* This magazine is in collaboration with Busan City and Busan Tourism Organization.
We meet dozens and hundreds of people every day. From people with diverse expressions on their way to work, drivers who drive buses, company colleagues who see them every day, to the most welcoming courier drivers in the world, and convenience store part-time workers with smiles all the time.
Have you ever imagined how uncomfortable it would be if you didn't have things you took for granted? My day begins and ends when everyone silently holds their place and fulfills their role.
I am grateful to the many âwhoâ who had a safe day today.
Silently and steadfastly holding one's seat. It must be a very difficult task. Some people are in awe just watching âMasterâ on TV right away. The person I'm going to meet with today is a 'master of Korea' who is more than a master.
Only engineers who have the highest level of skill and have been working in the industrial field for 15 years or more can obtain the qualification of âMaster Master,â but simply working for a long period of time is not enough. Achievements for developing job skills and skills must be supported.
In other words, it can be said that the attitude and process of constantly researching and complementing one's work is very important. It can also be explained by the word âbeginner's mind,â which is always heard in the stories of successful people, but in fact, it's very difficult to protect, and we all know (only) the pain of shaving bones… I think… ^^;
The theory is quick, but the body doesn't help.
Because of this, only a very small number of people, about 35 people in 97 occupations in about 37 fields, can receive the title of Korea's Master every year. The number of students enrolled at Seoul National University every year is around 3,000, so if you think it's about 100 times more difficult than this, you'll be amazed at how amazing it is.
There are various fields such as mechanics, electricity, and crafts, but since today's topic is Mentaiko, I met the first person in Korea to receive the title of Korea Master in the fishery field.
Master Jang Seok-joon
Image source: deokhwa.official's Instagram
1. Please give us a brief introduction.
I'm Jang Seok-joon, the founder of Deokhwa Food, a company specializing in mentaiko, and Korea's famous fishery manufacturer.
2. When did you first come across mentaiko?
I'm originally from a small mountain village in Cheongdo, Gyeongbuk, so I wasn't familiar with seafood, and I had never seen mentaiko. Then, when I entered the National Fisheries University in Busan, I came to Busan and saw mentaiko, but I had never actually eaten it because it was so expensive and precious at the time.
3. What led you to choose mentaiko as your career path?
I'm from a fishery college, so I got a job at a fishery company. I joined Samho Bussan when I was working shoulder to shoulder with today's Dongwon and Oyang, and was quickly promoted to âProduction Managerâ at a young age in my early 30s. At this time, Samho Bussan was the company that processed pollock the most in Korea, and they processed mentaiko that was obtained naturally to export it to Japan, which was a much larger market than ours <ëª ë ìì¶ íë¡ì í¸>. After receiving technical guidance from Japanese engineers and developing mentaiko processing technology, it became the company that exports the most mentaiko in Korea. At this time, I was appointed as the general manager in charge of mentaiko technology and production.
4. What led you to create a showroom called âFrom the Houseâ?
I started to share Deokhwa Myeongran's idea that âfood can make everyday life a little happierâ with more people. And the first one is From the House.
5. What specific activities are there at Der the House?
Der the House is the only mentaiko showroom in Korea where you can see the philosophy of Deokhwa Mentaiko. On the 1st floor, you can watch the maturing process of mentaiko, and on the 2nd floor, you can find books about food culture and brands. In particular, they also run cooking classes where you can try making your own mentaiko dishes, which seem to be popular among young people these days.
6. Is there a mentaiko recipe recommended by a master?
If you sprinkle a little sesame oil on mentaiko and eat it with rice, there's no such thing as a rice thief. I think it's the best side dish for Korean food. If you rub the mentaiko on white rice, it turns pale orange and looks somewhat greasy, and it feels like it's full of nutrients.
7. What are your future plans to promote Korean mentaiko?
I want to build a âfactory that lasts over 100 yearsâ by making only one mentaiko. There are so many such factories in Japan, but it's hard to find them in Korea, and it hurts my heart that no company has survived longer than Japan even though we are the originators of mentaiko. Also, I would like to further develop research on mentaiko to make proper mentaiko, and I plan to restore and develop traditional mentaiko.
#1. Mentaiko cabbage roll stew
Image source: Deokhwa Food website
âIngredients: 5-6 pieces of cabbage, 15g white cod roe, 450g vegetable broth, 10g butter, a little green onion, 50g chilled rice, 150g minced pork, 40g minced onion, 1/2 teaspoon minced garlic (4g), salt, 15g white egg, a little nutmeg, a little pepper
1. Separate the cabbage layer by layer by hand, boil the cabbage in boiling water for 5 minutes, then soak it in cold water and let it cool.
2. Remove the cabbage core and knead in a bowl with cold rice, minced pork, minced onion, minced garlic, white egg, salt, nutmeg (*not included), and pepper.
3. Add about 1 tablespoon of the filling to the cabbage leaf and roll it up.
4. Melt the butter in a pan and brown the cabbage rolls.
5. Once browned from side to side, add the vegetable broth and white egg, close the lid and simmer for 10-15 minutes.
#2. Mentaiko porridge
Image source: Deokhwa Food website
âIngredients: 1 white egg, 1/4 zucchini, 1/4 carrot, 1 cup of soaked rice, 5 cups of water, a little salt, 1 tablespoon of sesame oil
1. Chop the zucchini and carrots.
2. Put 1 tablespoon of sesame oil in a hot pan and fry the soaked rice.
3. When the rice becomes transparent, add water and bring to a boil, then add chopped zucchini and carrots.
4. When the porridge is simmering and the amount of water is almost reduced, add the sliced mentaiko.
5. When the rice grains are completely spread and shaped like porridge, turn off the heat to finish.
If you've tried many of the famous mentaiko bibimbap, ochazuke, and grilled foods!
I hope you enjoy the new taste of mentaiko with the recipe above!
However, if any of the following apply… please look forward to episode 3 of the Mentaiko Gourmet Party that follows.
1) The person who tastes best when cooked by someone else
2) A person who creates bizarre works with golden materials
3) Those who want to enjoy a variety of dishes made with mentaiko
In episode 3 of the Mentaiko Gourmet Party with Busan Tourism Organization, we will introduce the 5 best mentaiko restaurants in Busan.
From mentaiko pork cutlet to famous mentaiko baguette, mentaiko mayo rice bowl and potatoes…!
Tock tok! Please go on a salty mentaiko food tour with Shikigami!