Sogumm is part of a new wave of venues reimagining home-style Korean cooking
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Sogumm, owned by Changhoon 'Kimi' Kim and his wife Suhyun 'Su' Kim (Gimlet, Hazel) is part of an emerging subset of Melbourne venues – including Chae and Ondo – that focus on the more understated strands of Korean cooking.
Vegetarian bibimbap is Kimi's signature. Rice is seasoned with doenjang and topped with spinach, bean shoots, zucchini, mushrooms and a Korean mountain herb called chwinamul. Wagyu bibimbap is made with yukhoe, a raw beef dish similar to tartare, and seasoned with ganjang.
Gomtang, a clear beef broth, is the sort of dish you'd love to eat when you're sick. With thinly sliced brisket, shin shank and beef tendon served over a mound of rice, it's a study in restraint, seasoned only with salt. The spicy cold noodle dish bibim guksu spotlights gochujang as a punchy contrast to abalone and calamari.
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Sogumm is part of a new wave of venues reimagining home-style Korean cooking
Previous SlideNext Slide Sogumm, owned by Changhoon 'Kimi' Kim and his wife Suhyun 'Su' Kim (Gimlet, Hazel) is part of an emerging subset of Melbourne venues – including Chae and Ondo – that focus on the more understated strands of Korean cooking. Vegetarian bibimbap is Kimi's signature. Rice is seasoned with doenjang and topped with spinach, bean shoots, zucchini, mushrooms and a Korean mountain herb called chwinamul. Wagyu bibimbap is made with yukhoe, a raw beef dish similar to tartare, and seasoned with ganjang. Gomtang, a clear beef broth, is the sort of dish you'd love to eat when you're sick. With thinly sliced brisket, shin shank and beef tendon served over a mound of rice, it's a study in restraint, seasoned only with salt. The spicy cold noodle dish bibim guksu spotlights gochujang as a punchy contrast to abalone and calamari.
