Ahn Sungjae's culinary philosophy is to maximize the ingredient's original flavor + everything must have intent. Just looking at what the monk says in the middle—"We maximize the ingredients"—that checks the first box. And if you look at the cooking process, the intent behind every single element is clear, and the monk explains it all. Reason for chopping the pine nuts with a knife first -> using the blender too long makes the pine nut aroma disappear. Reason for making the broth with pine nuts -> so the fats and proteins in the pine nuts are easily absorbed. Reason for blending seasonal veggies into the noodle dough -> to supplement nutritional deficiencies. Reason for using pumpkin -> helps digest the flour. Reason for adding Ongsimi (rice balls) -> if you just drink the pine nut broth straight, it’s hard to digest; the Ongsimi makes you chew. Reason for adding Korean melon (Chamae) -> to cleanse the rich/oily flavor of the pine nuts. Reason for not peeling the Korean melon -> to add a nuttier/savory flavor. The result? As shown at the end, Ahn Sungjae gave him huge praise LOL.
"Everyone was blown away by the dish's complexity and Ahn Sungjae's rare praise, but the real takeaway is realizing just how much those high-class Gapyeong pine nuts must have cost. Shoutout to the legendary 'Gomtang Monk' nickname."
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