“I missed Korean food…” Make the dinner menu even more special! The team was ‘touched’ by Yongjin hyung’s meticulous consideration

Jeong Yong-jin, owner of SSG Landers, prepared a special dinner for the players.

SSG owner Jeong Yong-jin made a surprise visit to the spring camp in Vero Beach, Florida, USA on the 12th (Korean time), and had dinner while encouraging the team. Considering the point in the middle of the camp after the start of the camp the 1st, and the time when the athletes are most physically exhausted, the dinner menu was also carefully considered.

First, meat and seafood to replenish stamina, such as lobster, prime rib, and LA galbi, were prepared at the same time to reinforce the players’ energy. Lobster, the main menu, is fresh and tasty only when caught in cold water, so we insisted on lobster caught in Maine, which is close to Canada.

Although the training ground is 2,561 슬롯사이트kilometers along the US East Coast in terms of distance, live lobsters were shipped straight from the farm for the team dinner. Thanks to the carefully prepared ingredients, the reaction of the players was also hot enough that there was a player who ate 8 by himself.

LA galbi is as popular with athletes as lobster. In Vero Beach, where the Korean population is small, he traveled directly to nearby large cities such as Atlanta and Orlando to deliver the taste of Korean LA Galbi, and brought in Korean food ingredients by air. Along with this, various Korean side dishes such as kimchi were also provided. Ingredients were brought directly from Korea and made directly with the help of local Korean staff.

Park Jong-hoon said, “It seems unusual for the owner to visit the US spring camp. I think this is the first time for the owner to come to spring camp during his career as a player, and I am grateful for visiting such a far place. That gives the players greater strength and motivation, and it’s nice to have time to rest with the players mid-camp through the dinner party.”

Jeon Eui-san, who attended the dinner, said, “It was the first time I participated in the US spring camp, and it was a time when it could be physically difficult due to the hot weather. However, looking at the menu for today’s dinner, it seems that I ate my fill because they prepared rare lobster and LA. Also, I missed Korean food because I was living in the US, but maybe I could taste better ribs and side dishes than in Korea. Thank you to those who worked hard to prepare.”

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