Title Screen of the QTV documentary and Screen Shot from Vol. 3

Local hyŏnjihwa chi: hansik, sŭt’ail ŭl yŏlda! (Local 현지화 地: 한식, 스타일을 열다!) and Chef yorisa in: son kkŭt ŭro segye rŭl yori hada! (Chef 요리사 人: 손끝으로 세계를 요리하다!) are volumes two and three of Hansik segyehwa ch’ŏn chi in (한식 세계화 천지인), a documentary on Korean food (한식):

  • v.1 – Global segyehwa ch’ŏn: hansik, nyuyok’ŏ ŭi immat ŭl saro chapta (Global 세계화 天: 한식, 뉴요커의 입맛을 사로잡다!)
  • v.2 – Local hyŏnjihwa chi: hansik, sŭt’ail ŭl yŏlda! (Local 현지화 地: 한식, 스타일을 열다!)
  • v.3 – Chef yorisa in: son kkŭt ŭro segye rŭl yori hada! (Chef 요리사 人: 손끝으로 세계를 요리하다!)

The first volume is discussed in a separate blog which can be accessed by clicking here

As Korean culture, commonly in the form of dramas and music, begins to rise in popularity, an interest in the culture’s food grows as well. Volume two begins with a group of non-Korean business men discussing the potential that Korean food has around the world. Rather than focus on one area, like volume one did with New York, this portion of the documentary visits Korean chefs all around the world who are working to spread their culture’s food.

One of the chefs introduced is Kim Sohyi, who owns a restaurant chain in Austria. She is well known for her creative recipes and success in creating Korean dishes that continue to attract customers. Instead of sticking to traditional Korean recipes, Kim considers the people in her local area. This is one of the main themes of volume two: making food that is Korean, while incorporating local food trends and tastes.

Volume three focuses on different chefs who, like Kim Sohyi, work to modernize and update Korean food. While the documentary does introduce the viewers to various chefs, the focus lies on the types of ingredients used and the importance of presentation. There are also segments showing the process of becoming a chef in both Korea and Europe.

The first chef introduced, Nobu Matsuhisa, describes his efforts to create fusion foods that contain fresh Japanese ingredients. Matsuhisa also talks about his students and what training they must go through before taking over their own Nobu franchise. Another prominent chef mentioned is Yim Jung Sik who owns restaurants not only in Korea, but around the world. The documentary follows him as he purchases ingredients and presents new recipes that create a unique spin on Korean dishes.

For more information available at OSUL about Korean food: