One of Hansik Goo's signature creations, this dumpling showcases the balance between delicate seafood and chef Mingoo's refined technique. The abalone provides a briny sweetness while the ginseng broth adds herbaceous depth, making it a standout in the tasting menu.
Tips from diners
This arrives early in the tasting menu as one of the opening courses—don't fill up on the banchan before trying it.
Chef Mingoo's creative take on comfort food, this roulade combines traditional Korean ingredients with modern plating. The ginseng rice adds herbal complexity and the dates provide subtle sweetness, while the chicken stays remarkably tender through careful sous-vide preparation.
Tips from diners
Ask about the wine pairing option or makgeolli selection—the herbal notes in both work beautifully with the ginseng rice.
The dessert course showcases chef Mingoo's ability to elevate traditional Korean flavors. The green tea provides subtle bitterness balanced by the panna cotta's creaminess, while the sesame crumble adds earthy texture. Google reviews frequently mention this as a standout closer.
Tips from diners
Pair this with the house-made yuzu or citrus tea—the acidity cuts through the richness perfectly.
Rather than standard granita, Hansik Goo offers a smooth, creamy sorbet made with seasonal Korean fruits like yuzu or pear. Diners consistently note the refreshing quality and how well it transitions between courses.
Tips from diners
The sorbet changes seasonally, so return visits reveal different flavor profiles—check with staff about the current fruit selection.
This cold dish exemplifies chef Mingoo's refined approach to Korean classics. The beef is aged for complexity and sliced paper-thin, while the buckwheat noodles provide texture contrast. Multiple reviewers praise the subtle spicing and the way the mustard's heat builds slowly.
Tips from diners
This dish appears in the premium tasting menu—the regular menu version still exists if you want to sample it without the full experience.
Hansik Goo—a play on 'Hansik' (Korean cuisine) and 'Goo' (chef Mingoo's name), but also meaning 'family' (sikgoo)—opened as the sister restaurant to Seoul's 2-Michelin-star Mingles. Chef Mingoo Kang combines home-style Korean traditions with upscale techniques in a single 10-course tasting menu format. The restaurant has maintained its Michelin star since 2022.
Book at least 3-4 weeks ahead, especially for dinner service. The restaurant is small (around 35 seats) and books out quickly.
Smart casual attire is expected—it's fine dining in a corporate building, not a Michelin destination. Arrive 10 minutes early to soak in the minimalist interior.
The tasting menu is fixed, so if anyone has dietary restrictions, call ahead. Chef Mingoo's team is accommodating but needs advance notice.
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