How Chef Mingoo Kang Turns Korean Cuisine into Family Stories and Modern Fine Dining at Hansik Goo

Korean cuisine has seen a meteoric rise in global popularity. Driven by the allure of the Korean wave — Hallyu — sizzling bulgogi, ramen bowls, and hot kimchi platters have transformed from local curiosities to worldwide culinary icons from Los Angeles to Lima. Tapping into this momentum, Chef Mingoo Kang is highlighting the nostalgia and comfort inherent in Korean dishes while elevating them into level of gourmet dining at Hansik Goo.

 “Korean food is booming,” says Kang, eyes bright with intention. “We need to study our roots before the world moves on”. With deft twists that embrace inventiveness while adhering to tradition, Hansik Goo redefines Korean fine dining. At its core, ‘Han’ is one and ‘Sikgoo’ is family, or ‘Hansik’ simply meaning Korean cuisine by Chef Mingoo Kang where the food stays rooted in culture and is elevated with flair.

A Culinary Canvas

Kang’s artistry began in brushstrokes and ink, but his true canvas revealed itself in the kitchen. “Cooking captivated me because it’s hands on but judged by taste, not appearance,” he says, recalling the joy of feeding his younger brother. Determined to wield a chef’s knife rather than a paintbrush, Kang trained in top kitchens across Europe and the U.S., dreaming of redefining Korean cuisine. In 2014, Mingles was born, not just a nod to his nickname, but to his philosophy of blending Korean tradition with global inspiration.

But early acclaim came with criticism. Mingles leaned too French, with Korean ingredients playing second fiddle. ‘The dishes lacked identity,” Kang admits. Seeking clarity, he turned to Jeong Kwan, the Zen master of Korean temple food, and spent 18 months rediscovering Korea’s soul. “Jang, soy based fermentation, is the heartbeat of Korean cuisine. It’s history bottled, forgotten yet fundamental,” he says. The transformation had begun. At Mingles, Chef Kang rewrites the rules of tradition, blending fermented Korean staples like gochujang, doenjang, ganjang, with whimsical upgrades like vanilla ravioli in anchovy broth.

Taste The Evolution

His culinary alchemy, 70 per cent Korean and 30 per cent global, creates dishes that feel like time travellers, rooted in heritage yet daringly modern. “It’s familiarity reimagined,” says Kang, redefining Korean fine dining. The chef isn’t just serving food, he’s serving a vision. In 2020, he planted his flag in Hong Kong’s buzzing culinary scene with Hansik Goo, the first Korean fine dining restaurant in a city famous for its East meets West palate. “Hong Kong thrives on diversity, but there was no Korean fine dining. I thought, why not me?” he says. The gamble paid off, Hansik Goo earned a Michelin star and pushed the guide to establish its first Korean cuisine category. Some meals feel like a warm hug, and Hansik Goo delivers just that, with flair. Chef Mingoo Kang reimagines Korean classics into fine dining, steeped in tradition yet lively with innovation.

Yes, this is Hansik, but it’s also home. Take the ‘samgye risotto 2.0’, a bold reinvention of Korea’s favourite chicken soup, samgyetang. Here, tender chicken and duck roulade stuffed with earthy song-Yi mushrooms arrivimng bathed in a soulful ginseng and rice broth. Korean fried chicken gets a fresh coat too, smotheed in bright, citrusy yuzu and garlic sauce. From abalone wrapped dumplings to the indulgent Premium Dinner tasting menu, Hansik Goo turns tradition into a playful masterpiece, perfect for lunch or a grand feast.

But Kang doesn’t stop at starched tablecloths. He launched Setopa, a Korean fried chicken brand in Paris, proving street soul can mingle with haute culture. His mission extends to research, authored in his book, Jang: The Soul of Korean Cuisine, “To globalise food, we must root it in history,” Kang insists. Each move feels like a revolution served, one plate at a time. Yet, it’s not accolades that drive him. Doubts nag him, menu revisions haunt his nights, but every smile from a guest reminds him, food is joy, and Kang serves it by the plateful. Is Hansik Goo, the new frontier of Korean fine dining?