https://thehansang.sg/ Everything Korea, for Singapore. en-SG Thu, 04 Jun 2026 00:00:00 GMT https://thehansang.sg/cook/pork-belly-jjajangmyeon/ https://thehansang.sg/cook/pork-belly-jjajangmyeon/ Thu, 04 Jun 2026 00:00:00 GMT Rendered pork belly oil gives homemade jjajangmyeon a deep, restaurant-style richness with no MSG. https://thehansang.sg/cook/spicy-korean-beef-rye-sandwich/ https://thehansang.sg/cook/spicy-korean-beef-rye-sandwich/ Mon, 01 Jun 2026 00:00:00 GMT Spicy stir-fried beef on rye, cooked drier so it stays crisp, finished with soft scrambled egg. https://thehansang.sg/cook/garlic-scape-bibimbap/ https://thehansang.sg/cook/garlic-scape-bibimbap/ Sun, 31 May 2026 00:00:00 GMT Blanched garlic scapes, a glossy pork gochujang sauce, hot rice and a sunny egg make a bibimbap bigger than the effort. https://thehansang.sg/culture/miyeokguk/ https://thehansang.sg/culture/miyeokguk/ Sun, 31 May 2026 00:00:00 GMT Goguryeo people saw it. Tang scholars wrote it down. A thousand years later, every Korean mother still eats it after labour. https://thehansang.sg/eat/visitors-cafe-tanjong-pagar/ https://thehansang.sg/eat/visitors-cafe-tanjong-pagar/ Thu, 28 May 2026 00:00:00 GMT An all-day Korean cafe completing the Tanjong Pagar K-food strip, from the team behind Wonderful Bapsang and Seoul Noodle Shop. https://thehansang.sg/cook/shin-ramyeon-bossam/ https://thehansang.sg/cook/shin-ramyeon-bossam/ Wed, 27 May 2026 00:00:00 GMT Two Shin Ramyeon seasoning packets, pork hind leg and a pressure cooker, tested for whether the hack really seasons bossam. https://thehansang.sg/cook/eolgari-makguksu/ https://thehansang.sg/cook/eolgari-makguksu/ Mon, 25 May 2026 00:00:00 GMT Crunchy fresh eolgari cabbage in a spicy-sour perilla oil sauce over chewy cold buckwheat noodles. https://thehansang.sg/culture/yanggaeng/ https://thehansang.sg/culture/yanggaeng/ Sun, 24 May 2026 00:00:00 GMT Yanggaeng started as a lamb broth in 5th-century China. Buddhist monks took it to Japan, swapped the meat for red beans, and the soup became a sweet. https://thehansang.sg/cook/naengguk-udon/ https://thehansang.sg/cook/naengguk-udon/ Fri, 22 May 2026 00:00:00 GMT A sweet-and-sour Korean cucumber seaweed broth poured over ice-bathed chewy udon, ready in ten minutes. https://thehansang.sg/culture/yakgwa/ https://thehansang.sg/culture/yakgwa/ Sun, 17 May 2026 00:00:00 GMT Yakgwa was so good Korean kings tried to outlaw it. Three times, across two dynasties. People would not stop making it. https://thehansang.sg/culture/jang/ https://thehansang.sg/culture/jang/ Sun, 10 May 2026 00:00:00 GMT Doenjang, ganjang, and gochujang are not just sauces. They are one of the oldest flavour systems in Korean food. https://thehansang.sg/eat/baesikdang-kbbq-tanjong-pagar/ https://thehansang.sg/eat/baesikdang-kbbq-tanjong-pagar/ Fri, 08 May 2026 00:00:00 GMT Old-school Seoul grilling in Tanjong Pagar, with thin-cut frozen pork belly, kimchi from across Korea and a fried-rice finale. https://thehansang.sg/cook/buldak-miyeokguk/ https://thehansang.sg/cook/buldak-miyeokguk/ Tue, 05 May 2026 00:00:00 GMT Birthday seaweed soup built from scratch in 15 minutes, then spiked with Buldak for a beefy, briny, spicy bowl. https://thehansang.sg/eat/seorae-jib-100-knife-cut-kbbq/ https://thehansang.sg/eat/seorae-jib-100-knife-cut-kbbq/ Sun, 03 May 2026 00:00:00 GMT A 100-cut Kkot Samgyeopsal at Plaza Singapura, with a free pancake on the line if it falls short. https://thehansang.sg/cook/north-korean-steamed-chicken-kalguksu-broth/ https://thehansang.sg/cook/north-korean-steamed-chicken-kalguksu-broth/ Tue, 21 Apr 2026 00:00:00 GMT A North Korean steamed chicken recipe that gives you glossy chicken, a clear savoury kalguksu broth, and a full Korean dinner from one pot. https://thehansang.sg/eat/naoh-hmgics-spring-hanwoo-review/ https://thehansang.sg/eat/naoh-hmgics-spring-hanwoo-review/ Wed, 15 Apr 2026 00:00:00 GMT Na Oh's Spring 2026 menu inside HMGICS brings seasonal Korean fine dining and premium Hanwoo beef to Singapore. Here's what to order. https://thehansang.sg/eat/lotteria-singapore-jewel-changi/ https://thehansang.sg/eat/lotteria-singapore-jewel-changi/ Mon, 13 Apr 2026 00:00:00 GMT Korea's original K-burger chain finally lands in Singapore. The standout? A burger you can't even get in Korea. https://thehansang.sg/cook/15-minute-gamjatang/ https://thehansang.sg/cook/15-minute-gamjatang/ Fri, 10 Apr 2026 00:00:00 GMT A 15-minute gamjatang shortcut that skips the bones but keeps the deep, nutty, comforting flavour of the original Korean pork bone stew. https://thehansang.sg/eat/noci-bakehouse-suntec-city-review/ https://thehansang.sg/eat/noci-bakehouse-suntec-city-review/ Wed, 01 Apr 2026 00:00:00 GMT Noci Bakehouse at Suntec City brings Seongsu-level cafe energy to Singapore, and the bread actually delivers. https://thehansang.sg/eat/seoul-and-so-national-gallery/ https://thehansang.sg/eat/seoul-and-so-national-gallery/ Mon, 30 Mar 2026 00:00:00 GMT A Korean steakhouse on Level 5 of the National Gallery. Unexpected setting, serious food. The Naeng Kalguksu alone is worth the trip. https://thehansang.sg/eat/wonderful-bapsang-suntec-city/ https://thehansang.sg/eat/wonderful-bapsang-suntec-city/ Mon, 30 Mar 2026 00:00:00 GMT A Korean restaurant in Singapore that makes fresh tofu every single day. Wonderful Bapsang at Suntec City is the first Korean restaurant in SG with its own tofu-making station. https://thehansang.sg/eat/bibim-deli-suntec-city/ https://thehansang.sg/eat/bibim-deli-suntec-city/ Sun, 29 Mar 2026 00:00:00 GMT Culinary Class Wars chef Min Yohan brings his 1,000-recipe banchan empire to Singapore with a DIY pay-by-weight bibimbap bar at Suntec City. Free-flow rice, 20+ rotating banchan, and a guess-the-weight challenge. https://thehansang.sg/cook/2-ingredient-japanese-cheesecake/ https://thehansang.sg/cook/2-ingredient-japanese-cheesecake/ Wed, 25 Mar 2026 00:00:00 GMT Two ingredients, no oven, no eggs. Just Greek yogurt, biscuits, and a night in the fridge. It should not taste like cheesecake, but it kind of does. https://thehansang.sg/cook/okdongsik-pork-gukbap/ https://thehansang.sg/cook/okdongsik-pork-gukbap/ Wed, 25 Mar 2026 00:00:00 GMT The minimalist Korean pork soup that the New York Times wrote about. Four attempts to crack the recipe, and it was worth every failed batch. https://thehansang.sg/cook/gil-gamja-korean-chewy-potato-fries/ https://thehansang.sg/cook/gil-gamja-korean-chewy-potato-fries/ Tue, 24 Mar 2026 00:00:00 GMT Crispy outside, stretchy-chewy inside. These viral Korean potato fries only need a blender and 30 minutes. https://thehansang.sg/cook/cookie-tangyuan/ https://thehansang.sg/cook/cookie-tangyuan/ Sun, 22 Mar 2026 00:00:00 GMT A golden cookie shell with a soft, molten tangyuan hiding inside. Store-bought cookie dough and frozen rice balls make this surprisingly easy to pull off. https://thehansang.sg/cook/butter-sriracha-cup-noodle/ https://thehansang.sg/cook/butter-sriracha-cup-noodle/ Wed, 18 Mar 2026 00:00:00 GMT One teaspoon of butter, one teaspoon of sriracha, straight into your Yukgaejang cup noodles. The broth gets richer and the whole thing tastes like an actual meal. https://thehansang.sg/cook/panfried-tangyuan/ https://thehansang.sg/cook/panfried-tangyuan/ Wed, 18 Mar 2026 00:00:00 GMT The easiest way to cook tangyuan and probably the most satisfying. Steam them in a covered pan, then let the bottoms go golden and crispy. Three ingredients, done. https://thehansang.sg/cook/crispy-pork-chili-oil-dumplings/ https://thehansang.sg/cook/crispy-pork-chili-oil-dumplings/ Sat, 14 Mar 2026 00:00:00 GMT Store-bought dumplings, a quick pork fat chili oil, and crispy fried pork belly strips on top. The kind of dish that starts as a happy accident and stays in your rotation. https://thehansang.sg/cook/kimchi-pork-jowl-pasta/ https://thehansang.sg/cook/kimchi-pork-jowl-pasta/ Tue, 10 Mar 2026 00:00:00 GMT What happens when aged kimchi, rendered pork jowl fat, and tomato paste become a pasta sauce. This is not fusion for the sake of it. It genuinely works. https://thehansang.sg/cook/shanghai-butter-tteok/ https://thehansang.sg/cook/shanghai-butter-tteok/ Fri, 06 Mar 2026 00:00:00 GMT The viral butter rice cake: crispy shell, impossibly chewy inside. Seven ingredients, 20 minutes in an air fryer. https://thehansang.sg/cook/4-tangyuan-recipes/ https://thehansang.sg/cook/4-tangyuan-recipes/ Mon, 02 Mar 2026 00:00:00 GMT Four ways to cook tangyuan that have nothing to do with sweet soup. Baked in pastry, deep-fried in panko, crisped in a pan, or hidden inside a cookie — pick your favourite. https://thehansang.sg/cook/bossam-gimbap/ https://thehansang.sg/cook/bossam-gimbap/ Thu, 26 Feb 2026 00:00:00 GMT Doenjang-braised pork and spicy radish rolled into oversized gimbap. A project, but the payoff is enormous. https://thehansang.sg/cook/cup-ramyeon-naengmyeon/ https://thehansang.sg/cook/cup-ramyeon-naengmyeon/ Sun, 22 Feb 2026 00:00:00 GMT Cook Yukgaejang cup noodles, chill them under cold water, and drop them into naengmyeon broth with the original spice packet. Refreshing, fiery, and absurdly easy. https://thehansang.sg/cook/tteokbokki-pizza/ https://thehansang.sg/cook/tteokbokki-pizza/ Wed, 18 Feb 2026 00:00:00 GMT Rice cakes crisped into a golden pancake, topped with the legendary 4-3-3-2 tteokbokki sauce. https://thehansang.sg/cook/gochujang-jjigae-stew/ https://thehansang.sg/cook/gochujang-jjigae-stew/ Sat, 14 Feb 2026 00:00:00 GMT Pork belly, potatoes, and that slow-building gochujang heat all in one pot. Cook the gochugaru in oil first and the broth goes somewhere special. https://thehansang.sg/cook/gimbugak-seaweed-chips/ https://thehansang.sg/cook/gimbugak-seaweed-chips/ Tue, 10 Feb 2026 00:00:00 GMT Traditional Korean seaweed chips that puff up like magic when fried. Rice paper, dried seaweed, seconds in oil. https://thehansang.sg/cook/doenjang-sulbap/ https://thehansang.sg/cook/doenjang-sulbap/ Mon, 09 Feb 2026 00:00:00 GMT A rich soybean paste stew you mix straight into rice. Render the pork fat first and it tastes like it cooked all day. https://thehansang.sg/cook/jjajangmyeon-kdrama-style/ https://thehansang.sg/cook/jjajangmyeon-kdrama-style/ Fri, 06 Feb 2026 00:00:00 GMT The bowl every K-drama makes look irresistible. Rich black bean sauce with tender pork and vegetables over thick noodles, made at home in under 40 minutes. https://thehansang.sg/cook/rice-cake-popcorn/ https://thehansang.sg/cook/rice-cake-popcorn/ Tue, 03 Feb 2026 00:00:00 GMT Leftover tteokbokki rice cakes, dehydrated and microwaved for 30 seconds, puff up into addictive popcorn. https://thehansang.sg/cook/ramyeon-risotto/ https://thehansang.sg/cook/ramyeon-risotto/ Wed, 28 Jan 2026 00:00:00 GMT Instant ramyeon cooked in milk with leftover rice and Parmesan. One pot, ten minutes, and a result that tastes way more impressive than it has any right to. https://thehansang.sg/cook/gochujang-chili-oil-noodles/ https://thehansang.sg/cook/gochujang-chili-oil-noodles/ Thu, 22 Jan 2026 00:00:00 GMT Hot Sichuan peppercorn oil poured over a gochujang-black vinegar sauce, tossed with chewy noodles. The sizzle when the oil hits the bowl is half the experience. https://thehansang.sg/cook/injeolmi-rice-paper-hack/ https://thehansang.sg/cook/injeolmi-rice-paper-hack/ Thu, 15 Jan 2026 00:00:00 GMT Rice paper, condensed milk, soybean powder. No steaming, no pounding. Tastes remarkably close to real injeolmi. https://thehansang.sg/cook/fried-tangyuan/ https://thehansang.sg/cook/fried-tangyuan/ Sat, 10 Jan 2026 00:00:00 GMT Boiled tangyuan coated in panko and deep fried until shatteringly crispy. The black sesame filling turns molten inside. Roll them in sugar while warm and eat immediately. https://thehansang.sg/cook/baked-tangyuan/ https://thehansang.sg/cook/baked-tangyuan/ Mon, 05 Jan 2026 00:00:00 GMT Frozen tangyuan wrapped in puff pastry and baked until golden. The filling goes completely molten inside while the shell flakes apart. Twelve minutes, total wow factor. https://thehansang.sg/cook/golden-ratios-korean-noodles/ https://thehansang.sg/cook/golden-ratios-korean-noodles/ Sat, 11 Oct 2025 00:00:00 GMT Three sauce formulas that changed my noodle game forever. No measuring cups needed, just remember the numbers.