Han Sooryeon
Food designer & rice studio owner who forages and tastes natural foods in Yeongdo, Busan
Introduction
I'm Han Sooryeon who lives in Yeongdo, Busan, where i collect and taste food in nature and work on various culinary-related projects.
I've always been attracted to values such as seasonality, vitality, and unrefined diversity, and I really like the unspoiled state of nature.
I feel the greatest joy when I get my hands on natural products that have sprung up with the energy of the season by traveling to the mountains and the sea.
I also like to buy herbs picked by grandmothers at traditional markets.
I have been reinterpreting and cooking these ingredients with my own sense of taste, so that people who eat my dishes can feel the season and expand their experience.
Highlight
2019 ~ Currently the food designer and head of Rice Studio
2024.2 ~ 2024.7 Participated in the exhibition 'This is not Busan, Strategic Practice' at the Busan Museum of Contemporary Art with the work 'Salt, Pickle, Save'
2024.5~ 2024.6 Conducted trainings such as 'Eating, looking at it differently', 'Salad Workshop', and 'Memory Search' at the Busan Museum of Contemporary Art's senior education program 'Sabujak Sabujak'
2024.3 Busan Children's Science Center hosts educational program 'MASKYCHIN' at World Math Day event
2022~2023 Participated as the main chef for the Busan Cultural Foundation's project <Future Dining Table 'Leaning Water, Soil, and Fungus'
What to expect while doing this
Because my work is about sensation and seasonality, it makes me very happy when people who have experienced my work tell me that it has restored a lost sense of sensation or seasonality..
I want to connect wider and deeper with people who share the same values, and I want to be remembered as a fun person to work with!
Interview
Q. What are some of your most memorable places and experiences in nature in Korea?
I would say Bongnae Mountain in Yeongdo, which is my hometown and workspace. It's a small mountain, but it's quite a towering mountain range by the sea, and it's a beautiful place with a wide variety of vegetation. Some of my most memorable experiences have been collecting wild plants, mushrooms, and wild flowers while climbing Bongnae Mountain.
Q. What does nature mean to you?
I don't see perfection or beauty in nature, but rather something primal, ruthless, and chaotic, and I think it's a place that's full of life when it's not managed and refined, but when it's allowed to run wild, when it's respected for its diversity and allowed to run wild..
Q. What do you want people to take away from the experience and healing you provide?
Just as there are many different seasons and many different aspects of nature, I hope that my food and my work will help people to reconnect with the senses that are increasingly diminished by living in cities. I believe that we are most human, healthy, and happy when we live in the rhythm of nature.
Han Sooryeon
Food designer & rice studio owner who forages and tastes natural foods in Yeongdo, Busan
Introduction
I'm Han Sooryeon who lives in Yeongdo, Busan, where i collect and taste food in nature and work on various culinary-related projects.
I've always been attracted to values such as seasonality, vitality, and unrefined diversity, and I really like the unspoiled state of nature.
I feel the greatest joy when I get my hands on natural products that have sprung up with the energy of the season by traveling to the mountains and the sea.
I also like to buy herbs picked by grandmothers at traditional markets.
I have been reinterpreting and cooking these ingredients with my own sense of taste, so that people who eat my dishes can feel the season and expand their experience.
Highlight
2019 ~ Currently the food designer and head of Rice Studio
2024.2 ~ 2024.7 Participated in the exhibition 'This is not Busan, Strategic Practice' at the Busan Museum of Contemporary Art with the work 'Salt, Pickle, Save'
2024.5~ 2024.6 Conducted trainings such as 'Eating, looking at it differently', 'Salad Workshop', and 'Memory Search' at the Busan Museum of Contemporary Art's senior education program 'Sabujak Sabujak'
2024.3 Busan Children's Science Center hosts educational program 'MASKYCHIN' at World Math Day event
2022~2023 Participated as the main chef for the Busan Cultural Foundation's project <Future Dining Table 'Leaning Water, Soil, and Fungus'
What to expect while doing this
I want to connect wider and deeper with people who share the same values, and I want to be remembered as a fun person to work with!
Interview
Q. What are some of your most memorable places and experiences in nature in Korea?
I would say Bongnae Mountain in Yeongdo, which is my hometown and workspace. It's a small mountain, but it's quite a towering mountain range by the sea, and it's a beautiful place with a wide variety of vegetation. Some of my most memorable experiences have been collecting wild plants, mushrooms, and wild flowers while climbing Bongnae Mountain.
Q. What does nature mean to you?
I don't see perfection or beauty in nature, but rather something primal, ruthless, and chaotic, and I think it's a place that's full of life when it's not managed and refined, but when it's allowed to run wild, when it's respected for its diversity and allowed to run wild..
Q. What do you want people to take away from the experience and healing you provide?
Just as there are many different seasons and many different aspects of nature, I hope that my food and my work will help people to reconnect with the senses that are increasingly diminished by living in cities. I believe that we are most human, healthy, and happy when we live in the rhythm of nature.