Hooni Kim at Hanjan

Bio

Hooni Kim is the chef/owner of Hanjan and Danji. Koreatown might be a mainstay in New York City dining (and we’re happy to have it). But even while we get our fill of rice, noodle, and barbecue staples, chefs like him are quietly leading a revolution, bringing Korean food to a higher plane on American culinary shores with bold flavors and an emphasis on the quality of ingredients.

Accolades

  • 10 Best Restaurants of 2013 (Hanjan)
    New York Times
  • Top Small Plates Restaurants in NYC
    Zagat

My Restaurants

  • Hanjan
    36 W 26th St
    New York, NY
  • Danji
    346 W 52nd St
    New York, NY

Where I Eat

Behind the Scenes

From My Menu

Chef Greg Daniels reviews Bulgogi beef sliders at Danji
$$$ | Korean
Theater District, Midtown West, Hell's Kitchen
1 Review
"Went to Danji a few years ago, and keep coming back when I visit NYC. These sliders are a mainstay, thank goodness!"
Chef Pichet Ong reviews Spicy whelk salad with buckwheat noodles at Danji
$$$ | Korean
Theater District, Midtown West, Hell's Kitchen
1 Review
"Chef Hooni Kim says this dish, inspired by the traditional Korean golbaengi muchim, is a summer dish, but I can have it any time of the year—or in any meal, for that matter! Soba noodles are tossed with cucumber, aromatics, and steamed whelk (a type of sea snail) in a sweet and savory dressing made of kochujang, rice vinegar, garlic, and johakuto sugar from Japan. Go at lunch time for the bigger portion sizes."
Chef Anita Lo reviews Satur Farms mesclun salad at Danji
$$$ | Korean
Theater District, Midtown West, Hell's Kitchen
1 Review
"I’m still shocked that a simple green salad could have such a profound effect on me. I love the perilla yogurt vinaigrette on it."

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