Charim

25/03/2026

Last night in Perth. Back home tomorrow.

I truly appreciate everyone who came to Charim.

There were many moments I won’t forget.
People reading the menu and walking out.
Hearing “it’s too expensive” or “not my taste.”
Quiet nights with empty tables.
Working alone in the kitchen for almost 10 months
(except Fridays and Saturdays).
And yes… a lot of tears.

But this is all part of my journey
as I tried to build a new concept of Korean food.

Everything at Charim was made in-house —
all sauces, all side dishes.

We hosted our second kimchi class.
Received a Good Food Guide score.
Reached 30 million views on TikTok.
And became the first Korean restaurant
to be listed in WA’s Top 100.

It wasn’t easy.
But it was real.

Thank you, Perth.
I’ll carry this with me to Sydney.

12/03/2026

Thank you Perth.
This Sunday will be Charim’s final service here.

I’m truly grateful for all the support, friendships, and memories we’ve shared.
Please keep cheering for Charim as we begin a new journey in Sydney.

04/03/2026

Pork Bossam — CHARIM style.

We start with a whole pork belly from our local butcher in Northbridge.
Only the best section makes it to the pot — carefully trimmed by hand.

Then we marinate the pork with nuruk and our house blend of eight spices.
The nuruk gently tenderises the meat while adding a deep fermented aroma.

Just 15 minutes in the pressure cooker.
Soft, juicy, and full of flavour.

Served the Korean way — wrapped with kimchi, fresh leaves, and a table full of banchan.

And for those who love it —
can you tell what makes CHARIM bossam different?
✋ Hands up if you know.

27/02/2026

When we first opened CHARIM,
we didn’t know much about life in Perth.
You visited us in those early days and gave us so much support.

Sharing our last dinner together means more than words can say.
Truly grateful.
너무 고마워요!!

21/02/2026

20/02/2026

Truly honored to be recognized in WA’s Top 100 restaurants for Korean cuisine.
We will continue to pour our heart and soul into every dish until our final day before moving to home.

18/02/2026

I only brought my knife and a chopping board in my boot.
New city. New challenges.

One year later — WA Top 100.

Maybe it was luck.
Or maybe Korean cuisine is just getting started here.

Now, I’m excited to see what happens in Sydney.
Chapter two begins.

26/01/2026

CHARIM — February Only

To mark being named in the
WA Good Food Guide 2026 Top 100,
we’re serving a short tasting menu focused on fermentation, balance, and restraint.

Serious cooking, in a simple room.

Short Tasting Menu — $65
February only.

– Two seatings only
6:00 PM & 7:30 PM
– Reservation only(via DM only)
– Minimum 2 guests per booking up to 6 people
-Unfortunately, this menu cannot be adjusted for gluten-free or vegan diets

12/12/2025

I’m visiting Korea to take care of some matters as the eldest grandson. See you in 2026 after I‘ve recharged.

10/10/2025

t was a great honour to have Sydney’s legendary ramen master(gumsahra), “Mori-san,” at CHARIM! 🍜
He enjoyed my food so much, took some photos, and loved our Jipyeong Makgeolli — said he can’t find it in Sydney! (Of course, I told him it actually is there 😆)

03/07/2025

29/06/2025

It’s been an absolute joy cooking for you, Perth. 💛
Thank you from the bottom of our hearts for being part of Charim’s journey.
Your love and support mean the world to us — we truly wouldn’t be here without you.