At first glance, Chef Kim in Hazelwood Park is a modest and unassuming suburban restaurant. But it’s at the forefront of Adelaide’s Korean cuisine in its most unadulterated form.
The eponymous owner and chef Hyun Ji Kim tells Broadsheet she wants to represent true Korean cooking, which means not compromising for a western palate. “I don’t do Korean style cooking, what I do is real Korean cooking,” she says. “The food I cook in my restaurant is the same as the food I cook for family at home.”
Hyun Ji moved to Adelaide in 2013 from Seoul, South Korea. She had no prior experience as a chef but plenty of ambition, and was impressed by Adelaide’s formidable food scene. But she wanted to distinguish herself from other Korean restaurants around town. Her knowledge of tradition, rather than trade, pushed her to open her own restaurant.
Dishes such as the ubiquitous bulgogi (thin strips of marinated, barbequed beef) and bossam (slow-cooked pork belly) with crisp vegetables in ssamJang (a thick, spicy red sauce) are served alongside hot pots of kimchi stew and spicy beef intestines.
“[Some customers] are hesitant to try some things [but] they find it a rewarding experience in the end,” Hyun Ji says.
Korean barbeque is well represented with the LA Galbi, a 350-gram marinated beef short rib in Chef Kim’s special sauce made with pear, pineapple and onion.
Chef Kim represents a strong mobilised Korean community in the eastern suburbs. “The Korean community is comparatively small, but we are very well organised,” Hyun Ji says proudly. “We Koreans have very strong ties among us. We depend on each other. Without our ties, all this would not be possible.”
Chef Kim 4 Linden Avenue, Hazelwood Park Hours
Tues to Thurs 11.30am-2.30pm, 5.30pm-9.30pm
Fri to Sat 11.30am-2.30pm, 5.30pm-10pm
There are 172 restaurants recommended in this year’s edition of The Advertiser’s food guide, where the most FANTASTIC 55 restaurants, cafes and bars were listed The SAWEEKEND magazine NOV 2016.
The Food Guide 2017 SA with expert reviews gave 7.5 points out of 10 to the Chefkim.
If you want to explore Korean food that goes beyond the ubiquitous fried chicken and DIY barbecues, get to this humble eastern suburbs restaurant. Chef Kim has the wonderful, honest charm of our best ethnic eateries, with cooking that taps into the uncompromised flavours of home but also a universal theme of nurturing and the pleasure gained from feeding others. Slurp a steaming spoonful of chicken and ginseng soup for instance, and you can be sure chef Kim (the person, not the place) wouldn’t do it any different at home. Submerged just below the surface of a clear broth, a whole chicken breaks apart easily to reveal a stuffing of sticky rice, garlic cloves, ginkgo and more. While the entree selection is small, there are many paths to go down from there. Beef short rib glistens in its house-made soy marinade, accompanied by a round platter split into compartments holding 10 different side serves.
-Fundraising dinner to help kids in Cambodia in Chef Kim Restaurant-
Date : 19 Nov 2016 Sat 6:00pm – 9:00pm
Cost: $ 35.00 per person (excluding drinks)
Location : Chef Kim, 4 Linden Ave, Hazelwood Park,SA 5066
Cuisine : Korean Buffet
Korean Presbyterian church at Norwood has been going to Cambodia for missionary work every year since 2000. Last year the Commander of Coastal Islands Defence Command, Royal Cambodian Navy requested them to help building classrooms for students in Porthipreuk Primary School in the military base. The total budget for the building work is $42,000. The Korean church will donate $15,000. Accordingly additional $27,000 needs to be arranged.
Chef Kim used to go to Cambodia as a member of the mission team. This year Chef Kim restaurant has decided to support the classroom building project by proving a fundraising dinner event.
All income of the event will be given to the Commander directly when the Korean church’s mission team goes to Cambodia in early December this year.
Thank you for your generous support for the kids in Cambodia.
A Korean version of Parwana taps into the uncompromised flavours of its chef’s homeland.
WORDS SIMON WILKINSON PICTURE MATT TURNER / SIMON.WILKINSON@NEWS.COM.AU
KOREAN food, the trend-pickers said, was going to be bigger than the last big thing. With the lightness of Japanese, and some added spice and tang, how could it miss? A few years on and the jury is still out. Not much has caught on beyond DIY barbecues, fried chicken and rice in a heated stone bowl.
If you want to dig deeper, and I strongly recommend you should, then make a booking at Chef Kim. This unassuming restaurant, just off Greenhill Rd in the affluent east, has the wonderful, honest charm of our best ethnic restaurants. It’s like a Korean version of Parwana — and praise doesn’t come much higher than that.
Both places are headed by humble, self-taught women, whose cooking taps into the uncompromised flavours of their homeland but also a universal theme of nurturing and the pleasure gained from feeding others.
In the case of Chef Kim (the person rather than the place), a lifetime of cooking for friends and neighbours grew into the dream of owning a restaurant in her adopted country — a greater challenge than normal because she speaks little English.
In one way, perhaps, it has helped her stick to what she knows. Slurp a steaming spoonful of her chicken and ginseng soup for instance, and you can be sure she wouldn’t do it any different at home. A large earthenware hotpot is filled to the brim with what begins as a light, clear broth. Submerged just below the surface, hidden beneath a flotilla of shredded spring onion, is a whole chicken that fits snugly in its container.
Using only a serving spoon as instructed, we attack the small bird and it breaks apart easily to reveal a stuffing of sticky rice, garlic cloves, ginkgo and more. Even the smaller bones have been rendered soft enough to eat, if desired, along with flesh that is still perfectly moist. And as our soup becomes an increasingly messy collection of bits-and-bobs, the stock builds in power as if the missing ingredient has been added to a magical potion that delivers on the menu’s promise of an energy boost.
Its hard to do justice to Chef Kim in only one visit unless eating with a gang of mates. While the entree selection is small — seafood or Kim chi pancake, dumplings, prawns and an expertly fried conglomeration of shredded sweet potato, leek and other veg — there
are many paths to go down from there.
Opting for the chicken means missing out on the grilled choices, which are for a minimum order of two. The beef short rib we see in passing glistens in its house-made soy marinade and smells magnificent. It’s accompanied by a round platter split into compartments holding 10 different side serves: glazed lotus root, seaweed salad, pickled radish, steamed egg and much more. Next time.
Bossam (pork belly) with spicy radish, and the grilled beef short rib with accompaniments. Picture: Matt Turner
The “bossam” is a less elaborate affair of soy-braised pork belly slices, pickled radish (fabulous), cucumber and a spicy-sweet soybean paste laid out to make DIY wraps with the leaves from a wedge of iceberg lettuce. The peanuts sent out as an extra nibble end up in there as well and the combo has enough crunch and zing to keep us rolling.
Desserts include twin scoops of green tea and vanilla ice-creams dropped on beds of sweet red beans and, strangely, a chocolate mud cake. Twists of fried ginger biscuit have the snappiness of a fortune cookie and are doused in a clear honey syrup.
Neither the decor of Chef Kim’s long and narrow dining room, nor the bland music, add much to the experience, but the sole waitress does a magnificent job. Left on her own on what was meant to be a quiet Wednesday night, she is run off her feet, but still finds time to explain the intricacies of everything from tackling our chicken to a fizzy fermented rice drink.
Modest little Chef Kim is the year’s first big surprise, with its heartfelt, home-style Korean cooking a genuine revelation. Now I get what the fuss is about.
The rising star at Chef Kim is Soondubu Jjigae(Spicy tofu stew).
The dish is made with uncurdled dubu (tofu), vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang (chili paste) or gochu garu (chili powder).
The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone.
A raw egg is put in the jjigae just before serving (also optional), and the dish is delivered while still bubbling vigorously. This dish is typically eaten with a bowl of cooked white rice and several banchan (side dishes).
Our regular customer, Marianne, had birthday party at Chef Kim.
The restaurant re-decorated for birthday party and it was different atmosphere of Chef Kim restaurant.
The party had a scenario to make her surprise. All guests had pre-drinks on the other side of restaurant to hide themselves from Marianne.
When her friend brought Marianne to our restaurant following the scenario, she was really surprised and cried. That was so successful!!
Happy birthday Marianne and thanks David.
Marianne has delivered a message on Facebook, as shown below,
Thank you for making my birthday celebration a wonderful experience for me and by guests. Great service and super organised! Thank you Inn Young for making the venue looked so pretty.
Hyun Ji Kim, Head Chef/Owner of Chef Kim Korean Restaurant.
Chef Kim is returning this suburban nook into a popular dining corner. She is all about freshness and authenticity, bringing Korean traditions she learned as a young girl to our attention.
My favourite SA restaurant (not my own) is…
Hard to say. My dining experience is too short assess. I am still on a journey for the wow.
The best meal I have ever experienced was…
Soy sauce-marinated crab my mother-in-law cooked. It takes four days to cook. It demands elaborate care raw materials to ripening.
The worst meal ever…
Had gone stale, and looked like it was prepared with no passion, and served by one unhappy person.
The most embarrassing item in my fridge/pantry is…
Baby octopus. I have tried but have not yet found the way to best cook it while keeping the flavour and texture.
An ingredient I can’t live without is…
Spring onion. It removes bad smells and improves the taste, smell and colour of most dishes.
A kitchen tool I can’t live without is…
My magic cooking spoon for all uses including measuring quantities, stirring and tasting.
My bucket-list restaurant/food experience is…
The poom restaurant (meaning hug), which is in Seoul. It is run by Mrs Hwang, the first expert of Korean royal cuisine.
My quilty pleasure is…
dicing food materials and erecting a tower display.
The cookbook I love is…
The Korean Royal Court Cuisine by Hyesun Hwang.
My choice of a last supper would be…
simple Korean dishes of soybean paste stew, salted grilled mackerel, soy sauce-marinated crab, marinated grilled beef slices, kimchi and diced radish kimchi. These are the favourite dishes my mum used to cook for us.
To me, food is…
Hope, The food I complete contains my wish and hope for that customer to love it as much as myself.
Here is Chef Kim’s secret recipe and her story on SA Weekend with whole of the page. Thanks for your great support Dianne
Rice tower layers with carrot, cucumber, egg crepe, and shitake mushroom and marinated beef.
When we normally see bibimbap in Korean restaurant or eateries, they always appear as rice in a bowl with assorted toppings. This dish was a bit innovative with different layers of the toppings piled up together on top of the rice. Diners will need to break the tower and mix all the ingredients together. It is a quite interesting concept though. In terms of flavours, there were not much difference with the traditional looking bibimbap. It is very colorful and I am sure some diners would be impressed by the innovation. BY ADELAIDEFOODIES
Marinated beef rib in Chef Kim’s special soy sauce made with pear, pineapple and onion.
Dishes shown in the photo above are all from the so-called grilled dishes. When diners order the main grilled dish, they get complementary steamed egg and the assorted Korean side dishes. Personally, I think it is a good idea to serve dishes in this way because people can experience a bit of everything. The assorted side dishes are home-made except the seaweed dish and they can be topped up for free. The beef short rib is chargrilled as the dish above but was not braised. The strong and enjoyable flavour made us wow for it. It is a common dish that people normally see in other Korean restaurant or cook at home. Well done! BY ADELAIDEFOODIESon
Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that are made with marinated beef (or pork) short ribs in a ganjang-based sauce (Korean soy sauce). In the Korean language, galbi literally means “rib” and can refer to cooked or uncooked ribs. Although the dish’s full name is galbi gui, the word“gui” (grilling) is commonly omitted. Suwon and Los Angeles are particularly known for their galbi.
Galbi is generally made with beef ribs, and it may be called “sogalbi” (소갈비) or “soegalbi” (쇠갈비). The prefix “so” or “soe” (beef) is often omitted when referring to beef ribs. It is also called bulgalbi when grilled over fire. Galbi can also be made with pork ribs or chicken; in such cases, the dish is called “dwaeji galbi” (돼지갈비) or“dak galbi” (닭갈비) to emphasize the main ingredient.
It is listed at number 41 on the World’s 50 most delicious foods readers’ poll complied by CNN Go in 2011.
Galbi after being placed on the grill.
The ingredients (often, ribs or meats) are marinated in a sauce made primarily from soy sauce, garlic, and sugar. However, several variations on the marinade exist, including recipes that utilize sesame oil, rice wine or hot pepper paste. Fruit juice, lemon-lime soda and honey have become more common additions to Korean marinades in recent years, and is present in some incarnations of the dish.
When cooked on a griddle or grill, the meat is usually cut in thin slices across the bones. This style of cut, called L.A. Galbi, permits the marinade to penetrate the meat faster. It also allows the meat to cook more quickly, creates a more tender cut, and makes it easier to eat the finished dish with chopsticks. The traditional cut is called Wang Galbi, literally meaning King Ribs. In this version, the ribs are cut into 2 to 5 inch segments, and the meat is filleted in layers away from the bone to form a uniformly thin layer. Wang Galbi is usually what is served in traditional Korean restaurants, as the traditional cut is considered more genuine. Rarely, if ever, are L.A. Galbi served at top establishments. Pre-cut galbi is available from many meat markets in Korea and elsewhere.
Galbi is generally served in restaurants known as “galbi houses”, and the meat is cooked right at customers’ tables on grills set in the tables (usually by the customers themselves). It is typically served with lettuce, perilla, or other leafy vegetables used to wrap the meat, which is then dipped in ssamjang (쌈장), a sauce made of fermented bean paste and red pepper paste. It is often accompanied by side dishes known as banchan.
Many Korean dishes incorporate ribs, including soups and stews. Some restaurants serve “pork galbi”, and chicken galbi is a specialty of the Chuncheon region.
Galbitang is a clear soup containing pieces of galbi. Galbi jjigae is a thick stew with many large pieces of galbi, usually single bone cuts, which may also contain red peppers, green peppers, kimchi, and doenjang(Korean bean paste). Galbi Jjim is short ribs braised in a sweet soy sauce based sauce.
The Seolung-tang is Korean style of creamy beef soup, which is made from OX spine bones and brisket. It is simmered over a low flame for more than 4 days to allow the flavour to be gradually extracted from the bones. As you can see a lot of froth on the picture of soup and that is natural mineral from the soup. Also, this soup contains a lot of calcium and it tastes smooth and milky appearance. Please try our healthy soup with chef’s warm heart.
The Seolung-tang or Seolleongtang is a Korean broth tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of Seoul.
Seolleongtang is typically simmered over a low flame over a period of several hours to an entire day, to allow the flavor to be gradually extracted from the bones. It has a milky off-white, cloudy appearance and is normally eaten together with rice and several side dishes; the rice is sometimes added directly to the soup.
History and etymology
In the Joseon dynasty, Koreans regularly made nationwide sacrifices to their ancestors, such as Dangun (the legendary founder of the kingdom of Gojoseon). The nationwide sacrifice was called Sŏnnongje (hangul: 선농제; hanja: 先農祭, Sŏnnong meaning “venerated farmer”), and the altar for the sacrifice was called Sŏnnong dan(hangul: 선농단; hanja: 先農壇), which dates back to the Silla Dynasty.
King Sŏngjong had visited the sacrifice himself, and had eaten a meal with the people of Josŏn. In order to increase the food supply in Josŏn, King Sŏngjong ordered them to invent dishes that could feed the maximum number of people using the least amount of ingredients, and seonnongtang (tang meaning “soup”) was one of these.
There is another historical opinion preceding Joseon dynasty concerning the origin of seolleongtang. According to this, the food was originated by the Mongolianinvasion of Koryo in 13C. Mongolian food “Sulen” is sliced and boiled beef with green onions, which developed into seolleongtang in Korea. 
Seonnongtang is now called seolleongtang for easier pronunciation. The phonetic values have changed as follows:
The first change is a consonant liquidization making the two “N” sounds into softer “L” sounds for easy pronunciation. The second change is a vowel harmonization of the “O” sound affected by the “Ŏ” sound.
Among common mis-beliefs related to the dish, the name may come from its snowy white color and hearty taste, so seolleongtang was named “雪濃湯” in hanja(literally “snowy thick soup”). Therefore, several Korean dictionaries say that the hanja spelling such as 雪濃湯 is an incorrect usage for the dish. Nevertheless, the misspelling is used to refer to the soup in hanja.
Marinated chicken in crushed fresh garlic for tenderness and flavour and pan-fried with sweet soy sauce topped with vegetables(green & red capsicum, shitake mushroom, carrot and onion) which represent obangsaek (five direction of colour)
Chef Kim has conducted various studies in order to harmonize the tastes of the East and the West people. The garlic chicken is one of them, it is getting a lot of love to all people.
Under article will good examples to prove this.
Here is Chef Kim’s secret recipe and her story on SA Weekend with whole of the page. Thanks for your great support Dianne
Stir-fried bulgogi (beef in soy sauce marinade) with different types of mushroom(oyster, button, shitake, enoki, shimeji)
Bulgogi is a Korean dish that usually consists of grilled marinated beef.
The word Bulgogi literally means fire meat in Korean, and is derived from the Pyongan dialect. It refers to marinated meat, (generally beef if used without a qualifier), cooked using traditional grilling techniques such as gridirons or perforated dome griddles that sit on braziers, unlike deep frying or boiling in water. The term is also applied to variations such as dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), depending on what kind of meat and corresponding seasoning are used.
Bulgogi is believed to have originated from Goguryeo(A dynasty 1700 years ago in Korea), when it was originally called maekjeok (맥적), with the beef being grilled on a skewer. It was called neobiani(너비아니), meaning “thinly spread” meat, in the Joseon Dynasty and was traditionally prepared especially for the wealthy and the nobility.
Beef short ribs cooked in soy sauce seasoning with vegetables(carrot, pumpkin, eggplant, radish, zucchini, onion and spring onion)
Galbijjim is generally made with beef or pork short ribs. In the latter case, it is called dweji galbijjim
Galbijjim is typically served on traditional holidays and special occasions.
In contrast to the braising method typical of Western cooking, Koreans do not sear the ribs before braising them.
The ribs are first parboiled in water with aromatic vegetables and then braised in a sweet and savory braising liquid. Parboiling is a technique used to remove excess fat and blood from the ribs. Boiling the ribs in a small amount of water and using the resulting stock in the braising liquid.
These succulent ribs, in a rich sauce, will be perfect for your main dish! Then again, why wait for trying Chef Kim’s Galbijjim?
In traditional cuisine, galbijjim was traditionally eaten at Chuseok along with songpyeon, namul, taro soup, chestnut dumplings (밤단자), chicken jjim and autumn fruit. As galbijjim is usually made from only the center part of ribs from a calf while the rib ends used to make soup stock, galbi was more expensive than other cuts of beef in South Korea, and has been regarded as a high-class dish.