Hansik Gonggan Seoul

(SWIPE FOR MORE PICS) Chef Cho Hee Sook is often regarded as godmother of Korean cuisine, chef’s chef and inspiration to local Korean chefs such as Chef Mingoo and internationally, even more so after she was recognised as Best female chef in 2019 Asia’s 50 Best. Her restaurant Hansik Gonggan is not upscale fine dining nor “innovative” in approach, and there was not a lot of extravagant ingredients but the cooking was simply another level. Each dish which looks deceptively simple and easy to approach were all bursting with wholesome flavor, homey yet nothing you can really achieve at home. Her kimchi and preserved food here are the best among all the restaurants I tried.
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In Seoul a lot of high profile restaurants are about incorporating western cooking techniques that chefs acquired overseas into Korean ingredients and dishes. Chef Cho is about preserving traditional Korean flavors AND techniques but keeping it up-to-date to the changing trends in society and people. Her philosophy is the most admirable as it reminds others, chefs and customers, about the fundamentals of Korean cuisine, that even if you are innovative and cutting edge, you need to thoroughly understand the traditions in order to excel.
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My meal at Hansik Gonggan was my favorite meal in the trip. I felt the food being cooked with heart and soul, and that’s the hardest and easiest part when it comes to cooking. Hardest because you cannot copy or fake it, easiest because it comes naturally when you really cook it that way.
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I highly recommend anyone to Seoul to visit Hansik Gonggan, and don’t forget to enjoy the view of traditional hanok buildings from the window right next to Changdeok Palace.

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Today in the freezing cold night in Japan, I suddenly remember this one dish in one of my best meals in 2019. It was also the best dish I had in Seoul back in November.
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Pinenut congee with scallop, shiitake mushroom, steamed abalone, at Hansik Gonggan @hansikgonggan in Seoul.
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If you remember how much I love about the congee at Chairman, this congee created the same level of ethereal feeling when I had it. This congee does not have rice grain texture, instead it was a super smooth and creamy veloute-like concoction, with pinenut and rice blended together. That texture, so dreamy (see video)
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The 4 pieces of abalone were tender with a mild oceanic umami, topped on the slightly nutty and glutinous sweet congee, and that juicy and intensely flavorful shiitake. You can taste each of the ingredients but at the same time they were so in harmony. They had already become one.
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So so good, so heavenly, I think it is one of the best dishes I have ever tasted. Period.
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Besides this congee, Hansik Gonggan is just a spectacular restaurant all in all. Even simple things, like the parsley salad next to the cod and shrimp cake, was so deliciously made, I had a shock moment when I had my first bite.
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Hanwoo beef was served in all famous restaurants I visited and they made the least mundane version. The white kimchi, actually all kimchi there, were to me the best versions I had in this trip.
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Female chef Cho Hee Sook @heesookcho is not just an exceptional chef but also the teacher of many renowned chefs in South Korea, including Mingoo Kang of Mingles @mingleseoul , another chef that I respect a lot. Along with cooking she is also a master in fermentation, kimichi making, Korean sweets and snacks. Truly amazing woman. In my eyes she is the best female chef in Asia at the moment 🙇‍♀️
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I highly recommend all friends and all chefs to pay a visit here. You will enjoy food and learn how the most humble and unpretentious ingredients can taste so extraordinary. Less