Where everything is made from scratch.
An unassuming Korean restaurant in San Francisco’s Inner Richmond neighborhood, To Hyang is the stuff of legend. The authentic, flavorful Korean grandma food is unrivaled, with Hwa-Soon Im cooking her home-style food behind a small stove using her own fermented bean pastes and pickles. I don’t know anyone else who is making fermented bean paste (doen jang) from scratch with the depth of flavor that you find at To Hyang. And it’s not just the bean paste, everything here is made from scratch: the soy sauce, the chili sauces, even the fish sauce (not to mention many of the herbs and veggies used in her cuisine are grown in her own garden). One of my favorites is the salted and dried yellow croaker, which is fried with the roe and eaten with chilies and rice. Her noodles are perfect – insanely chewy, elastic and melting all at the same time. The goat stew with perilla leaf is alone worth the drive across country, as is the sweet braised oxtails or the fish head chigae with chiles and radish. Next time you’re in San Francisco, jump off the typical tourist track and delve into this craveable Korean food, you won’t be sorry.
3815 Geary Blvd
San Francisco, CA 94118
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