Kim Do-yun

Chef Kim Do-yun's culinary philosophy is a profound dedication to authenticity, deeply rooted in the inherent qualities of ingredients and the transformative power of time. He vehemently rejects artificial enhancements, believing that the true essence of food, particularly Korean cuisine, is revealed through meticulous sourcing, patient processing, and a joyful, respectful mindset. His restaurant, YUN, embodies this ethos by offering additive-free dishes that celebrate natural flavors and aromas, aspiring to nourish both body and soul. His ingredient sourcing is famously obsessive; he's self-identifies as a "weirdo obsessed with ingredients" – a label proudly embraced by his customers. This dedication is manifested in a lab-like refrigerated archive at his restaurant, meticulously cataloging over 500 ingredients by year and origin, including an astonishing 90 varieties of sesame and perilla seeds. He travels globally to find the "right" ingredients, especially specific wheat samples crucial for his noodle mastery. Chef Kim emphasizes a deep understanding of each ingredient's journey, from its cultivation to its impact on the final dish, fostering gratitude towards those who grow them. The overarching vision extends beyond the plate to an ambition to elevate and preserve Korean culinary heritage. He dreams of establishing a research lab and museum dedicated to Korean food culture, akin to Spain's elBulli1846, to meticulously archive ingredients, reinterpret traditional recipes, and showcase the rich diversity of Korean cuisine. This commitment to legacy and education is complemented by a strong social conscience, evidenced by his plans to donate a portion of his success to charity, reflecting his belief in human connection and giving back. For Kim, cooking is an art form, an expression of self, and a powerful means to share joy and health through the profound language of food. Chef Kim Do-yun's technical mastery is defined by an unparalleled obsession with ingredients, a profound reverence for time-honored techniques, and an innovative application of traditional methods. His signature approach centers on meticulous preparation, eschewing additives in favor of natural enhancement. A cornerstone of his technique is dry aging, which he applies not only to conventional meats like beef and duck but also innovatively to fish and even various mushrooms. He has invested significantly in specialized dry-aging machines, which he uses to "mummify" ingredients, controlling humidity and temperature to develop profound depth of flavor and eliminate undesirable characteristics like muddy or fishy smells. This is a deliberate reinterpretation of traditional Korean semi-dried food preservation methods, pushing them into the realm of haute cuisine. His dedication to patience extends to fermentation, a process he continuously studies and refines, particularly with fermented seafood. His noodle mastery is legendary, a craft he has honed for over 17 years. Rejecting mass-produced, additive-laden noodles common in Korea, Chef Kim creates his own from scratch, milling indigenous Korean wheat daily. He carefully blends whole wheat flour with roasted soybeans and mung beans to achieve a naturally aromatic and chewy texture without relying on unhealthy additives. He even collaborated on developing a special noodle machine nozzle to produce noodles with a rougher surface, ensuring optimal absorption of flavors. His commitment to pure, natural taste extends to his broths, which are painstakingly made from dried ingredients, completely free of MSG or concentrated flavorings, believing the "scent" is key to completing a dish. His most legendary signature dishes include the renowned **Perilla Oil Noodle**, celebrated for its nutty fragrance. He also offers exquisite house-aged fish dishes, such as his dry-aged fish dish simply called **"Saengseon" (Fish)**, prepared by curing fish in green tea salt for a day, followed by extended dry-aging and then grilling or steaming. Other notable noodle creations include **O-ran Noodles** topped with fermented fish roe, **Hamong Noodles** featuring Jamon, the warming **Hanwoo Onmyeon** (Korean beef warm noodle), and a unique **Curry Noodle** incorporating minced chicken, natto, and aromatic roasted vegetables.

Career

• Chef-Owner at YUN, Seoul
• Chef-Owner at Myeon Seoul, Seoul