Discover the Hidden Delicacies of Chicken: A Journey into Specialty Cuts on EBS1’s ‘Korean Travel’
Daniel Kim Views
EBS1 ‘Korean Journey’ Part 2 of the Special Cuts Road invites viewers into the flavorful, offal-forward world of chicken’s specialty parts.
‘Korean Journey’ is a field documentary that captures the scents of history, tradition, architecture, and culture, bringing lesser-known Korean stories vividly to life.
In Hongcheon, Gangwon Province, tucked deep in the mountains, married couple Seo Eun-hee and Kim Tae-yeon have been running a native chicken farm and a charcoal-grill chicken restaurant for about 30 years.
They break freshly slaughtered native chickens into parts—neck, wings, back meat, thigh—and season beloved innards like liver, gizzard, and heart with a secret soy-based glaze. Each cut is grilled over charcoal to highlight its unique taste and texture; the couple says there’s nothing on a chicken worth throwing away.
Wing tips and tailbone meat, often discarded in the kitchen, are treated here as delicacies. They also praise various innards—egg sac, crop, and stomach—as exceptional bites that stand out.
When the family gathers to make makjang (fermented soybean paste), they toss the special parts they’ve saved into a soy marinade and grill them over charcoal. Especially when the gizzard and intestines are rolled around broom-tree twigs and grilled, the subtle woody aroma lifts the whole dish.
Dive into the diverse flavors of chicken’s specialty parts.
EBS1 ‘Korean Journey’ airs Monday through Friday at 9:35 PM. Check the show’s ‘Preview’ page on the EBS1 ‘Korean Journey’ website for broadcast details.
Your daily personal horoscope report! How will your day go?
Most Commented