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美食Time 一年僅開業兩月的海濱餐廳|潮灘蝦養殖場直供|本地30年匠心|時令海鮮&韓國街頭美食
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2026年3月9日
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1:22
Introduction to the Market and Initial Interactions
5:42
Preparing and Presenting Seafood: Cleaning, Sorting, and Customer Reactions
11:57
Traditional Family-Style Cooking and Nostalgic Side Dishes
14:16
Evolution of Kimchi: From Persimmon to Tomato
17:23
Preparing and Using Seasoned Ingredients: Knife Work, Salt, and Cooking Techniques
26:14
Distinguishing Seafood by Origin and Handling Difficult-to-Eat Varieties
30:53
Continuous Service and Family-Style Dining Experience
42:44
Introducing and Explaining a Specialty Fish: Gamjangeo (Haeu) and Its Seasonality
44:54
Final Preparations and Closing: Fermented Condiments and Ready-to-Serve Dishes
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