To the sincere affection of owner Jeong Yong-jin (55), the SSG Landers players responded with ‘8 eating shows’.

On the 12th (Korean time), the SSG team was invited to a dinner party prepared by owner Jeong Yong-jin at Vero Beach, Florida, USA, the spring camp for the 1st team, and showed off a mukbang.

Danju Jeong, who카지노 is known as ‘Yong Jin-i’ by fans and shows special affection for SSG and baseball, flew directly from Seoul to the spring camp, 12,000 km away from Seoul, to encourage the players. On February 1st, when the camp started and entered the middle, when the team could be most physically exhausted, the careful consideration of owner Jeong stood out in the selection of menus.

First of all, meat and seafood that can 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 km along the eastern coast of the United States, live lobsters were delivered directly from the farm for the team dinner. Thanks to this, the reaction of the players was also hot enough that one player ate 8 by himself.

LA galbi, which is as popular with players as lobster, was also visited directly to deliver the original taste. According to the SSG club, Vero Beach has a small Korean population, so it is known that Korean food ingredients were airlifted from nearby cities such as Atlanta and Orlando. 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.

Jeon Eui-san, who attended the dinner, said, “It was my first time participating in the US spring camp, and it was a point where it could be physically difficult due to the hot weather. Also, I missed Korean food because I was living in the US, but I was able to taste better ribs and side dishes than in Korea. I am grateful to those who worked hard to prepare it.”

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