Gyeongju's 40-Year Glutinous Rice Cake Croquettes and Suwon's 4th Generation Pan-Fried Dumplings to be Featured on 'Master of Living' Tonight at 9 PM

Introducing the masters of Gyeongju glutinous rice cake croquettes, Suwon's 4th generation pan-fried dumplings, a pencil enthusiast with 8,000 pencils, and sugar-free Seolgi rice cake.

From 40-year veteran glutinous rice cake croquettes to pan-fried dumplings, a pencil enthusiast, and pumpkin Seolgi... 'Master of Living' brings them all together.

'Master of Living' focuses on glutinous rice cake croquettes, 4th generation pan-fried dumplings, 8,000 pencils, and 100% moisture Seolgi rice cake.

On the 7th, 'Master of Living' will introduce a special glutinous rice cake croquette made by a master with over 40 years of experience, Suwon pan-fried dumplings passed down through four generations since 1952, a pencil enthusiast who owns 8,000 pencils, and masters of pumpkin Seolgi and bean Seolgi made without water or sugar.

Gyeongju Glutinous Rice Cake · Glutinous Rice Cake Croquette Master

In Gyeongju, Gyeongsangbuk-do, there is a special shop that makes glutinous rice cake croquettes with a whole glutinous rice cake inside. Offering various croquettes such as spicy squid, red bean, and sweet potato, their signature menu is the glutinous rice cake croquette. It boasts a unique texture that is crispy on the outside and chewy on the inside by including one whole glutinous rice cake. It is so popular that it sells out within two hours of opening, attracting customers from all over the country. We will taste the special croquettes made by a master who has been making bread since the age of 19 and has accumulated about 40 years of experience.

Eundun-sikdal - The Standard of Pan-Fried Dumplings: Suwon Pan-Fried Dumpling Master

In Suwon, Gyeonggi-do, there is a traditional dumpling shop that has been passed down through four generations since 1952. Their signature menu is pan-fried dumplings that boast a crispy yet chewy texture using dough made with hot noodle water. Loved by long-time regulars for their rich dumpling filling of meat and chives and juicy flavor, it is considered a representative dumpling shop of Suwon. The undercover team visits this place, which serves authentic Chinese cuisine without jajangmyeon or jjamppong, to encounter the taste of pan-fried dumplings that has lasted for many years.

A Pencil Enthusiast with 8,000 Pencils in Collection

There is a pencil enthusiast who has been fascinated by the writing feel of pencils since childhood and began collecting them in earnest about seven years ago. Currently, they possess about 8,000 pencils, with the oldest being 150 years old and the most expensive single pencil costing over 500,000 won. Not only do they sharpen pencils themselves to check the writing feel, but they also collect everything from rare discontinued pencils to pencils with unique designs. Currently, they operate a pencil cafe called 'Pencils and Friends,' where they write with pencils directly with members and share the writing experience. We meet the special world of an enthusiast deeply immersed in pencils.

Pumpkin Seolgi · Bean Seolgi Masters making rice cakes without water or sugar

'Bupyeong Nakwon Rice Cake Shop' has held its place in Bupyeong, Incheon, for 27 years. Their signature menu is Seolgi rice cake. The pumpkin Seolgi made from sweet pumpkin is characterized by boiling the sweet pumpkin directly and mixing it with rice flour instead of using sweet pumpkin powder, making the rice cake using only the moisture from the sweet pumpkin without a single drop of water. The rice flour used for all Seolgi rice cakes is milled four times and then aged at a low temperature of 2°C for 12 hours. We meet the special rice cake-making secrets of the master who presents various rice cakes including pumpkin Seolgi, bean Seolgi, pumpkin glutinous rice cake, and dried pumpkin rice cake.

This week's SBS 'Master of Living' will be broadcast on Monday, September 7th at 9 PM.

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◆ At a Glance

· Issuing Organization : SBS

· Category : Master of Living

· Distribution : September 7, 15:03

Source : SBS Press Release

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