Veteran K-drama actor Choi Jung-woo, known for ‘Doctor Stranger' and ‘Master's Sun', dies at 68
His agency, Bless Entertainment, confirmed his death the same day but did not disclose the cause.
Yonhap News Agency reported that Choi had been battling depression and panic disorder.
Bless Entertainment said, 'Choi Jung-woo passed away on the morning of May 27. Please pray for the deceased's final journey.'
A funeral altar has been set up at Gimpo Woori Hospital.
The funeral will take place at 10am tomorrow, and Choi will be laid to rest at Suwon Yeonhwa Park.
Born in February 1957, Choi began his acting career in 1975 with the stage play The Life of an Actor, according to Korea JoongAng Daily.
His work spanned nearly five decades, with roles in films such as Two Cops (1996) and Project Silence (2023).
Choi was known for portraying dignified characters in dramas including The Tale of Lady Ok (2024), A Place in the Sun (2018), Alice (2020) and Quiz of God (2010).
He also appeared in Doctor Stranger (2014) and Master's Sun (2013), where he played the secretary to So Ji-sub's character.
His final project was the KBS2 drama Who Is She, which aired its last episode in January this year.
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While I was scrolling on the internet one day, a soup caught my eye coined the "Witch Stew" AKA Ma-nyuh Soup. Popularized in South Korea as a simple, nutritious detox soup, my curiosity was piqued (if not for the soup's name alone). I had to test it out, especially as a soup-lover who could always have more easy, healthy, and nourishing brothy recipes on hand. Upon making it, I was intrigued. I felt healthy and warm, and it was super easy to make. But the taste? It was... very mild. But I suppose for a soup known for "detox," that made sense? (We'll get into that later because I consulted an expert!) This soup even gained popularity with South Korean celebrities and influencers who have all raved about this "healthy" soup. Curious, witches? Ingredients and steps ahead. Here's what you'll need: The great thing about this recipe is that it's customizable, but the base of the stew is generally: beef, tomatoes, carrots, onions, bay leaves, and stock. Here's what I used:1 pound of chuck roast1 can of tomato sauce, 8 ounces1 box of bone broth1 Chinese eggplant1/2 of a Napa cabbage1 carrot1 potato1/2 of a large onion1 green onion2 small bay leaves First, I sprinkled salt over the beef, followed by washing, chopping, and prepping the veggies. I then heated up some olive oil and butter. To build flavor, I seared the beef for about four to five minutes on each side on medium heat. Note: To make this healthier, you can use a leaner cut of beef like brisket and forgo the butter. Next, I set the beef aside and added in the veggies. I gave everything a good stir; then, I added the beef back to the pot. I added in the stock and tomato sauce next — though I'm now wondering why I didn't do this step before, because I had to work around the beef, and it was a little inconvenient. After that, I added in a dash of salt and bay leaves. I lowered the heat to about medium-low, then put a lid on it and let it stew for about an hour. 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