Kim grew up in Seoul before immigrating to New Jersey. She arrived in Ann Arbor for college, attending the University of Michigan. The menu at Little Kim will feature customizable bowls, wherein diners select a choice of jasmine rice, greens, or fries, followed by protein options like kidney beans in soy sauce and ghee or chickpeas in gochujang marinara.
Veggie choices include vegan kimchi, as well as a variety of sauces and garnishes. Diners can also expect soups that combine cultures like a spiced moong daal soup, made up of slow-cooked mung beans and winter squash, and a daily kimbap like a panko fried paneer sandwich. To drink will be a menu of freshly squeezed juices, housemade sodas, and small-batch kombucha, a mocktail program, as well as beer, wine, and makgeolli.
Her travels helped Kim to recognize similarities in cooking traditions across the globe, garnering a loyal following over the years. Examples of that can be found in classic dishes like tteokbokki, which Kim gives the cacio e pepe treatment by accompanying her bouncy crispy rice cake batons with umami-rich miso butter, Parmigiano-Reggiano, and black pepper.
Little Kim , N. Pocket Flipboard Email. A recovering daily newspaper reporter with nearly 20 years experience, she is also the founder and Chingona-in-Chief of Tostada Magazine. More From Eater Detroit. Sign up for the newsletter Eater Detroit Sign up for our newsletter. Thanks for signing up! Check your inbox for a welcome email. Email required. Something went wrong. Please enter a valid email and try again.
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