Overview
The first Korean document to mention bibimbap was a Korean cookbook compiled during the late 1800s called Siuijeonseo. Then people mixed a bunch of different banchan or side dishes and mixed them together. As time passed, it has become today’s bibimbap. Every ingredient and devotion is put in one bowl of bibimbap. No single garnish takes a small amount of labor and putting those garnishes neatly in a bowl also takes a great care. For the past three decades, founder Master Chef Kim Nyeon-im and her daughter, President Yang Mi have developed their methods from the ways they use knives, fire, ingredients and fermented soy sauces as well as from the great ingredients from Jeonju city in the Jeollabuk-do Province. Gajok Hoegwan meaning Family House, the venue for their endeavor, was designated as the traditional Jeonju-style bibimbap business in 1980 and in 2008, it was designated as 39th intangible cultural asset of Jeollabuk-do Province and in 2010, as the food master in South Korea. One meal of bibimbap here is complete with a nutritious bowl of bibimbap and 12 types of seasonal side dishes.
Product Information
Jeonju-style bibimbap created and passed down from Kim Nyeon-im, Food Grand Master No. 39. Enjoy the balance of flavors and nutritional value of the dish that capture the virtues of Korean cuisine.