"Teacher Eonam" Ryu Soo-young is set to go overseas holding hands with actor Yoon Kyung-ho and MONSTA X's Ki-hyun to conquer local-style meals.
On the morning of the 15th, a press conference for the new E Channel variety show "Ryu Student Eonam" was held at the Cinecube Gwanghwamun located in Jongno-gu, Seoul. Actor Ryu Soo-young, Yoon Kyung-ho, and MONSTA X's Ki-hyun attended the event, where they discussed the program with domestic reporters under the direction of MC Gu Young-geun.
"Ryu Student Eonam" is a variety show depicting the culinary study abroad challenges of three brothers Ryu Soo-young, Yoon Kyung-ho, and Ki-hyun, who leave home in search of new recipes by learning and eating abroad. Known as "Teacher Eonam" for his recognized practical cooking skills on various cooking shows, Ryu Soo-young, along with Yoon Kyung-ho, who was loved as "Yuri Ping" in the Netflix series "The Trauma Code: Heroes on Call", and MONSTA X's Ki-hyun, have chosen this as their first variety show after military service, raising expectations.
Ryu Soo-young, who received acclaim for his cooking skills in the KBS 2TV variety program "New Product Launch Restaurant (abbreviated as Pyeon Restaurant)" and is known for being so good that he is called "Teacher Eonam," has garnered extensive support from housewife fans. Thanks to this, he has gone beyond "Pyeon Restaurant" to showcase numerous cooking variety shows like "Jungle Food" and "Street Food Businesses." Now, he is adding yet another new variety show with "Ryu Student Eonam."
Ryu Soo-young noted, "I’m Eonam from "Ryu Student Eonam." While my name is in the title, it’s actually a story about the growth of these two. Learning and growing together is fun. I thought I knew a lot, but going out there made me realize how little I actually knew. I hope for a lot of expectations."
He continued, "In our country, we have a side dish culture, which is why we have the term 'baekban' (white rice and side dishes). When you eat, the image is that you set a table full of dishes, but when you go abroad, you hesitate about what to order. However, I found that 'baekban' exists abroad too. I learned from that. Instead of just consuming what we ate at night, I tried to reinterpret it. I just have a bit more experience, but I was also once a 'Ryu student.' So I learned and created new recipes. I had fun eating and came up with new recipes every night."
Veteran actor Yoon Kyung-ho first gained recognition in the tvN drama "Goblin" and later drew significant attention as "Yuri Ping" in Netflix's "The Trauma Code: Heroes on Call." This served as a springboard for his role as a guest in the Coupang Play original variety show "SNL Korea Season 7." Now, he has added a permanent spot in "Ryu Student Eonam." His cheerful image raises curiosity about whether he can be as much of a 'Ryu student' as Ryu Soo-young.
Yoon Kyung-ho remarked about the chemistry between the three, "Honestly, I didn’t expect any 'chemistry' at first," which drew laughter. "I was concerned if Ryu Soo-young, who is very busy and an expert in cooking, would be able to pay attention to us. I thought he would be too busy developing recipes to even chat with us. MONSTA X's Ki-hyun is an idol from MONSTA X, isn't he? Just his presence is radiant, making it seem awkward for me to be around him. But now I find myself missing it, and all the memories of the three of us were so fun. As we talked about the food we made, we naturally transitioned into light-hearted banter, and I can still recall the times we chatted late into the night without realizing how tired we were. Now, we have a chemistry that feels very much like brotherhood."
MONSTA X's Ki-hyun returned to fans after completing military service in February. Recognized for his diligent service as a 'special warrior,' he will take on the role of 'special youngest' in "Ryu Student Eonam." Known among fans as someone who is good at cooking, expectations are high on whether he can shine as a multi-talented youngest member, excelling in languages, cooking, and visuals.
Ki-hyun stated, "I’ve taken on the role of the special youngest. I just celebrated my 10th debut anniversary. Many fans, known as 'Monbebes,' know me as someone who can cook to some extent. But this time, I have returned as a 'Ryu student' who can cook even better. Please look forward to it."
Furthermore, regarding the choice of "Ryu Student Eonam" as his first program after military service, he mentioned, "Honestly, I was worried after discharge. I was concerned since I heard I wouldn't have work for a while after discharge. But they reached out to me right away, so there was no reason to hesitate. I love cooking, so even though I was worried, I thought it would be good to dive in. The timing was perfect."
Regarding the key points of the program, Yoon Kyung-ho stated, "There are many. As Hyung Eonam said, he's older than me. Various countries' dishes are showcased, and it's characterized not just by representing typical foods, but by introducing 'baekban' there. We tasted the food, but during our study abroad journey, we also got to see many sights. I think there’s a lot to enjoy while observing hidden histories. The process of making recipes we prepared every night was truly 'real' and authentic. Based on the food we ate that day, we went shopping, cooked, and tasted in just two hours. It wasn't a competitive ranking, but we thought about how it would be received back in Korea while doing it semi-professionally. We experienced both failures and successes, and it captured a genuine process."
He added, "Although Hyung and Ki-hyun cooked really well, I just enjoyed eating. I'm an authentic 'K-Dad.' I can only cook ramen, kimchi stew, and seaweed soup for my wife's birthday. However, I challenged myself in cooking, and I would often follow cooking videos of the Hyungs for special meals for the kids. I hope that through me, Korean dads can think, 'I can do this too,' and relate to the most 'clueless' viewers."
In particular, Ryu Soo-young remarked, "I have a lot more that I don't know. Therefore, I went to learn. I, too, am a student abroad like these two. Rather than teaching, I learned together. Among Korean foods, foreigners typically know bulgogi, galbi, and tteokbokki, but we don’t eat them daily, right? Similarly, the international foods we knew aren’t ones we consume every day either. So, while eating, I felt nervous as we learned. I was in the same position."
He continued, "However, cooking together in a small kitchen with the three of us was really fun. It was really enjoyable. It would be a funny scene if three mothers cooked together, but we are three men. We borrowed knives, shared the fire. We offered each other help. In the end, our main moments weren’t spent traveling or dining out, but rather in the kitchen, bustling together, making something and asking 'Why does this taste good?' Those memories still linger. It's difficult to convey this taste, but if you watch the screen, you can see our genuine expressions. When you cook yourself, you develop a fondness for the food and realize its value. While both of these two already knew, I think we shared a moment of understanding how important the meals we prepare are for people and families."
Most importantly, Ryu Soo-young emphasized, "We visited three countries: Portugal, Sicily, and Brunei. I felt a lot while there. I regretted having a lofty view of European food and instead began to think of it more casually. We thought we were the only ones with 'hand taste,' but it was common worldwide. Portuguese grandmothers and Bruneian mothers all seemed to say, 'Just add according to your heart.' In our country, we speak of mothers' cooking skills, but they didn’t wear gloves and had no strict measurements. Cooking was to suit the flavors, the freshness of tomatoes, the need for healing, or the desire for healthier meals, and this culture of enjoying meals with family exists there as well."
He explained, "Also, because we went to pastoral cities rather than cities we would normally travel to, the sense of family affection felt strong. As nuclear families grow and one-person households become more common, the concept of the 'East Asian gentleman' feels like a relic of the past, but encountering people with blue eyes, red eyes, and different ethnicities and religions made me realize they were actually more familial. Eating together as a family seemed to be a common practice, and sharing side dishes was customary, leading to a realization that we may have become more Westernized. It felt as if I discovered something good despite some frustrations, even after traveling halfway around the world. I had many moments that I could reflect on for a lifetime."
Furthermore, Ryu Soo-young remarked, "In fact, I feel sorry for making money while traveling abroad, but I worked hard to show as much as possible. I woke up early, tried to find food, shopped and bought necessary items as we scrambled to prepare our meals, ensuring it would be beneficial for you all to follow and enjoy. I made efforts to avoid turning it into 'celebrity pleasure' and worked hard to capture as much as possible. And despite that, I didn’t gain weight."
Ki-hyun noted, "Each of our three characters is very different. I think it will reflect well on the show. Hyung Kyung-ho gives a lot of laughs and seems really laid back, but his food is flavorful. That's fascinating. I might sound boastful when I say this, but when I organize recipes in my head and create them, they turn out delicious. I also fulfill my role as the diligent youngest very well. Even saying that feels a bit embarrassing. Ryu Soo-young Hyung examines flavors like ChatGPT, identifies what's lacking, and adds things immediately, taking it smoothly."
He continued, "We ate a lot too. I was the PT trainer for the Hyungs, and served as the navigator, guide, and a faithful youngest member." Ryu Soo-young remarked, "We couldn't shoot 'Sangtal,' but my body is really in good shape."
In essence, Ryu Soo-young is dominating the cooking variety scene of the 2020s. He expressed, "I worry a lot that you might feel fatigued. With the timing of the releases being similar, I also worry about causing discomfort. However, the biggest difference is Yoon Kyung-ho and Ki-hyun. That’s a very distinct part. That's the most significant difference that struck me. The three of us eat small meals together while out and about, rather than having elaborate feasts. Minor dialogues arise, such as 'Is this too salty? This isn’t salty enough for us.'"
Moreover, "The dishes I presented this time are different from the past where I showcased easy-to-follow recipes, or whether I showed how to dismantle what we hunted or prepared large quantities of Korean dishes. This time, it’s a genuine variety show capturing the subtle differences of who cooks and eats, as we don’t eat the same meals every day."
He also spoke about the term 'celebrity pleasure,' saying, "When I was young, I was a history nerd and learned that kings would dig ponds and float boats. It's a historical legacy. Among pastimes, boating was regarded as the highest form. The notion of someone enjoying ease in a new place can feel incredible. There's an awareness of boundaries whether filming abroad."
Ryu Soo-young shared, "Filming abroad is not easy. Since I started filming overseas last year, I felt mixed emotions. Working in foreign lands isn’t easy. It’s not about leisurely shooting; it's about being diligent and really passing through everything at a rapid pace. The process was not just difficult, but we aimed to show you experiences you wouldn’t encounter just by traveling. Instead of package tours or searching online, we aimed to visit accessible places where locals go that Koreans might not know about."
He remarked, "There were famous chefs in those countries, and I had opportunities to learn from them. What I realized is that even those renowned chefs enjoy Korean cuisine. I visited a famous restaurant twice, where a young chef hadn't even been to Korea. He mentioned that he had made ice cream from kimchi after falling in love with the flavor. He offered me some to try just once, mixing in chocolate. I initially thought it would be strange, but when I tasted it, it was delicious. The combination of frozen dongchimi broth, a hint of sweetness, and lemon flavor wrapped by chocolate tasted amazing. I realized Korean cuisine has an influence. While we don't eat kimchi burgers, they are very popular abroad. I aimed to capture that flavor, making Korean cuisine even richer."
"I don’t know much about food or business," he confessed. "If I had run a business, my wife would have preferred it more, but I thought it would be good to mix Korean dishes and introduce them to viewers. Cooking needs to mix to develop. Without mixing, it dies. If it disappears from books, and centuries fade away, it would vanish. To become lasting cuisine, it needs to blend. I think we wanted to take on that role. As I’ve always thought, in this new show 'Ryu Student Eonam', I feel it even more. I've been able to present the advantages foreigners see and receive honest feedback that isn’t just content-related. I found a lot of inspiration about what recipes to create and how to present them to viewers."
Will Ryu Soo-young's sincerity resonate? "Ryu Student Eonam" will air for the first time on the 17th at 5:20 p.m.
[Photo] OSEN reporter Cho Eun-jung.
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