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2025-07-27
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My bestie treated me to a birthday celebration at Hansik Goo, because we had a good experience there two years ago. Similar to my last experience, the menu highlighted Korean local flavors with focus on ingredients, and cooking techniques.There were 3 items in the starter dish. Of the 3 items, I liked the abalone most. The thinly sliced abalone was firm, and yet tender. As an starter in opening up our appetite, the flavour of it was enhanced by the marinated plum wrapped under the abalone.Naengc
Similar to my last experience, the menu highlighted Korean local flavors with focus on ingredients, and cooking techniques.
HANSIK STARTER
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There were 3 items in the starter dish. Of the 3 items, I liked the abalone most. The thinly sliced abalone was firm, and yet tender. As an starter in opening up our appetite, the flavour of it was enhanced by the marinated plum wrapped under the abalone.
SPRING NAENGCHAE
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Naengchae means a cold dish/appetizer. The one we had comprised of shrimp sashimi, shredded asparagus, tomato and kiwi, which were believed to be the seasonal produce of Spring. The colourful appearance of the dish was very pleasing, and the yuza plum sauce also awakened our taste buds.
We were served with 2 different kinds of gomtang because I didn’t eat eel. Sea cucumber was given instead. The flavour of the beef broth was very intense and comforting. The beef tendon was soft and easy to chew, and all ingredients basically soaked up the flavour of the broth. We felt nourished after finishing the soup.
EO-MANDU
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The butter fish was firm in texture, and ideal as a wrapper in making the mandu. However, I could not recall what was stuffed in the mandu probably because the flavour of the stuffing was overpowered by the fish.
CHICKEN ROULADE
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The staff told us that chicken roulade was a regular item in their menu since the opening of Hansik Goo. The chicken meat was tender and juicy, and the glossy sesame sauce not only elevated the flavor of the roulade but also helped lockup its moisture.
HANWOO & LAMB
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HANWOO & LAMB
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The grilled HANWOO has a thin caramelized crust over its surface locking in the juice of the meat. The meat was sweet, tender and succulent. On the other hand, the lamb was almost raw. If it had been cooked more, its goaty taste would’ve been way stronger. That’s why I could actually finish it.
For the bamboo shoot rice, what stood out most to me was the presentation.
Korean Fried Chicken with Yuza Jang
$128
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The fried chicken was an add on item. The skin was crispy while the meat was very juicy. The batter was a bit thick but non-oily with no residual oil on the plate.
GYUL
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Gyul was mouthful in size, probably given to clear our palate because it's sourness was stronger than its sweetness. The acidity and freshness of gyul was good in preparing us for dishes which were different in taste.
DAGWA
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A few bites of petite food and a cup of tea let us take a break and chitchat before dessert.
JANG TRIO
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Jang Trio literally means jang is being used in three different ways. From the menu, you will know how it is used. To me, the dessert was light and fluffy and the jang provided a hint of saltiness and spiciness to the scoop of ice cream with creme brûlée.
张贴
