Chef Park trained first at the kitchens of the Korea House in Jung-gu, where he spent eleven years under the late Master Han Bok-rye — one of the last living practitioners of the Joseon palace canon. He arrived in Los Angeles in 2018 with a single notebook, the contents of which he has been translating, plate by plate, ever since.
On translation —
"There is a temptation, when reading a four-hundred-year-old recipe, to make it modern. To improve it. I have tried, instead, to listen for what the cook in 1647 already knew. The court understood balance long before we did. My only job is not to interrupt."
On the room —
"A dining room is a kind of frame. The food inside it should be allowed to be old, if it is old. We do not paint over the lacquer at the National Museum, and we do not modernize jeotgal here."
Plate 03 · Chef Park Min-jae · 박민재 · b. Seoul, 1979 · Gogung, 2019–