JAY is in charge of cooking in ENHYPEN. He handles ingredients like a pro and is proficient enough to explain complex cooking principles such as the effects of osmotic pressure, the Maillard reaction, and resting. We sat down for an in-depth interview with JAY about his passion for cooking. By the end of this interview, you will realize that JAY's attitude toward cooking is more or less his attitude toward life.

How His Love for Cooking Began

JAY: Ever since I was a kid, my father emphasized the importance of food. Every parent would want their children to have the best food. My parents especially placed emphasis in that regard. My mother is a wonderful cook. My father traveled across the world and encountered a variety of cuisines, so he has exceptionally good taste in food. So, growing up in such an environment, I naturally developed an interest in cooking. I've always had the determination to eat good food, even if that meant I had to wait in line for an hour or two. I prioritize good food even if it requires a bit of effort, and that naturally led me to take an interest in cooking. 

His First Memories in the Kitchen

JAY: When I was a child, I remember my parents teaching me to be careful around fire and knives. So, I likely started off cooking dishes that didn't require using the fire or knives. The basics, like cooking rice. My mother also taught me how to measure ingredients. She would say, “This is how you do it. Hold it this way, so you don’t get hurt.” She explained all the details and taught me the basics. As I got older, I started teaching myself with YouTube. I constantly searched up things that piqued my curiosity, so I gained more and more knowledge, and it slowly became my hobby. 

Cooking is Science

JAY: Frankly, cooking is science. (laughs) So, in a way, for beginners, the easiest and most fool-proof way to cook is to approach it as science. Stick to the recipe, measure accurately, and use the right tools. It's especially crucial to have common knowledge and understand the principles behind each step. When I like something, I’m not satisfied with just skimming over it or doing it often. I dig deep into it and study it extensively through YouTube or books. Whatever I do, I like to do properly. That’s always been a tendency of mine, so if I'm interested in something, studying is the first thing I do. 

JAY's Cooking Method

JAY: I like to recreate various unique recipes that I encountered here and there and apply the techniques I learned to other recipes. For example, if I learn how to grill steak, even when I'm grilling a piece of ham, I make it crispy on the outside and juicy on the inside. I think I focus on the little details when I cook because of my personality. I'm the type to panic when things don't go as planned. (laughs)

JAY's Signature Dish

JAY: First of all, menus like kimchijjigae, doenjangjjigae, and fried rice are the basic dishes that every Korean needs to know to live on their own. I've loved meat since I was a kid, so meat recipes have always piqued my interest. I find it interesting how the flavor varies depending on the cut of steak and grilling method. I was curious to know the different ways to enjoy meat, so I mainly used to look up meat recipes. Last year, sometime around JUNGWON’s birthday, I grilled steak with ghee at home. The oil splattered everywhere and made a huge mess... But it tasted great. I’ve even cooked salmon steak with homemade sauce. During the early days of our debut, I used to make all sorts of dishes, like buchujeon and seafood pajeon. These days, I’ve been enjoying lamb. With lamb, the quality of the meat really makes or breaks the dish. So, finding quality meat and cooking it on the day is key. I’d like to try it someday.

The Essence of Cooking Is “Having Someone to Share It With”

JAY: Apart from the taste, I believe the essence of cooking lies in the people you share the food with. Sometimes, I cook for myself when I’m really curious about a recipe. But most of the time, when I find a good recipe, I think, "I should make this for someone." Seeing others enjoy my food makes me feel proud, too. Obviously, when I say others, I mean the members. (laughs)

The Members’ Palates as Observed by JAY

JAY: JAKE and HEESEUNG have similar tastes. They usually stick to what they always eat. They like tteokbokki, chicken, and ramyeon. But while JAKE doesn't eat yukhoe, makchang, gaebul, dakbal, or sundae, HEESEUNG is pretty keen on trying unconventional foods. He’s never picky with food, even when we’re abroad. Except for pork, NI-KI is also not reluctant to try new foods. He loves certain vegetables like asparagus. JUNGWON particularly likes curry and deep-fried food, but he's also open to eating anything. SUNGHOON has a lot of experience traveling abroad in his childhood, so he seems to be familiar with various cuisines, but he only insists on meat. SUNOO prefers sweets over proper meals. But if someone sticks by his side and offers food, he’s a good eater. So, I used to take him around a lot to eat.

How to Enjoy Cooking

JAY: If you do your research, measure accurately, and stick to the recipe, you’re very unlikely to fail. ENGENE, if you’re just starting out cooking, I suggest following whatever written in the recipe. But sometimes, I'm sure I did what the recipe said, but it tastes weird. Some people just eat it as it is, thinking, "Is this right? It probably is, right?" Never do that, and try changing things up to suit you. Also, if you want to grow an interest in cooking, you definitely need someone to enjoy the food with. Whether it be your friends, family, or your girlfriend or boyfriend, having someone to enjoy the food with is the best way to enjoy cooking. If you ask me, the best part about cooking is cooking with your heart. From holding the knife to turning on the fire, every action contains your desire to cook for your loved ones.

The Importance of Table Manners

JAY: When you're eating good food, it’s only right to be aware of the proper manners and attitude. That’s why I've taught myself the table manners for cuisines I come across the most often, which would be Korean, Western, Japanese, and Chinese. For example, in Western cuisine, if you rest your fork and knife on the plate in an inverted V, it means you're not done eating. So, even if you step away from the table, the waiter will not take your plate. If you place them neatly in parallel, it means you’re finished eating, and they can take away the plate. Also, this is something I learned in a restaurant run by a famous culinary master in Japan. Eating sushi with your hands is the polite way of showing gratitude to the chef. So now, when I have sushi in Japan, I always clean my hands with a wet towel and eat it with my hands.

Gordon Ramsay, a Chef He Respects

JAY: Many of the recipes that Gordon Ramsay created are mind-blowingly bold and innovative. Because he doesn't follow the books, people often name his methods after him, like the “Gordon Ramsay-style sauce,” “Gordon Ramsay-style prep method,” or “Gordon Ramsay-style sous vide.” Most chefs have an area of expertise, be it Korean or Western cuisine, but Gordon Ramsay has extensive knowledge of international food cultures, so his dishes are essentially all fusion cuisine. Ramsay's recipes aren't confined to a certain country or region. He continues to develop intriguing recipes that are guaranteed to taste amazing. He’s a chef I have so much to learn from.

JAY’s Cooking Mentor, YouTube

JAY: As much as I love cooking, I also love watching cooking videos with good editing and easy-to-follow directions. Among the YouTube creators I watch, there is this YouTuber who strikes me as having a profound passion for cooking. He puts an incredible amount of effort into each dish, which I thought was something we have in common. He looks up YouTube videos in foreign languages and translates the subtitles to get an idea of the root and tradition of a recipe, and searches high and low on the web to find ingredients that are hard to come by in Korea. Those are some of the things I relate to. And as a viewer, it’s what makes his videos so informative.

Why He Takes on Various Hobbies

JAY: Most of my hobbies are things that I think are cool. More specifically, cool things I’ve seen other people do and want to make my own. This may sound somewhat serious, but it's my life’s motto and something I always say. I think, whatever we do, we should do with confidence. “I’m someone who does big things. I'm amazing. I’ve accomplished so much.” I think we should all be aware of how awesome we are and live with pride and confidence. And to live this way, you should never let go of your passion for learning. To be confident but not arrogant, we always need to be willing to learn. That’s the outlook I have on life. I'm always curious, I have a thirst for learning, and I enjoy acquiring new skills. That’s probably why I like to take on several hobbies. I guess you could say cooking is a part of that.