[Interview] Chef Kim Sobong: "What I Have Gained, I Want to Share and Experience Together"

Interview with Chef Kim Sobong Showcasing His Achievements Through 'Civilization'

"I am doing my best to equip myself with strength and prove my convictions."

Recently, there is a chef who showed various achievements in the WAVVE original docu-flex 'Civilization: The Last Island' (hereafter 'Civilization'). In a situation where the only ingredients were a few potatoes and some raspberries, he created dishes like mashed potatoes and Thai-style potato canap?s. Based on a sense of responsibility, he quietly strives to put this into practice. He recently gave a lecture on the theme "Everyone is equal in front of food and dreams" on 'Time to Change the World' (hereafter 'Sebasi'). We talked with Chef Kim Sobong, who not only has culinary skills but also tries to live by setting his own clear cooking philosophy.

The survival documentary variety show "Civilization," featuring a chef, a survival expert, and a former special forces soldier each fully utilizing their unique skills, consists of a total of 8 episodes. It is available on Wavve.

'Civilization' is a program depicting the survival story of 10 people stranded on an uninhabited island. The 10 cast members, each from different professions, share their talents and abilities to build a 'civilization.' Chef Kim's excellent sense and ability to serve proper dishes in a place where sourcing ingredients was difficult aroused the appetite not only of the other nine participants but also of the viewers. This was a result possible only because it was Chef Kim.

"I think it was possible because it was me. Haha. I thought the role of a chef was to somehow make food in difficult situations. I made dishes with my own know-how. Since there were 10 people to feed, the quantity to share was important, but as a chef, I couldn't do it carelessly. I even thought about plating and used the abundant leaves on the island."

He showed ingenuity by using seawater to season the food despite the lack of basic cooking ingredients. It makes one curious about what ingredients he would want to bring if given another chance to go to an uninhabited island. What is the basic cooking ingredient that Chef Kim wants to always have like a magical ingredient?

"Hmm. I think I would have to bring at least two things. Oil or cabbage? Oil is essential because you can cook any ingredient with it, and cabbage can be eaten raw or used in grilling, steaming, or stir-frying. And if I could bring one more, I would take salt."

▷ Shall we try Chef Kim Sobong's recipes from 'Civilization'?

While Chef Kim showed his full potential as a chef in 'Civilization,' he also moved the audience through his lecture on 'Sebasi.' As the owner of Highball Garden in Sinsa-dong and Sobong Restaurant in Jeju, he is pursuing various activities beyond his main profession as a chef. He has also been working as a dream mentor at World Vision for six years.

"As you can see from the broadcast, 'Civilization' was filmed around summer. I didn't take a break this year, so I went with a relaxed mind, thinking of it as a rest or vacation. Recently, I expanded Highball Garden, a highball specialty bar that I have been running for nine years, and I am also diligently managing Sobong Restaurant, which offers Japanese home-style meals, and a bottle shop. As part of a World Vision program, we plan to showcase dishes prepared by high school students (mentees) in Jeju to customers. You will be able to see this at Sobong Restaurant in Jeju later this month."

Continuously communicating with viewers through broadcasts while maintaining his main job for nine years is not an easy feat. This is especially true these days when the food service industry is significantly affected by the COVID-19 pandemic. Highball Garden is a place that consistently attracts attention because it is not a typical bar style commonly seen in Korea.

"I also gained experience as a bartender in Japan. In Korea, when you think of a 'bar,' it usually has a dark atmosphere, but Japanese caf?-style bars are different. I wanted to show the bar culture and atmosphere of Japan in Korea as well. My favorite at Highball Garden is the wasabi highball. I recommend you try it sometime!"

A chef and a bartender might seem unrelated, so it could be surprising. But Chef Kim's perspective was different.

"I think making drinks like cocktails or highballs is ultimately similar to cooking. So, except for classic cocktails, I try to create drinks by combining various seasonings and ingredients. One of the results is the wasabi highball."

A chef whose profession melts people's hearts and bodies through food. It made me curious about what kind of food melts Chef Kim's heart and holds memories. Also, his favorite type of alcohol. (Because we are Drinkit...)

"I like gukbap (soup with rice). I like almost all kinds, such as seolleongtang (ox bone soup) or sundae gukbap (blood sausage soup). My favorite alcohol is soju. People might think chefs prefer whiskey or wine (laughs)... I like to eat food with alcohol, and soju pairs well with various dishes without difficulty."

Then, is there a dish he often cooks?

"Pasta that I enjoyed making since my study abroad days in Japan. I melt soy sauce and butter well in a frying pan, stir-fry boiled pasta, then tear and add seaweed. Finally, I top it with a small amount of egg and butter to finish. It's a simple pasta. You can think of it as a pasta version of jangjorim butter bibimbap."

Truly chef-like. He shines the most when talking about cooking. What does cooking mean to Chef Kim? He gave an answer filled with conviction and philosophy.

"The customer must be the top priority, and maintaining originality is also important. Especially, I think responsibility is the foundation of cooking. Of course, becoming famous and earning a lot is good. But I want to do more of what I want and fundamentally do better what a chef should do. Also, I hope not only myself but more chefs continuously develop, look far ahead, and lead the food service industry. I want to broadly embrace juniors and be able to guide them."

Through his footsteps, his heart to share what he has and his concern for juniors clearly reveal Chef Kim's goals and dreams. Having gone through trials and errors to reach his current position, his sincerity to provide juniors with better environments and conditions to pursue their dreams was evident.

"I want to save more of the precious time of juniors and provide guidelines. Since I have already tasted failure enough (laughs), I want them to experience success and growth in a shorter time."

Therefore, he does not neglect studying. His practice of sharing through World Vision is in the same context. This is also a reason to look forward to Chef Kim's next year and future.

"I want to share the interest and love I received through broadcasts. I want to steadily keep my own convictions, and to do that, I want to continue growing. I will quietly move toward the goals I have drawn. Even if it is a bit slow, I will look at the hearts of the people I work with and carry responsibility."

Photo provided by wavve

This content was produced with the assistance of AI translation services.