Kim Jun-hyeon showcased various recipes using pork belly on 'Stars' Top Recipe at Fun-Staurant.'

On the KBS2 program aired on the 27th, the legend of mukbang, Kim Jun-hyeon, known as 'Kim Pro,' declared his candidacy as a chef.

On that day, Lee Yeon-bok praised Kim Jun-hyeon’s cooking skills, saying, "I love eating too, but he really cooks well" to the curious panelists. Kim Jun-hyeon responded, "There is something about it. Ever since I was young, I have wanted to make something delicious that fits my taste. There's a thrill when it tastes just like what I've eaten before."

Upon seeing the production staff in the subsequent video, Kim Jun-hyeon said, "Have you eaten? You need to eat a lot today," locking the door and adding, "You are imprisoned today. You can't leave. Welcome to hell."

Kim Jun-hyeon described his hideout, saying, "I originally created it to work on music, but I gather with acquaintances to eat delicious food and drink. It's a place to hang out and sing. My hideout is an ant lion pit. Once everyone comes, they don’t leave."

Kim Jun-hyeon, who enjoys cooking so much that he started a YouTube channel, noted, "I did it on my personal channel, but the view count didn’t do well," while showing confidence in his cooking, saying, "I'm really confident about making it delicious." Hearing this, Lee Yeon-bok responded, "There are many rumors about you in the cooking community. Kim Jun-hyeon has so many home recipes."

Kim Jun-hyeon officially presented six pork belly dishes using 1 kg of thinly sliced pork belly. He first cooked instant stir-fried pork belly, saying, "The kick is honey." He explained, "Thirteen years ago, I did a cooking mission on 'Human Condition,' and at that time, I made chicken stew using only honey and gochujang. It was so delicious. Since then, I always add honey to my seasoning."

Following the honey, he surprised everyone by adding a total of 17 seasonings including oligosaccharide, sugar, cooking wine, cheongju, salt, soy sauce, tuna sauce, gochugaru, coarse gochugaru, gochujang, sesame seeds, sesame oil, and MSG. The staff who tasted the completed dish exclaimed, "This is the life pork belly."

As a second dish, he used a 7-second broth for pork belly ribs. He took a sip of 1.5L of water, added MSG and pepper, and shook it. Exactly taking 7 seconds, Kim Jun-hyeon said, "If you eat this chilled, it's Pyongyang cold noodles. Trust the big companies."

Continuing, Kim Jun-hyeon showcased a variety of pork belly dishes, including pork belly knife-cut noodles, pork belly army stew, pork belly sausage, and pork belly fried rice, truly demonstrating "pork belly hell." Among them, Kim Jun-hyeon primarily checked the seasoning by smelling, and Lee Yeon-bok was astonished, stating, "You adjust the seasoning by smell? He's really a master!"

Meanwhile, the production team tasted Kim Jun-hyeon's cooking with markedly slower movements, eliciting laughter. Despite comments from the staff like, "I can't eat this," and "I'm full," Kim Jun-hyeon countered with, "Deceive yourself," and "There’s a separate belly for carbohydrates."

In a turn of events, when the crew pleaded, "Please save us," Kim Jun-hyeon, unfazed, continued to offer food. When one remaining staff member mentioned their weight was 114 kg, he amusingly responded, "I weigh 117 kg."

[Photo] Captured from the broadcast of 'Stars' Top Recipe at Fun-Staurant.'

[OSEN]