2024-04-13 03:29:49
Actress Ryu Soo-young (real name Eon Nam-seon), who is active in the KBS entertainment program ‘New Releases’ Restaurant, stood on the podium at Stanford University in the United States on the 11th (local time).
The reason Ryu Soo-young stood at the Stanford podium that day was because he attended the ‘Korean Food Conference’ held by the Walter Shorensteen Asia-Pacific Institute and the Korea Foundation as a speaker.
At this conference, there was talk about the globalization of Korean food. The lecturers introduced the special features of Korean food and its development process to an audience of 150 people.
Ryu Soo-young said, “Ever since I was young, I have enjoyed cookbooks more than comic books.” According to Yonhap News, Ryu Soo-young said, “Acting makes me want to cook, and cooking makes me want to act. “If possible, I will try to kill both of them,” he said. “Actors and chefs are now close to parallel universes. “I think it’s similar to the feeling of being a mom or a dad,” she said.
Ryu Soo-young said, “I still love acting and it makes my blood boil,” but added, “It’s been four years since I cooked on TV, and two years ago, I started to feel a sense of professional obligation. At first, I thought of it as a side job or an extension of my hobby, but it became important as I did it. “It feels like more than a job,” he said.
Ryu Soo-young introduced that he had created 290 recipes so far and said, “My wife, Park Ha-seon, also eats a ridiculous amount of food to come up with new recipes.” He added, “I ate stir-fried pork for 3 to 4 weeks and dakgalbi for a week.”
He added, “Cooking seems to have gone beyond the level of a side job,” adding, “Even my young daughter thought I was the one who cooked.”
However, a line was drawn regarding commercialization plans. He said, “Making a lot of money can be great, but people who think they are artists still tend to be shy about going out on the business front.”
What does Ryu Soo-young think is ‘good cooking’? He emphasized, “I think cooking at home is something that makes both the cook and the eater happy,” and added, “It’s not okay for the cook to be too hard and the eater to be too happy.”
He said, “I think this ‘simple strategy’ is important for the globalization of Korean food.” He said, “In YouTube comments, there are a lot of requests in English to ‘change the recipe to a simpler recipe,’ referring to the Korean food menu I ate at a restaurant. That’s why when researching recipes, I drastically reduce the cooking process and boldly omit unfamiliar ingredients. “I think it’s important,” he said.
Jo Yoo-kyung, Donga.com reporter [email protected]
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2024-04-13 03:29:49