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“24 years of single path as a Japanese food chef”
Jang Dong-sik, CEO of Jin Chamchi Bonggok Branch

Tuna is known to contain rich DHA (docasahexaenoic acid) that helps the development of the brain as well as omega 3 and selenium. A 100g of tuna contains 130kcal but high in protein which makes it good for diet and diabetes. If you are a tuna lover or have a chance to pass by, Jin Chamchi Bonggok Branch in Gumi City is can be a nice choice to try thanks to the rational price but the quality. Jang has worked as a Japanese food chef for the last 24 years and has extensive knowledge in seafood. His love of tuna is so great that he walks around the tables to explain how to better eat tuna. Thanks to his passion, the dinners at Jin Chamchi Bonggok Branch are not only the locals but also from all over the nation as the word spread from mouth to mouth. “The texture of tuna is between fish and meat which makes tuna unique. What makes this marvelous fish delicious, however, heavily depends on using the fresh ingredients” says Jang. According to Jang, tuna is divided into two parts: 1) the parts of yellowfin tuna and big eyed tuna except the head 2) the head part. The former is regarded as the normal parts while the latter as the special. Appropriately mixing these two parts on a plate depends on chef and it affects greatly to the fun of eating. Tuna is not provided unlimitedly at Jin Chamchi Bonggok Branch but you can have good enough amount of tuna to satisfy your need. Jin Chamchi Bonggok Branch follows the management policy of Jin Chamchi head office (CEO Kim Hye-jin). 

Note: <Power Korea> “rewrites” the Korean article in English “concisely” for native English speakers and staff of foreign missions in Korea.


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