We've been chomping at the bit to try the newest M restaurant, M Hansik, featuring Korean cuisine. We've been intrigued by Korean food, so we were so excited to give this a try, especially given that it was opened by the M restaurants.
We walked in to modern, upscale vibes with dim lighting and creative decorations like a wall of cast iron teapots at the bar.
We had some ideas of things we wanted to try, like the bibim guksu, to which our waiter gave us a great recommendation of getting the galbi with this and eating them together. Our waiter was so knowledgeable of the menu and cuisine, it was lovely to get his advice and learn a bit.
We started with the salad and lasagna. The lasagna came out first and was absolutely fantastic. it had 2 thin sheets filled with. flavorful black bean paste. The ends of the sheets were so crispy and delightful. This is a filling starter! We then got the salad which we tasted a variation of at M Test Kitchen - this one was also lovely, though the tofu lacked that smoke flavor we were craving. For our mains, we got the bibim guksu and the galbi with a side of bokchoi kimchi. Per our waiters recommendation, we got a bite of the cold noodles with a piece of warm short rib, and it was so delightful. The short rib had a wonderful smoky grilled flavor and crisp. The cold noodles were nicely spiced, noodles thin and well-cooked, and roasted beef perfectly rare that it melted in your mouth. The gutjeori was the perfect side of kimchi - the bok choy was incredibly crispy and the kimchi was so spicy in the best way.
What an amazing meal and introduction to Korean cuisine. We will be back to try more very soon. Worth the drive to Durham!!!
*Salad: little gem lettuce, ssamjang vinaigrette, smoked tofu, korean pear
*Jjajiang - 2 Sheet Lasagna: black bean sauce, minced pork, béchamel, parmesan
*Galbi: smoked & grilled marinated beef short rib, onion salad
*Bibim Guksu - Spicy Cold Noodles: chilled somen noodles, gochujang vinaigrette, boiled egg, roasted beef
*Gutjeori: baby bokchoi kimchi salad read more