CreatripTeam

Chef Kim Do-yoon of Korean fine-dining restaurant Yun Seoul (and noodle spot MyeonSeoul) has spent 30 years exploring ingredients and traditional techniques across cuisines. Awarded a Michelin star in 2022, he travels to source seasonal produce and works closely with farmers and fishers, viewing them as the true protagonists while chefs act as partners who propose cooking methods. Kim collects and experiments with more than 500 ingredients using fermentation, drying, and aging to transform flavors and extend shelf life — for example, properly drying bracken reduces 500kg to 50kg and rehydration changes texture. He documents forgotten Korean methods (fermentation, 숙성 (aging), 건조 (drying)) and seeks to create a research kitchen — the “Yun Project” — to systematize measurements, preserve endangered ingredients, and train future cooks. Concerned about climate change and disappearing fish species, Kim emphasizes restoring time-honored techniques instead of relying on sugar-heavy shortcuts in modern recipes, aiming to leave detailed records and sensory knowledge for generations to come.