Born in 1938, Kim Yeon-im was taught by his mother Mun Myeong-sik and Jang Hyeong-

The taste of Jeonju Bibimbap is a result of a good combination of quality ingredients, intestinal taste, excellent cooking skills, and sincerity given to small meals produced under natural geographical conditions. In particular, the quality excellence of food ingredients and the use of appropriate recipes to suit the characteristics of food ingredients.

Kim Yeon-im preserves the original form and is well equipped with her own cooking skills, including how to handle knives, control fire, taste, and stir-fry ginkgo.