Summer Dinner at Han Oak

When my mom came to visit, I tried to put together a restaurant dining itinerary that included classics as well as something new – so it included the Haan Ghin Laotian food cart, a Swedish weekday brunch at Broder Nord, classic seafood lunch at Jake’s Famous Crawfish, traditional Japanese at Shizuku for dinner or Shigezo for lunch. I had to throw an experience at a pop up restaurant in there since I’m such a fan and supporter of pop up restaurants as a way for chefs to cook food they have a passion to share. So I picked out for us a Summer Dinner at Han Oak.

Here’s a look at what that experience may be for you this summer if you also decide to visit – make your reservations ahead of time at their website, usually I recommend a couple weeks ahead of time. Also note Han Oak is only open for their Bo Ssäm dinner as shown here on Friday-Saturday, and on Sunday and Monday is their walk in dumpling and noodles nights.

Now that the weather is wonderful, expect their garage door walls to be rolled open into their bit of green lawn. It makes you feel like you are almost having an al fresco dinner in someone’s home with a view of the backyard… well, actually, you literally are.

Your dinner is a 3 course dinner that starts with a set of banchan, or small appetizer bites, usually a mashup of Korean flavors but using seasonal Northwest ingredients. There are times I crave the traditional, especially classic bean sprouts, but appreciate the creativity of doing Northwest farmers market interpretations. For our visit this included

• napa cabbage and daikon kimchi with cabbage heart “quick-chi”,
• crispy sweet and sour sweet potatoes with toasted sesame,
• jumbo asparagus in an egg sauce with ume shiso powder, and
• purple sprouting broccoli in chili oil
  

There are several “Snack” dishes available in addition to the set menu, and they usually ordering at least one in addition to your meal. We tried the

• pork and chive dumplings in a black vinegar broth with ginger,
• ddukboki rice cake with bulgogi, peppers and onions, and
• korean fried cauliflower with spicy gochujang and tamarind glaze with bread and butter daikon.

Ha ha this was probably way too many sides, but oh well! I enjoyed them as leftovers the next day. My favorite that I get every time is the ddukboki though be careful, it is very filling!

Included in your three courses is this starter of chilled buckwheet soba bokum with gochujang and kimchi dressing with shaved cabbage, daikon, cucumber, scallions, and nori.

Now the main course, and the point of coming for dinner here – Ssam of smoked beef short rib with lettuces, cabbage and bean sprouts slaw, ssam-jang and koji marinated slow roasted pork belly and coppa with rice noodle sheets, pickled daikon, and scallion salad. 
 

Dessert course for our visit was super refreshing on a 80 degree F day: soaked in melon and munbaeju strawberries and granita