Ryu Soo-young Joins Belgian Chef Aejin Heijs in MBC's 'Chef's DNA' to Explore Authentic Korean Cuisine

Ryu Soo-young, who married actress Park Ha-sun in 2017, is set to appear in the MBC special documentary 'Chef's DNA'.

'Chef's DNA' follows actor Ryu Soo-young, passionate about cooking, and Belgian chef Aejin Heijs, who was adopted from Korea, as they embark on a journey in Jeongeup, South Korea, to create an authentic Korean dining experience. Amidst the global Korean cuisine craze, this project aims to convey the true taste and value of Korean food, countering the spread of pseudo-Korean dishes worldwide.

Chef Aejin Heijs, adopted to Belgium at the age of six, rediscovered her Korean roots through a taste of misutgaru, a traditional Korean grain powder, given to her by a Korean friend in her twenties. This experience led her to embrace her heritage, prompting over a decade of visits to Korea to learn from Korean culinary masters. Transitioning from a fashion designer to a Korean chef, Aejin has published books on Korean cuisine and operated a pop-up restaurant in Ghent, Belgium, promoting authentic Korean flavors. Despite the Korean food wave in Europe, Aejin felt compelled to return to Korea to address the divergence from authentic Korean cuisine.

In this journey, Ryu Soo-young serves as Aejin's supportive partner and sous-chef. His genuine passion for cooking shines through as he explores ingredients, from harvesting naengi (shepherd's purse) in winter fields to navigating markets and kitchens. Ryu's active involvement in menu development and steadfast support for Aejin captures attention.

The setting for 'Chef's DNA' is Jeongeup, Jeollabuk-do. United by their love for cooking, Ryu and Aejin quickly bond through the universal language of Korean cuisine, despite language barriers. They visit a local culinary house run by a mother-daughter duo for over 40 years, sampling Jeongeup's signature dishes like oat galbi and aged kimchi samhap with ssanghwa tea, among a 17-dish spread. Impressed by the dedication and time invested in each dish, they use this as a base to develop a Korean dining experience that appeals to global palates.

On the final day, Aejin and Ryu present their 'Jeongeup Signature Dining Experience' to local guests. The menu features seven newly developed Korean dishes, incorporating Jeongeup's renowned beef, mountain vegetables, and ssanghwa tea, along with local specialties like oats, shiitake mushrooms, and winter naengi. This culinary creation, crafted in Jeongeup, will later be introduced to Belgian diners, showcasing the power of authentic flavors transcending cultural and linguistic barriers.

'Chef's DNA' will air on the 16th at 8:20 AM.

Reporter: Jung Se-yoon, TenAsia yoon@tenasia.co.kr