In Korean films and dramas, meal scenes are always a prominent feature. This stems from the importance of sharing a meal in Korean culture, which goes beyond merely eating; it’s a meaningful way to connect and communicate on a deeper level. The phrase "Let's have a meal" even serves as a casual invitation to express warmth and familiarity. Moreover, in dramas and films, meal scenes often reveal the characters' emotions and shifts in relationships, creating a strong connection with the audience.
Today, I'm excited to introduce a film that prominently features a meal scene as well.
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| Le Grand Chef, 2007 |
Le Grand Chef (Sikgaek) was released on November 1, 2007, directed by Jeon Yoon-soo and based on the popular comic series of the same name by Huh Young-man.
The movie stars Kim Kang-woo as Seong-chan, Im Won-hee as Bong-joo, and Lee Ha-na as Jin-soo.
The film revolves around the culinary competition to determine the successor of Unamjeong, a renowned traditional Korean restaurant celebrated for its exceptional dishes.
Seong-chan, a culinary prodigy devoted to cooking with sincerity, faces off
against Bong-joo, a ruthless competitor who stops at nothing to win.
Le Grand Chef, inspired by the widely popular comic series, attracted around 3
million viewers in Korea and was later adapted into a TV series in 2010 due to
its success.
Now, let’s delve into the meal scene where Seong-chan serves food and later explore the recipes from the dishes showcased.
In this scene, Seong-chan prepares a meal for journalist Jin-soo and her boss.
Seong-chan, known for his commitment to quality ingredients, serves simple yet fresh dishes sourced directly from local farms to demonstrate his culinary philosophy to the journalists.
The spread includes doenjang jjigae (soybean paste stew), pickled vegetables, fresh sesame leaves, lightly seasoned kimchi, rolled omelets, and a crispy rice crust.
Each dish reflects the humble, hearty flavors of everyday Korean cuisine.
During the meal, Jin-soo’s boss asks Seong-chan if he intends to join a cooking competition.
Seong-chan, however, has had a bitter experience with culinary contests and responds, “I'm tired of competing with other chefs to be the best. I'm just happy when people enjoy my food.”
This scene captures Seong-chan’s sincere passion for cooking
and his genuine care for his craft.
Now, let’s introduce the doenjang jjigae (soybean paste stew) seen in the movie before we continue with the story.
Doenjang jjigae is a staple on Korean tables and holds a special place in my heart as a soul food. Like kimchi stew, it's one of the first dishes Koreans think of when it comes to stews.
Easy to make and consistently satisfying, doenjang
jjigae has that comforting, unforgettable flavor.
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| Doenjang jjigae [Photo credit] Alex Bundo of the Korea Tourism Organization |
Recipe:
[Ingredients]
- Potato, 100g
- Onion, 80g
- King oyster mushroom, 1/2, 40g
- Zucchini, 80g
- Tofu, 150g
- Doenjang (soybean paste), 2 tbsp
- Ssamjang (spicy dipping sauce), 1 tbsp
- Coin Stock Broth 2
- MSG, 1/2 tsp (optional)
- Green onion, 25g
- Minced garlic, 1 tbsp
- Cheongyang chili pepper, 1 (spicy green chili)
- Rice water (rice rinse water), 550ml
[Preparation]
① Prepare one small potato by
peeling and rinsing under cold water, then slice it into 5mm pieces.
② Slice the king oyster mushroom
into 2mm thick pieces.
③ Rinse the zucchini and chop it
into 5mm bite-size pieces.
④ Slice the onion thinly.
⑤ Prepare two pieces of round
stock, if available.
⑥ Cut the tofu into 5mm thick,
bite-size pieces.
⑦ Slice the Cheongyang chili
pepper diagonally and chop the green onion into small rounds.
[Cooking & Finishing]
① Pour 550ml of rice rinse water
and two stock rounds into a pot and bring it to a high boil. (You can
substitute filtered water if preferred).
② Add 2 tbsp of doenjang and 1
tbsp of ssamjang, stirring to dissolve.
③ Once boiling, add potato,
mushroom, zucchini, and onion. Stir well.
④ Reduce to medium-high heat and
simmer for 3 minutes until vegetables are tender.
⑤ Check the potatoes for
doneness, then add tofu and stir gently.
⑥ Add 1/2 tsp of MSG for an
enhanced flavor boost (optional).
⑦ Add Cheongyang chili pepper,
green onion, and minced garlic. Stir and simmer briefly until fragrant, then
serve.
⑧ Adjust seasoning to taste by
adding more doenjang or water, as needed.
Source:
Naver Blog, Wildflower Fragrance (Korean)
Tips:
The recipe by YouTuber Maangchi may differ slightly from this version.
This recipe is inspired by the stew in the film but not an exact replica.
Substitute potato, king oyster mushroom, or zucchini with other mushrooms (e.g., shiitake, enoki) or vegetables (e.g., spinach, eggplant, bell pepper) as desired.
All the ingredients can be found at a Korean market.
Essential Korean Spices and Sauces: A Comprehensive Guide for Home Cooks
Coin Stock Broth refers to a convenient, compact, coin-sized broth cube individually wrapped for portability and easy melting in water, creating a rich broth quickly. Made from ingredients like anchovies, kelp, and shrimp, this stock is flavor-packed yet free from artificial additives like MSG, making it a healthful choice. It's popular for home cooking and outdoor activities like camping or travel due to its convenience.
If you don’t have coin broth, you can easily make your own anchovy-kelp stock. Simply remove the heads and guts from large soup anchovies, toast them for one minute in the microwave, and boil them with a hand-sized piece of kelp in 550ml of water to make a flavorful broth.
Now, returning to the movie’s storyline.
Seong-chan enters Unamjeong, a prestigious traditional Korean restaurant, to prove his culinary skills and carry on his father’s philosophy.
While gaining valuable culinary experience there, he finds himself in conflict with Bong-joo, the son of the restaurant owner, whose focus on profit clashes with Seong-chan's belief in heartfelt cooking.
This tension escalates during the cooking competition to determine the next successor of Unamjeong.
During the final round, Seong-chan prepares a pufferfish dish, but Bong-joo, driven by jealousy, sabotages Seong-chan by falsely claiming there’s poison left in the fish, endangering the judges.
As a result, Seong-chan faces disgrace and, deeply hurt by the experience, leaves Unamjeong.
He eventually
decides to embark on a new journey, working as a traveling food distributor,
sourcing quality ingredients from local farms and selling them from his truck.
Now, let’s move on to our second recipe, Geotjeori (Fresh Kimchi). This vibrant side dish pairs wonderfully with Korean soups.
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| Geotjejeori, Fresh Kimchi [Photo credit] Alex Bundo of the Korea Tourism Organization |
[Ingredients]
- 1 head napa cabbage, approx. 800g
- A handful of thinly sliced green onion or chives
- Sea salt
- Sesame seeds
For salting cabbage
- 2 cups (360ml) water
- 6 tbsp sea salt
For Geotjeori Seasoning
- 1/2 apple
- 1/2 onion
- 5 tbsp fish sauce (anchovy or sand lance)
- 1 tbsp cooked rice
- 2 tbsp minced garlic
- 4-5 tbsp gochugaru (Korean chili flakes)
- 1 tbsp plum extract
[Preparation]
① Trim the root of the cabbage, separating the leaves.
② Cut the larger leaves into quarters so each piece includes a bit of
both stem and leaf. Smaller leaves can be halved or used whole
③ Place prepared cabbage in a
large bowl and rinse twice, draining excess water.
④ In a bowl, dissolve 4 tbsp sea
salt in 2 cups of water, stirring well.
⑤ Pour the salted water over the
cabbage and sprinkle the remaining 2 tbsp of salt over the top.
⑥ Toss and mix gently once or
twice, letting the cabbage sit for 30 minutes to soften.
⑦ Dice the apple and onion into
chunks and place in a blender with 1 tbsp cooked rice.
⑧ Add 5 tbsp fish sauce and 1
tbsp plum extract, blending until smooth.
⑨ Mix in 4-5 tbsp gochugaru,
creating a well-mixed geotjeori seasoning paste.
⑩ Thinly slice green onion or
chives and set aside.
⑪ Rinse the salted cabbage under
cold water, drain well, and let sit in a strainer for 10 minutes to remove
excess moisture.
[Cooking & Finishing]
① Sprinkle 1-2 tbsp gochugaru
over the cabbage for an even coating, tossing lightly.
② Add the seasoning paste and
gently toss until all cabbage pieces are well-coated. Adjust seasoning with
extra fish sauce, salt, or sugar if needed.
③ Mix in sliced green onion or
chives and sprinkle with sesame seeds for garnish.
④ Enjoy Geotjeori immediately as
a fresh, unfermented kimchi—perfect for a quick side dish!
Source:
Tips:
So, how does the movie end?
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| Le Grand Chef, 2007 |
Later, a ceremonial chef’s knife belonging to the royal chef is discovered, sparking a new competition to find the true successor of the master chef.
During this quest, Bong-joo learns that his grandfather betrayed the royal chef, causing him great anguish.
Overcoming misunderstandings and rivalry, Seong-chan and Bong-joo eventually reconcile and decide to follow their individual paths.
Seong-chan embarks on his unique culinary journey, while Bong-joo inherits Unamjeong and devotes himself to promoting traditional Korean cuisine globally.
The ending of Le Grand Chef goes beyond a simple competition outcome, conveying themes of honor, personal growth, and the deeper meaning of culinary art.
Watching this film, you’ll feel
moved by the human drama expressed through the medium of food.
How about preparing some Doenjang Jjigae and Geotjeori for dinner with your family after watching the movie?
The film Le Grand Chef is celebrated
for its authentic portrayal of Korean food culture, with powerful performances
that deeply resonate with the audience. If you enjoyed movies like Chef
(2014), Julie & Julia (2009), or Kamome Shokudo (2006), check
your preferred streaming platform for Le Grand Chef and experience the
rich variety and heartfelt stories within Korean cuisine.
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