time I want to eat it so crazy.”

Lastly, Jeong Hyeok and Joo Seung Lee visited the 1st tier hot spot in the Mala world on Songnidan-gil and guided viewers to the world of Mara Gopchang Hotpot. Mara Gopchang Hotpot was a surprise after going through a total of five processes: boiling, simmering, frying, stir-frying, and coating. In addition, the soup was made with red pepper powder instead of the traditional marinara paste, making the mouth water with a soup that targets the taste buds of Koreans.

Jeonghyeok and Lee Joo-seung tried the pre-seasoned bulmakchang once and with soup, and fell in love again. The description of the harmonious taste of tripe and marinara, which create synergy between sweet, salty, and spicy, made me smile happily just by imagining it.

While voting was not possible at the survey site they visited, the voting results of the surveyors who tasted each representative menu were unanimous for the first time, capturing attention. Short Haetnim's Seongsu-dong cutlassfish udon received votes from Hye-jin Han, Na-rae Park, Hyeok Jeong, and Joo-seung Lee and was included in the 'Julesulin Guide'. Han Hye-jin exclaimed, “It was the first taste of a combination I’ve ever seen in my life.”

Taeyuna, Ten Asia Reporter youyou@tenasia.co.kr