Heo Min-su and Daniel Discuss Diets on Please Take Care of My Refrigerator

South Korean judo national team member Heo Min-su and athlete Daniel appeared on the 95th episode of the JTBC program "Please Take Care of My Refrigerator," where they opened their refrigerators to discuss their everyday diets, sweet tooth preferences, and how they manage competition stress.

Reducing Match Pressure by Shrinking the Event

Addressing the psychological weight of high-level tournaments, Heo shared his unique mindset for handling pre-match nerves. He acknowledged that he initially experienced severe anxiety before stepping onto the mat, but has since learned to intentionally "make the competition smaller" in his own mind.

While winning a medal remains the primary objective, Heo explained that telling himself "even if I don’t achieve this, I won’t go hungry" helps significantly reduce tension. Looking ahead, the judoka outlined his competitive schedule, pointing to upcoming major tournaments including the Asian Championships, World Championships, and the Olympic Games. He noted that focusing on mastering each immediate match offers a more practical path toward those long-term goals.

Nutella, Bagels, and Rice Cakes in the Refrigerator

The broadcast highlighted a stark contrast in dietary preferences when Daniel, a native of Ansan, revealed a refrigerator heavily stocked with sweets. Daniel stated that he prefers chocolate over cream cheese, frequently starting his mornings by spreading Nutella on a bagel.

Beyond the chocolate spread, the athlete’s refrigerator contained multiple varieties of traditional Korean rice cakes, including long cylinder shapes, sliced varieties, and types specifically used for spicy tteokbokki. Daniel noted that he enjoys dipping the rice cakes in malt syrup. However, his tolerance for spicy foods has limits; while he handles standard ramen spice without issue, extremely hot items like buldak bokkeum myeon prove difficult for him to finish.

Childhood Memories of Korean Soups and Athlete Village Dining

Both athletes expressed a strong fondness for traditional Korean cuisine. Daniel recalled that during his high school dormitory days, he developed a deep appreciation for the clean, refreshing soup prepared by the owner of a restaurant located right in front of his school. He also highlighted his mother’s radish greens dishes and bow-tie pasta, while mentioning that his mother previously ate less Korean food out of personal pride in her cooking.

The conversation shifted to the dining hall at the national athlete training village, renowned for its diverse menu. Daniel pointed out that the cafeteria serves pickled radishes on round trays and noted a personal preference for sweet items from the village’s rotating menu. Heo echoed that sentiment, expressing high satisfaction with the village’s hearty soup selections, including traditional soybean paste stew, kimchi stew, and soybean sprout kimchi soup.