Because I Live in the US 644

Chapter 644 – Korean Food

Korean food.

It’s normal daily life for Koreans.

At the same time, it gives you a bit of PTSD.

‘I’m a bit embarrassed.’

Do you know Kimchi?

Do you know Bibimbap?

Let’s go! Entertainment overload!

If you’ve ever been hit by a 3-stage combo that starts with Doyuno.

Although it is a foreigner, the splash is also enormous.

“I never thought I would go overseas and go to a Korean restaurant.”

Even Sora still has prejudices.

Globalization of Korean food!

It only sounds like a slogan for the government to steal taxes.

Korean Newspaper− 「9 Michelin-starred Korean restaurants in New York… “Evolving beyond Koreatown to high-end Korean food”

Fact News− 「’New York Korean Restaurant’ ranks 8th in the world… Received 31 Michelin stars”

Active progress is being made at the private level.

Considerable progress has also been made.

“Is this a famous restaurant? Even in America?”

“Ranked 8th on the World’s Best Restaurants list. Ranked 1st in the U.S.”

“?!”

It is a restaurant bible that rivals Michelin.

The criteria for selection are different for each.

—————————–±

『Michelin Guide』

– Few evaluators

– Own standards

– Western perspective

『World’s 50 Best Restaurants』

– Multiple evaluators

– Individual standards

– Global perspective

±——————————————–

Rather than saying one side is unconditionally correct, there are pros and cons.

In Europe, Michelin dominates.

‘Because the world’s best is a good fit globally.’

50 Best Restaurants in the World.

This is the highest evaluation a non-Western restaurant can receive.

If it was ranked 8th, it would be an incredible place.

So much so that making a reservation itself is impossible.

“Is it that popular? But how did you make a reservation?”

“Because the interests are aligned.”

“?”

Korean restaurants of that level were created.

And this is no coincidence.

‘This place called American society.’

American Dream!

It is the outside perspective that all you need is ability.

It’s completely different on the inside.

It is more conservative and exclusive than Korea.

“Are you Chanwook Lee and one other person who made a reservation at 7 o’clock? There is a table prepared inside.”

I have been through it.

The process by which Korean food became famous was by no means a flowery path.

‘Because I know that.’

Staff.

He glances at me once and then leads me straight to the reserved seat.

My face wasn’t that well known.

It seems like I heard something.

“Oh… The atmosphere is nice. It’s not as big as I thought, though.”

“Because it’s fine dining.”

Let’s enjoy the meal first.

Fine dining.

In short, it is an incredible version of a multi-course meal.

Chefs who have devoted their lives to cooking express their unique vision of cooking.

Because it’s that kind of place.

Percussion!

We put a lot of effort into each menu item.

It is fun to eat one dish at a time.

“This is Japanese horse mackerel seasoned with monkfish liver fermented with koji and soy sauce.”

First plate.

Fish fillet the size of a macaron is placed on a black stone.

The staff’s explanation becomes seasoning.

The taste literally goes up.

“Food becomes as delicious as the person who made it went through a lot of hard work.”

“The explanation is vulgar.”

Who would study recipes and ingredients from around the world and combine them into one to cook a little fish meat?

Munch!

It is a taste that can only be tasted in the capitalist world.

Take it in one bite and put it in.

‘It’s a bomb of umami.’

Horse mackerel.

It is an attractive food ingredient with a light taste and firm texture.

However, the richness is a bit disappointing.

“Mature monkfish liver is added, and the soy sauce adds an accent, creating harmony in the mouth.”

“It’s surprisingly delicious.”

My mouth feels tingly.

It causes shivers even though it is not irritating at all.

‘This is the direction of modern fine dining chefs.’

There is a limit to the natural taste of food ingredients.

Transcend it through cooking.

Delicious taste.

Life and death are at stake on how to maximize it.

Percussion!

A second plate is served.

Tuna and caviar.

Of course, a special recipe was used.

“Wow, crazy!”

“The taste of tuna maximized with charcoal and confit is exploded every time you chew it with caviar. The sweet peas make up for the lack of texture.”

What kind of trouble did you go through?

It’s fun to slowly savor it and discover it.

Giggle~

This is what a high-end restaurant is like.

Another thing that cannot be left out.

‘It’s pairing.’

It is also a factor holding back Korean food.

Especially in the Michelin Guide.

Michelin is thoroughly European.

Wine is considered pathologically important.

“Is this really makgeolli?”

“Because it’s Korean food.”

“Wow, it looks dark.”

Even if the food tastes bad, if the wine list is good, I would give it 3 stars.

Something like that.

‘It’s hard to find it in a Korean restaurant.’

Tilted playground.

It is nonsense to judge Asian cuisine by Western standards.

The essence of a restaurant is simpler.

It is a place where you can eat the same ingredients more deliciously.

“Oh…”

“It seeps into the empty space. A rich flavor that cannot be tasted just by chewing comes out.”

Only protein.

Tuna, caviar, and peas meet carbohydrates.

That emotion.

‘It’s delicious.’

This is something you cannot feel in wine.

Just eat it in any way as long as it tastes good.

It is highly evaluated by people who think that way.

Korean food.

The direction in which Korean food should move.

“It’s Japchae.”

“Is it Japchae?”

“It is up to the chef to decide how to interpret it.”

It’s hip.

It’s unique.

But it’s delicious.

This is the secret to Korean food’s popularity.

‘And something that cannot be left out.’

Vegetarianism.

It is an image of a healthy liver meal.

It is a rare eating habit in other countries.

Ahh!

Eat Japchae.

Only the name is Japchae, but the shape is close to Vietnamese spring roll.

‘It looks like a dumpling.’

Inside rice paper.

Contains vegetables cut into circles.

The bean sprouts are chewy.

The umami that may be lacking.

“It tastes healthy. It tastes better than I thought.”

“You don’t know the taste yet.”

“Woo!”

The scent of my hometown spreads.

It would have been made into a paste and mixed.

‘Because you need a reference point to tie different materials together.’

We do that kind of research.

Different levels of flavor from the same food.

Percussion!

Main.

There is plenty of truffles on top of the steak.

This is also not normal.

“It’s wagyu. It’s topped with potato pancakes covered in tomato ssamjang. Please enjoy it with black truffle.”

Each piece was made with care.

Umami, texture, sense of unity, etc.

The interpretation as Korean food is also excellent.

It looks nothing short of perfect.

“You want to popularize this kind of Korean food in America? It seems like you’re already doing well.”

“Have you noticed yet?”

“?”

This is the perspective of an outsider.

Cuisine is the culture of a country.

‘It is complete when it is made with ingredients from that country.’

Crispy fried potato pancakes.

Tomato ssamjang is also good because it has a subtle soybean paste flavor.

Munch!

It does not interfere with the scent of the truffle.

While we are living in harmony.

“Huh, why Wagyu? Not Korean beef?”

“Which do you think is more expensive, Wagyu or Korean beef?”

“Of course it has to be Wagyu.”

“Korean beef is 1.5 times more expensive.”

“?”

Only beef is played separately.

A5 Wagyu.

It is true that it has great quality.

‘Whether it’s good when cooked in Korean style is different.’

The marbling is excessive.

It is interfering with the sense of unity with other food ingredients.

There’s no way you wouldn’t know he’s a chef.

Even if you want to use Korean products, you run into a realistic wall.

“Are you having a good time?”

Import.

It’s not a simple story.

The smaller the quantity, the higher the price skyrockets.

The quality is also not managed.

This is an environment where there is no choice but to use foreign products.

“It’s as good as I heard. There’s nothing more delicious than food made through hard work.”

“Hey.”

“Thank you!”

These are the difficulties faced by Korean chefs.

If there is a way to overcome it.

‘It’s about helping each other.’

Entering the local market.

There is no better way than borrowing the help of an expert.

What if Korean food becomes more popular?

It is also positive for sales of Korean restaurants.

“I am inspired because I think that if someone like you comes forward, the long-cherished wishes of Korean Americans can be resolved.”

It is not such a calculated story.

It can also be said to be a kind of mission.

‘It may be an awkward story in today’s era.’

Korean food.

In the past, the image was not good.

It was even an object of ridicule.

Daily News− 「”I even spit it out, saying it was ‘disgusting’…” Korean girl’s ‘kimbap mukbang’ that made immigrants in the U.S. Cry”

There were efforts to improve it.

From the bottom.

“It has to be resolved. It will happen.”

“If there is anything I can do to help, I will help as much as I can.”

It was treated like a cheap restaurant.

Nevertheless, business continued steadfastly.

It was built up over decades.

Little by little, it was accepted into American society.

‘The foundation for Korean food to become popular was created.’

Current generation.

They strongly feel that they also have a role.

This is why cooperation was easily accomplished.

Assist in cooking Korean food that suits local tastes.

“Wow, there was such a situation…”

“Because the history of the Korean community in the United States is by no means short.”

“Maybe because it’s a foreign country, I feel a strange sense of kinship when I meet Koreans.”

“I’m going to get scammed sooner or later.”

“Woo!”

Living abroad is not easy.

As a result, strange things happen.

‘Nevertheless.’

Same country.

Same race.

Sometimes we have to come together for a greater cause.

It was already being done.

All that remains is to reap the harvest.

“Isn’t Sagi your brother? I’m not really interested in such things.”

“Well.”

“?”

“What you know may not be everything.”

It is a stepping stone that I also need.

* * *

It’s small.

That was just the story.

What is Korean food?

〈 In fact, most Americans are not very interested in Korean food. Still, are you confident in the success of your business?〉

It’s hip.

It’s unique.

In other words, it is not popular.

It is natural for the moderator to express doubts.

To a businessman who is always confident of success.

〈 As I said on CNN, I don’t make promises I can’t keep. 〉

〈I can’t believe your confidence!〉

I became famous after being broadcast.

The bet was successful and is garnering attention.

Therefore, antipathy arises.

Because it looks like I got lucky and made the money.

〈 I’m confident that Korean food will sell well…, Actually, I don’t know why I eat Korean food. Cutting grass like that.〉

〈〈Hahaha!〉〉

A fat female host who resembles Oprah chews openly.

I agree with him.

Non-mainstream.

Nevertheless, it feels like the confidence in success is not the same.

〈It will definitely happen.〉

〈Mr. Lee… Could you explain? At least I and the audience have to convince other Americans to try Korean food.〉

This is especially true for black people.

Even though it has lived in the United States for over 200 years, it has not become mainstream.

I am dissatisfied with the rapidly rising Asian community.

I tried to attack under the guise of a broadcast.

〈Americans act as if health insurance is free. Like you.〉

It only provides an opportunity for Korean food to receive attention.