This is Hansung Kalguksu, a recently opened kalguksu restaurant in Eastwood, operating under a name with a reported 50-year history in Gongju, near Daejeon in South Korea, a region associated with kalguksu—handmade, knife-cut wheat noodles served in broth.
The banchan consisted of fresh (unfermented) kimchi and radish. Both presented with a firm, crunchy texture. The kimchi carried a moderate heat, clean and direct without fermentation depth. The radish was mildly sweet with a light vinegary edge, retaining a crisp bite. Refills were self-serve. Complimentary additions of rice or noodles were also available.
Mixed Dumpling ($18.00)
Six dumplings, split evenly between kimchi and standard pork. The filling consisted of loose pork, glass noodles, and cabbage. On tasting, the seasoning was sufficient without the need for additional sauce. The kimchi variant carried a moderate heat with a light crunch from the vegetables. The wrappers held structure without becoming doughy, maintaining a soft but intact bite.
Spicy Kalguksu ($22.00)
The broth presented with a gochujang-like profile, delivering moderate heat without heaviness. Toppings were minimal, consisting of sesame leaves and seaweed, with no meat component. The noodles were the focal point, showing a bouncy, al dente chew with good elasticity.
Through the mid-palate, the broth remained consistent but lacked depth beyond spice and base seasoning. The overall structure resembled a simplified soup-and-noodle format. With added rice, the broth thickened slightly in perception, creating a softer, more porridge-like texture similar to a light juk.
Bean Kalguksu ($22.00)
The broth was thick and opaque, based on soybean and white sesame paste. It was served chilled with ice, maintaining a dense consistency that coated the noodles evenly. The flavour opened with pronounced nuttiness, led by sesame, followed by a broader soybean base.
The noodles retained their chew against the heavier broth. Cucumber added a fresh crunch, though its contribution remained secondary. With added rice, the dish shifted towards a risotto-like texture due to the viscosity of the broth, creating a more cohesive, spoonable consistency.
Overall, noodle texture is a clear strength across dishes, with well-executed chew and consistency, while broths lean towards simpler profiles that rely on base flavours rather than layered depth.
Hansung Kalguksu is located at Shop 114/62-80 Rowe St, Eastwood NSW 2122.