Chi in Brooklyn

Vintage Prada, fresh garlic and cooking for Mark Twain

Name: Chi Kim

Hometown: Yorktown Heights, NY

Current Location: Brooklyn, NY

Day Job: Managing Director of Fenton-Fallon Jewelry

Daily Uniform: Depends on the season. Lately, colorful printed jumpers and clogs

I have a few: Apiece Apart Blazers

In the kitchen, I swear by: Fresh garlic and Maldon crystal sea salt

The taste I can’t live without: Anything pickled, piquant, savory. A crisp, tart, garlic dill pickle is always satisfying.

Most incredible dinner out: My birthday dinner at Blue Hill Farm

I’m dying to go to: I would love to explore New Zealand

My Favorite Recipe: A simple avocado salad

My favorite Prada piece I own: My vintage lip print skirt

My mom taught me: To be intuitive and to appreciate unusual foods

My Favorite Korean Dish: A bowl of steamed rice with homemade kimchi and pickled perilla leaves

My most treasured items in my apartment: Old family photos and my vintage design books

If I could cook for anyone, I would cook: A big breakfast for Mark Twain

My Top 5 Meals:
1. A matchbox bloody mary, fresh ricotta and spicy stewed chickpeas for brunch; a glass of rose, celery salad and lamb chop with dandelion greens for dinner at Prune in New York

2. A glass of txomin etxaniz, house salad with manchego, razor clams, grilled octupus and quail at Casa Mono in New York

3. Summer squash salad, chicken liver mousse, red wattle country chop and guinness cake at Vinegar Hill House in Brooklyn

4. Kimchi kimbap and Korean muscat white-grape soda at E-Mo in New York

5. Cucumber rickey cocktail, oysters, spanish mackerel crudo, anchovy toast and Parker rolls at John Dory in New York

My Motto: Just dance.

Chi’s Mother’s Bibimbap Recipe
Time: one hour
4 servings

1 cup soybean sprouts, blanched
1 cup carrots, julienned
1/2 cup bellflower root, thinly sliced lengthwise
2 medium zucchini, thinly sliced
2 medium cucumbers, thinly sliced
6 shitake mushrooms, thinly sliced
small bunch of enoki mushrooms, trimmed
1 bunch of fresh spinach, blanched
1/4 cup scallions, chopped
4 eggs
soy sauce
vegetable oil
salt and black pepper
crushed garlic
sesame oil
sesame seeds for seasoning
dried seaweed for seasoning
gochujang (korean red pepper paste) for seasoning

1. Cook 4 cups of white rice or white rice mixed with sweet rice and wild rice (pictured)
2. Season the various vegetables. (There are various combinations of vegetable that can be added to bibimbap).
– soybean sprouts: 1 teaspoon sesame seed oil, add pinch of crushed garlic and salt, mix by hand.
– carrots: use 1 teaspoon vegetable oil, lightly saute over low heat (or serve raw).
– bellflower root: use 1 teaspoon vegetable oil, lightly saute over low heat.
– zucchini: use 1 teaspoon vegetable oil, lightly saute over low heat with a pinch of crushed garlic and salt.
– cucumber: add pinch of salt, mix by hand, let it sit for a few minutes, then squeeze excess juice
– shitake mushrooms: use 1 teaspoon vegetable oil, lightly saute over low heat.
– enoki mushrooms: trim root ends and serve raw
3. Coursely chop blanched spinach. In a mixing bowl, combine 1 teaspoon sesame oil, 1 teaspoon crushed garlic and 1 tablespoon soy sauce. Add the chopped spinach and mix by hand. Add salt and pepper to taste.
4. Cook each egg over easy
5. Place a cup of rice in a bowl. Evenly arrange all of the vegetable and scallions on top of the rice. Place ingredients with different colors next to each other for the most colorful dish. Place one egg on top. Drizzle sesame seed oil. Sprinkle salt, pepper, sesame seeds and seaweed. Finish with a spoonful of gochujang.
6. Mix all of the ingredients together. Add more gochujang if you liked.