Episode 311 And the season of kongguksu will come again
Episode 312: Scrambled Eggs on Exam Morning
Episode 313: Broccoli's Future Will Be Very Prosperous
Episode 314: A Life as Sticky and Sweet as Condensed Milk
Episode 315: Even Yukhoe Was Young Once
Episode 316: Separate Soup, Separate But Together
Episode 317 Carbonara, That Thirst!
Episode 318: Gwang Click Eclair
Episode 319: The Delicious Smell of Braised Tofu
Episode 320 Hmm... something like Poo Pat Pong Cari?
Episode 321: Mapo Salted Shrimp Arm Wrestling Festival
Episode 322: Choco Pie Mart Shopping
Episode 323: Seafood Nurungji Soup: Warm Comfort and Encouragement
324 My Mayonnaise Story
Episode 325: Taiwan Silent Steak
Episode 326: Feng Lishu Planner
Reviews

More fun stories

Quotes from author Kyung-kyu Cho, chosen by readers!
Andrea Mucci, who is he?
A world first! The 1st Omurice Jam Jam Fan Art Festival for Children 1
A world first! The 1st Omurice Jam Jam Fan Art Festival for Children 2
A world first! The 1st Omurice Jam Jam Fan Art Festival for Children 3
Restaurant Tour / Gukil Ttarogukbap
A world first! The 1st Omurice Jam Jam Fan Art Festival for Children 4
Restaurant Tour / Alfredo alla Scroppa
A world first! The 1st Omurice Jam Jam Fan Art Festival for Children 5
A world first! The 1st Omurice Jam Jam Fan Art Festival for Children 6
My favorite side dish is…
Restaurant Tour / Sombun Seafood
A world first! The 1st Omurice Jam Jam Fan Art Festival for Children 7
Come and see the Mapo Naru Shrimp Paste Festival!
A world first! The 1st Omurice Jam Jam Fan Art Festival for Children 8
Interview / The Secret of "That Taste" You Know Even Without Saying It (Director Kang Su-cheol of Orion Technology Development Research Institute)
Recipe / Homemade Cafe Choco Pie Latte by Kang Su-cheol
A world first! The 1st Omurice Jam Jam Fan Art Festival for Children 9
A world first! The 1st Omurice Jam Jam Fan Art Festival for Children 10
A world first! The 1st Omurice Jam Jam Fan Art Festival for Youth
Restaurant Tour / Sundongbao
The world's first! The 1st Omurice Jam Jam Fan Art Festival for Adults

Reference books and materials

#1
Scrambled eggs, as the name suggests, are a dish made by mixing eggs together, but when you make them at home, the amount is small and they don't look very appealing.
How do you make fluffy, soft, and rich scrambled eggs like those served at hotel breakfast buffets?
The secret is a subtle fire and time.
Add 2 eggs, a pinch of salt and pepper, and about 30cc of milk, mix well, then pour into a pan with melted butter.
If you use induction, cook it very slowly on low heat level 1 out of 10 without stirring, shaking it back and forth occasionally.
Cook for at least 10 minutes and up to 30 minutes, stirring occasionally when the eggs begin to clump together, to create soft and fluffy scrambled eggs.
Scrambled eggs are none other than Junyoung's breakfast menu on test days.
Instead of getting impatient with his son who is taking the test at his "usual level," a dad makes him this leisurely, nutritious meal.
Another way to say that love is waiting.

#2
Seafood Nurungji Tang is a dish made by placing fried nurungji in a round, large earthenware bowl and topping it with a hot sauce containing various ingredients such as seafood and vegetables.
Chinese cuisine that is warm and soft, comforting to both body and mind.
The sauce seeps into the fried rice, making a crackling sound, and melts gently.
The portion is generous, so it's good to share with several people.
The origins of this food date back to the Qing Dynasty in China.
Emperor Kangxi, dressed in commoner's clothes, went around to see the lives of the people, and when he was hungry, he knocked on the door of a restaurant that was already closed.
The restaurant owner saw that the disheveled customer looked pitiful, so he scraped off some scorched rice and fried it. He then boiled some chicken broth, chicken, and shrimp, which were the remaining ingredients, and poured a sauce over it.
Emperor Kangxi, who had tasted all kinds of delicacies in the palace throughout his life, was so impressed by this simple nurungji soup that he wrote in beautiful calligraphy, “The most delicious dish in the world” in return.


The human image that writer Kyung-kyu Cho pursues is said to be like seafood porridge in food.
There is one thing I absolutely do not do to become someone like seafood porridge: giving advice to others.
"Life is too short to just say nice things to each other, so who has time to talk about things you don't want to hear between close friends? Besides, compliments don't cost anything, so you can give them as much as you want."

#3
There is a Taiwanese pastry called Feng Li Su.
It's a wonderful combination of sweet and chewy pineapple jam and a buttery pie.
The filling for Pungli Su is made by mixing pineapple with a fruit that doesn't have much flavor.
It is not only for cost savings, but also to soften the sharp sourness and sweetness of pineapple, making it sweeter.
There is also a 100% pineapple Pineapple Juice, but it feels a bit too much.
It's similar to mixing tofu into donggeurang-ttaeng and filling dumplings with vegetables and glass noodles to make them more delicious.


Eunyoung, who was a 4-year-old girl in Volume 1, is now 19 years old and a high school senior preparing for the college entrance exam.
I spent a year carrying a backpack that was three times my weight as a newborn.
The author says this with the heart of a father who hopes his daughter will have some free time, seeing her write down her daily plans in her diary so tightly that 24 hours are not enough and try hard to stick to them.
Life is like a bowl of rice cake mixed with rice cake soup.
"If you have 100 waking hours, wouldn't you spend about 70 of them working hard and the remaining 30 waking hours just lazing around?"

Volume 15 is full of episodes that are filled with the sorrow of a mother and father looking at their two children who have just started their full-fledged exam preparation period, and the pride and satisfaction they feel as they look at their children who have grown up well.
Artist Kyung-kyu Cho's unique storytelling, which draws comforting keywords like leisure, waiting, and acceptance from common foods, delivers comfort.
Like a warm and generous seafood porridge stew.