On the October 16th episode of MBC's 'Chef's DNA,' Ryu demonstrated the value of Korean food by creating a meal using the rich ingredients of Jeongeup, Jeollabuk-do. Collaborating with Belgian adoptee chef Aejin Heuss, he reinterpreted Jeongeup's Sammi Hanwoo beef, Ssanghwa, and mountain vegetables into a global menu, opening new horizons for K-food.
During the broadcast, Ryu left a lasting impression with his profound statement, "The completion of Korean food is not on the plate but in the mouth," showcasing his unique philosophy towards Korean cuisine. His genuine engagement in the cooking process and heartfelt communication with others highlighted the power of Korean food to transcend cultural and linguistic barriers.
Ryu's efforts to promote Korean cuisine continue to expand. Previously, he sparked a Korean recipe phenomenon on KBS 2TV's 'Pyeonstorang' and served as a bridge to make Korean food accessible through shows like JTBC's 'Street Food Business' and E Channel's 'Ryu Student Eonam Sun.' During the recent Lunar New Year holiday, he appeared on 'Chef's DNA' and Wavve's 'Chefs of the Temple Kitchen,' highlighting the philosophy and meaning behind the dishes of six master monks.
Looking ahead, Ryu plans to continue his activities as an actor while also engaging in variety shows and documentaries. His meaningful journey as a global K-food ambassador, spreading K-culture through taste, is drawing significant attention.
By Se-yoon Jeong, Ten Asia Reporter yoon@tenasia.co.kr