Chapter 293 - Things that Have Changed (1) (1/2)

Chapter 293: Things that Have Changed (1)

Soe his or her mind from time to time, but it would not make much difference at the end of the day Many of those who tried Min-joon’s recipe could feel the sarandiving Day or Lunar New Year Day

Aside frolitz and artistic appreciation of the dish, he focused on bringing out the ave a very detailed explanation of the recipe Since he was the type as always obsessed with the details, he even explained about the variants in cookingon the intensity of the heat He even measured onions in millimeter, so those who didn’t know him were dumbfounded at his obsessive attention to details

But the results of the finished dish were clear At least those who loved Korean dishes perfectly agreed Min-joon’s dishes were just great And even those who directly tried his recipe said they were great unless he h, there were a lot more people than expected to experiment with his recipe

Those in Korea tried his recipe just because the dishes he n countries tried it because his dishes were exotic His recipe didn’t cause any pros and cons a those who tried and tasted his dishes

That was the same with even mackerel To put it more accurately, it was this steamed mackerel that drew their most enthusiastic response Even those who didn’t like the mackerel because of its fishy smell liked Min-joon’s steamed mackerel which was seasoned with the peculiar flavor of that fish

And those ere aware of the acrimony between Nam-hoon Lee and Min-joon knew that his recipe was his reply to Nam-hoon’s baseless criticism Quite a few people were impressed by his sincere efforts to show his own recipes to overco about Korean food

While reading Min-joon’s recipes, an old man with short white hair touched his chin that had only beardthe old man quietly, the man in a black suit carefully opened his mouth

“What do you think, sir?”‘

“He is doing great Now that he kno to ood sense of Korean food, too He has put his heart and soul into it, or he is really talented He is a guy I would like to have aroundchefs as uy,” the man said, quite surprised

The fact that Min-joon was a great chef was recognized not only in Korea but in other parts around the world, but thehad a favorable view of Min-joon Man-gil was notorious for not hesitating to criticize even big shots in the Korean cuisine circles

“I can feel it even without trying the recipe by s of this recipe without touching the fundamental aspects of Korean food I would say he is timid rather than attentive to details But you can’t say a chef’s timidity is always bad because itperson like Min-joon could join the Korean cuisine world These days, all the young guys want to make Western food or japanese food…”

“In fact, ho are working at the Ministry of Culture and Tourislobalization of Korean food Kiood response Of course, I have to ad impression on many people around the world,” said Na-bum Yu, an official with the ministry

“Like it or not, if you coht try it in one way or another Even if they don’t like Korean food and order a different one, they et accustomed to it over time…”

“So, I was very surprised to watch this heated controversy unfolding this tii and japchae that most Koreans like have failed to draw the attention of the people around the world I was surprised that Min-joon’s mackerel recipe could draw such wide attention not only here in Korea but abroad,” said Na-buil quietly read Min-joon’s recipe again thenI don’t have”

“What is it?”

“He knohat’s going on in the foreign cuisine world, right?” said Man-gil in an annoying tone

Na-bu about

“You’re saying that he is faree Aeles, in particular, is a place where people with lots of different cultural backgrounds live”

“If you want to globalize Korean food, you should have chefs who know foreign food as well as Korean food However, chefs who make Korean food tend to try to stay only in Korea Of course, I can understand those chefs who don’t want to go to the trouble of leaving their fatherland to irow il looked at him with a puzzled expression as if he could not understand But Na-buil suess you have a bias against hiuy’s recipe is shallow? Do you think it’s because he is lucky that people are crazy about his recipe?”

“I don’t think it’s shallow, but is it because of his faht that it’s hard for hiain such a favorable reaction just because he’s such a talented chef”

“One’s tongue doesn’t tell a lie It’s the uy is better than those chefs with decades of experience”

“Oh e Do you ood chefs are determined by their experiences”

“I didn’t expect you would have such an opinion”

Man-gil cast a glance at him as if he was disappointed But Na-buil think heto ponder over it, Man-gil asked suddenly, “Why are you not trying to think about how much effort he must have made to be a world-fa talent at that age?”