Melbourne: Han Guuk Guan

Han Guuk Guan-001

 I wasn’t surprised that my friend Deb was able to find an authentic Korean restaurant in Melbourne’s CBD tucked away in an alley behind Victoria street. She knows all the hidden gems in Melbourne thanks to her sources who know good food.


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 This restaurant served only 4 banchan which composed of the ever present kimchi, bean sprouts, radish and potatoes. 

Han Guuk Guan- banchan

 Deb ordered dumplings for our appetizers. 

Han Guuk Guan- jin maan du - Korean steamed dumplings A$8 (8pcs)
jin maan du – Korean steamed dumplings A$8 (8pcs)

 

The fried dumplings didn’t look appetizing since it looked overcooked but I found it curiously good. I wasn’t used to dumplings having a audible crunch.

Han Guuk Guan- guun maan du - fried Korean dumplings A$8 (8 pcs)
guun maan du – fried Korean dumplings A$8 (8 pcs)

 

The silky tofu was delicious with shrimp, mushroom and a sprinkling of sesame seeds.

Han Guuk Guan- mapo tofu
mapo tofu’

 

I love chap chae so I rarely find fault with any Korean restaurant’s version.

Han Guuk Guan- chap chae
chap chae

 

Our unanimous favorite dish was the super spicy Korean double fried chicken. It was super crunchy and it was way too spicy for me but I couldn’t stop eating it. I would either look for a piece with the least chili flakes or manually remove as much chili as I can. This dish was so much better than the fast food variety.

Han Guuk Guan-  sweet and spicy chicken
sweet and spicy chicken

 

As expected the bulgogi was excellent. How can they go wrong with Aussie beef? Next to the chicken this was the protein I ate most. It was also one of the few non-spicy dishes we had.

Han Guuk Guan- bulgogi
bulgogi

 

My tongue took a beating from the chicken so I didn’t even try this spicy marinated pork dish.

Han Guuk Guan- spicy marinated pork
spicy marinated pork

 

Jaa jung meon or jajangmyeon is the Korea’s take on the Chinese zhajiangmian. The difference is in the type of fermented beans used. In the Chinese version yellow soybean paste is used while the Korean version uses dark soybean paste made from roasting soybeans and caramel. 

This bowl of noodles topped with thick black beans sauce didn’t look appetizing at all but it was very, very good. I loved the chewy noodles and the mild topping. It wasn’t too salty and thankfully not spicy.

Han Guuk Guan- jaa jung meon black bean noodles
jaa jung meon black bean noodles

 

As you can see from the empty plates below my friends and I did a pretty good job.

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Han Guuk Gan
13 Victoria St Melbourne, VIC 3000
telephone: (03) 9639 1747

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