If you’re craving no-nonsense Korean comfort food, put Han Kim Nam on your radar. Located in the 1000 Trees mall in Putuo, it’s a casual spot that’s all about simple, hearty Korean dishes without the frills.
The Space
The space is modest, spacious, and has a welcoming vibe. There’s a private room for up to eight and a terrace with outdoor seating that overlooks the Creek. It’s also pet-friendly, which is a nice touch for dog owners.
This casual eatery actually moved from Pudong to its current location this October. It’s backed by Andrea, a long serving member of the Shanghai F&B community.
The Food
The food at Han Kim Nam is what you’d expect from a solid Korean restaurant: unpretentious, well-executed, and satisfying. The highlight of the menu is the “pot” dishes.
The Army Pot Stew is a mix of beef, spam, sausage, fish cake, tofu, zucchini, cabbage, and instant noodles. The secret to its flavor lies within their house-made chili paste, topped off with a kombu-based broth.
It’s simple but flavorful. And you can also add extra noodles if you’d like.
Then there’s the Octopus and Pork Belly Pot. It’s just as enjoyable, if not more. It is served on a hotplate to cook at the table, loaded with seasoned octopus, sliced pork belly, rice cake, bean sprouts, and leek. The octopus is tender and juicy without being chewy. Though, the optimum texture timeframe is short, as it might turn tough the longer you let it sizzle.
Once most of the main ingredients are done, staff throw in some rice, which absorbs all the flavors left behind, along with cheese, seaweed, and sesame seeds. The result is a gooey, cheesy rice that’s super comforting. It’s enough for 3–4 people to share, though if you’re with a big group, I say get both pots.
No Korean meal is complete without fried chicken. Han Kim Nam offers two versions: the fragrant oil fried chicken and the classic breaded one. Both are ¥58 and come with pickled daikon. The “fragrant oil” (香油) version has a slightly sweet edge to it, but the breaded fried chicken is where it’s at. It’s crispy, juicy, and exactly what you want from Korean fried chicken.
The Charcoal-Grilled Beef is another highlight. It’s thinly sliced and coated in a sweet, savory sauce, then grilled. The flavors are spot on with a hint of smokiness. It’s the kind of dish that makes you want to reach for more rice.
Somewhat of a fusion dish is the Pork Belly Kimchi Risotto. It’s creamy and cheesy, with a mild kimchi kick that doesn’t overpower the dish. It works, though the kimchi flavor isn’t as bold as some might like — it’s balanced out by the richness of the Parmesan. The rice is desirably al dente, too.
Dessert is nothing extravagant. Among the options are a lemon cake and Basque cheesecake. The cheesecake is firm, but light — not the gooey, melty kind, but still pleasant enough.
In Summary
Han Kim Nam popped up on my feed a few times, most notably with positive comments from Korean chef Tom Ryu of Nabi/Wuli. The endorsement for its authenticity is definitely what convinced me to check it out.
At the end of the day, Han Kim Nam doesn’t try to be something it’s not. No gimmicks, just good food.
Han Kim Nam 韩金岚
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