Pushing my body to the limit makes me happy, says Kang Sung Hun during beach trip

Artist Kang Sung Hun has shared footage of himself experiencing clam digging at Biin Beach in Seocheon, Chungnam, followed by a meal featuring the clams he harvested.

"Half water, half clams"... Clam harvesting at Seocheon's Biin Beach

Kang visited Biin Beach, located in Biin-myeon, Seocheon, to try his hand at clam digging. In the video, Kang attempts the activity for the first time through a program linked to his accommodation, 'Haebyeon Shimteo,' demonstrating how to find clam holes along the shore. Expressing high confidence, Kang remarked, "There are so many clams I can't even eat them all," eventually discovering such an abundance that he noted, "It's half water, half clams.'

The harvest included Mulcheong clams—a famous ingredient for kalguksu in Daejeon—and hard clams. Rating the difficulty level as "low," Kang expressed how much fun the experience was. Reflecting on the physical exertion, he shared, "When you push your body to the limit, you become so happy even over something tiny," noting the sense of achievement and momentary rest found in living life passionately, as if revisiting his teens or 20s.

From Wagyu pork collar to sausages: A beachside BBQ party

After the harvest, Kang transitioned to a BBQ feast using prepared ingredients, including Wagyu pork collar, sausages, and chorizo. Focusing on a meat-centric meal, he emphasized the importance of seasoning, using smoked Maldon salt and citron salt to enhance the flavors. "Just by changing the salt, the food becomes so delicious," he added.

Kang shared a tip for slicing sausages thickly to improve texture and paired the meal with a seasoned clam salad. Regarding his travel style, he remarked, "Since I find the act of planning itself to be stressful, I usually prefer unplanned trips, but a trip like this, where the accommodation and itinerary are set, is comfortable for the mind." He also paired the meal with Hanmac beer, noting, "It's clean and quite good.'

Recreating a grandmother's recipe: The taste of 'Clam Kingdom Noodle Princess'

The meal concluded with a noodle dish made from his fresh catch. Kang recreated a specific seasoning recipe his grandmother used to make two or three times a week whenever he was hungry as a child. Eschewing commercial broth tablets, he prepared a natural broth using the freshly harvested clams, topping the noodles with seasoning. He named the dish "Clam Kingdom Noodle Princess.'

Upon tasting the broth, Kang expressed his satisfaction, saying, "It's salty and has an umami flavor that sticks to your mouth." He maintained the warm atmosphere on-site by sharing his freshly caught clams with others he met at the beach.