Korean chef Paik Jong Won shares a recipe for "Tomato dalgyal bokkeum," a stir-fried tomato and scrambled egg dish. He emphasizes the importance of using high-quality tomatoes, specifically "Daejeo" tomatoes from the Busan region, which are in season and taste the best. The recipe involves cooking scrambled eggs first, then setting them aside, and stir-frying tomatoes with green onions, soy sauce, and oyster sauce. The dish is finished with a drizzle of sesame oil. Paik Jong Won notes that the key to this recipe is scorching the soy sauce and oyster sauce to bring out the flavors. He also recommends using his all-around stir-frying sauce as a quick solution for seasoning. The dish is healthy, delicious, and can be eaten with rice or as a snack with a drink.
Here are the key facts extracted from the text:
1. Paik Jong Won is the host of a cooking show.
2. The dish being prepared is called "Tomato dalgyal bokkeum" or stir-fried tomato and scrambled eggs.
3. Tomatoes are a good source of nutrients.
4. Daejeo tomatoes are a type of tomato from the Daejeo region in Busan.
5. Daejeo tomatoes are in season and expensive.
6. Tomatoes are often paired with oil to enhance their nutritional value.
7. In other countries, people eat fresh tomatoes and also stir-fry them.
8. The ingredients needed for the dish are tomatoes, green onion, eggs, oyster sauce, soy sauce, pepper, and cooking oil.
9. The ratio of eggs to tomatoes is 1:1.
10. The cooking process involves heating the pan, adding oil, and then adding the ingredients in a specific order.
11. The difference between tomato dalgyal tang (tomato and egg soup) and tomato dalgyal bokkeum (stir-fried tomato and scrambled eggs) is the order of adding ingredients.
12. To make the dish, you need to scorch the soy sauce and oyster sauce to bring out the flavor.
13. Sesame oil is added at the end to give the dish a finishing touch.
14. The dish can be eaten with rice or as a snack with a drink.
15. The recipe is simple and can be made at home with easily accessible ingredients.