Brian Kim

Chef Brian Kim's culinary philosophy is a masterful synthesis of deep-rooted Korean tradition and avant-garde innovation, all viewed through the discerning lens of New York City's global dining scene. Having been raised across diverse cultures in Los Angeles and Seoul, coupled with a family background in winemaking and design, Kim possesses a unique sensibility for the artistic and experiential dimensions of food. His core ethos centers on elevating Korean cuisine to a stature of sophistication and creativity on par with any international fine-dining tradition, ensuring that while the dishes are conceptually intricate, they remain approachable and, notably, "fun." Kim is deeply committed to meticulous ingredient sourcing, often selecting premium and sometimes atypical components to reinterpret Korean flavors. This includes the use of a unique hybrid wagyu (a blend of Japanese and Australian varieties, often Miyazaki or Shinshu for their specific marbling characteristics), rare Gamtae seaweed from South Korea's pristine Garorim Bay, and a proprietary Crab soy brewed with snow and red crab, kelp, and aromatics for profound umami. His seasonal menus feature a thoughtful selection of Norwegian snow crab, various crones, burdock, Korean pears, and two distinct types of sweet potatoes – Hannah and Okinawa purple – even incorporating an Italian chicory like tardivo to introduce unexpected textures and flavors. His vision extends beyond mere sustenance, aiming to provide an interactive and performative dining experience where guests witness the artistry of dish finalization and engage with both chefs and servers, fostering a deeper appreciation for Korean culinary heritage. Chef Brian Kim's signature approach is defined by a blend of technical innovation, meticulous flavor construction, and theatrical presentation. His most remarkable technical mastery lies in his unique **Koji and Noodle Dry-Aging Program**. Deviating from conventional methods, Kim employs koji (a Japanese fermentation agent) and noodle (a Korean fermentation starter) to expedite and control the dry-aging process, achieving desirable funkiness and sweetness in cuts like tenderloin within 5-8 days and ribeye in 21 days, all while preserving moisture and yield. His mastery extends to **fermentation**, notably through his extensive **Kimchi Program**, where bōm produces approximately ten different varieties, some aged for two to six months. He showcases a North Korean-style kimchi, utilizing fermented sailfish sauce over traditional shrimp paste for a unique umami depth. Kim's precision is also evident in his cooking of proteins; the renowned hybrid wagyu ribeye is consistently cooked to a perfect medium-rare on custom-built grills, ensuring optimal rendering of fat and a peak soft texture complemented by a crisp, salt-enhanced crust achieved through 5-10 minutes of grilling. For plating, Kim employs a "straightforward" yet artful style, often finishing dishes tableside as a performance. Ingredients like charcoal oil, delicate coriander blossoms, Maldon salt, fava greens, and mustard flour are strategically used to enhance both visual appeal and flavor complexity. He is known for specific legendary dishes at bōm: * **Thirty-day (21-day koji-aged) Dry-Aged Ribeye**: The menu's highlight, showcasing his innovative dry-aging technique. * **King Crab Gyeranjjim**: A luxurious reinterpretation of a comforting steamed egg dish, featuring Norwegian king crab, bamboo shoots, mushrooms, a rich anchovy broth, and a delicate French-style egg white meringue foam. * **Hansang Charim**: A traditional Korean formal dining experience, presented as a final course with daily changing rice (e.g., black truffle mushroom rice), soup, and an array of banchan, including soy-marinated spotted prawns. * **Amuse Trio (First Course)**: Often includes elements like bluefin tuna with foie gras in a Gamtae seaweed shell, Kristal caviar with tofu and pear soup, and a croustade with egg salad, artfully presented to surprise and open the palate.