Hanguru HANGURU

The menu’s signature dish is honeycomb-cut fresh samgyeopsal: pork sliced 23mm thick and scored across the surface. The restaurant says it uses first-grade domestic pork, and describes the thick slices as becoming tender and juicy when grilled. One diner who tried the samgyeopsal reported pairing it with sesame oil, spring onion salad, grilled kimchi and miso, switching up the accompaniments as they ate. At lunch, another diner ordered a set with the meat grilled at the table and said it was filling.

For another dish alongside the meat, consider geotjeori, a lightly fermented fresh kimchi. The menu describes it as tossed in the restaurant’s signature yangnyeom seasoning, and diners who ordered it with samgyeopsal have singled it out as memorable. There are 9 kinds of Korean pancake, including seafood, kimchi and potato, as well as cheese seafood, cheese kimchi, green chilli and chive, and corn cheese. One diner particularly enjoyed the seafood pancake, and the range offers plenty of options to share around the table.

Korean chicken comes in 7 styles, from fried and yangnyeom to garlic soy, snow cheese powder, honey butter and extra-spicy yangnyeom. You can also add cheese balls. Whether you’re planning a substantial lunch of Korean food in Hatagaya or an evening meal of small plates with beer or makgeolli, there’s plenty of choice in how to put the meal together.