台灣的韓式料理很多，我對於韓式料理的第一印象是食物較辣，小菜可以一直續，小菜可以吃到飽，小菜一定會有泡菜等，對於韓式料理，我沒有特別喜歡，也沒有特別不愛，但是很多愛吃辣的朋友很愛，至於價錢的話，大概是中等價位，韓姜熙的小廚房是我和朋友在美食街經過時偶爾看到的，朋友看到，覺得還不錯，所以我們就試試看這家。
有在追韓劇的朋友，可能都在劇中看過演員們吃過韓國黑到發亮的炸醬麵，台式的炸醬麵我很愛吃，特色是炸醬很香，和豆腐切丁拌在一起，很好吃，不過，炸醬的顏色偏咖啡色，所以，我就點看看韓式炸醬麵，沒想到這家店居然不能單點，一定要點定食，餐點上來之後的小菜擺盤還蠻厲害的，分五個方位擺，聽說強調五行五色的繽紛感，不過，小菜不是吃到飽的，果然是吃個儀式感啊！
我將黑色的炸醬與麵條均勻攪拌，味道嚐起來帶甜微鹹，不是我以為的會很辣，不過，滋味濃厚又香醇，小菜有醃蘿蔔，這道小菜我不喜歡，味道偏甜，泡菜就是很普通的泡菜，杏包菇好像加了麻油，吃起來很香，看起來是改良後的台式小菜，豆腐非常的嫩，醬油則是甜醬油，吃起來甜鹹甜鹹的，朋友對這道豆腐大加讚賞，但我覺得還好，大醬湯是用韓國大醬（豆醬）為主要材料煮成的湯，加入蔬菜、海鮮及豆腐，味道很像味噌湯，所以又稱韓式味噌湯。
當我們在用餐時，外面一直陸續有人排隊入場，我個人對於這家店的評價是中規中矩，但是我猜女生們應該會很愛，因為它強調它是平價宮廷式精緻韓國定食專門店，聽起來就很高大上，而它圓形擺盤的定食模式，真的讓人印象深刻，滿滿的儀式感，不過，相較之下，我還是習慣於韓式小菜吃到飽的那類韓式料理店，想吃些石鍋拌飯、豆腐鍋、及韓式煎餅之類的傳統韓式料理。
There are a lot of Korean restaurants in Taiwan, and my first impression of Korean food is that it tends to be spicy. The side dishes are usually refillable, all-you-can-eat, and there’s always kimchi. Personally, I don’t have strong feelings about Korean food—I don’t love it, but I don’t dislike it either. However, a lot of my friends who love spicy food are really into it. As for the price, it’s usually mid-range. I stumbled upon a place called Han Jiang Hee’s Little Kitchen with a friend while walking through a food court. My friend thought it looked pretty good, so we decided to give it a try.
If you watch Korean dramas, you’ve probably seen those glossy black jajangmyeon (black bean noodles) that actors often eat. I love Taiwanese-style jajangmyeon—it’s super fragrant, with diced tofu mixed in, and it’s really delicious. The sauce, however, is more of a brownish color. Out of curiosity, I decided to try the Korean version here. To my surprise, you can’t just order a single dish—you have to get a set meal. When the food arrived, the side dishes were beautifully arranged in five sections, supposedly to highlight the “five elements and five colors” for a vibrant and balanced presentation. However, the side dishes weren’t refillable, so it felt more like eating for the aesthetics than the food itself.
I mixed the dark jajang sauce with the noodles evenly and took a bite. The flavor was sweet with a hint of saltiness—not spicy at all, which I wasn’t expecting. The taste was rich and flavorful, though.
Here’s what I thought of the side dishes:
Pickled radish: Not my favorite; it was too sweet for my taste.
Kimchi: Pretty average, nothing special.
King oyster mushrooms: They seemed to be cooked with sesame oil, giving them a nice aroma. They felt like a Taiwanese twist on Korean dishes.
Tofu: Super tender, paired with sweet soy sauce that was sweet and salty at the same time. My friend loved it, but I thought it was just okay.
Doenjang jjigae (soybean paste stew): This was made with Korean fermented soybean paste, vegetables, seafood, and tofu. It tasted very similar to miso soup, which is why it’s also called Korean-style miso soup.
While we were eating, more and more people started lining up outside. My overall impression of this restaurant? Pretty average. But I can see why women might really like it—it’s branded as an “affordable, royal-style, refined Korean set meal” restaurant, which sounds fancy. Plus, the round plate presentation of the set meals does leave a strong impression—it’s all about the aesthetics. That said, I still prefer Korean restaurants where the side dishes are all-you-can-eat. Sometimes, I just want to enjoy classic dishes like bibimbap in a hot stone pot, tofu stews, or Korean pancakes—the more traditional Korean foods.
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