Traveling to foreign lands can be an exciting and exhilarating experience for all of us. However, what truly makes these moments unforgettable is the pleasure of indulging in exceptional cuisine. Seoul, the capital city of South Korea, is now gaining recognition as one of the world’s premier travel destinations, beyond Asia. K-food, which stands for Korean cuisine, is also rising in popularity, aligned with K-pop and K-culture. ChosunBiz aims to introduce Michelin-starred restaurants in Seoul that offer a modern twist on traditional Korean cuisine. [Editor’s note]
There is an old Korean saying, “You live up to your name.” While some may dismiss it as a coincidence, it likely stems from many real-life experiences. In the realm of fine dining in Korea, there is a place that embodies this saying: ‘Muoki’.
“Muoki” means “oak tree” in a South African dialect. Chef Park Moo-hyun, who leads this place, is a chef fascinated by trees. Like a tree that stands steadfastly in one place, providing cool shade and a place of rest in the hot summer, he dreams that Muoki will become such a place.
The oak tree symbolizes strong vitality. The same is true for the restaurant Muoki. When Muoki first opened, Park faced severe financial difficulties. The main cause was his excessive borrowing to open the restaurant. He described it as if the restaurant looked “withered.”
However, just as a tree with pruned branches sprouts new ones, Muoki regained its vitality. During its most challenging time, it was awarded a Michelin 1-star just one year after its opening. This recognition was especially meaningful given the circumstances. Park attributes his ability to endure the tough times to his “tree-like” nature. He explains that despite the difficulties, his steadfast perseverance led to the current success.
The courses offered at Muoki now fully embody this philosophy. When Chef Park becomes captivated by an ingredient, he steadfastly “digs into” that menu. Dishes like tomatoes prepared in seven different ways and carrot desserts made in five distinct styles showcase his unique tenacity.
This season, Park enthusiastically recommends an appetizer featuring beetroot. This dish combines pickled beets with a reduced whiskey sauce, served alongside goat cheese. The initial tanginess whets the appetite while the whiskey aroma lingers in the mouth. If the sourness feels a bit strong, the creamy texture of the goat cheese balances it out, leaving a savory finish.
Park mentioned, “This summer, I am focusing on ingredients like Chamoe (Oriental melon) and watermelon for the course menu,” adding, “I am contemplating how to capture the freshness that summer trees provide.”
Can you tell us about Muoki?
“Muoki is a restaurant that has been open for seven years. Although it is small, with about 20 seats, we maintain an open kitchen to maximize our guests’ visual enjoyment.”
Is there a reason you named it ‘Muoki’?
“Personally, I love trees. Oak is commonly used for charcoal and is a familiar tree to us. I also lived in South Africa for five years. When I was in Cape Town, I often visited a nearby forest park during difficult times, where there was a particularly large and striking tree. It was like a place of rest for me. When I was preparing to open the restaurant, I looked up terms related to trees and found the word ‘Muoki.’ My name also contains the character ‘Moo’, which sounds similar. That’s why I decided on ‘Muoki’ without much hesitation.”
What kind of taste does Muoki pursue?
“We pursue authentic flavors. It’s not just about creating delicious food but also about studying seasonal ingredients that reach their peak flavor at certain times of the year. We also try not to follow trends. In the dining world, certain ingredients and techniques become trendy at specific times. However, at Muoki, we don’t pay much attention to these trends. We believe that if something is truly delicious, it will be noticed regardless of the season or trend.”
What aspect do you consider most important in cooking?
“I place a lot of importance on sauces. The more you know, the more you realize how versatile sauces are and how crucial they are in determining the taste of a dish. I believe anyone can cook good ingredients properly. As a chef, you need to show something beyond that. For me, that’s creating an excellent sauce.”
How many types of sauces does Muoki use?
“We use at least 20 to 30 different sauces. On average, we use more than two sauces per dish. I sometimes compare sauces to works of art. Of course, beautiful works can be created with simple structures or simple color combinations. However, the art I pursue involves multiple colors coming together to create even more beautiful hues. Just as a strong building becomes more solid with various materials, I want to build the best flavors as if I were an architect.”
Do you have a motto?
“In Korea, there’s an old saying that ‘The Foolish Old Man Removes the Mountains’. It means you can achieve great things if you keep working hard despite difficulties. On the contrary, I dislike the phrase ‘success is 70% luck and 30% hard work.’ I understand what it means, but I want to be an example of the opposite. How empty would life be if 70% of it was determined by luck?”
How are you preparing for this summer season?
“I am developing menus using seasonal ingredients like melon and watermelon. Corn is also one of my favorite ingredients. I want to showcase the maximum flavor that a single ingredient can express. For example, I might use melon as a sauce or try low-temperature cooking and making creams. I enjoy focusing on one ingredient and researching and experimenting with its various possibilities.”
What is Muoki’s ultimate goal?
“To explain with a Korean fable, I want to be a chef like the tortoise in Korean traditional fable ‘The Tortoise and the Hare.’ The stronger the roots, the less likely the tree is to be broken easily. While blooming beautiful flowers and being a flashy tree is good, I want to be a tree with deep roots above all. Here, the roots represent the dedication to creating fine flavor.”
Any final words you’d like to share?
“There is a passage that touched my heart from a book about happiness: ‘The greatest happiness in life is having a delicious dinner with your loved ones.’ It explains the true meaning of happiness, not the superficial happiness defined by comparison with others, wealth, or fame. Reading this passage filled me with emotion. I felt proud to be able to provide the greatest happiness to someone. This is why I can’t help but love this profession.”
