Written by Goh Young Translated by Hwang Jongwook “Is it okay if I refer to you as 'head cook'?” I asked. A small smile touched his lips, a brief break in his demanding workplace. “Sure,” he said. “I don't like being called 'shep'—the Korean pronunciation of 'chef'—either.” In the quiet hours between 3 and 5 p.m., when the staff at Gogiri Jangwon Makguksu in Yongin-si, a suburb of Seoul, changes..