Cha Seung-won jokingly curses Kim Do-hoon on 'Sangol Bungae Hero'
Translated from Korean, summarized and contextualized by DistantNews.
At a glance
- Actor Cha Seung-won jokingly cursed singer Kim Do-hoon on the variety show 'Sangol Bungae Hero'.
- During the show, they discussed favorite foods, with Cha Seung-won expressing a strong preference for Yukgaejang (spicy beef soup).
- Kim Do-hoon revealed his favorite foods are hamburgers and squid snacks, leading to playful teasing from Cha Seung-won about his 'childish taste'.
Actor Cha Seung-won delivered a humorous 'curse' to singer Kim Do-hoon on the SBS entertainment program 'Sangol Bungae Hero'. The episode featured singer Lim Young-woong inviting Cha Seung-won and Kim Do-hoon to his mountain home for their final night.
I have one. My really favorite food is Yukgaejang. Yukgaejang perfectly suits my taste. Although I don't eat soup much these days due to dietary control, Yukgaejang is the most ideal form when mixed with rice.
During their conversation, Kim Do-hoon asked about favorite foods, posing a hypothetical scenario about what one would crave after eating only porridge for a week. Lim Young-woong responded with 'jokbal' (pig's trotters), recalling a recent health check-up.
I like hamburgers and squid snacks.
Cha Seung-won then shared his own favorite: Yukgaejang. He described it as perfectly suiting his taste, noting that while he avoids soup due to dietary restrictions, Yukgaejang is his ideal meal when mixed with rice. In contrast, Kim Do-hoon confessed his preference for hamburgers and squid snacks. This revelation of his 'childish palate' drew a reaction from the older guests, who commented on his fondness for snacks. Cha Seung-won playfully warned the 29-year-old Kim Do-hoon that he would be in 'big trouble' if he continued to favor such foods after turning 35.
You're the most dangerous type if you're over 35.
Originally published by Dong-A Ilbo in Korean. Translated, summarized, and contextualized by our editorial team with added local perspective. Read our editorial standards.