Bium
Restaurants · Seoul
Charcoal-grilled mushrooms, temple-style tofu and mountain greens show the range of Bium’s plant-based Korean courses. Long-aged fermented pastes supply savory depth, while timber joinery, earth walls and hanji finishes create a quiet Cheongdam setting for diners who want a deliberate, vegetable-centered tasting meal.
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Philosophy of Temple Gastronomy
- Bium strips away excess to showcase the pure, vibrant character of Korean terroir. Inspired by Buddhist temple cuisine from Jingwansa, Chef Kim Dae-cheon entirely omits meat, seafood, dairy, and the five pungent roots known as oshinchae . Instead, the kitchen derives deep, resonant umami from house-fermented pastes and condiments, some aged for more than five years in onggi jars outside the entrance.Siksin+3
The Course Experience: Jisuhwapung
- Dining unfolds through structured courses framed by Buddhist nature concepts: Earth (Ji), Water (Su), Fire (Hwa), and Wind (Pung). Meals open with chojoban—a calming morning starter featuring seasonal grain porridge and comforting teas—before moving into diverse preparations such as charcoal-grilled mushrooms, tofu inspired by historic temple traditions, chilled dongchimi noodles, and fragrant mountain greens sourced from Jeju, Jirisan, and Ulleungdo.mennoblesse+1
- The savory courses culminate in a traditional ban-sang featuring seasonal soup, seasonal grains, and pristine temple-style kimchi, before finishing with a ban-gwa-sang dessert course of house confections like candied doraji (bellflower root), dried persimmon rolls, and early-harvest ujeon tea from Jeju.mennoblesse+1
Atmosphere and Drink Pairings
- Designed by architect Kim Dae-gyun of Chackchack Architects, the dining room embraces traditional timber joinery, compressed earth walls, and handmade hanji paper finishes. Custom-angled chairs and bespoke ceramic vessels by artist Lee Ki-jo set a tranquil, unhurried cadence. To complement the food, the house beverage program emphasizes Korean traditional spirits, offering house-curated cheongju, triple-brewed samyangju makgeolli, and seasonal pairings like bitter-sweet summer citrus liquor.mennoblesse+1