I Got the Almighty Tongue - Chapter 154



Only Noblemtl

154 Gourmets

“Did you get some sleep?”

When I woke up in the morning, Joohee was sitting on the sofa, nodding off with a tired look on her face.

After a successful delivery, we registered the birth at the hospital and returned home the next day. Since we had decided on a name in advance after months of thinking about it, we were able to fill out the paperwork without panicking.

“What about Yuna and Noah?”

Even when she wakes up, she looks for her children first. She is quickly becoming a mother.

“Sleep well. You look like angels.”

I didn’t want to give my children, who would have to live in the US for a while, names that would be hard for people in this country to pronounce. But I also didn’t want to blur their Korean identity by giving them names like Scarlett or Alex. That’s why I came up with names without 받침.

As I sat down next to her, Joohee leaned her head on my shoulder. We enjoyed the peace of the morning for a while.

“Isn’t it hard?”

I tried to hire a babysitter because I didn’t want her to have a hard time, but Joo-hee said she wanted to take care of the kids herself, so we only have a housekeeper.

“It’s hard. But when the kids smile at me once, I feel strong again. Kids are amazing. If you stick them together, they fight, and if you separate them, they cry. I’ve just given up now.”

Perhaps because they have been together since birth, babies communicate in a way that only they can understand: babbling.

I went to the nursery and saw the babies sleeping. They were so cute that I felt the urge to wake them up.

“Dad is going out to earn money. See you in the evening.”

I dragged my feet, which wouldn’t fall, and headed toward the restaurant.

* * *

“Hello, everyone. Gourmets, a high-quality talk show that leads our food culture with an endless curiosity for gastronomy! Let’s get started right now.”

Clap clap clap.

The audience welcomes Hojin with applause.

“Today, I would like to talk about a special topic. Have you ever heard of the Michelin Guide?”

yes.

“Even those who aren’t particularly interested in gastronomy have probably heard of it at least once. Today, I’d like to talk about the Michelin Guide. Of course, he’s someone who never misses out on topics like this, right? We’ve brought in Tobias Kim Chun-sik.”

“Thank you for calling me again. I am here again.”

“We have invited Mr. Ku Kyo-hwan, a food columnist.”

“Nice to meet you. My name is Ku Kyo-hwan, and I mainly write columns for newspapers and magazines.”

“There was a big slope a while ago, Mr. Chunsik.”

“Yes. October is the month when the Michelin Guide is published worldwide. Segreto, run by Chef Shin Je-hee, received one star last year and has now risen to two stars this year. This is an unprecedented feat in Korean dining.”

“Everyone, please give me a round of applause. I was also surprised when I heard the news. It’s been only a year since I received another star.”

Clap clap clap.

The panel and audience applaud.

“Are you watching Chef Shin Je-hee? We have come to congratulate you like this, so wouldn’t it be nice if you could appear on our show when you come to Korea?”

“As expected, it was a selfish applause. I wondered why they made me do this.”

Chunsik glares at Hojin.

“Haha. We should celebrate good things together. In how many countries is the Michelin Guide currently published?”

“Since Michelin is a French company, it was originally a guide targeting Europe. It has expanded to include major cities in the United States. And recently, a Japanese edition was published. It covers Tokyo, Osaka, and Kyoto.”

“Is it Korea yet?”

“There are rumors that it will soon be coming to Korea. I know someone who works at a magazine company and he said that Korea, Shanghai, Singapore, and Hong Kong will be included soon.”

“Oh! Then there will be a Korean restaurant that receives a Michelin star.”

“That’s right. So I understand that the industry is also working to improve the quality of food and service in preparation for this.”

“But didn’t Segreto already receive a star last year? Why was receiving two stars such a big deal?”

The news of Segreto being awarded two stars in the Michelin Guide was first reported by foreign media and then spread to Korea.

“Actually, it is probably getting more attention overseas than in Korea.

If 1 Michelin star is the status of a local restaurant, 2 stars are on a whole other level. Just looking at the number of restaurants, there are over a thousand 1-star restaurants, but 2 stars are hard to get, with only a few in the city. If you get 3 stars, you can say it’s a world-class restaurant.”

The audience nods their heads at Chunshik’s explanation.

“Do you think Segreto can make it to 3 stars?”

“Aside from the fact that I highly regard Chef Shin Je-hee, it is a very difficult task. Even in Paris or New York, there are less than ten. Even in all of Japan, there are only single-digit numbers. However, Chef Shin Je-hee is young, so I think we can look forward to the future.”

“Can a world-renowned Korean restaurant open?”

“Korean food is too spicy. It’s not a flavor that everyone likes.”

The exchange interrupts, as if it has something to say.

“Mexican food is spicy, but doesn’t everyone like it?”

Hojin asks a question while watching the exchange.

“There, due to the Spanish influence, they use a lot of cheese and meat to neutralize the taste. Strictly speaking, Mexican food can be seen as a combination of Spanish food and indigenous food. So, it is bound to suit the taste of Westerners.”

“Are you saying that Korean food doesn’t suit them?”

“There is no need for us to force foreigners to eat foods they don’t like. Besides, I am very concerned about the current Korean food culture, which is dominated by spicy and sweet foods.

Our traditional food, which has been passed down since the Goryeo and Joseon Dynasties, was originally bland. However, as we experienced war and industrialization, we began to enjoy spicy food. It is understandable that spicy food is becoming popular, but I think this is increasingly isolating our food culture.”

Hojin nodded at the exchange. At first glance, it seemed like a convincing argument.

“I have a slightly different opinion.

You said that Goryeo and Joseon food was not spicy and was light, right? That’s natural. It was during the mid-Joseon period that chili peppers were introduced to the Korean peninsula.

The claim that it is all sweet and spicy is only limited to some foods. We are also developing light traditional dishes such as seolleongtang, gomtang, and dwaejigukbap well enough. We like both mul naengmyeon and bibim naengmyeon.”

Chunsik was serious about noodles. He had even written a book about it, so the exchange of words sounded too narrow-minded and patronizing to him.

“Go out and look around the restaurants. How many dishes do you think are made without chili paste and sugar?

Tteokbokki, stir-fried pork, stir-fried squid, spicy stir-fried chicken, gamjatang, and gochujang bulgogi all use the same seasoning. They just change the ingredients. Is this really desirable? It’s no exaggeration to call it a regression in food culture.”

The exchange reacts violently, perhaps because of the usual thinking.

“You’re probably going to insist that all Italian dishes use the same sauce. That’s because you can’t have a conversation without tomatoes, olives, and butter.

They are all different. And why do foreigners dislike Korean food? There are over a million foreigners living in Korea for a long time. If you ask them, they all say that tteokbokki and gamjatang are the best. Do your tastes change when you come to Korea?”

“Why do you think the Michelin Guide was first introduced in Japan? Isn’t it because their food is so well-recognized? The West is currently experiencing a Japanese food boom. It shows no signs of abating. If things continue this way, our country’s food culture will not be able to avoid being third-rate.”

“No, you should be careful with your nonsense. Are you a chauvinist? The reason Japanese food is booming is because they poured so much money into it during the bubble economy. Even without fried chicken or pork belly, foreigners are already crazy about the menu.”

“Fried chicken is an American food in the first place, and people in all countries around the world grill and eat meat. How is that Korean food?”

“Yangnyeom chicken is definitely Korean food. Even America recognizes it.

In the first place, the origin of food is not important. What is more important is where it was developed the most. Samgyeopsal is not just grilled. The way it is grilled is important. There is Korean-style thickness and grilling, and there is also a unique sauce called ssamjang. Ssam is also an element that is hard to find abroad.”

“Stop for a moment, you two!”

Hojin stops the two people for a moment, their faces flushed with excitement.

“The conversation suddenly turned into a debate about Korean food. Are you saying that Professor Koo is saying that the direction of Korean food culture is not right?”

“Yes. These days, restaurants are competitively bragging and advertising that they are the spiciest. It is true that those stores are doing well. Is this normal?”

The exchange speaks without hesitation, as if there was a lot of things that had piled up.

“Spicy food is a choice in the first place. If you can’t eat it, there are many other options. Spicy is an important part of Korean food, but there are also many bland dishes. I think these are also competitive enough in the international market, including spicy food, of course.”

Chun-sik didn’t like the exchange that was too dismissive and generalized.

“With opinions divided like this, I suddenly wonder what the person who seems to know the most about taste thinks. Since it’s closing time in New York right now, if you call Segreto, Chef Shin Je-hee might pick up the phone.”

Recording usually starts in the morning. And the time difference between New York and Korea is 13 hours. Hojin checks the time and looks at the PD. The PD gives an okay sign.

“Suddenly like this?”

Chunshik opens his eyes wide.

“This is the fun of broadcasting. Everyone, this is 100% real. I want to tell you first that it wasn’t planned in advance. Since Mr. Chunsik speaks English well, please give it a try. I have a fear of English.”

“That sounds fun. Okay.”

Doo do …

-Good evening! This is Segreto. How may I help you?

The call was connected shortly after the signal was sent. A female employee answered the phone in a professional manner.

“Excuse me. We are a broadcasting station in Korea and we are calling to see if we can interview Chef Shin Je-hee. Tell him your name is Tobias.”

“Okay, just wait a moment.”

After some time has passed, a rustling sound is heard.

-I received a call. This is Shin Je-hee.

“Ah! Chef Shin Je-hee. We are the Gourmet filming team. We are currently recording, so would it be okay if we spoke to you for a moment? You might be on TV.”

-That’s okay. But why are you calling?

“First of all, congratulations on receiving two Michelin stars this time.”

-Thank you. I didn’t think I would receive it this year either, so I’m really surprised.

“Are there a lot of people around you who are congratulating you?”

-Haha. That’s embarrassing. My wife especially liked it.

“It’s not that different, but columnist Koo Gyo-hwan suggested that spiciness is an obstacle to globalizing Korean food. He also said that uniform sweet and spicy seasonings are damaging diversity.

Mr. Kim Chun-sik disagreed. What do you think, Mr. Shin? I would also like to know what is needed for Korean food to become a food enjoyed by many people like Japanese food.”

There is a moment of silence on the other end of the phone.

-This is purely my personal opinion.

“Of course.”

-Do you know that Brazilian food is incredibly delicious?

“Actually, I don’t know much. The only Brazilian food I know is churrasco.”

Chunsik answers honestly.

-Most people would. On the other hand, many people know that British food is famous for being tasteless.

The prerequisite for food to become global is the power of culture. No matter how much we promote kimchi fried rice or samgyetang as delicious, it will not attract the public’s attention. However, everyone is curious about the eel jelly that David Beckham enjoys as a health food. This is the power of culture.

“Aha. I see. So you’re saying that food isn’t the important thing?”

-That’s not true. Even if the power of culture is strong, if the food doesn’t taste good, no one will come looking for it, like eel jelly. Both are important.

In that sense, I believe in Korea’s potential. K-pop, Korean dramas, and movies are starting to form fandoms overseas. Korean food has almost all the conditions to be successful overseas. Now, all that’s left is to fly.

“What conditions are you talking about?”

– First of all, it’s healthy. There is no country in the world that eats as many vegetables as we do. The same goes for fermented foods. But if it doesn’t taste good, it’s all useless.

“I guess so.”

-You said earlier that the spiciness was a disadvantage, but I think it’s actually the opposite.

There are many genres of spiciness. Korean spiciness is often based on gochujang, which is a uniquely Korean flavor. It is very familiar to us, but it is a refreshing flavor in the West, where hot sauce and chili powder are mainly used.

Dakgalbi or Gamjatang using this have endless possibilities. The same goes for budaejjigae or soft tofu stew. In addition to these, I think rich and light pork soup or sundae soup can also create a fan base.

“Without any localization process?”

-You seem to be misunderstanding localization. Do you think Americans would localize Yangnyeom Chicken? What about Korean hot dogs? Localization is done by the people of that country. I think we should just take what is most Korean.

“It seems like you are more serious about Korean food than I thought.”

-Actually, I’ve been thinking about introducing Korean food to New York since last year.

“Really? What kind of restaurant is this, a Korean restaurant run by Chef Shin?”

– I want to leave that for later enjoyment. It’s not easy to find staff right now. I’ve been busy so I haven’t been able to do the work properly.

“Korean chefs all over the country! Did you hear? Opportunities don’t always come. They’re looking for staff!”

The following week after filming, Gourmet was aired. Since Shin Je-hee was a hot topic, the phone interview was also included without editing, and it recorded high viewership ratings thanks to the provocative advertisement using eel jelly.

[Shin Je-hee who kills England twice]

└Is it okay to say it’s tasteless on TV?

└If you say something is tasteless, what do you call it?

└What the heck is eel jelly! Is there anywhere I can try it?

└It’s simpler than you think. Make it yourself. ‘Recipe Link’.

└What on earth are you doing with that expensive eel?

└I just made eel jelly. Here’s a proof shot. In the UK, it’s a common academic belief that it’s okay to eat eel jelly.

└By the way, I heard that Shin Je-hee is opening a Korean restaurant in New York. I want to go there when it opens.

└I also love Korean food, so I’m curious to see how it will turn out.

└I majored in Korean cuisine and sent my resume yesterday.

└You too?

└No one talks about getting 2 Michelin stars, everyone just talks about England lol

└Because I thought I would receive it as a given? It’s an absolute no-no.

└Is Segreto Seoul being abandoned?

└No no. I heard they go back and forth. People who have been to both said there is almost no difference in quality.

And at the same time, Jehee was screaming at home.

“No! How many of them did you get?”

His inbox was filled with hundreds of resumes waiting to be reviewed.