Chef Yoo Dong-yul: Cooking Is About People, Not Just Technique
Creatrip Team
3 months ago
In Yeouido’s IFC Mall, Omi Restaurant draws long lunch lines with its simple, comforting rice bowls crafted by Chef Yoo Dong-yul. A former business owner turned MasterChef Korea semi-finalist, Yoo decided cooking was something he had to do. Without formal culinary training, he builds dishes on practical fundamentals—proper prep, balance of five tastes, moisture control, and thoughtful presentation—guided by mentor Chef Kim Seung-min. Yoo emphasizes that hospitality’s essence is wanting to make people happy; that mindset shapes the gentle seasoning, soft textures, and affordable price of his food. Omi’s signature salmon donburi (rice bowl) features a yuzu (유자) citrus note and no-sugar sauce, while the beef donburi uses a soy-based stock simmered and refreshed daily for seven years to create a “time-rich” flavor. A lesson from a regular elderly couple taught him to aim for a reliable 90-point experience for most customers. Yoo values the chef’s lifelong career potential and daily variety, and hopes to help peers start second careers after retirement. His cooking is focused on care—making someone’s day a little better with a warm, fitting meal.
