Masters of Living to showcase diverse experts in autumn special

The autumn special of "Masters of Living" airs October 26 on SBS, featuring a Fukuoka omurice expert, a hiking veteran who has climbed over 500 mountains, and catering specialists feeding more than 700 students.

The autumn special of "Masters of Living," airing on the 26th, will introduce experts in salt bread and nuruk-fermented meal bread, an autumn hiking expert, a Fukuoka iron plate omurice expert, and a high school mass catering expert.

Salt Bread and Nuruk-Fermented Meal Bread Expert

A video that surprised people on social media shows crowds rushing to buy salt bread as soon as it is released, causing it to sell out instantly. The secret behind this rapid sales success lies in the hands of Master Kim Jong-cheol, who has worked with Busan baking master Lee Heung-yong for 26 years.

The salt bread, born from extensive research and trial and error, has become a representative specialty of Busan. The charm of the master's salt bread begins the moment one takes a bite; the exterior is baked crispy while the interior boasts a moist and chewy texture. This is complemented by a rich buttery flavor and the savory umami of salt. The buttery aroma and crispy texture are even more abundant when eaten warm right after baking, explaining why people wait in line.

Having created a famous destination for bread tours in Busan through relentless research, the program will explore the secrets of the salt bread taught by the master and the expertise accumulated over many years under a single mentor.

Autumn Hiking Expert

Master Kim Yu-min has climbed at least once a week, and up to three times a week, for 10 years, having climbed more than 500 mountains to date. The charm of the mountains found by the master is somewhat different from what is commonly known. Different landscapes have led the master's feet, from Woraksan, which offers a view of Chungju Lake, to Bukhansan National Park, which attracts the most visitors to see autumn foliage, and Mindungsan Mountain, where vast fields of reeds spread out.

Having visited over 500 mountains, the master's know-how appears exceptional. Kim Yu-min will reveal various tips learned over 10 years, including how to tie shoelaces depending on whether one is going uphill or downhill and walking techniques to reduce the burden on knees. The program will also meet Kim Yu-min to discover hidden spots that even frequent hikers might overlook, special courses to fully enjoy autumn foliage, and the unique charms of mountains.

Fukuoka Iron Plate Omurice Expert

Egg liquid is poured onto a heated iron plate. With quick movements of the spatula, a plump omelet is completed in just 10 seconds. An omurice expert, who possesses the perfect balance of speed, shape, and taste, will appear. This is a 10-second battle starting from the moment the egg liquid is poured; because the eggs will cook if the hands stop for even a moment, controlling the heat is fundamental, as is the speed and direction of the spatula.

The resulting omelet is smooth and bouncy on the outside but soft and runny on the inside. The essence of Japanese-style omurice is seen when the soft eggs spill over the rice as the center is sliced with a knife. Another food requiring hand skills as much as the eggs is the thick hamburger steak, the lifelong companion of omurice. The skill is remarkable, from the constant passing of meat dough between two hands to remove air and shape it into a consistent thickness, to grilling the thick patties until they are golden brown with juicy interiors. Combined with rich Japanese demi-glace sauce and savory cheese, the flavor combination is flawless. The program will meet the omurice expert, who traveled from Fukuoka, Japan, to Seoul, to showcase these dazzling hand skills, from the 10-second omelet to the hamburger steak shaping technique.

High School Mass Catering Expert

While honor moves soldiers and salaries move office workers, school meals move students. It is a daily routine for students to check the meal menu to see what is being served for lunch after morning classes. The program meets mass catering experts responsible for feeding more than 700 students at a prestigious private high school with an 80-year tradition. As lunchtime approaches, the cafeteria becomes a battlefield, with the kitchen operating without rest to cook rice, boil soup, and plate side dishes. The sheer volume of trays lined up is staggering.

However, large-scale production does not mean a compromise in taste. Even when cooking for hundreds at once, every grain of rice maintains its gloss and stickiness, and nothing is served carelessly, from the soup to the side dishes. Once each compartment of the tray is carefully filled, a meal as good as a birthday feast is completed. To satisfy the diverse tastes of over 700 students, the experts must also stay updated on trends. They do not miss out on what is trending on social media, even daring to include the recently popular Ube chewy cookies in the school menu. With these skills, the catering experts ensure the meals are as trendy as they are nutritious and filling.

The "Salt Bread and Nuruk-Fermented Meal Bread Expert, Autumn Hiking Expert, Fukuoka Iron Plate Omurice Expert, and High School Mass Catering Expert" episode will air on October 26 at 9 PM on SBS "Masters of Living."

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