A new landscape has been added to Tây Hồ, the expatriate hub of Vietnam's capital, Hanoi. Recently opened, the Korean restaurant "Miryang" is capturing the footsteps of not only local expats but also those who love Korean food culture. Located at 98 Tô Ngọc Vân, it is a newly unveiled space by the operators of the Korean chicken franchise brand "Don Chicken." At the center of the bright and modern interior, a real tree piercing through the floor forms a unique visual focal point. The space is shared with "Kareya," a Korean-style curry specialty restaurant, adopting a structure where menu items from both eateries can be enjoyed interchangeably.

Critic AF Reeves' account of visiting the place to revive memories blurred by a bout of heavy soju drinking during a past trip to Korea is intriguing. While Korean barbecue culture enjoys massive popularity worldwide, Miryang breaks away from the grilling method, focusing instead on traditional, hearty Korean table settings where people sit together around bubbling stews, hot pots, and noodles to share broths. This marks a differentiated point from the local Korean restaurant landscape, which is predominantly driven by grilled pork belly.

Opening the meal were bone stock noodles and naengmyeon (cold noodles). The deeply brewed bone stock delivered a rich, heavy flavor ideal for hangover relief, harmonizing well with chewy noodles. The buckwheat noodles boasted a lighter, fresher appeal, proving their worth for a future rematch in a spicy version. The boiled pork slices (bossam), though slightly fatty, boasted a rich flavor and created a wonderful wrap combination when paired with leeks gently warmed from below. Unfortunately, the jokbal (trotters) menu was not available, acting as an element that builds anticipation for a future visit.

Crisp yet generously filled vegetable dumplings and the complexly nuanced, sweet-and-spicy soft tofu stew (sundubu-jjigae) also received favorable reviews. In particular, the hot pot dishes bubbling away in the center of the table vividly summoned memories of past visits to Korea. The "Rosé Dakgalbi" tasted on the first day is a trendy menu item that originated in South Korea and spread worldwide. The sauce, made by mixing cream and dairy products with gochujang (chili paste), coated the chicken, tteokbokki rice cakes, and cabbage with a smooth umami flavor.

The star of the second day was budae-jjigae (army stew). Born from surplus US military goods after the Korean War, this historic hot pot dish brings together Spam, sausages, baked beans, kimchi, ramyeon noodles, cheese, and more. Although the initial depth of the broth was somewhat lacking and the kimchi failed to play its proper role, the process of adjusting it to one's taste using the six condiments provided at the table—gochujang, pepper, salt, sugar, and saeujeot (salted fermented shrimp)—added an original, addictive quality.

The endlessly provided banchan (side dishes) elevated the completeness of the meal. Kimchi and pickled radishes, imbued with the aesthetics of fermentation, smoothed over any shortcomings of the hot pot and solidly supported the fundamentals of the table. Cool draft beer accompanied the meal as a beverage, and the addition of traditional Korean alcoholic beverages in the future would serve as the perfect punctuation mark.

Suitably proportioned for groups of three to four to visit and share various dishes, this place offers a generous table setting and attentive service at reasonable prices. The warmth and flavor rising around the earthenware pots and hot pot vessels were more than enough to revive forgotten travel memories. Miryang faithfully embodies the inherent value of Korean food culture—where people gather to share warm broths—rather than chasing flashy, stimulating trends in Hanoi.

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