Unique to Bium's dinner experience, this boxed meal extends the experience beyond the restaurant. The dosirak contains rice cooked with seasonal grains, accompanied by a selection of banchan that can be enjoyed the next day as leftovers — a nod to Buddhist teachings on mindfulness and gratitude.
Tips from diners
The dosirak is the perfect ending to dinner — it extends the meal's philosophy into your next day.
Dinner begins with an elegant spread that sets the stage for the meal to come. Danja (temple rice cakes) provide an earthy baseline with subtle fermented flavors. Vibrant pickled vegetables add brightness and acid. The seaweed porridge — the standout moment — achieves a minerality and richness that proves plant-based cooking doesn't need meat to satisfy. Multiple reviewers cite this porridge as the moment the meal 'clicks.'
Tips from diners
This opening course sets the entire tone — the seaweed porridge is remarkable. Don't skip any of these delicate components even if you're full.
One of the meal's standout bites — a dumpling so delicate the wrapper barely registers on the palate. The silky interior is packed with a nuanced mix of textures: earthy burdock, umami mushrooms, fresh carrots, chewy glass noodles, nutty peanuts, and subtle chili heat. This single dumpling encapsulates the restaurant's commitment to layered flavor without heaviness.
Tips from diners
This is the dumpling where plant-based cooking becomes fully realized — don't miss it. The balance of textures and flavors is remarkable.
Rather than heavy battering, Bium's fritter achieves airiness through technique — the vegetables themselves are the star. The coating is light enough that you taste each vegetable component rather than the batter.
Tips from diners
These fritters represent refined plant-based cooking — they're proof that vegetable-forward cuisine doesn't mean boring.
A simple side that exemplifies temple cuisine philosophy — letting vegetables shine through minimal seasoning. The soy marinade develops layers of umami that reveal themselves through the meal, growing more complex with each bite.
Tips from diners
These greens might seem simple, but they showcase Bium's philosophy perfectly — maximum flavor from minimal ingredients.
Bium is a refined plant-based restaurant founded by Chef Kim Dae-chun, also the creator of One-MICHELIN-Starred 7th Door. The restaurant draws directly from Korea's Buddhist temple food traditions, offering elaborate set menus free from meat, fish, garlic, and onion — respecting monastic principles. Bium was newly selected for The MICHELIN Guide as a plant-based destination. Chef Kim spent years exploring temple cuisine across Korea, Japan, and China, translating those traditions into modern, refined dining.
Reservations are essential and often booked weeks in advance. Book through Catch Table or call the restaurant directly. Lunch is easier to book than dinner on weekends.
Lunch is 160,000 won; dinner is 280,000 won. Dinner includes the dosirak to take home. Both are set menus with no à la carte options.
The quiet, serene atmosphere makes this a perfect solo dining destination. The meal is meditative and won't feel lonely — other diners are equally focused on their experience.
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