牛肉終於好食過薯仔！港版黑白大廚對決：韓牛黑椒薯仔粒 獨家醃法+薯仔炸兩次！家中做出大牌檔風味 新晉廚師公開剪牛扒/忌醃香草/忌落油秘技｜附韓式拌飯教學

不知不覺，《韓牛專題》經已來到最後一集。今集我們搞搞新意思，找來兩位新晉廚師 George 和 Jun 展開一場廚藝比試！究竟用頂級韓牛做主角，何爸最後會投票給創意十足的港式料理，還是正宗的韓國傳統菜呢？ 近年在韓國政府的積極推動下，韓牛正加速開拓國際市場。但其實，香港人早就走在最前線——早在十年前，香港就已經率先引入韓牛，時至今日更一直佔據八成以上的出口配額，成為全球最大的韓牛出口城市。所以，韓牛與我們的距離，從來都沒有想像中那麼遙遠。 到底在專業廚師眼中，烹調韓牛有甚麼不為人知的獨門技巧？它在料理上又會激發出怎樣的驚喜與可能性？馬上開火比試！ And just like that, we’ve reached the final episode of our Hanwoo Special. To shake things up today, we’ve invited two rising chefs, George and Jun, to face off in an epic culinary battle! With premium Hanwoo beef taking center stage, will He-Ba (Dad) cast his winning vote for a creative Hong Kong-style fusion, or will he side with authentic, traditional Korean cuisine? In recent years, backed by aggressive driving forces from the Korean government, Hanwoo has been rapidly expanding into the international market. But truth be told, Hong Kongers have always been ahead of the curve. Hong Kong was among the very first to import Hanwoo over a decade ago, and to this day, we still absorb over 80% of its global export quota, proudly standing as the world's largest export destination for Hanwoo. So you see, Hanwoo beef isn't as distant from our daily lives as you might think. What are the insider secrets and unique techniques professionals use when cooking Hanwoo? And what kind of culinary surprises and possibilities will it unlock on the plate? Let the cook-off begin! 策劃、主持：Fiona｜@fionaholovefood   / fionaholovefood   編導、攝影、剪接：Henry｜@henryychannn   / henryychannn   攝影：Philip 翻譯：Michael 聯絡：Shirley #fiona何爸 #韓牛 #韓國旅遊 #hanwoo