[시즌밥] 나경이 연말마다 찾는 파스타는 따로 있다ㅣEP.2 파스타

[시즌밥] 나경이 연말마다 찾는 파스타는 따로 있다ㅣEP.2 파스타

[Season Meal Preview]
I’m going to China next week. Where are you going? I’m going to Chengdu, Sichuan. Qingdao and Chengdu are different, right? Qingdao is Tsingtao. And Chengdu is Chingduho. [LOL] You’re kind of look like… A general from the Sui Dynasty. [Shock]
The Sui Dynasty? But you’re not a general who won. – Is he a general who lost?
– Yeah. [Hits your taste palette right on the spot
Foodie Talk, Season Meal] Trendy ingredients and seasonal food.
Don’t miss out, let’s eat now! [JUNG YONG HWA]
Hits your taste palette right on the spot! Welcome to Season Meal! [Jesusujeo] [Kwak Beom] [Jang Jun Woo]
Let’s get right into it today! [Who is today’s guest for Season Meal?]
We have to introduce her right now! It must be done immediately. [LEE NA GYUNG]
Hello, this is LEE NA GYUNG from fromis_9. [Welcome]
It’s NA GYUNG! I can clearly notice the difference that we talk into thin air [Pro Idol]
but NA GYUNG looks right at her camera. Was there a discussion beforehand? That you had an assigned camera? [Peek]
That camera was looking at me. Is this my camera, perhaps? [It’s a group shot]
Right? Who the heck is filming me? [Spotted]
Here? Wow. [There is a camera behind the painting]
It’s way too hidden. If you watch Episode 1… [Peek]
It was hidden here. [I also peek]
It’s hidden! You’re not filming now, right? [We were filming it] You should have told us in Episode 1. [Quick smile]
Hello, I’m comedian Kwak Beom. Everyone fromis_9’s song is currently a huge hit! [Wow] As of today’s date, it’s been about – 2 weeks since the song came out.
– That’s right. Please promote it further. We released a song that perfectly suits winter. We remade Kim Min Jong’s White Memories! [It sounds good already] Oh, it’s a remake song. White Memories? Isn’t that a song from our time? Right, we know it. What kind of song was it? When I say three, two, one, we sing it together. [Unity that only works when they tease someone]
Three, two, one. White snow falls down [Stop] [Where did everyone who said
they knew the song go?] [Faintly]
You don’t know it at all. He seems embarrassed too. White snow falls down… – We said let’s do it together…
– You didn’t sing along. We said let’s do it together and it became a solo, so it’s embarrassing. [Let’s calm down the anger for a moment]
And when there’s JUNG YONG HWA how could we sing? He confessed he didn’t know it. Is there a reason why you decided
to remake this song? Did it come out aiming for Christmas? That’s right! What should we do for a carol song?
After talking a lot with the company we listened to this song by
Kim Min Jong and it was so good. Actually, it was a song I didn’t know but it felt somewhat familiar
like I had heard it before so we thought, “Oh, this would be good.” I think things like that are really good. When idols remake old songs that age group, our age group our older brothers’ age group can enjoy it too. – Exactly.
– And young people today can enjoy it together. Mom and Dad can enjoy it too. It becomes that kind of song. My parents also knew the song. [The end of the year BGM
for this year is fromis_9’s White Memories] They would know it for sure. I heard NA GYUNG studied abroad in China. That’s right. I studied abroad for about
two and a half years when I was in middle school. You were there for a long time. I’m going to China next week! Where are you going? I’m going to Chengdu, Sichuan. Is Chengdu Tsingtao? The hometown of Liu Bei from the Three Kingdoms. Qingdao and Chengdu are different, right? Qingdao is Tsingtao. And Chengdu is Chingduho. [Quick apology]
I’m sorry, I apologize. Then you must know a lot about Chinese food. I haven’t traveled around and
eaten a huge amount of food there. How old were you when you were in China? First grade of high school? Second grade? Ah, then you probably couldn’t have
travel around and eat much. That’s right. So there was
this one thing in front of the school called Bing. It’s flour dough with an egg on top
wrapped around various things. Is that so? Could it be… If you put bananas and chocolate on it… – Crepe?
– Southeast Asian version of that… I think it’s a similar food. It seems like that kind of food exists worldwide. Something wrapped in pan-fried flour dough. [Fried flour dough is always delicious]
If you fry flour dough, it’s always delicious. For us, it’s like buckwheat jeonbyeong. That’s right, that’s right. [Q. Must-know in China]
Anything you must know when you go to China? [Is there a term?]
A term? Chinese? Honestly, you only need to know Ting Bu Dong. [Ting Bu Dong?]
Ting Bu Dong. Let’s try to guess the meaning of Ting Bu Dong. When do you use this? It’s possible in every situation. [Every situation…]
In every situation? Since “Bu” means “not” I think “Dong” is the “Dong” from “movement.” So, “Don’t move.” [Plausible process with a strange conclusion]
How can you say that anytime? Do I have to stand at attention? Walking, and then Ting Bu Dong. Oh, that sounds plausible. I feel like I saw that in a Hong Kong movie. Since she said she was there
during middle and high school I was empathizing with that time. Ah, I like it, Ting Bu Dong. Isn’t it the opposite? – Ah, is it “I hate it?”
– Is it “I hate it?” Thank you? – That’s Xie Xie.
– Is it Xie Xie? [Boldly]
I know this little Chinese. So, was there anyone who was the closest? No. It just means “I don’t understand.” [That was simple] Ah, so it’s “I don’t know.” Pardon me. But actually the first thing I learned
when I went to China was Ting Bu Dong. This works for everyone. Because when you go to China I have been there once since Chinese people only speak in Chinese. [Strong Empathy]
That’s right, that’s right. [Because it’s you?]
Maybe it’s because they think you’d understand. That might be it. But you kind of look like… A general from the Sui Dynasty. The Sui Dynasty? I feel like they’d talk to you really often. But not a general who won. [Kind of get the feeling]
A general who lost? He’s a Sui Dynasty general
whose armor has all been stripped off. We actually run this show while we eat something. Is there something you can’t eat
or do you have a favorite food? Actually, there’s hardly anything I can’t eat… Do you like oysters? Oysters? I can’t eat oysters. During the last shoot it was shocking
the trifold body was… It’s called triploid, triploid. [Oops]
Was it triploid? [Don’t pretend like you know]
I had no idea what you were talking about. I thought it was a joke. I thought you meant ceviche! [Don’t confuse Ceviche and Triploid…]
I thought you were kidding. Then what’s your favorite food? My favorite food is… [Happy]
I like pork belly the most. A shot of soju. We should have that sometime. – Do you drink soju?
– Yes. We usually don’t ask idols about drinking. But nowadays, talking freely about alcohol is kind of considered hip, no? Soju-core, soju-core. In our time, it was kind of like “We don’t drink alcohol.” That was the basic vibe. These days, being honest is hip. Which one do you like the most? I like Chamisul. You’re a classic type. Since you mentioned Chamisul…
For the future Why don’t you say it looking at the camera? One, two, three. [Chamisul Ad Wanted]
I really love Chamisul. Then what Western food do you like? For Western food, I really love pasta. Is that why? For the year-end home party season Season Meal recommends the perfect ingredient! [Season Meal’s ingredient of the day is pasta]
It is pasta. [Pasta] [Pasta: Italian noodle dish made from
flour dough in various shapes] [That was a great transition]
That was smooth. Excellent. Every time the general claps his angora fur flies in the air. Look at the fur, the fur! [A joke is all about momentum] So today, the food will come out first, right? – Sujeo, you prepared it, right?
– That’s right, I prepared it again. The dish prepared today is lasagna! [Lasagna: Between wide, flat pasta sheets] [meat sauce, béchamel sauce, and cheese
are layered and baked in the oven] This dish called lasagna just like Seollal or Chuseok holidays, in Italy there is an event where all the families gather. Do you know the school cafeteria pasta vibe? I remember cafeteria pasta. What we called spaghetti. It’s all bloated and mushy, right? Since the quantity is large
it takes 30 minutes to make it so with that time, it bloats up. Lasagna minimizes that bloating. Actually, even if you make 30 servings of this the time difference is almost none. [Amazing that it’s possible]
Really? As long as you have the capacity. Actually, when we think of lasagna we think of ragu sauce and cheese, right? Actually, if you look at records
from the Middle Ages this was a dessert. [Dessert?] It was made with noodles
mixed with cinnamon or sugar. Really? It would taste good that way too. In the Middle Ages
it was an aristocratic dish eaten that way. But as time passed, ragu sauce was added and it changed into a hearty dish. Even if it’s a dish we don’t normally have – if you listen to these guys talk?
– You end up eating it. You’ll have a bite, at least. It looks delicious. [Guest first]
I must serve our guest first. – Right, right.
– Thank you. Here we go. Wow, the food of this week has such a good scent! It’s painful trying to hold back. [Generously with sincerity]
I haven’t found a good lasagna place in Korea. Digging in deeply. – Me too.
– Right? I haven’t seen it. Like this, moist inside. Wow. The meat is packed inside, right? – This is crazy.
– You can eat it like this. Thank you! I haven’t had any meal today just to eat this. – Seriously?
– Yes. Because you have to manage your weight, right? [Taste over calories]
We can’t guarantee the calories for this. The lasagna is bigger than your face. Seriously. [The Baeche appears again]
It’s practically as big as the triploid. [LOL]
You’re still stuck on the oysters. It’s practically triploid lasagna. And previously, before I became a comedian I hosted so many first birthday parties
that I was at a buffet every week. Back then, if you went to a buffet
this was definitely a dish they had. [True that]
If you went to a buffet back then – lasagna was always on the menu.
– It was always there. I prepared wine. Wow. While I was debating what to bring since it’s an Italian dish
I figured Italian wine would be best. [From the Tuscany region of Italy]
This is called Brunello di Montalcino. [DOCG grade red wine
made in the town of Montalcino] The acidity and body are perfectly balanced and the aroma is so good. Body. [Nod, Nod]
We studied this last week. Now, please try it. Wine must always be served to the woman first. Not by age. – That’s the tradition, right?
– Yes, that’s right. I will show you one great tip. Everyone, in the end of the year [Sujeo’s TIP
This will make you a social butterfly!] If you know how to do this on Christmas you will stand out at the home party. You grab it exactly like this, right? You twist this part. While it’s twisted, you grab it here. Then you can reach a glass that’s far away. [Trembling]
But you’re shaking. It doesn’t look stable. [Anxiety, nervousness, fear]
It’s not stable! It’s not stable at all. [Injury confession]
My index finger is undergoing rehabilitation. [Trying one more time without giving up]
Here we go, like this. This might splash! The glass might break, be careful! [Gulp, gulp, gulp]
The glass might break! Isn’t that pouring way too quickly? [Calm alone]
You can enjoy the showmanship too. [Wine contact with air]
Because it’s aerating…. [Changing the topic]
Shall we also learn how to receive it? The wine training I learned was don’t hold the glass while you receive it. When you receive wine you shouldn’t touch the glass. We habitually grab the glass but the person pouring is aiming at a target if this moves… It will spill. Because it spills somewhere else. Wine is heavy, you know. [Place the glass and keep it fixed]
So, put it to the spot where you will receive it. [Studying]
So if I push it like this… The person giving it… As a Confucian, it’s hard to do that. First, when you’re drinking wine you absolutely should not
put your mouth to it first. Oh really? – Smell the aroma first?
– Always the nose! So do you drink with your nose first? [We have to put our nose?]
Put your nose in… How do you put your nose to it? You really do it like this. [Sniff]
I’m telling you, you put your nose in like this. Put it in the glass. You put your nose in the glass. And you smell the aroma, right? You swirl the glass. After swirling, you smell the aroma again. – I knew up to this point.
– That’s cool. But if the aroma increases after swirling this wine is a very good wine. [Aha!]
Really? That’s why you swirl it. So, whenever you drink wine
you usually drink it right away, right? Before that you enjoy the aroma first. – Because wine is a liquor of aroma.
– With your nose first. After getting acquainted with the wine… Let’s eat. When toasting with wine [Look into each other’s eyes, cheers]
you don’t look at the glass – but you look into each other’s eyes.
– Look into the eyes. [Wink]
Looking like this You look like a Sui Dynasty general
whose eyes have shrunk. Wow! It’s so delicious. It’s a taste I’ve never had before. What’s important about wine is if you enjoy it the first time you try it
you’ll drink it forever but if the first experience is slightly bad they say wine is the kind of alcohol
you stop drinking completely. We usually talk a lot about food pairing, right? There are various pairing techniques the most basic thing is, if you don’t know wine for that country’s food
pair it with that country’s wine! It’s the safest bet. For Italian food, Italian wine. [Enjoying the lingering taste of wine
and taking a bite of lasagna] Lasagna is really delicious. [Satisfied]
It’s rich and savory, right? In Episode 1, Mi Joo said the thing
she was worst at was describing taste. [Taste description time returns]
The time has come. What taste did you feel after eating the lasagna? When I was in elementary school
I studied abroad in Australia. My uncle and aunt lived there and every week, my aunt made lasagna for me. But this lasagna has that
exact feeling from back then! [Review satisfied] Why is my recipe… It must really taste like home cooking. Because I learned it at
an Italian grandmother’s house I drove it in perfectly, right? The reason I like lasagna the most is also because of that memory. – Because that was so delicious.
– It reminds you of childhood? Pasta is a memory for someone. Eating because of such memories is
what food is all about, right? Eating memories is also food. YONG HWA, let’s hear
your version of the taste description. – I’m curious.
– Season Meal MC’s taste description! I’ll go seriously too, seriously. Who loves lasagna the most? [Ta-da]
Lasagna! [Awkward]
Lasagna as in it’s me? [YONG HWA, a joke is all about momentum] We’ll call you momentum-yong now. [Encore]
Lasagna! Next, the expert in this field! Bringing in Kwak Beom. [Me?]
Let’s start the taste description. [LOL] Other MC of Season Meal! I’ll show you. I took a bite and what I thought was it was so ecstatic. Lasagna? [Taste description ends here…] That’s sharp. You two are sharp today. But as of pasta I think everybody loves it, right? Globally, no one would hate it. Pasta is a great food because no matter which country you go to
it combines well with that country’s food. That’s right. Actually, not counting Italians in places like America the foreign food people eat the most is pasta! There are many videos
uploaded in your channel, right? There are probably about 250. – Only pasta?
– Only pasta! The most popular pasta in Korea is I can state it definitively. Because views prove popularity. Among the 1000 videos on my channel
the one with the highest views is probably around 7 million views. The one with 7 million views is Aglio e Olio. Ah, it’s Aglio e Olio? But the problem is Aglio e Olio is a very simple dish, you know? In Italy, actually it holds the status of soy sauce with egg rice. To compare it to Korea, it’s like white rice
with sesame oil drizzled on it mixed with a little garlic. But to make it delicious we add chicken stock and various cheating ingredients to make it tastier. The most common ingredient
they definitely add in Italy is anchovies. So, what does that taste like? It tastes like the Korean anchovy noodles. My favorite pasta is anchovy pasta. That’s right. – Me too!
– It’s so delicious. When I first came to Seoul to become a comedian I needed to earn money to sustain myself
until I became a comedian, right? So I went on a job search site. Pizza and Pasta restaurant, serving. I got in. After a month or two, they said
the back kitchen was too busy. They told me to move to the back kitchen. So from then on, I started slicing onions and prepared pasta sauce in advance. Then again, because it was so busy they told me to come out and stir-fry some pasta. So I went to the front kitchen and started
swirling the pasta with long chopsticks. I started swirling the pasta. So you were a chef. – He’s a chef.
– Not a chef… [Turns out there are three chefs]
Right. I did that for a bit, but then I got fired. [The world of pasta noodles, diverse in type] [Shall we try to guess them together?] – Eight types.
– Take a look. [Ongsimi?]
This is Ongsimi. What kind of Ongsimi? Ongsimi made of what? [I wonder?] Try to guess the ingredient too. It can a clue. Mung bean? Think a little lighter. Potato Ongsimi? Potato Ongsimi! It’s exactly the same. That one over there is fusilli. [Oh]
Fusilli? What about this one? That one is… It means pen in Italian. Penne! Oh, you know it right away. This one might be difficult. – That one is…
– Sujebi, Sujebi. – This is basic, though.
– That’s right. Italian dumplings. Dumplings, right, like dumplings. Raviole! Ravioli, but raviole is correct. You know a lot. Raviole is correct? There’s a singular form and a plural form. Ting Bu Dong! [Declining advanced study] That means “I don’t understand.” Next, there are two left. You might not know these. You might think they’re the same two
but they are different. Are they different? Look closely. If you compare this to Korea
it’s like medium noodles and thin noodles. The thickness is slightly different. This one is a little thicker. How does the other one look? [Diligently]
Slightly like this… It’s flat, so for Koreans, it’s actually… If our parents don’t like pasta? Then rather than spaghetti noodles these flat noodle. This is called Linguine. [Aha!]
Linguine. If you make it using this and serve it? It tastes similar to Kalguksu. A smooth Kalguksu taste. There are so many types of pasta noodles. There are over 150 types. That’s right. Types of pasta noodles? Including dried and fresh pasta
there are many shapes that are quite strange. What kind of pasta do you like the most? I like a pasta called Tajarin. What shape is that? What Tajarin is it’s a very thin fresh pasta. The sauce is butter and an herb called sage! It’s made with about two ingredients. I like that the most. – Tajarin?
– Tajarin! I recently traveled to Hawaii there’s a Uni pasta restaurant that I really love. Uni pasta is super delicious. It’s Uni pasta that’s slightly oil-based. I originally like meat but for pasta I prefer those with seafood. That’s right, that’s more my preference too. What do you like? In the place I worked before they served pasta inside bread. Pane, Pane. [Pane pasta, probably a family restaurant?]
Did you work at Mad for Garlic? It was a place similar to that. Mad for Garlic. I went there, and since I had no money the fact that they gave me bread
so I could eat until I was full… For our staff meal
they put something else inside the bread. We had it with double amount of bacon inside. It’s truly a memory for me. He said his pasta of memory was Pane Pasta. In Pane Pasta, Pane… Could you tell us what it means in Italian? Bread! That’s right. Really? But the important thing is Pane Pasta does not exist in Italy. [Shock]
Really? It doesn’t exist in Italy. It doesn’t exist in Italy
it’s somewhat American style. If you go to San Francisco in America there’s that soup served in bread, right? It copied that. It’s not just that it doesn’t exist in Italy. If you show it to them, right? If you tell them there’s
something like this in Korea Italian friends would not be happy. It’s like putting kimchi in seaweed soup. [That serious?]
Really? Or putting chocolate in kimchi. [Horror]
Wait a minute… They’d react to that extend? My memorable Pane? [LOL]
My Pane. It’s my Pane! It was an unexpected combination
but surprisingly delicious. So it makes them feel very bad. It can’t be bad. Above it all, it’s so pretty. My favorite is Puttanesca! Puttanesca? Tomato-based anchovy pasta. Earlier, YONG HWA said
he liked oil-based anchovy pasta, right? I put anchovies in tomato sauce. The most important thing is what kind of dish this is… It’s the Southern region’s fridge-cleaning pasta. You put in the tomato and anchovies
to clean out the fridge. So it’s like Bibimbap. Right! The tomato mixes everything together. In the southern regions
because you can easily get seafood just like how you have Vongole in the Naples area. Since it’s like anchovies. Right, so You take anchovy broth and tomato broth
and throw everything else in. A pasta they just ate casually. Jjamppong soup? [Right]
Exactly. Because it was a pasta
they had in that kind of way. Once you eat it, you feel satisfied. Okay, now for the guest! NA GYUNG, what do you like? First of all, I like crustaceans. I really like seafood. Shrimp. [Bisque Pasta: Mixing crustacean shells and heads]
Bisque pasta? [In a rich bisque sauce made by stir-frying]
That’s excellent. [With the pasta]
Things with lobster and such. I love ingredients like lobster so much. I like oil-based dishes. Oil-based pasta seems to be the most normal. When we think of Italy we tend to think they’d only use olive oil, right? But it’s actually divided by region. Right. The South has a lot of oil-based pasta. They also use a lot of tomatoes. But the North uses butter rather than olive oil. They use a lot of butter. [Tends to use a lot of fats and oils]
They use a lot of fats and oils. They also use a lot of dairy products, so the North was slightly influenced a lot by France. Is cheese stronger there? Of course, cheese is found all over Italy but the North does use a bit more cheese. In the South, rather than cheese, conversely in places like Sicily
they use a lot of breadcrumbs. Something I’m really curious about is Carbonara is cream pasta in Korea, right? Originally… [Originally egg yolk and cheese combination]
Originally they only use egg yolk. Yes, cheese. Why did it change like this? Italy was an Axis power
during World War II, right? So the Allied forces the US military, came down. Coming all the way down to Rome The US soldiers came to Italy
and they were hungry, right? But the supplies that arrived probably
included Spam, bacon, and cream. So an Italian Roman chef
who was captured as a prisoner made a special meal for the generals. Like Budae Jjigae? That’s how it happened. They mixed everything they had. “Try making something with what we have.” Since they had eggs and cream they mixed these three things. The pasta made by mixing them is
the Carbonara we are familiar with. The US soldiers didn’t live in Italy
and they returned to the US. [Possessed by an American nostalgic for the taste]
The person who returned said, “That pasta was absolutely insane,” and so they started making it among themselves. So they didn’t know if egg yolk was added, right? So the egg yolk was omitted. They just used what they had. Just like that, in the US
Carbonara with cream spread widely. In Italy as I mentioned, they used to put cream in it so some places use cream and some places don’t use cream. The person who standardized that [Napoli Mafia’s alma mater]
Napoli Mafia [ALMA, the Italian culinary school]
you know the school he attended, right? [Italy’s first Michelin 3-star chef]
The principal there [ALMA’s first principal Gualtiero Marchesi]
Gualtiero Marchesi, this person said “It tastes better without it.”
So what happened? In Italy not putting it in became the standard. Even now, they still eat it with cream. My Italian friend also eats it with cream, but the basic rule is without it. Then what you’re saying is everyone was fooled by the instigation of the principal
of the school where Napoli Mafia graduated? [How is this framing even possible?]
If you say things like that maybe Napoli Mafia will come visit us. Besides the preferences we mentioned to examine more preferences we have prepared a Pasta Preference Balance Game! [Balance game enthusiast]
This is going to be fun. [Fun with Fun equals to]
Balance games are fun, but a food balance game? [Definitely fun]
This will be fun for sure! [Pasta Balance]
Al Dente VS Overcooked Pasta Al dente is a bit firm, right? A bit firm on the center. If you actually make it al dente
and give it to Italian people they won’t eat it, saying it’s undercooked. – Really?
– Yes. Especially for those who are older. Then is Al dente a trend
for the MZ generation these days? Dente Core? [LOL] The standard is the elderly people. For young people in their 20s and 30s they like various things in general. What’s different by region is that
the elderly who have lived there for a long time in some areas
they won’t eat it unless it’s al dente. “Hey, who boils noodles like this?” Conversely, there are people
who only eat fully cooked noodles. They treat it like Han River Ramyeon, huh? Before asking this question I’ll ask about ramen first. Do you prefer slightly undercooked
firm ramen noodles? Or do you prefer soft and fully cooked noodles? I am totally on the firm noodles side. But pasta is different. I am completely in the Firm Core. Completely Firm Core. Now you’re attaching terms
that’s not even easy to say. [Even the pronunciation is difficult] Completely Firm Core has a slight New York image. Completely Firm Core. Shall we count to three and
check our pasta noodle preference? Hands up if you eat it close to al dente! Me too. Only one person didn’t raise their hand. Shall we hear the reason? I think everyone’s preference comes from there. The first time I had pasta for
a long period of several months was when I ate it as a staff meal
at the place I worked before. Among the things that were prepped the leftovers, you know? The overcooked ones. As I gathered those and added
this and that and cooked it I started eating it a bit more cooked. [Suddenly solemn]
That can be delicious in its own way. But the noodles I ate back then were so delicious. It’s soul food. It’s soul, it’s soul food, so I have trouble accepting al dente. It has to be fully cooked to go down better. Just like meat at a restaurant you can request how the noodles are boiled. Really? You can do that. You can even ask them to cook it a bit longer. Conversely, if you go to a franchise restaurant and ask for that, it’s a bit difficult because it’s already prepped. If you go to a specialized pasta restaurant and say, “I prefer mine more cooked…” It’s like requesting rare steak. If you go to a ramen shop run by grandmothers and ask them to undercook it… [Ramen broth splash] [Meaning you’ll get a very warm welcome] Eat what you’re given. Cook it yourself. So, say you go to a pasta place. Is there anything a point where they might think
“This guy knows pasta!” If I had to pick one when you go to a true Italian restaurant a well-made pasta, when you eat it the sauce must stick well to the noodles. It shouldn’t run off. The sauce must be stuck right to the noodles. There is a term for this called Manteca-re. [Remembers] Manteca-re? Manteca-re, emulsification. Emulsifying it. What character does the
“Yu” in “Emulsification” refer to? It’s the character “Yu” for oil and fat, right? No. [Huh?] It’s “Yu” for milk. Really? So it’s not oil-ification, but the sauce, like milk water and oil are floating separately, right? [Good job, Sujeo]
Whether you whisk it or mix it using flour or whatever to
make it is emulsification. [Chef acknowledges]
Good explanation. Do you know why? I have 250 pasta videos! [Season Meal’s top instructor, sujeo]
It was very easy to understand. Next time, when you go overseas
for a performance with the members, say “Do you know what emulsification is?” If you start with, “Do you know what
emulsification is?” that’s too much showing off. When the waiter comes out, say “The manteca-re is quite good today,” and… That’s the worst. – I hate that so much!
– With all the things I heard… It’s the worst? It’s the worst? I almost would have done it
if you hadn’t mentioned it! Shall we move on to the next question? [Pasta Balance]
When a married couple or dating couple orders the same pasta menu item separately. Taboo VS It’s okay. The same pasta menu separately? [What do they think?]
What do you think? I think it’s okay. [First role play]
What are you going to have? I’ll have the tomato pasta. Oh, I’ll have the tomato pasta too… Then, two tomato pastas, please! If this happens… [Tsk…]
Conversely, then let’s try playing out the same scene. I will speak as a currently married man. [Second role play]
I’ll order the Carbonara so honey, you order the steak. I’m going to eat Carbonara. We’re going to have Carbonara! Why are you getting angry? Then do you want to order two Carbonara? That’s weird! Wait, he seems to be the weird one here. Why are you looking at me like that? [Am I weird?]
What’s wrong? Did this actually happen? Honey, there are people here
why are you embarrassing me? It’s embarrassing to order the same thing, lol. It’s embarrassing to order the same thing. But it doesn’t make sense. From a married couple’s perspective it really doesn’t make sense. But when I order a pasta I truly love I feel like I could eat all of this myself. Conversely… Let’s do one dish per person. I think that could happen. If I love it so much. From Italy’s perspective, this is correct, right? Korea uniquely has a culture of sharing menu items. Actually, that’s why in foreign countries they also order one whole pizza per person.
They don’t share. I would probably just change my order. Because I want to eat this
and try something else too. We took the time to come here. But from the girlfriend’s perspective
that wasn’t the case. I wanted to eat the entire dish myself
so I told him to order another one, but he suddenly changed the menu and tries to steal a bite of mine? Now everything gets complicated. But honestly, if they are a couple or married
I don’t think it would be a problem. But we set the scenario as a dating couple and it was a situation where you ordered one each. [Awkward] That’s why it’s complicated for us. I’m bursting with frustration right now. I’m okay up to that point. Before you’re exclusive
it’s okay to order separately. What do you mean by separately? Different menus? You can order the same menu. Say it’s a blind date setting. “What would you like to eat?” “I’ll have the tomato.” “Yes, two tomato pastas here.” This is fine up until a blind date. Yes, up until flirting. But yesterday, you started dating. And you went to that restaurant again. [Just like Repeat Restaurant]
So it’s like Repeat Restaurant. We’re ordering separate dishes? [Look at this cute friend]
Look at this guy. For me, this is slightly… [Completely understood] – I understand.
– You know what I mean, right? [Feels betrayed regarding Korean sharing culture]
You haven’t been dating for many days. In your mind it would be like “Huh? They haven’t completely
opened their heart to me…” Say you kept holding it in. And a year passed. They went to that restaurant again. [But again?]
Went again, but again… They order it separately. They order separately again? If there were no other problems until then you would admit this person’s style. Ah, this is the kind of person they are. [Imaginary girlfriend who does not compromise]
A person who does not compromise. When it comes to food, this is exactly
the kind of person they are, let’s admit it. Then even after marriage
when they are eating at home This is your stew. Eat your own sh*t. [It seems he didn’t admitted it after all]
Now what… He didn’t acknowledge it during that year but instead, it just got stuck inside of him. It got stuck. Everyone has strong pasta preferences and it seems you’ve all tried a lot. If you could recommend a delicious pasta place? There was a pasta place
I really loved a long time ago it still exists, but my favorite menu is gone now. Where is it? Monday to Sunday in Apgujeong. [Ah]
Monday to Sunday? – Do you know it?
– I know it, I know it. They had a shrimp anchovy pasta there. It had all the delicious things in it. Truly, among all the pastas I’ve eaten in my life it was the best. Mon-to-Sun. You are abbreviating it to that extent? They actually call it Mon-to-Sun. They call it Mon-to-Sun. I’m also going to recommend an anchovy pasta. There’s a place called Grand Ciel in Dosan Park. It’s a famous anchovy pasta restaurant.
It’s really delicious there. A bit spicy. Actually, I don’t go out to have Italian food. I usually don’t get food that
I can cook myself, but there’s a place called
Trattoria Romagna that recently opened. Which neighborhood? The neighborhood is Seorae Village. It’s in Seorae Village.
They know what they’re doing. To the extent that I felt, “Ah, this is what
Italian cuisine should be like.” – So it’s completely authentic.
– Completely authentic. It must feel good when you find a place like that. Right. Am I in Italy right now? Or in Korea? It gives you that kind of feeling. It feels good to go to places like that. In my case Bar Opening in Sinsa-dong. And then there’s The Italian Club. For fresh pasta, those two are truly
the best I’ve ever tasted. I can’t help but make a recommendation too. The one I mentioned earlier the one where I built up my story the one that was on
the first basement floor of New Core Outlet called Rimini. Yes, it’s called Rimini. Is it still there? It’s still there! Talking about pasta makes
everyone sound so knowledgeable. Talking about food is fun, right? [Agree]
It’s fun. It’s really fun, isn’t it? Talking about food is fun, right? It’s almost the Christmas season, everyone. For the subscribers who plan to make pasta at home do you have any tips? Something important that many people overlook is they don’t add enough salt when boiling pasta. [Right] Water needs to be salty when you boil the pasta. It tastes good when the seasoning of the pasta and the seasoning of the sauce compromises each other. But if the pasta is bland no matter how salty the sauce is
they won’t blend together. Therefore, when you add salt
it has to taste slightly salty. Not to an extent where it’s too salty
but to a point where it’s slightly salty. Then the pasta becomes delicious. Ultimately, the noodles has to be delicious. Exactly, noodles are the core of pasta. Then how about a seasonal ingredient
that is perfect for the winter season? – Oyster?
– Oyster? – Oyster pasta is delicious.
– Oyster pasta sounds good, right? Is it finally the time for this word to come up? Triploid… [Again with the triploid]
Triploid? You haven’t said a word today. This is it. Triploid Manteca-re Pasta. [A horrible hybrid going on forever]
Do you know what emulsification is in a pasta? Foodie talk, Season Meal!
We discussed the topic of pasta with NA GYUNG from fromis_9. How was it to be on the channel today? I feel like I learned things I didn’t know before. I think I’ll eat pasta
more thoughtfully from now on. If I focus more on the noodles
I think I can enjoy it much more. And the wine was delicious too. [Gratitude]
Right. I think the fact that we enjoyed the wine means Season Meal was a great help today. – That’s right!
– The taste of pairing. The taste of pairing! To the guests who attended our home party we prepared a special gift. We prepared a pasta meal kit set as a gift! – Wow.
– It’s back there. We wanted you to enjoy it
easily and conveniently at home so we prepared all the different types. You can take as much as you want. Can’t I take everything? You can take everything. But you need to untie
all the ribbons before you leave. [Reusing last week’s ribbon]
Because we have to use them again next week. We are running a bit low on ribbons. We have everything else. [Careful] This gnocchi and I’ll also take the bread. [NA GYUNG’s picks on the home party meal kit]
Bread to go with it. [The heart of Season Meal just for NA GYUNG]
The packaging is pretty too. – Exactly.
– I know. Hits your taste palette right on the spot
Foodie Talk, Season Meal! Today, we covered pasta, which is perfect for the home party season. Pasta that adds flavor to the emotion. Everyone, don’t miss this season and be sure to have some now. This was, Season Meal! [Clap, clap, clap, clap, clap]
Great work, everyone! [30% Kurly discount coupon in the description box]
End-of-the-year party foods that pairs best [Go get them!]
with the pasta dishes we had today! [First 2000 coupons]
There are first-come, first-served discount coupon [Works for one week]
so please check the description box.

트렌디한 식재료와 계절음식
놓치지 말고 지금 먹자!

🍚 시즌밥 🍚 의 두 번째 주제는 파스타🍝입니다!

촬영이 끝나고 나경이가 챙겨간 최애 파스타는?👇
https://we.kurly.com/seasonmeal_pasta

연말 감성 치트키, 파스타와 홈파티 메뉴 🎁 30% 할인쿠폰 🎁
https://we.kurly.com/seasonmeal_pasta_coupon

▫이벤트 일정 : 12/17(수)18시 ~ 12/24(수)18시
▫이벤트 내용 : 연말 파티 메뉴 고민 끝! 30% 할인! 최대 1만원 (선착순 2천명)
▫쿠폰 코드 : 파스타홈파티
▫등록 방법: 컬리 앱/홈페이지 – 마이컬리 – 쿠폰 – 쿠폰 등록 – 쿠폰코드(파스타홈파티) 입력

⏰타임코드⏰
00:00 하이라이트
00:22 하얀 눈과 함께 얼음공주 이나꼬 등장 ❄️
03:45 중국 유학 시절 나경이 자주 쓰던 말은?
06:23 시즌밥 두 번째 주제는 ’파스타’🍝
07:00 레드와인🍷과 라자냐, 미친(Positive)조합
15:31 면만 보고 파스타 맞히기 게임
22:09 밸런스 게임① 알 덴테 VS 푹 삶은 면🤔
25:50 밸런스 게임② 커플이 같은 메뉴를 시킨다고?🙄
28:44 각자의 최애 파스타집 대.공.개!
31:48 나경이 PICK한 파스타 밀키트💜

🔔 구독, 좋아요, 알림 설정 🔔

#정용화 #곽범 #은수저 #장준우 #이나경 #프로미스나인 #시즌밥
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