@elegantjeong / Eo Heejeong

Mandu eaten in summer season. It is called Pyeonsu since it has the shape of pieces floating on the water surface.
Having made it, I seem to have made a good name for it.
Put gardenia seeds water in wheat flour for kneading.
After filling the inside of square-shaped knead with young zucchini, beef, cucumber, mushroom, sukju, wrap it by folding the four corners followed by steaming.
From the Pyeonsu of subtle yellow color, elegance is felt,
and the plain core eaten in full is not burdensome.
It is the Korean food tempting me to treat some precious person with.

@baewuda / Lee Sugyeong

Mom spreads a large sheet of paper with the wide inside paper of rice bag connected to each other throughout the full room, and prepares a wide and flat noodle plate along with a push stick longer than her arm’s length.
Preparation is complete with white flour, raw bean powder, water and salt. Water is mixed with a handful of wheat flour for rubbing down for preparation of dough as large as an old pumpkin as if a snowman is made.

As mom pushes the large dough using the push stick to the extent where both palms become red, the dough gradually becomes larger and wider like a wide quilt.
Even when dad says “That’s enough”, mom insists “Nope~ the noodle tastes good when noodle strips are thin”, pushing to the extent that even her face becomes red. When you push the push stick with both hands, and put in dry wheat flour from time to time in between, there comes the scuffling sound of soft wheat flour like.

I made it remembering mom.

 @luca_jin_95 / Jin Chanho

I entered the department of Korean food cooking in March 2014 and graduated in February 2020 receiving the graduation certificate from the department of Korean food cooking. My interests in cooking that started with a frying pan thrown away and the earth covering the field led to going out to Gwangju and acquisition of Korean food qualification certificate. The small interests were enlarged gradually to larger interests, and Korean foods were like the nickname tightly adhering to myself up to the moment of deciding on my college department.

'Since I am a Korean, Korean foods must become basic.‘ Thinking in this way, I gave a few times more efforts compared with all other things.
Considering Korean foods, they constituted an area where dishes and foods were enormously detailed with breadth, allowing even the wisdom of life to be learned from. Now such points are being made into a connecting chain with myself for development as a plus(+) chef.

Korean food having become the foundation of my life! It definitely is the theme indispensable in my life.

 @darkacan7 / Lee Jungho

To me, Korean foods are 'routine' as well as 'memory'. Although work goes as work because of the professional characteristics, it is primarily Korean foods when it comes to employees’ meals. Naturally, other learned skills are added little by little, but cooking proceeds as I search for ‘memory’ of tastes in my own way.

If some fishy but powerful delectable taste and saltiness is required at times, fish sauce is added. If calm delectable taste along with some saltiness is needed, soy sauce is added, where I produce my routine using the memory of tastes felt from the foods personally prepared by mother in my childhood. Although it may be considered tedious, it is not special so as to make it more special, which seems to be my routine, my Korean foods.

While the joy when I managed to properly produce the taste simply on the edge of my memory without any systematic learning about Korean foods is difficult to explain to anybody, such small joy alone seems to make me a little more confident about each step in my life for a step forward.

In such way, I may be reproducing at any time anywhere the Korean foods where my present self infiltrates the taste of my memory.