Our interview with Hee-Young Lee (이희영), a polar chef who has worked at both King Sejong Station and Jang Bogo Station , taking us into the heart of Antarctic life through the lens of food — from icy supply runs to preparing ice cream under the aurora-lit skies.
The Fashiongton Post: What is your story of becoming a chef at the Antarctic station?
Hee-Young Lee: I have always been deeply interested in exploring new frontiers like Antarctica and the Arctic. One day, I watched the documentary “Tears of Antarctica”, and it inspired me so much that decided to give it a try. I realized that working as a chef—something I am both skilled at and passionate about—could be my way. From that moment on, I began nurturing a dream of becoming a member of the Antarctic overwintering team. When I finally received the notification of my acceptance, I was overwhelmed with happiness. Thus my dream became true, and I got an exciting opportunity to cook for the South Korea Antarctic research team, pleasing them with my nourishing meals.
F.P.: What are the most essential Korean ingredients you ensure are always stocked at the station?
H.Y.L.: The annual supply of food ingredients is delivered all at once, covering a wide range of cuisines, including Korean, Western, Japanese, and Chinese. Since it is impossible to restock ingredients midway through the year, estimating the required quantities in advance back home is of utmost importance. While every ingredient matters, I believe pork and kimchi are especially vital. Pork is an essential ingredient in Korean cuisine and is used in a variety of dishes such as barbecues, stir-fries, stews, braised and steamed dishes. Kimchi is equally indispensable for Koreans. And from a chef’s perspective, both are incredibly versatile, allowing to cook a diverse menu. Fresh foods such as fruits, vegetables, and dairy products are supplied only from December to March, so I can use such ingredients during a limited period.
F.P.: Are there any fusion dishes you’ve created, combining Korean and Antarctic influences?
H.Y.L.: Everyting around the polar station here is filled with pristine, crystal-clear snow and ice, so I often make use of this natural ingredient to create various treats such as ice cream, Bingsu (shaved ice dessert with sweet toppings), and even cocktails. Occasionally, when a glacier melts and drifts to the shore, we collect chunks of it and put them to good use. One of our favorite ways to enjoy the glacier ice is by adding it to tequila. As the ice melts, the air trapped within the ancient glacial layers creates tiny bubbles that rise to the surface, which is an incredible sight. The resulting drink is remarkably refreshing, offering a crispness and coolness that surpasses any cocktail I’ve ever tasted. As for a dessert, I frequently enjoy making Pat-bingsu! To make it, I finely shave the snow ice and mix it with condensed milk, chocolate syrup, yogurt powder and various nuts. This sweet and icy dessert provides a refreshing sensation that is beyond words—an absolutely delightful treat that brightens our time here!
F.P.: Are there specific soups or stews you prepare to help combat the Antarctic cold?
H.Y.L.: Working in the extreme cold of Antarctica demands a lot of physical energy, resulting in high-calorie consumption. That is why I frequently prepare hearty meals like Galbi-jjim (braised beef short ribs), Seolleongtang (ox bone soup), Galbi-tang (short rib soup), and Yeomso Tang (goat stew). We also enjoy nourishing dishes like Samgye-tang (ginseng chicken soup) and duck stew, both richly infused with medicinal herbs known for boosting stamina and restoring energy. Additionally, I gather meal suggestions from the team and sometimes cook together with them. These collaborative cooking sessions not only allow us to enjoy our favorite dishes but also strengthen the bonds between team members. The process of preparing meals together creates moments of friendship and joy, which are especially valuable in the isolated and challenging environment of Antarctica.
F.P.: Does rice play a central role in your Antarctic meals, and how do you manage its storage and preparation?
H.Y.L.: Yes, rice is definitely a key ingredient for all Koreans and an essential part of our daily diet. Rice is also incredibly versatile, serving as the foundation for a variety of dishes such as steamed rice, Tteok (Korean rice cakes), Dakjuk (rice porridge), sushi, and even Makgeolli, which is a traditional Korean rice-based fermented alcohol. I store rice at around 0°C to maintain its freshness. When preparing rice, I first wash it thoroughly until the water runs clear, ensuring there is no cloudy residue, then soak it at room temperature for 20 minutes, drain it in a sieve to remove excess moisture, and finally, let it rest in the refrigerator for 30 minutes before cooking. This method results in perfectly plump, soft rice with a delightful, chewy texture. Proper storage and preparation of rice are crucial steps which I always prioritize to ensure every meal is as satisfying as possible, even in the harsh conditions of Antarctica.
F.P.: How do you celebrate Korean holidays, like Chuseok or Seollal, with special meals for the crew?
H.Y.L.: In Korea, holidays like Seollal (Lunar New Year) and Chuseok (Korean Thanksgiving) are among the most significant celebrations of the year. These are times when families reunite, reconnect with relatives and friends, and express gratitude to loved ones. People gather to share meals, play traditional games, and honor their heritage. Even here in Antarctica, we uphold these traditions by preparing and enjoying festive Korean dishes together as a team. On the mornings of Seollal and Chuseok, we pound rice cakes using a wooden mallet and make Songpyeon (Half-Moon-Shaped Rice Cakes). We also prepare a variety of traditional dishes such as Japchae (Stir-Fried Glass Noodles with Vegetables), Gejang (Marinated Raw Crab), and assorted Korean pancakes like Dongtaejeon (Pollock Pancakes), Dubujeon (Tofu Pancakes), Kimchijeon (Kimchi Pancakes), Sanjeok (Skewered Meat and Vegetables), and Yukjeon (Pan-Fried Battered Beef). On New Year’s Day, we always eat Tteokguk (Sliced Rice Cake Soup), a dish that symbolizes growing a year older. Together, we carefully prepare these dishes and set up a ceremonial table to pay respect to our ancestors, expressing gratitude for the past and hopes for the future. Afterward, we enjoy the festive meal and spend the day playing traditional games, making the holiday feel as warm and meaningful as it would be back home.
F.P.: Do you incorporate seafood into your meals often, given Korea’s strong culinary ties to the ocean?
H.Y.L.: I always make sure to include seafood in our lunch menu and prepare a variety of dishes such as Braised Fish, Grilled Fish, Seafood Salad and Seafood Stew. Since seafood ingredients have strong natural flavors, I focus particularly on eliminating any fishy smell to ensure the dishes taste fresh and appealing. To cater to the younger crew members’ preferences, I frequently incorporate fusion dishes or seafood pasta into the menu. Seeing the team enjoying the carefully my meals with smiles on their faces gives me an immense sense of pride and satisfaction—it’s a reminder of why I put my heart into every dish I make.
F.P.: Are there any desserts or sweets you prepare to bring a taste of Korea to the Antarctic?
H.Y.L.: Sure, it’s crucial to choose those that allow the crew to enjoy familiar Korean flavors, helping to ease their homesickness. Among the essential ingredients I always prioritize what’s are needed to make rice cakes, along with Sikhye (sweet rice drink) and Sujeonggwa (cinnamon punch). Some of the crew’s favorite treats include Persimmon Mousse Cake and Pecan Egg Pie. I often prepare these desserts, as they bring great joy and comfort to the team, adding some sweetness to our time in this remote environment.
F.P.: Do you usually collaborate with chefs at other nearby Antarctic stations to exchange ingredients or recipes?
H.Y.L.: I have worked at both Korean polar stations, Jang Bogo and King Sejong. During my time at Jang Bogo Station, I had the opportunity to exchange ideas with the nearby Italian Zucchelli Station’s chef about making pasta and pizza. We shared some recipes and useful information, which proved to be invaluable! Using those recipes, I prepared pasta and pizza for our own crew, and seeing how they enjoyed the meals so much made me feel grateful to the Italian chef. Now, at King Sejong Station, there are chefs from various countries, so we often exchange knowledge through these interactions. We invite each other to our stations for lunches, share culinary tips, exercise together, and celebrate each station’s special anniversaries with parties. These moments of cultural exchange and camaraderie make life in Antarctica truly special.
F.P.: Do you receive requests from the crew for specific hometown dishes, and how do you fulfill them?
H.Y.L.: During the overwintering period, we celebrate the crew members’ birthdays. I always ask about their favorite dishes or any special meal they crave, and I prepare it for their birthdays. There was one particularly memorable request from a crew member that still comes to mind from time to time—Hong-eo Ae-tang (Fermented Skate Liver Soup). This is a uniquely Korean dish, not widely popular, and mainly enjoyed by passionate skate lovers. Personally, I am also fond of it. The preparation involves fermenting skate liver at a cool temperature for about two weeks until it emits a strong ammonia odor. It is then cooked into a spicy soup with vegetable broth, soybean paste, and red pepper powder. I vividly remember that when I cooked this dish, the pungent smell was so intense that it caused quite a stir throughout the station. Despite the chaos it caused, it was a dish filled with nostalgia and satisfaction for those of us who appreciate its unique flavor!
The post Hee-Young Lee (이희영) appeared first on The Fashiongton Post.