Chapter 9
Chapter 9
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Translator: penny
Chapter: 9
Chapter Title: First Video
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After returning home, we immediately decided on the type of broadcast.
Broadcasting isn't something you can just jump into whenever you feel like it. You need equipment, a concept, future plans, target audience. To succeed, you have to plan all of that meticulously.
The first thing we settled on was the broadcast format.
"There are people like Su-han who do live streams, and then the YouTuber style where you film videos, edit them, and upload. What do you want to do?"
"The latter for me. Live streaming feels a bit off."
With live streams, you have to react to chat, and when donations come in, you have to fulfill requests to a certain level. In Park Su-han's broadcast, most of the chat was directed at him, but what if in my broadcast, all the chat and donations targeted me?
It felt like becoming a puppet for the viewers. I didn't like that.
"You prefer the edited style over live too, right, Sis?"
"If we keep putting out fun videos, the edited format is way more convenient."
Sis typed into the tablet's notes app. I lay on her lap, serving as a human tablet stand.
"That's settled, then. The theme is cooking videos, right?"
"Obviously. But I haven't figured out the plot yet."
"I figured you'd say that, so I prepared some options in advance. Take a look."
Sis swiped the screen to show a pre-organized file. I took the tablet and flipped through it.
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- Summary of Korean cooking YouTuber formats.
1. Encyclopedia-style info delivery.
Famous chefs cook while sharing info and recipes tailored to target audiences. Like easy recipes for solo dwellers or ones for pregnant women, etc.
2. Sensory ASMR cooking.
Uses calm BGM and enhanced cutting sounds to stimulate viewers' eyes and ears. Faces usually don't appear, and plating emphasizes colors for thumbnail appeal.
3. Communication and daily life sharing.
More like cooking vlogs than pure cooking shows. Involves topic-based chats while cooking, sometimes mixed with daily life vlogs.
4….
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She had categorized Korean cooking YouTube into five types. Below each were detailed pros and cons. All compiled by Sis while we were at the campsite.
"Anything you want to try?"
"Hmm... If possible, number 1. I'm confident in my cooking."
"Yeah, to showcase both your skills and looks, 1 is solid. But I think we should add this too."
"When you were on Su-han's broadcast dropping those savage lines, viewers loved it. I thought it was fun too."
"Mix that with convenience store new product reviews?"
"Not just convenience stores—anything trending. We could even use the Hanwoo Seasoned Short Ribs in the fridge right now."
I pictured it.
Cool, objective reviews of new products would tempt viewers to try them. The more detached the critique, the more trust viewers would build, injecting life into the content.
"One concern, though."
"What?"
Sis spoke with worry. Her downward gaze carried sadness, lips pouting.
"Plots like this, with evaluations, will draw some hate comments. You okay with that?"
I chuckled at the mention of hate comments.
What a letdown. Her worried face had me thinking it was something big.
"Don't worry about hate comments. Getting flak from faceless strangers doesn't faze me, and if anyone bashes my cooking skills..."
I'd just win some cooking contest later and shut them all up.
Hate? No big deal. In my past life, I was far ruder and ate way more. Half the comments under my videos were "talk nicer."
I pinched Sis's pouting lips, signaling not to sweat it.
She chuckled at my playfulness and let go of her worries.
And so, we methodically built out the channel.
"So, what's our first video?"
The most crucial topic emerged.
Sis and I fell silent in unison.
The first of anything is always tough.
Especially the debut video—it defines the channel's identity while needing to hook viewers. Long-term, it might not matter much.
YouTube channels aren't novels; skipping the first doesn't mean ignoring the rest.
But I didn't have time. Our 3-month promise.
Short window. Had to grab inflows from video one.
Sis knew it too, hesitating to suggest anything.
"Something popular that fits the plot we talked about..."
"Ideally, leverage the buzz from Su-han's broadcast. Any ideas?"
Sis pitched first. She knew this space well—solid idea.
"We have those Hanwoo Seasoned Short Ribs from the Oju Foods and Oga-eul Master collab in the fridge. Review them, talk about tasty ways to eat, shortcomings, stuff like that. Best material we can shoot right now."
"Oh. Nice."
"But you mentioned some issues when we ate them last time?"
Her question brought back the supermarket tasting days ago. Plum and soy sauce blended beautifully.
But as a pre-made product, flaws abounded.
Like over-focusing on ingredient harmony at the expense of seasoning strength, or so many ingredients that beginners couldn't tweak easily.
I shared that with Sis, and her eyes sparkled.
"Then let's film cooking and eating. Point out issues midway, and I'll summarize in editing at the end."
"Perfect. Let's shoot now while it's fresh. Lunchtime anyway."
Sis prepped the used camera and mic bought two days ago. Angles, sound tests, lighting—busy work.
I'd only appeared on broadcasts, clueless here, so I stayed out of it.
"Okay, rolling. Mistakes are fine. We have plenty of footage, can reshoot."
"No nerves here. Don't worry. Not like I'm holding your hand or anything."
"What."
She seemed more tense than me, so I joked.
-Action!
Filming began.
One lens staring at me. Michelin days had over seven cameras on me; interviews brought mics from global press, even more cams.
I briefly recalled the past, then focused.
"Today's review is the Hanwoo Seasoned Short Ribs, a recent collab between Oju Foods and Oga-eul Master."
I held up the product for the camera. Scissored the plastic, popped the lid.
"Pre-marinated meat keeps the contents simple."
Just green onion salad and the seasoned ribs.
"Total weight..."
Weighed it, compared size to my phone.
"Marbling looks good overall. Hard to see through the seasoning, but check the thin fat threads between the lean meat. Presses back firm when poked? That's the chewy goodness."
I sprinkled knowledge lightly, without overkill. Finished exterior review, moved to grilling.
"Paper included has cooking instructions. Let's follow that."
Medium heat on the pan, added meat.
Sizzle—sweet soy aroma wafted.
Spotted issues during cooking.
"Some starch in the seasoning. Helps it stick better. But with already strong flavors, is it necessary?"
A few more notes, color deepened.
Top-grade meat showed in the sheen.
"Meat quality is legit. Nutty scent cuts through the sweet-savory sauce. Perfect fat-to-lean ratio. Alright, time to eat."
The real core started here.
Even premium meat tastes bad if flavorless.
Chew. Chew. Chew.
Texture, first bite, mid-flavors, lingering aftertaste, mouthfeel—all analyzed deeply.
Gulp.
"Bottom line: it's tasty. At this price for this taste and amount, worth buying."
Opened positive. Respect first in critique, and it genuinely was good. I'd buy it often with time.
"Hits with seasoning's sweet and salty upfront. But not cheap-rib cloying. Subtle, refined sweetness like from pears or fruit. Melts away texture even toothless folks can handle."
Paused for breath. Now the real start.
"But that's it. Stays in 'tasty pre-made seasoned ribs' category. Does it deserve the master's name?"
Chopsticks split the meat cleanly.
"Said the meat's good state earlier? Marinating Hanwoo is tricky. Over-age, turns mushy like paste. Under-season for tenderness, loses rib essence."
Nice cut along the grain.
"Problem here. Tried preserving rib texture? Under-aged. Fridge 5 days, still this firm—issue. Thick starch hides it."
Max stick seasoning on under-aged meat to mask.
Fresh buy would've felt more raw, lighter seasoning.
Thick cuts don't penetrate fully, even heavy-seasoned.
"Tip: fridge-age a week post-buy. No heavy tenderizers, so that's ideal."
Kept sharing observations.
Short aftertaste for Hanwoo, lingering notes, instruction flaws, etc.
Feedback wrapped as meat cooled.
"Details below in comments. Editor?"
Pointed right—her edit spot for extras.
"Review done. Conclusion: premium in price-range seasoned ribs. Home-fixable issues I mentioned, so now grilling improved version."
Short age. Heavy seasoning, weak finish. Fixed with add-ins, recooked.
New version gleamed richer.
"See? Softer texture, nuttier finish. Lemon zest cuts grease with fresh zip—nice."
Scooped rice mound. Plated original vs. improved, pushed forward.
"Try it."
Sis pointed at herself. I nodded.
Better contrast from her unbiased palate than mine.
Nailed it.
"Mm! Nom."
Involuntary sound—mic'd for sure. Late hand-to-mouth, too late.
I smiled at her flushing face.
"Editor approves too. Video ends here. Delivery a few times covers this price—give it a shot. Good as-is, better aged. That's it from me."
Bowed head—first shoot wrapped.