CreatripTeam

Kim Jin-young, a food MD with 30 years’ experience, published A Little More Knowledge, A Lot More Taste (Korean title: 아는 만큼 맛있다), challenging widespread misconceptions about everyday Korean ingredients. He argues that consumers should pay attention to variety, seasonality, and processing dates—especially for staples like rice—because oxidation after milling quickly reduces flavor. He questions myths such as “marbling always means better beef,” explaining marbling became prized when grain-fed cattle produced fattier meat; instead he recommends aging (including simple wet-aging at home) to develop time-dependent flavors. The book also corrects common habits (e.g., how people pick watermelons) and offers practical tips—like Kim’s three rules for choosing rice: check the variety, check the milling (polishing) date, and buy small packaged portions. His goal is to help consumers get tastier food at lower cost by knowing what’s really important. (칠흑: name of his black pork specialty shop)