Bobo Sikdang Chef Jang Bo-won Grows 'Peanut Shoots' Personally to Overcome Unstable Supply and Presents Them on the Menu

It has been reported that Chef Jang Bo-won of Bobo Sikdang, a famous Chinese restaurant in Apgujeong, is personally growing 'peanut shoots' and utilizing them in his menu to solve ingredient supply problems. According to a video from the Jung Ji-sun's Charisma YouTube channel (released on September 2, 2026), Chef Jang began growing them personally to resolve the unstable supply of peanut shoots, which he had always wanted to use.

"Decided to grow personally due to very unstable supply" The charm of peanut shoots

In the video, Chef Jang Bo-won revealed the circumstances under which he first encountered peanut shoots and the background of why he began growing this ingredient himself. Chef Jang explained that he recalled the experience of eating peanut shoots in Mapo Tofu during a past trip to Shanghai, and because he could not forget the taste he felt at that time, he began searching for the ingredient in Korea.

However, obtaining peanut shoots in the market was not easy. Chef Jang said, "When I first bought them on Coupang, they were too expensive," and noted that although he attempted to secure supply by finding suppliers, contacting them directly, and building rapport, the supply was very unstable due to irregular production. Ultimately, he shared that he decided to grow them himself with the thought, "It's either give up or do it myself."

The peanut shoots introduced by Chef Jang look similar to bean sprouts, but they are characterized by a crunchier texture and a stronger sweetness. They also carry the unique aroma of peanuts. The video mentioned that peanut shoots are rich in saponin, which is beneficial for health, and that diabetic patients sometimes dry them to brew and drink as tea.

Chef Jang Bo-won of Bobo Sikdang's cooking philosophy and kitchen atmosphere

Bobo Sikdang, which started in Gwangju and is now in its 5th year in Apgujeong, Seoul, aims for 'dishes that cannot be eaten at other Chinese restaurants' and 'fundamental dishes that are not embarrassing to serve.' After graduating from Korea Culinary Science High School, Chef Jang built his foundation at a restaurant serving traditional Chinese cuisine, and based on the shock of the Mapo Tofu he tasted in Shanghai, he has been researching Chinese dishes that suit Korean tastes.

The Bobo Sikdang staff members who appeared together spoke in unison about Chef Jang's character. Staff members, including Manager Park Hee-won, a 4th-year employee, evaluated Chef Jang as having a "benevolent personality." In particular, they said that despite the male-dominated kitchen environment where the atmosphere is often rough, Chef Jang almost never gets angry and has a style of kindly teaching employees everything from knife skills to the characteristics of ingredients and how to use spices. The employees cited his "soft yet subtle charisma" as a strength.

While Chef Jang showed some shyness toward the camera in the video, his passion for ingredients was firm. He specifically demonstrated how to use the ingredient by presenting 'Stir-fried Pork with Peanut Shoots' as a representative menu item using the personally grown peanut shoots.

The key is removing the raw taste, 'Stir-fried Pork with Peanut Shoots' recipe

In the latter half of the video, the process of Chef Jang personally making 'Stir-fried Pork with Peanut Shoots' using the peanut shoots is captured. The key to this dish is removing the unique raw taste of the peanut shoots.

The cooking sequence revealed by Chef Jang is as follows. First, prepare pork belly that has been seasoned by about 3%. The seasoning is to enhance the texture of the meat and to create a harmony of flavors when stir-fried with the unseasoned peanut shoots. The pork belly is prepared by slicing it thinly.

The first step is to briefly blanch the peanut shoots in hot oil. Through this process, the unique raw taste of the peanut shoots can be blown away. After that, after coating the wok, the prepared pork belly is grilled until crispy. Once the meat is cooked, the dish is completed by adding the blanched peanut shoots and stir-frying them together so that the ingredients blend.