Executive chef-owner Brian Kim is the visionary behind the modern Korean restaurant Oiji Mi and its tasting menu counter Bom. The 12-course fine dining menu at Bom highlights traditional Korean cuisine with luxurious ingredients like king crab, Hokkaido uni, bluefin tuna, A5 wagyu, caviar, and dry-aged rib-eye. Chef Kim and his team taste each dish every night before service to ensure they're delivering on exceptional flavor and presentation.
00:00 Intro
00:53 Alaskan King Crab Preparation
02:59 Making the King Crab Gyeran
03:41 Quality Checking Uni Delivery
04:56 Making Gamtae & Croustade Shells
06:16 Breaking Down Bluefin Tuna
07:02 Kimchi Making
10:28 Butchering Wagyu Rib-Eye & Tenderloin
10:58 Wagyu Dry-Aging Process
12:30 A5 Wagyu Short-Rib Preparation
13:18 Spotted Prawn Process
14:24 Prepping Black Truffle Mushroom for the Hansang Charim
15:20 Pre-Service Tasting Every Single Dish on the Menu
17:12 Pre-Service Staff Meeting
17:35 Service Begins
18:14 Making the First Course - Gamtae & Croustades
19:19 Plating the Wagyu Galbi Course
19:30 Plating the Tenderloin Course
19:46 Plating the Dry-Aged Rib-Eye Course
19:56 Plating the Hansang Charim Course
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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