The Rhetorical Review

Student Spotlight: Jaeeun Jung, University of Utah, Written for WRTG 2010

There’s something special about gathering around a table with friends, sharing bibimbap or enjoying the spicy thrill of perfectly made tteokbokki. Growing up in Korea, food wasn’t just about eating; it was about bonding with family and friends over delicious meals. The cultural practice of communal dining is something I dearly miss and wish to share with my new home in Utah. By opening a Korean restaurant, I aim to introduce Korean cuisine’s vibrant flavors and rich traditions to a broader audience, fostering a sense of community and cultural exchange.

Korean food entails so much more than nutrition; it is a way of life emphasizing the importance of togetherness and sharing. Each meal is a carefully curated experience, from the intricate preparation of side dishes (banchan) to the communal enjoyment of hearty stews and sizzling barbecues. These meals create an atmosphere of warmth and connection that transcends the mere act of eating. By bringing this experience to Utah, I hope to create a space where people can come together, learn about Korean culture, and enjoy the unique culinary delights.

Cuisine has the extraordinary ability to dissolve boundaries and invite people to immerse themselves in a new world, even if just for one meal. There’s something special about seeing someone’s face light up when they try kimchi for the first time or when they get the spice level just right in their Korean BBQ. This is the magic I want to create here in Utah. A Korean restaurant can serve as a bridge between cultures, offering a taste of Korea’s rich heritage while blending seamlessly into the American melting pot.

However, running a successful restaurant requires more than just a passion for food. Effective business management is crucial in areas like finance, marketing, and operations. Recognizing this, I have been enhancing my business management skills through courses and practical experiences at the U of U. My goal is to build a sustainable business that not only thrives but also promotes Korean culture effectively. This involves understanding the local market and creating a welcoming environment for all customers.

One aspect I am particularly keen on exploring is sustainability. The significance of sourcing ingredients locally and reducing waste cannot be overstated. As I prepare to establish my restaurant, I am committed to integrating sustainable practices to minimize environmental impact. This aligns with global efforts to combat climate change and resonates with the values of many Utah residents who prioritize environmental stewardship.

While I understand the popularity of fast food due to its convenience and speed, it does not appeal to me. Korean cuisine emphasizes slow-cooked, heartwarming meals that are meant to be savored and enjoyed with friends and family. By introducing traditional Korean dishes to Utah, I hope to offer an alternative to the fast-food culture, one that values quality and the experience of dining together.

By introducing traditional Korean dishes to Utah, I hope to offer an alternative to the fast-food culture, one that values quality and the experience of dining together.

~Jaeeun Jung~

One of the inspirations for my restaurant is CupBop, a local Korean BBQ food truck. Their success shows that there is a growing appreciation for Korean flavors and dining experiences in Utah. This gives me confidence that my restaurant can thrive while offering a more traditional and communal dining experience.

What I find fascinating about Korean cuisine is how each dish tells a story. Take bibimbap, for example…The origins of bibimbap were traditionally a way to use up leftovers. It symbolizes the harmonious blending of flavors and textures, like the communal spirit it fosters.

~Jaeeun Jung~

What I find fascinating about Korean cuisine is how each dish tells a story. Take bibimbap, for example. This dish, which translates to “mixed rice,” combines various vegetables, a fried egg, and often some marinated meat, all mixed with gochujang (a spicy red pepper paste). The origins of bibimbap were traditionally a way to use up leftovers. It symbolizes the harmonious blending of flavors and textures, like the communal spirit it fosters. I want to share this history and the significance behind each dish with my customers. In addition to the culinary experience, I want my restaurant to be a place where people can learn about Korean culture beyond the food. I envision hosting events like Korean language classes, traditional tea ceremonies, or cooking workshops. These activities can help create a deeper appreciation and understanding of Korean culture among the Utah community.

However, I am aware that opening a restaurant is not easy. This is why my education in business management is so crucial. I’ve been taking courses covering everything from financial planning to marketing strategies, and I plan to gain practical experience through internships or part-time jobs in restaurants. These experiences have given me a realistic understanding of the industry and equipped me with the skills needed to navigate the challenges ahead.

Sustainability is another cornerstone of my business plan.  A successful restaurant should not only provide great food and service but also contribute positively to the community and the environment. This means sourcing ingredients locally to support local farmers and reduce carbon footprints, implementing energy-efficient practices in the kitchen, and minimizing waste through composting and recycling programs. Utah has a strong community of environmentally conscious individuals, and I want my restaurant to reflect those values and be part of the movement toward a more sustainable future.

I also want to address a common misconception about Korean food, which is that it’s too spicy for everyone. This cuisine is incredibly diverse and offers a range of flavors and spice levels.

~Jaeeun Jung~

I also want to address a common misconception about Korean food, which is that it’s too spicy for everyone. This cuisine is incredibly diverse and offers a range of flavors and spice levels. For instance, dishes like bulgogi (marinated beef) and japchae (stir-fried glass noodles) are flavorful but not overly spicy. I plan to offer a menu that caters to different tastes and spice tolerances, ensuring that everyone can find something they enjoy.

In conclusion, opening a Korean restaurant in Utah is not just a business venture for me. It is a mission to share a piece of my home with others and to create a space where cultures can converge and connect. I care deeply about Korean food and the sense of community it fosters. I believe that others will feel the joy it brings me once they experience it. By focusing on effective business management and sustainability, I am determined to build a restaurant that not only delights but also enriches the cultural fabric of Utah. So, join me at the table, and let’s savor the flavors of Korea together!

Works Cited

Chang, Hoon Joon. The Essentials of Korean Cooking. HarperCollins, 2017.

Moon, Hyun Hee. Korean Cuisine: An Illustrated History. Cambridge University Press, 2019.

Kim, Sook-Ja. Traditional Korean Food: A Comprehensive Guide. Seoul Selection, 2018.

Lee, Kyung Hee. Sustainable Food Practices in Restaurants. Routledge, 2020.

Park, Jae Won. Business Management for Entrepreneurs. Wiley, 2016.

 

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