David Lee Embarks on Traditional Fermentation Journey with Staff on 'The Boss Has Donkey Ears'
David Lee Embarks on Traditional Fermentation Journey with Staff on 'The Boss Has Donkey Ears'
'Meat Gangster' David Lee takes on the art of traditional fermentation with his staff.

On the upcoming episode of KBS2's variety show 'The Boss Has Donkey Ears' (Episode 355), airing at 4:40 PM, David Lee embarks on a journey to make traditional fermented sauces, living up to his reputation as a renowned star chef. Inspired by the personal fermentation jars owned by famous chefs, David Lee leads his meat squad into the world of traditional fermentation.

Having tasted vintage doenjang (soybean paste) from 2011, David Lee is amazed by its unique flavor, exclaiming, "It's completely different from store-bought doenjang." However, he is shocked to learn that a single jar of 2011 doenjang costs 10 million won. Upon seeing jars named after Michelin-starred chef Hooni Kim and chef Kim Do-yoon, David Lee expresses his envy and declares his intention to make his own fermented sauces. Chef Pil-jung, the youngest member of the meat squad, enthusiastically remarks, "Opportunities like this are rare."
David Lee Embarks on Traditional Fermentation Journey with Staff on 'The Boss Has Donkey Ears'
David Lee Embarks on Traditional Fermentation Journey with Staff on 'The Boss Has Donkey Ears'
As the chefs demonstrate the process of traditional fermentation, David Lee humorously states, "The sauces we make will be ready in three years," adding, "I've told the staff they need to stay with us for three years to taste it," bringing laughter to the scene.

David Lee garners attention by organizing a cooking competition among his staff, using the traditional sauces, with the winning recipe potentially becoming the restaurant's signature dish. He proposes, "The winning recipe will be considered as a signature menu item," prompting the senior team to present 'Monkfish Risotto' with soy sauce and doenjang, while the junior team counters with 'Duck Steak' accompanied by doenjang sauce.

The culinary showdown between the senior team's 'Monkfish Risotto' and the junior team's 'Duck Steak' will determine which dish will become the restaurant's signature menu item, drawing much anticipation.

Tae Yuna, Ten Asia Reporter youyou@tenasia.co.kr