(The CEN News / Reporter Son Chae-young) MBC's 'Oneul N' serves up a colorful lineup this week — cozy, memory-soaked home cooking, a wildly creative father-and-son art collaboration, Yeosu's freshest seasonal seafood, and a Parents' Day-worthy meal that hits the heart.
On the May 6 episode, the show wandered from Yeosu's Namdo table to handmade boats on the Han River, explored Seoul's bustling Suyu Market, and visited spots where people still choose experiences over things despite the economic downturn.
At Halmae Restaurant, the menu featured a soy-marinated crab set made with plump, in-season crabs and a braised cutlassfish set — a true showcase of Jeolla Province’s deep, soulful flavors. A savory soy sauce simmered with heaps of fruit and vegetables, paired with 15 side dishes, created an irresistible spread that even longtime Yeosu locals couldn’t resist.
In the 'Market Class of Korea' segment, cameras captured the lively vibe of Suyu Market in Seoul's Gangbuk District: performances by merchants and residents, a saxophone solo at a spicy skate stall, vendors selling twisted doughnuts and tteokgalbi, and a skilled craftsman trimming root vegetables. The 'Focus' piece highlighted the boom in experience-driven spending — from a gold-panning experience cafe to spots offering ssanghwa tea tailored to different body types — showing how consumer culture is shifting toward memorable moments.
On the May 7 broadcast, MBC's 'Oneul N' will present four distinct segments — A Well-Set Table, YOU: Unusual Stories, Now in Season, and After Work N — each offering a fresh window into everyday life.
The home-cooking queen inspired by her mother's lunchboxes
The A Well-Set Table segment introduces Nam Joo-hye, a home-cooking wizard from Yeongcheon in North Gyeongsang. She and her husband, Kim Byung-do, moved to the countryside 15 years ago, and she delights in turning homegrown ingredients into healthy, comforting meals.
She steams native chives that push up through frozen winter soil after coating them in roasted soybean powder, and she transforms chamjuk greens into savory pancakes by folding them into a doenjang-and-gochujang batter. These are the nostalgic dishes her mother used to pack into lunchboxes.
Her spread is rounded out with Gyeongsang-style dakgaejang made from chickens she raises, stir-fried pork paired with angelica-tree shoots, and fresh salads featuring stonecrop, gomdamcho herb, and young radish greens — a full table flavored by a mother's touch.
A special father-and-son art form that blends smashing and painting
YOU: Unusual Stories visits Bukchon Hanok Village in Jongno, where a father-and-son duo creates fragrant paintings in an unconventional way. The son, Kim Si-chan, a former member of the Kukkiwon demonstration team, smashes fruit, and his father, Kim Young-jong, uses the splattered juices as the basis for vibrant paintings.
Kiwi, cherry tomatoes, strawberries, grapes, and pineapple become the duo’s materials; the smash-and-paint performance mixes dramatic action with delicate brushwork to produce one-of-a-kind pieces.
The idea began when tourism dropped during COVID and the father set down his brush. The son suggested this playful performance to encourage him back to art. Painting together has brought them closer, and their warm story resonates.
The little squid prince turns up in Yeosu waters
Now in Season spotlights in-season little squid at Hyangilam Port in Yeosu, South Jeolla. Park Geun-seok, who swapped livestock farming for the sea, has been running a seine-net operation for six years, following his father and older brother.
These little squid peak in April and May and can fetch high prices when sold alive. But because they appear among schools of anchovies, fishermen must carefully pick them out, making the catch a real challenge.
Tasting fresh-caught squid and squid ramen on board delivers the pure flavors of the spring sea. The segment vividly captures the charm of Yeosu's seasonal seafood.
A heartfelt Hanwoo meal to celebrate Parents' Day
After Work N showcases a Hanwoo (premium Korean beef) meal perfect for treating your parents. Anchor Lee Hwi-jun visits Lee Jong-seop, who has personally selected and prepared meat for 31 years.
The meal features specialty Hanwoo cuts like anchangsal, salchisal, and chimatsal, with 2++ grade marbling and rich, nutty flavors that soothe the fatigue of a long day. A signature seasoned galbi-sal made with black beans and black sesame adds another delicious highlight.
The feast is finished with cold naengmyeon served in dongchimi broth (radish water kimchi), creating a refreshing yet satisfying dinner ideal for sharing with parents.
Meanwhile, 'Oneul N' airs Monday through Thursday at 6:05 PM and is hosted by anchors Lee Hwi-jun and Park So-young, delivering bite-sized life stories and lifestyle tips.
Photo=MBC
(The CEN News) Reporter Son Chae-young press@mhns.co.kr
