Part 8/10:
A significant aspect of their vision is to preserve and highlight Korean culinary heritage. The speaker emphasizes the desire to introduce Korean beef dishes, such as banchan (side dishes) and specific cuts like shima (a certain cut of Hanwoo), which hold nostalgic value for them. It’s about sharing those tastes with customers, creating a memorable experience rooted in personal and cultural identity.
They express a hope that Korea could, through such establishments, become a destination for top-tier barbecue akin to Japan’s sushi culture—a place where people travel specifically to enjoy exceptional Korean beef. This aspiration reflects a broader aim of elevating Korea’s culinary reputation globally.