Yoo Bibim, a performer who attracted attention through the Netflix entertainment show ‘Black and White Chef: Cooking Class War’ (hereinafter referred to as ‘Black and White Chef’), confessed to illegal business in the past and apologized for it.
Yubibeam posted a handwritten letter on his Instagram on the 1st. In the letter, Yu Bibim said, “I would like to confess my mistakes in the past with a sorry heart,” and added, “I have tried various businesses, including fruit hawking, food stalls, and beauty salons, but they failed each time, so I have been running a restaurant in an unlicensed place since 2003. He was arrested and sentenced to probation.”
He then confessed, “I reflected deeply and closed the store for a year. However, because my throat was hungry, I registered as a business operator of a Korean food experience center for performances and exhibitions under my wife’s name and operated through expedient means until recently.” He continued, “I ran the restaurant with pride. “In order to do this, I earnestly appealed to each public institution and the Regulatory Reform Committee to loosen regulations, but the wall was too high and I could not achieve my goal,” he confessed.
In addition, Yu Bibim said, “However, I am well aware that breaking the law cannot be justified for any reason. In a situation where I, an ordinary person, suddenly became the center of attention, my wife and I did not have a single day at ease.” reported. “Now, I will go back to the basics, study the bibim phenomenon, and concentrate on writing an encyclopedia of the bibim character,” he said. “With an apologetic heart, the old bibim sound space that I have been cultivating with all my heart for 20 years will be opened for bibim exhibitions and bibim performances for everyone.” “We will open the venue free of charge, and we will do our best to repay you with the best ingredients legally at Bibimsori, which has relocated to Hanok Village,” he promised.
Yubibim concluded the post by saying, “Once again, I am sorry for causing great disappointment due to my shortcomings,” and added, “
If I lived for the past 20 years to make a living, I will live for the next 20 years for Korea’s bibim culture.”
Meanwhile, Yu Bibim is a chef who likes bibimbap and even changed his name to Bibim. He recently became a hot topic by appearing on ‘Black and White Chef’.
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Title: In Conversation With Yoo Bibim: A Journey of Reflection, Redemption, and Bibim Culture
Editor: Welcome, everyone, to this special interview for Time.news. Today, we have the pleasure of speaking with Yoo Bibim, a talented performer who recently captivated audiences on the Netflix show ‘Black and White Chef: Cooking Class War.’ However, his journey has taken some unexpected turns. Yoo Bibim, thank you for joining us today.
Yoo Bibim: Thank you for having me. It’s a pleasure to talk about my experience and what lies ahead.
Editor: Let’s dive right in. You’ve made headlines recently for confessing to past illegal business activities. What prompted you to share your story now?
Yoo Bibim: I felt it was essential to be transparent about my past mistakes. I wrote a heartfelt letter recognizing that despite my attempts to sustain various businesses, I operated a restaurant without a license for many years. Acknowledging my wrongs is a vital step toward personal growth and healing.
Editor: You mentioned in your letter that you had tried multiple ventures before running an unlicensed restaurant. What were some of those experiences like for you?
Yoo Bibim: It was challenging, to say the least. I explored different avenues—from fruit hawking to beauty salons—but none succeeded. They taught me resilience but also made me aware of the regulations that burden small business owners like myself. That’s why, when I finally opened my restaurant, I was proud to share my culinary passion, even if it was under strained circumstances.
Editor: Reflecting on that time, what lessons have you learned from this entire experience?
Yoo Bibim: The biggest lesson is that breaking the law is never justifiable, no matter the circumstances. The stresses of juggling the public eye and business can lead to questionable decisions. I’ve learned to go back to the basics and prioritize my integrity.
Editor: You’ve mentioned refocusing on the bibim phenomenon and writing an encyclopedia about it. Can you share what ‘bibim’ means to you and why it is so important?
Yoo Bibim: Bibim embodies a mix—a beautiful blend of flavors, cultures, and stories. For me, it symbolizes unity and creativity within our diverse culinary landscape. By documenting bibim culture, I want to preserve its essence and promote appreciation for it.
Editor: That sounds fantastic! You’ve also indicated that you plan to open your previous venue for free bibim exhibitions and performances. What motivated this decision?
Yoo Bibim: I want to give back to the community that has supported me, even during my darker times. By offering these events for free, I hope to create an accessible space for everyone to enjoy and learn more about bibim culture. It is my way of making amends while celebrating something dear to me.
Editor: That’s truly commendable. Looking ahead, what are your goals for the future in your career and personal life?
Yoo Bibim: My aspirations are straightforward: to rebuild my reputation, support fellow artists, and educate others about the lovely world of bibim. I wish to create a positive impact and ensure that I remain grounded, even when challenges arise.
Editor: Thank you, Yoo Bibim, for your candidness and for sharing your insights today. Wishing you all the best on your journey of redemption and celebration of bibim culture.
Yoo Bibim: Thank you! It’s been great to share my thoughts, and I appreciate the opportunity to connect with your audience.
Editor: And thanks to our readers for tuning in! Stay tuned for more inspiring stories and insights.