Those at the starting line invariably hesitate, saying to themselves: “Is it too late? Can I run as I did in the beginning?” The accumulation of worries often feels like weights tied to their feet, making even the start seem daunting. Yet, once one takes that first step, the next follows more easily than expected, leading to a steady pace. Lim Hong-soon, the culinary researcher and protagonist of the third episode of Exploring New Beauty, proves through her story that it’s never too late to start anew. Having wrapped up a 40-year tenure at her mill, she embarked on a new venture with her granddaughter in her late seventies, asserting that once you start, you’ll soon find yourself running again.

I ran a mill for about 40 years. Even while working, I always thought about when I would retire, deciding around 60 would be the time. I felt I had never truly lived my life, and at some point, I realized this couldn’t continue. It’s been over ten years since I left the mill. Time passed, and then two years ago, when Yeha, my granddaughter, moved down to Jinju, we started a cooking school together.

In the past, it was a skill easily acquired. I started the mill in the countryside. But the countryside didn’t offer the best environment for children’s education. While considering different locations, Jinju stood out as an educational city, with warm and pleasant weather, prompting the move from the countryside to Jinju. The mill had many customers, and the work was demanding. After 40 years, I wondered if this was how I would spend the rest of my life. Eventually, in my sixties, I decided to close down the mill. Living passionately left me with no regrets.

At first, when Yeha said she was moving from Seoul to Jinju, I thought it was a joke. I was taken aback that she would come to Jinju instead of focusing on her studies. I had hoped she would move to Seoul. I never really thought she would bring it into reality. But once she arrived, I thought, why not go along with her idea? I didn’t expect it to garner this much interest.

The most gratifying moments were when we hosted cooking classes for our fans. Initially, I worried about the reception, but everyone seemed genuinely happy by the end. Those moments reassured me that this path was worthwhile, encouraging me to continue. We’ve conducted classes in many regions, including Busan, Jinju, and Seoul, feeling fresh and deeply grateful to those who attended each time.

I’m not sure if I find it challenging yet. Connecting with new people through cooking brings me joy. The entire process feels like play to me. I’m grateful for every person who takes the time to attend our classes. It’s given me the thought, ‘It’s amazing I’m doing this at my age,’ and I’ve found confidence that I can do it.

I never thought I could do things like running a cooking school or giving interviews, especially not in large cities like Seoul or Busan. But once I started, I realized it was entirely within my reach. After going through the process several times, my confidence has built up.

Yeha suggested we try something nobody else does, so we went to pick edible flowers together. Nowadays, people don’t think of eating acacia flowers, but when I was young, there was a belief that acacia flowers were beneficial to health. We picked acacia flowers to make rice cakes and brew tea. The idea of making rice cakes with acacia flowers intrigued many. We are always looking to try new things.

Eating ingredients available in their respective seasons is crucial for physical and mental health. In spring, I eat a lot of mugwort, which is said to become medicinal when dried and aged over time. I strive to prepare healthy dishes with the same sincerity as if I were cooking for my own family. For me, incorporating seasonal ingredients is fundamental to healthy cooking.

It’s difficult to single out ‘beautiful ingredients’ since Yeha often decorates dishes with wild grasses and flowers. But mushrooms come to mind for their versatility. Mushrooms can be dried for broth, eaten raw, or grilled. I consider mushrooms ‘benefactors’ because of their wide range of uses.

It would have to be rice cakes. Rice cakes can be made with seasonal ingredients, such as pumpkin and mugwort. Regardless of the seasonal ingredients used, rice cakes always turn out to be splendid food, embodying the freedom of creation. This flexibility in making rice cakes truly represents me.

Many have come to recognize me. Walking down the street, strangers greet me with a warm “Hello, Mrs. Lim.” The local community has welcomed me with open arms, delightedly noting, “Your house was on television.” Each encounter, each smile from those who approach, reinforces the value of the cooking school I run with Yeha.

I believe our natural and comfortable demeanor has drawn people to us. Being genuine has always led to recognition. Even when I was running the mill, people would comment on how unusually bustling my place was. The kindness shared with one person would multiply tenfold. I believe in the power of sincerity. Nowadays, even at the swimming pool, people come over to shake hands, saying, “She’s here!” (Laughs)

Greeting others with a bright smile and perseverance. There’s immense joy in meeting people and sharing smiles. Life hasn’t been without its challenges. Regardless of what others say, you must follow your path. Watching my children grow, I realized my struggles were negligible. With perseverance, anything can be overcome.

Persistence and patience will eventually bring happiness. In moments of hardship, it’s tempting to give up. But the strength to see things through to the end is crucial. I’ve had my share of difficult times when I wanted to give up on life. Focusing on what I could do and quietly enduring those times always led to better days.