After our
adventures in the Marina District, we ended the night in Inner Richmond. I chose where we went for lunch, so my dad picked where we ate dinner: To Hyang Korean Restaurant. I
love Korean food, but I have to admit...there was some skepticism over To Hyang's 3-star rating on Yelp, especially with much more popular Korean joints in the same area.
"It's good. Trust me," my dad proclaimed.
And so I did...with the help of a little research. Chris Cosentino, chef-partner at Noe Valley's Incanto,
says that he loves "off-the-beaten-path spots like To Hyang for great Korean food." Cosentino even took Anthony Bourdain here for an episode of
The Layover, calling their house-infused soju "super rocket fuel". (Favorite quote of the segment: "Just when you thought pork belly was over...Nooo, pork belly is
never over.")
Andrew Zimmern, of Bourdain's old Travel Channel brethren, also visited chef-owner Hwa-Soon Im and her small restaurant. He
declared To Hyang as "Korean grandmother food heaven". (Okay, at this point, my skepticism was pretty much gone.)
So what
finally tipped the scale for me, pushing me towards To Hyang instead of away? Ravi Kapur, who is from Oahu, grew up on Korean food, and went to culinary school in San Francisco, appeared on
Munchies. He's the former executive chef at SoMa's Prospect and now runs a traveling, Hawaiian-inspired pop-up called Liholiho Yacht Club. In this webisode, I watched him bring his sous-chefs to To Hyang after closing up their restaurant for the night. Everything about their meal, from the 30-year-old ginseng wine to the spicy pork ribs, looked
awesome. They even went to the back to meet Hwa-Soon Im, who makes all of her condiments/pickles/sauces/etc.
in-house and cooks everything herself
to order, and her daughter showed Kapur the patio where Im has her own herb garden and the clay pots of soy bean paste that she ferments herself.
Fun fact? The "master" paste that Im uses to make her doenjang was started
way before To Hyang ever opened.
This is not your typical Korean BBQ joint. There are the well-known dishes, like kalbi short ribs and mandoo dumplings, but you also get authentic Korean, "home-cooked" food. There are dishes that only a skilled and expert hand could make just right, that Hwa-Soon Im does very well. When my family and I arrived at To Hyang, I was ready for a good meal. We ended up having a great dinner, and I'll always remember to come back here when I've craving traditional Korean cuisine.