Meet the Kim behind Kim's menu!
Born in Busan, Kim spent his childhood in South Korea before moving to Japan as an adult and then on to Sydney.
From a young age Kim has been surrounded by good food and has always loved the experiences that food can create. This love was the catalyst for him wanting to have his own place.
Kim's style of cooking is similar to home cooking just not in the traditional sense. He is influenced heavily by his Umma and the food he grew up on, as well as his time in Japan.
His flavours are clean, nourishing, with some unexpected elements.
All in all his place is here to create a memorable experience with good food at the centre.
Moment captured by @paulatheivy
Meet Kim's menu.
KIMCHI + PERILLA SEED UDONG
Kimchi is blended with perilla seed to create a tangy, umami sauce on thick noodles, then topped with thinly sliced pork or beef.
Moment captured by @its_yunyoung
Three years ago, Kim’s Bop was a travelling market stall. Now, there's a permanent spot to stop by for a variety of house-made kimchis, bouncy perilla seed noodles and bibimbap powered by punchy Korean miso.
Read more at the link in bio. 📸 @oba.yusuke
Welcome to Kim's kitchen.
It's a small yet surprisingly productive space that Kim is manning solo.
But, due to the size, it means that all dishes are limited in numbers and can sell out during busier periods.
Moment captured by @paulatheivy
Meet Kim's menu.
JAPCHAE (sweet potato noodles)
Sweet potato noodles and vegetables stir fried in a sweet savoury sauce.
Can be eaten as a light meal or a share dish, Japchae has the flavours and textures that satisfies most mouths.
Moment captured by @its_yunyoung
Meet Kim's menu.
TTEOKBOKKI (rice cakes)
Soft, chewy rice cakes mixed with seasonal vegetables in a sweet spicy sauce.
Tteokbokki is usually thought as a snack but Kim prepares his tteokbokki in a way that satisfies the soul just like a complete meal would.
Moment captured by @its_yunyoung
