Heo Seong-tae and Edward Lee Share Inspiring Journeys on 'Kim Ju-ha's Day & Night'

Actor Heo Seong-tae and 'Korean cuisine diplomat' Chef Edward Lee graced MBN's 'Kim Ju-ha's Day & Night' with their presence, resonating with viewers through stories of bold challenges and personal growth.

The 4th episode, aired on the 13th, featured a special 'On-Location Day' episode where hosts Kim Ju-ha, Moon Se-yoon, and Jo Se-ho took their talk show outside the studio to meet their guests in tailored settings.

First up was actor Heo Seong-tae, who visited a familiar Russian restaurant in Dongdaemun's Russian Village. He opened up about his past working in international sales for a major corporation before debuting as an actor at 35, and shared his insecurities about his appearance, which had made him hesitant to even dream of acting. Revealing his MBTI as 'I' (introvert), contrary to his tough on-screen image, Heo expressed, "It was unimaginable to want to become an actor." He further elaborated on how his life changed after a reality audition program, confessing he mustered the courage to apply after seeing a prompt on TV. Sharing a lighthearted moment, he chuckled at Kim Ju-ha's rustic way of eating meat with her bare hands, exclaiming, "I like it! Noona!" displaying a surprising cuteness. He conveyed his affection and humility towards the villain roles that shaped him, calling them "luck." Heo also spoke passionately about his first leading film role, 'The Informant,' admitting he initially hesitated due to the difficulty but now felt a strong conviction.

As night fell, Chef Edward Lee joined Kim Ju-ha, Moon Se-yoon, and Jo Se-ho at a theater in Hongdae. Kim Ju-ha expressed her deep gratitude towards Lee, calling him a "benefactor" for readily agreeing to appear on the show when it first launched. Lee touched Kim by responding, "Because of You (Ju-ha)."

Lee, who was the executive chef for the 2025 Gyeongju APEC State Dinner, shared his determination when he received the proposal, stating, "This is something I absolutely had to do." He detailed his efforts to showcase the two facets of Korean cuisine, including the meticulous preparation of 'Doenjang Caramel Injeolmi,' for which he personally commissioned a mother-of-pearl craftsman for the serving ware. He also highlighted the emphasis on the 'clean taste' of Korean food in his 'Crab Salad' by using an oil made with gochugaru, seaweed, and perilla leaves as decoration.

Reflecting on his time as a 'White House State Dinner Chef' two years prior, Lee recalled selecting menus with the First Lady and cherishing the opportunity to introduce Korean ingredients to world leaders and the US President. He also voiced his convictions as a social activist, explaining the purpose behind 'The Lee Initiative,' a non-profit organization he founded to support female chefs.

Lee, who is also a writer and philosopher, surprised everyone by revealing that after graduating second in his class from NYU's English Literature program at his parents' behest, he pursued his true passion for culinary arts. He recounted the significant challenges faced in launching his restaurant at the age of 25, which eventually gained recognition in The New York Times, and the period of depression and aimless wandering he experienced after losing friends in the 9/11 attacks. He shared how he impulsively moved to Kentucky, where he restarted his culinary journey and found love, marrying his wife. He imparted a moving message born from experience: "Great tragedies can occur, but we must keep moving forward. Then, someday, good things will happen."

He attributed his transformation to three key women: his grandmother, his wife, and his daughter. His grandmother instilled in him the "taste of Korea" by making kimchi, kkakdugi, doenjang, and gochujang in the 1970s when Korean groceries were scarce in America. He described his wife, Diana, as his "everything." Lee, who met his wife, five years his senior, in Kentucky, charmed her with "culinary teaching flirting," showcasing his romantic side. He also revealed his doting father persona by indulging his daughter Arden's antics. When unexpectedly asked about his wife's cooking, he humorously paused, causing laughter.

Furthermore, Lee calmly shared his recent initiative to serve 1,000 portions of galbijjim (braised short ribs) to elders with the 'Korea Legacy Committee,' expressing a desire to give back to the love and attention he received from Korea. He concluded by conveying his heartfelt passion for cooking: "It is a truly beautiful thing for me to be able to tell stories through the medium of cooking."

Netizens praised Heo Seong-tae's candidness and Chef Edward Lee's inspiring life story. Comments included, "Actor Heo Seong-tae, achieving your dream late is truly admirable!" and "Chef Edward Lee's story gives me so much strength. I'm cheering for you!"