Ji-Soon Kim, an expert in Jeju’s traditional cuisine, was born in 1939. She had been taught by well-known cuisine researcher Jun-Lyun Wang and has been researching Jeju dishes. She has been a director of Kim Jisoon Culinary Academy since 1985 and she spreads the dishes in earnest including unique culture in Jeju. She defined the cuisine of Jeju as ‘the taste of living original ingredients by season food ingredients’. And she has reproduced traditional foods using special soy sauce and soybean paste in Jeju. Having been acknowledged for her contribution to the improvement of the image and development of the local culture of Jeju through her research, she was appointed the first Master of Traditional Food of Jeju. Kim has been researching the preservation and improvement of traditional Jeju dishes for many years.
How did you feel about joining JFWF 2019?
Thank you to the chefs who come all the way, and I learn a lot from the way I can find the true value of Jeju-style ingredients.
What is the most important factor in cooking?
In cooking, love must be warm.
Any advice for those who dream of a chef?
Chef is not an easy way. It’s a long journey that takes a lot of study and effort, so you need sincerity and patience. But don’t give up because you’ll get that much sense of accomplishment if you put up with it.
Jeju Seaweed Salad
and Hallabong Dressing