Amid the fast-paced, chaotic rhythm of Seoul, a new sanctuary has emerged, inviting diners to pause, reflect, and savor the beauty of simplicity. This is an experience—a place where the philosophy of “emptying to fill” takes center stage.
Bium, meaning “emptiness” in Korean, is the latest creation by the Michelin-starred chef Kim Daechun, best known for his groundbreaking work at 7th Door. With Bium, Chef Kim has embarked on a deeply personal and transformative culinary journey, drawing inspiration from the humble yet profound world of Korean temple cuisine. In every bite, every detail of the space, and every gesture of hospitality, Bium invites its guests to explore the intersection of nourishment, mindfulness, and the art of letting go.
A Personal Catalyst: Chef Kim Daechun’s Inspiration
Chef Kim’s decision to create Bium is rooted in a profound personal realization. A few years ago, when his son fell ill, Chef Kim found himself rethinking the very essence of food and its role in healing. As a father and as a chef, he questioned the modern diet’s reliance on artificial additives and overly processed ingredients. Seeking solace, he visited Seoul’s Jingwansa Temple, where he experienced the transformative simplicity of temple food. That meal, prepared with no garlic, onions, or animal products, resonated deeply with him. It was a cuisine that embodied purity and intention, offering not only physical nourishment but also emotional and spiritual clarity.
This experience sparked the idea for Bium. Chef Kim, who had already revolutionized Korean fine dining with 7th Door, set out to create a space that would channel the philosophy of “emptiness” into every aspect of the dining experience. For him, Bium represents a return to basics—a focus on natural, seasonal ingredients, and the notion that food can heal both the body and the mind.
A Legacy of Culinary Excellence
Before delving into the details of Bium, it’s essential to understand the remarkable career of the man behind it. Chef Kim Daechun first gained acclaim with Toctoc, a restaurant that combined his Japanese culinary training with a modern Korean sensibility. His next venture, 7th Door, cemented his reputation as one of Korea’s most innovative chefs. At 7th Door, Chef Kim explored the deep flavors of fermentation and aging, crafting dishes that redefined the boundaries of Korean cuisine. Signature creations like his Hanwoo steak paired with fermented fish sauce captivated diners and critics alike, earning the restaurant a Michelin star in 2021.
But while 7th Door celebrated bold, complex flavors, Bium takes an entirely different approach. Here, the emphasis is on restraint, subtlety, and the quiet depth of natural ingredients. It is a reflection of Chef Kim’s evolution as a chef and as a person—a testament to his belief that the greatest luxury lies not in indulgence but in simplicity.
The Space: A Temple of Tranquility
Stepping into Bium feels like entering a modern-day temple. The design, inspired by traditional Korean aesthetics, features natural wood, hanji paper, and soft, ambient lighting. Every element of the space has been thoughtfully curated, from the handcrafted ceramics to the minimalist furniture created by local artisans. The result is an environment that encourages reflection and mindfulness, setting the stage for the meal to come.
Bium’s layout further reinforces its philosophy. The dining area is intimate, with just a handful of tables to ensure personalized attention. There is no rush here, no sense of urgency. Instead, the space invites you to slow down, breathe, and fully engage with the experience. It’s a place where the outside world fades away, allowing you to focus entirely on the present moment.
The Menu: A Journey Through Simplicity
Bium’s menu is inspired by the principles of Korean temple cuisine, which has its roots in Buddhist monastic traditions. Temple food is characterized by its use of natural, seasonal ingredients, its avoidance of meat and pungent alliums like garlic and onions, and its emphasis on balance and harmony. At Bium, Chef Kim has taken these principles and elevated them into the realm of fine dining.
The meal begins with a series of light, cleansing dishes designed to awaken the palate. The first course might include a delicate rice porridge, subtly flavored with fermented soybean paste, and accompanied by a selection of homemade pickles. The simplicity of these dishes belies their complexity; each bite reveals layers of flavor, a testament to the care and skill that goes into their preparation.
As the meal progresses, the dishes become more intricate. One standout is the lotus leaf-wrapped rice, steamed to perfection and paired with a medley of foraged greens and wild mushrooms. Another highlight is a course of freshly grilled shiitake mushrooms, served alongside handmade dumplings filled with seasonal vegetables. These dishes showcase the beauty of Korean ingredients, allowing their natural flavors to shine.
The main course is a traditional Korean bansang set, featuring steamed rice, jang-based soup, and an array of banchan (side dishes). Each component is meticulously crafted, from the nutty, earthy flavors of the soup to the crisp, vibrant textures of the vegetables. The meal concludes with a simple yet satisfying dessert—perhaps a slice of honeyed persimmon or a bowl of barley tea paired with rice crackers.
What sets Bium apart is its commitment to balance. There is no single “signature dish” here; instead, the entire menu is designed to be experienced as a cohesive whole. The focus is not on individual ingredients or techniques but on the overall sense of harmony and well-being that the meal imparts.
A Gift of Connection
In a gesture that embodies Bium’s philosophy of generosity, every first-time diner receives a parting gift: a traditional wooden lunchbox filled with rice and banchan. These lunchboxes, inspired by designs from the 1920s, are handcrafted by master artisans in Kyoto. Chef Kim’s dedication to authenticity is evident in every detail; when he couldn’t find suitable artisans in Korea, he traveled to Japan to ensure the lunchboxes met his exacting standards.
The lunchboxes are more than just a souvenir; they are a tangible reminder of the experience. Diners are encouraged to bring them back on future visits for refills, creating an ongoing connection between the restaurant and its patrons. For international travelers, Bium offers an alternative gift: a kit of dried herbs and vegetables that can be used to recreate temple-style dishes at home. This thoughtful touch ensures that the spirit of Bium can be carried across borders, fostering a sense of community and shared purpose.
Temple Cuisine: A Timeless Inspiration
To fully appreciate Bium, it’s worth understanding the tradition that inspired it. Korean temple cuisine dates back to the introduction of Buddhism during the Three Kingdoms period. Rooted in the Buddhist precepts of nonviolence and mindfulness, temple food avoids the use of meat and pungent ingredients like garlic and onions. Instead, it relies on the natural flavors of grains, vegetables, and fermented foods to create dishes that are nourishing and balanced.
Key characteristics of temple cuisine include:
- Seasonality: Ingredients are sourced locally and prepared in accordance with the seasons, reflecting the natural rhythm of life.
- Fermentation: Staples like doenjang (soybean paste), ganjang (soy sauce), and gochujang (red pepper paste) are central to the cuisine, offering depth and complexity of flavor.
- Minimalism: Dishes are prepared with minimal seasoning and cooking, allowing the inherent qualities of the ingredients to shine.
- Mindfulness: The act of preparing and consuming food is seen as an extension of spiritual practice, emphasizing gratitude and respect for nature.
By drawing on these principles, Chef Kim has created a menu that is both rooted in tradition and forward-thinking. Bium’s dishes honor the heritage of temple cuisine while elevating it to new heights, offering a dining experience that feels both timeless and contemporary.
A Culinary Philosophy Realized
Bium is more than just a restaurant; it is an expression of Chef Kim Daechun’s culinary philosophy. At its core is the belief that food should nourish not only the body but also the mind and spirit. This philosophy is evident in every aspect of Bium, from the thoughtfully designed space to the carefully curated menu. It is a place where diners can let go of the distractions of daily life and reconnect with what truly matters.
For Chef Kim, Bium represents the culmination of years of exploration and growth. It is a reflection of his journey as a chef, a father, and a human being. Through Bium, he invites us to share in that journey—to pause, reflect, and discover the beauty of emptiness. And in doing so, we find that what we’ve been searching for has been there all along.
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