hanchic.

"Hanchic is recognized for its role in shaping the modern Korean food scene in LA, bringing innovative Korean flavors to the forefront." - Eater Staff

"Suggested by food writer Andy Wang as representing the future of Asian-American food in LA." - Mona Holmes

"The food at Hanchic is playful. Bulgogi risotto is smothered in cheese, tagliatelle is made with kimchi and perilla leaves, and bolognese comes with a bowl of floating mandu. Self-described as a "not so Korean restaurant," Hanchic creates flavors and textures you never knew were possible, combining familiar ingredients with ones you wouldn't expect to see in a strip mall in Koreatown. There’s a cozy, black-box dining room and patio out front to choose from, and either is perfect for a low-key midweek meal or quiet solo outing. Get the ragu tteokbokki, thick, glutinous rice cakes coated with a pork and kimchi gravy. Or oxtail ramyeon, a fantastic soup made with egg noodles, oxtail, pulled beef, and a bone broth that's been simmered for 96 hours." - Kat Hong

"Hanchic, part of In Hospitality group, is one of the modern Korean restaurants leading LA's newfound interest in modern Korean cooking." - Matthew Kang

"Chef Kyungbin Min of Hanchic in L.A.’s Koreatown collaborated with Arnold Byun to reimagine gujeolpan at Naemo." - ByFrances Kim