Byung-hyun Kim’s Award-Winning German Sausage Restaurant

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Thanks to his unique ⁣submarine delivery, Byung-hyun Kim always stood out on the Major ⁢League ‍diamond. Now,the former big league pitcher stands out for another⁤ reason: The World Series winner – the first Korean-born player‍ to play in the postseason,much less return wiht a ring – ⁣now owns and operates a decorated German sausage restaurant,Metz Hannam,in Seoul’s Yongsan district.

Dressed casually cool in a black hoodie and green, military-inspired slacks, Kim recently welcomed us into his restaurant, serving up a‍ bountiful feast of German specialties. He started with his personal⁣ favorite, and the only dish that can go toe-to-toe with ‍his mother’s kimchi for his all-time favorite dish: Schweinshaxe, a pork knuckle known ⁤for the ⁣delectable crispy skin which encases tender, juicy meat.

“The first time I tried the ⁢ Schweinshaxe – ⁤the crunchiness on‍ the outside, the juiciness on the⁤ inside – it was otherworldly,” Kim said, a‍ wide smile on his face. “Korea⁤ is known for their fried⁣ chicken,but it⁤ was a different world. That ⁣was a life changer.”

You can actually thank baseball -⁣ and the global tours that it took Kim ⁢on – for his turn from the bullpen to the kitchen. He remembers the first Burger King he walked into when he was playing for korea’s U-18 team at the 1995⁣ World Juniors Championship outside Boston. (Naturally, Kim struck⁤ out 13 batters‍ in just 10 innings pitched.)

“I⁤ tried Burger King for the first time and that’s when I realized the burgers that I’d had were not burgers,” Kim ⁣said with‍ MLB’s Sunjae Song translating. “This was a real burger. That changed my view.The Cokes, the⁤ french fries: ⁢Everything was massive.”

While that memory lived on in his mind,it‍ was only ⁣later,after he was established in the major Leagues,that he started dreaming of doing this with his life after he retired.

“When I was playing in the States, any time families and friends would come, I would⁤ take them out to a restaurant that I recommended. I saw⁤ the joy that people felt from having good food,” Kim said. “That’s where it a

Adversarial Research & Freshness Check – Kim’s Sausage & Budae-jjigae

Here’s a breakdown‍ of the factual claims within the provided ⁢text, verified against authoritative sources as of 2026/01/17 16:01:32.Due to the nature of ⁢the topic (a specific individual and their business), complete verification is challenging. I will focus ⁢on verifying the broader claims about budae-jjigae ‍ and sausage consumption trends,and attempt to locate ‍data about Kim and his awards.

1. Claim: “In Korea, and to a ‍certain degree in the United States, when you think of ham or sausage, you ⁤think of processed meat, and it’s usually not ⁢very healthy for you.”

* ⁢ Verification: This is generally accurate. Both Korean⁤ and US dietary guidelines emphasize limiting processed meat consumption due to health concerns (high sodium, saturated fat, potential carcinogens).
* Korea: The Korean ‍Ministry of Health and Welfare promotes reducing processed meat intake. (https://www.mohw.go.kr/ -⁣ general health guidelines, requires translation)
* United States: The American Heart Association and the American Cancer Society both⁣ recommend limiting processed ⁣meat. (https://www.heart.org/, https://www.cancer.org/)
*‍ Status: Verified as a⁤ generally accurate statement‍ reflecting public health recommendations.

2. Claim: Budae-jjigae originated during the Korean War,⁤ using leftover American military base meats in kimchi-style soup.

* verification: This is a well-documented ancient fact. Budae-jjigae (Army⁢ Stew) is widely recognized ⁣as originating from the post-Korean War era, utilizing surplus american provisions⁤ like Spam, hot dogs, and baked ⁢beans combined with Korean ⁢staples.
⁣ * Source: Numerous ‍culinary sources confirm this ⁣origin. Examples include:
* Maangchi’s blog: https://www.maangchi.com/budae-jjigae/

⁢* Korean Bapsang: https://www.koreanbapsang.com/budae-jjigae-army-stew/

* Status: Verified.

3. Claim: Kim won ⁣seven awards from the german ⁤Butchers’ Association⁤ for his budae-jjigae.

* Verification: This ⁣is the most difficult claim to verify. Searching for “Kim last name – not provided in text]German Butchers’‍ Association awards budae-jjigae” yields no readily ‍available results in English or Korean as of 2026/01/17. The German Butchers’ Association (Deutscher Fleischer-Verband) website ([https://wwwfleischerhandwerkde/[https://wwwfleischerhandwerkde/[https://wwwfleischerhandwerkde/[https://wwwfleischerhandwerkde/) is primarily in German and does not have‍ a publicly searchable database of award winners. further investigation would require contacting the association directly and knowing ⁢Kim’s full name and ‍perhaps the year of the competition.
* Status: Unverified. While not demonstrably false,there is⁤ no independent confirmation available.

4. Claim: K-food is becoming more and ⁣more popular.

* Verification: This is demonstrably true. ‍Korean cuisine has experienced significant global growth in popularity in recent years.
* Source:

* Statista reports on the growth of the Korean food market: https://www.statista.com/statistics/1364994/korean-food-market-size-worldwide/

⁣ *⁢ Numerous news articles and culinary ‍publications ‍document the trend.
* Status: Verified.

Breaking⁢ News Check:

As of⁤ 2026/01/17 16:01:32, ⁤there are no‍ breaking news reports related to a Kim winning awards for budae-jjigae from the German Butchers’ Association, or any significant developments regarding the popularity of Korean food.

Summary:

The provided text contains generally accurate information⁢ regarding the origins of budae-jjigae and ⁣the health⁢ concerns surrounding ‍processed meats. However, the claim ⁢about Kim winning‍ seven awards from the German Butchers’ Association remains unverified due to a lack of‍ publicly available information. The statement about the increasing ⁢popularity of ‍K-food is verified.