'Ryu Suyeong's Lifetime Recipe' Published
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Actor Ryu Suyeong, who has recently gained renewed attention as the home-cooking expert "Eonamseonsaeng," has published a cookbook titled "Ryu Suyeong's Lifetime Recipe" (Semicolon). Out of 300 unique recipes he has showcased on various entertainment programs, he carefully selected 79 to include in the book.
On the 8th, actor Ryu Suyeong is speaking at a book launch event for "Ryu Suyeong's Lifetime Recipe" held at a cafe in Jung-gu, Seoul. Photo by Semicolon
At a book launch event held on July 8 at a cafe in Jung-gu, Seoul, Ryu Suyeong said, "I didn't think it was appropriate for me to publish a cookbook, but many people told me, 'It's hard to find your recipes on YouTube, so it would be great if you could organize them and publish a book.' That's what gave me the courage to do it."
Ryu Suyeong has been interested in cooking since childhood. He recalls that when he was about nine years old, he made bread by mixing baking powder, flour, water, salt, and sugar found at home and baking it in the microwave, and the neighbor grandmother enjoyed it. This memory became a turning point that allowed him to feel the "joy of cooking."
The food-related content he has presented on YouTube and other platforms has accumulated over 300 million views. Nevertheless, the reason he decided to organize the content into a book and publish it was his affection for books. He has purchased thousands of books so far and took time to passionately explain the physicality and usefulness of books. He said, "Just buying a book makes you feel like an expert and gives you a sense that your life is becoming richer. When you learn cooking from a book, you don't forget as easily. Videos are governed by algorithms, but books are influenced by 'brain-gorithms.' You don't get dragged along passively."
Ryu Suyeong owns more than 300 cookbooks. Among them, his favorites are "The Silver Spoon" (Semicolon), published by Phaidon Press and regarded as the bible of Italian cuisine, and "Joy of Cooking" (Semicolon), a cookbook that has been republished for four generations in the United States. His hope that a book could be passed down to children as a family heirloom also became the motif for his own book. He said, "I made this book so that people new to cooking can open it and try the recipes right away. I hope it becomes a book you can give to your son when he gets married or your daughter when she gets married." Both of these cookbooks were translated and published in Korea by Semicolon, which is also why Ryu Suyeong chose to publish his book with Semicolon.
The title of the book also reflects his hope that it will be used for a lifetime. He said, "They say your taste in music at age 25 lasts a lifetime. I think it's the same with your palate. Most people who will buy this book are living alone or getting married, so if the recipes suit their taste, it could truly become a lifetime recipe."
The book is divided into sections: "Special Dishes," "Rice," "Noodles," "Soups/Stews," and "Snacks." Of these, Ryu Suyeong recommends the "Snacks" section for beginners, because having a successful experience is important. "Once you get comfortable with cooking, it becomes easier. It brings tremendous joy and excitement." He also highlights the special dishes that first-time cooks can proudly present to those around them. "I know the feeling of wanting to show off an impressive dish, so I focused on easy-to-make special dishes."
For Ryu Suyeong, cooking means more than just a hobby. "Acting makes my heart race and sets me on fire, but cooking warms me. When you're hot, it's often just for yourself, but when you're warm, people gather around you," he said. "Unlike when I was only acting, since I started cooking, people have reached out to shake my hand and told me, 'Thanks to you, I cooked well.' Every time, I feel a deep sense of fulfillment that I've done something truly useful as a person."
The next volume of his home-cooking recipes is likely to focus on side dishes. Ryu Suyeong said, "Many of my friends are from the retired generation, and they always want to have rice ready in the rice cooker. I want to publish a book introducing easy-to-make side dishes."
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