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.
#newyork #korean #chef
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
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Credits:
Senior Producer/Director: Connor Reid
Senior Video Director: Murilo Ferreira
Camera: Murilo Ferreira, Gregg De Domenico
Production Sound Mixer: Bill Vella
Editor: Josh Dion
Assistant Editor: Christine Ring
Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Director of Production: Michelle Fox
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
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