Ryu Soo-young and the kitchen journey that brings "warmth" to connect people

VHO - From the spotlight to the kitchen, famous Korean actor Ryu Soo-young has just released his first cookbook.

Throughout more than two decades of artistic activities, Ryu Soo-young, the actor loved for his calm demeanor and profound gaze, has always shone in the spotlight.

But behind the screen, he found another source of inspiration of a completely opposite nature: the family kitchen.

“On set, my heart was pounding like a fire was burning in my chest,” he said.

But being an actor means shining alone, others just watch from afar. On the contrary, cooking for him is a different kind of “fire”, smoldering and close.

“There was no fire, just a gentle warmth. And that warmth brought people together,” he shared.

With that concept, the kitchen is not only a quiet private corner amidst the flashy whirl of the entertainment industry, but also a place that helps him rediscover the simple yet profound values ​​of human connection.

Since 2020, Ryu has been sharing his personal recipes on KBS's “Stars' Top Recipe at Fun-Staurant” - a fortuitous yet enduring journey that has garnered over 300 million views on YouTube and gradually shaped his “second self” - a culinary artist.

And now, that journey has been "distilled" in his first cookbook "Ryu Soo-young's Forever Recipe" which includes 79 typical recipes selected from more than 300 dishes he has created and shared.

Recipes full of life, not fussy, not strange

Unlike the usual glossy cookbooks, “Forever Recipe” takes a different path: simple, practical, and highly applicable.

“There is nothing fancy in this book. Just simple, familiar main dishes that we eat every day,” Ryu affirmed.

From traditional gimbap, Korean-European style one-pan noodles, to gochujang jjigae (red pepper paste stew) or even churros made from dumpling skin, all are made with easy-to-find ingredients and familiar cooking methods.

“At first, I tried to follow famous chef recipes, but then I asked myself: Do I really need these expensive and complicated ingredients? So I omitted or substituted them,” he revealed.

Ryu chose to use familiar measuring tools in every Korean family such as rice spoons, drinking cups or soju glasses and absolutely did not need an oven.

Little tips to enhance flavor like simmering miyeokguk (seaweed soup) with half an apple or stir-frying gimbap filling with carrot oil are clear proof of his “less is more” style.

“There are no complicated techniques, no exotic ingredients,” Ryu says. “But if you follow the recipe with what you already have at home, you can take a bite and wonder, ‘Why is this so good?’ That’s the kind of cooking I want to share.”

Food is for sharing

What sets Ryu Soo-young apart is not just his cooking ability, but his philosophy, where meals are a means of connection and emotional nourishment. Food is about sharing, not just skill, but heart.

That's why in his cooking videos , viewers not only learn how to cook, but also feel the love, care, and calm personality emanating from each of his movements.

And this is also reflected in the direction he has taken for his second book, which will focus on seasonal side dishes (banchan) and previously unpublished recipes, as a light yet thoughtful continuation of the complete family meal.

Unofficial but powerful culinary ambassador

Not stopping within the borders of Korea, Ryu Soo-young also quietly takes on the role of culinary culture ambassador on international trips.

He has served galbijjim (braised short ribs) to Hollywood stars like Ryan Reynolds and Hugh Jackman when they visited Korea, as well as cooked the dish for 200 children at a Korean summer camp in Bemidji, Minnesota, where they all “eaten it all up” with gusto.

Last year, Ryu presented Korean cuisine at Stanford University and has shared his dishes in destinations including Spain, Peru, Vanuatu and the United States. He believes that cuisine can only survive through exchange and fusion.

“Gochujang can find harmony with hot sauce or mayonnaise; kimchi can welcome tomatoes,” he says. That’s how he sees the expansion of K-food as not confined to spicy dishes, but diverse, flexible, and ready to adapt to global tastes.

A Korean "warmth" is spreading

From the stage lights to the light smoke rising from the pan on the stove, Ryu Soo-young is writing a new chapter in her artistic journey, simple yet convincing.

It's not just about recipes, but also about the message of love, sharing and Korean hospitality delicately wrapped in each warm dish he brings to everyone, anywhere.

Source: https://baovanhoa.vn/du-lich/ryu-sooyoung-va-hanh-trinh-bep-nuc-mang-hoi-am-ket-noi-con-nguoi-150467.html