A world of flavor to nurture both body and soul
Ok Hyung-man, Executive Chef Paradise Hotel Busan
“I want to bring all the world’s flavors together to cook the most flavorful food,” Ok said, noting that it is a chef’s responsibility to create new tastes.
Ok, 47, began working for a local hotel after graduating from high school in 1981. Back then, his dream was to open his own restaurant in 10 years time.
As he learned more about the culinary arts through his work at the hotel’s French and Italian restaurants, however, he felt a need to share his culinary knowledge with the next generation of chefs.
Temple food at Baru, in Yangsan, South Gyeongsang. [JoongAng Ilbo]
Speaking about his personal preferences, Ok said he believes that a meal served with healthy ingredients can change the way you eat. And for him, there is no better place to eat than Baru, a restaurant specializing in temple food in Yangsan, South Gyeongsang. The restaurant serves nutritious and appealing meals, he said.
Baru (055-385-6688), located in a residential area near the southern port city, has both a prix fixe and a la carte menu. It is famous for its song-i dolsot bap, rice with pine mushrooms served in a stone pot (18,000 won), and its yeonnip bap, rice mixed with grains and served in a lotus leaf (18,000 won). The yeonnip bap is served with number of side dishes whose flavors, he says, are not too overwhelming for the senses.
He first discovered the restaurant last fall while driving through the area. He said he was attracted by the pungent scent of pine mushrooms in the air so he pulled over. He said he fell in love with the pine mushroom dish the moment he tasted it.
“I’ve grown tired of the barbecue and hoe [raw fish] restaurants, which can basically be found on every busy street corner in Busan,” Ok said. “Right now, I’m strongly attracted to temple food,” which he says is a reminder of just how much a good meal can do to improve your health.
By Lee Eun-joo [angie@joongang.co.kr]
Ok Hyung-man began working at the Paradise Hotel Busan in 1987. He worked at the hotel’s French and Italian restaurants for 11 years before becoming the hotel’s executive chef. Ok participated in a special program at Le Treva Celle Hotel in Perugia, Italy, in 2004.
with the Korea JoongAng Daily
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