Over the past 21 years, I have committed to making Kimchi. I thought it would be better to run a restaurant that would introduce Jeonju Kimchi along with simple entrees—rather than a Kimchi business. So, in 2010, I opened Shin Baeng Yi here in Jeonju Hanok Village with the hope of combining two Korean traditions: food and place. Our menu has never changed, because I am very confident that Bibimbap (rice topped with meat and assorted vegetables) and Kongnamul Gukbap (soybean sprout and rice soup) pair best with Kimchi. There is no secret ingredient. We just use Kimchi seasonings; our Bibimbap contains five essential nutrients, five different colors, and five basic tastes. Our recipe does not include poached egg, Gim (laver), and Saeujeot (salted shrimp) in Kongnamul Gukbap, which works together with Kimchi. What I want is not an upgrade in Bibimbap and Kongnamul Gukbap. I am doing my best to cook Bibimbap and Kongnamul Gukbap, as good as a mother’s cooking, and promote them widely.