Han Sung BBQ

Brian Chang

Very few places use charcoal for BBQ, most use gas. I prefer the sweet smokiness and char you get from Hansung's charcoal BBQ heat on the galbi. All entrees are excellent as well! Great for groups, but a reservation is essential on weekends.

Jenny Huang

We ordered 4 person BBQ which comes with meats, seafood pancake, jab choe (veg noodle), spicy squid and bi Bim Bob. It is enough more than 4 ppl. Quality of meat is also great. One of best bbq place in Bay Area.

Joanne Lee

I came in for a quick lunch and ordered the black bean noodles. The servers were friendly and accommodated my request for a quick meal. Food was good. Missing cucumber slices though.

Kenneth Yong

Excellent traditional Korean BBQ joint by nicely situated in El Camino Real. The use of charcoal is the key differentiator in the taste of the meat!!! We had Bulgogi and Galbi - which was super delicious. The service is excellent and quick. Highly recommended Korean BBQ place and will definitely come back!

food is really good and authentic!! Prices are on the higher end, but their portions are also really big (like 1.5 serving size). it’s clean inside but the interior gives off a creepy vibe lol.

Felt very pressured to leave even though the place was barely half full with the servers wanting to cook everything right away before we just started the first dish. Otherwise, the BBQ and side dishes tasted great. Old school vibe. Big empty parking lot with not many other stores in the plaza.

Love how they do the BBQ'ing for you at the table and each piece of meat is grilled to the perfect doneness! We were just busy eating from start till the end. Service is superb and it justifies the price they charge. The cold refreshing buckwheat soba noodle pairs perfectly with the savory BBQ meats.

One of the few Korean restaurants in the Bay Area that still uses charcoal instead of propane, and it makes a big difference for the taste! Lots of good bonchon, and the meat sauces are good as well. Very efficient service, and plenty of parking.

Good service and tasty meats but I don't feel it's worth the price. Each order of meat is quite pricey and though the quality is good I don't think it's good enough to justify how expensive it is compared to the numerous AYCE places that have comparable taste and many more options. We ordered the wagyu ribeye steak ($49), prime brisket ($28.99), and pork belly (27.99). The ribeye and brisket were both really good. I especially liked the ribeye which was super tender, juicy, and melts in your mouth. But I wasn't super impressed with the pork belly which won't be directly grilled on your grill unless you order 2+ and just tasted like any other pork belly you could order for cheaper elsewhere. The difference I guess is the meat here is cooked with a charcoal grill.

The ingredients for Korean BBQ are fresh and well prepared, the menu selections are fair with many traditional Korean dishes. The side dishes are just normal but all taste good. The grill service is a big plus, because you won’t mess up the food.

I used to come here a lot as I enjoy the charcoal flavored bbq here. Not every Korean bbq place uses charcoal so I'm glad it's still in business after all these years. I personally prefer suwon style kalbi but for regular kalbi this is definitely one of the better places in the Bay Area because of the traditional charcoal they use. I don't think the seafood is as good as the beef so I'd skip the seafood but you can't go wrong with kalbi. It can get busy. There are so many different sections that there should always be seating available as the restaurant is surprisingly huge inside. However as it gets busy service can be spotty because not enough waiters are available to cook for you.

Kind staff, great food! Ssamjang and ssam(vegies) come as a default whereas you have to ask for them at some other korean bbq restaurants. It’s a bit pricey but the meat was tasty! Hansung galbi was very tender and delicious but ssaeng-galbi was a bit chewy. Cheese tteokbokki has a healthy taste(?) , no strong MSG style. And the cheese was sooo good! Staffs are so friendly but the pace of grilling was so fast that I had to eat in a rush somehow. Overall I ll def recommend Hansung BBQ to my friends!

Very delicious and authentic Korean bbq experience. Love that they use traditional charcoal instead of just gas. Marinated beef ribs are def my favorite. It would be great if our waitress speak better English and inform us the right time to flip the meat to avoid burnt meat. Since apparently no one is taking care of the process once our waitress put the meat on the grill. 🥲

Kelvin Y

food is really good and authentic!! Prices are on the higher end, but their portions are also really big (like 1.5 serving size). it’s clean inside but the interior gives off a creepy vibe lol.

Cali Native V

Felt very pressured to leave even though the place was barely half full with the servers wanting to cook everything right away before we just started the first dish. Otherwise, the BBQ and side dishes tasted great. Old school vibe. Big empty parking lot with not many other stores in the plaza.

Jem Le

Love how they do the BBQ'ing for you at the table and each piece of meat is grilled to the perfect doneness! We were just busy eating from start till the end. Service is superb and it justifies the price they charge. The cold refreshing buckwheat soba noodle pairs perfectly with the savory BBQ meats.

Wei-Ai Tai

One of the few Korean restaurants in the Bay Area that still uses charcoal instead of propane, and it makes a big difference for the taste! Lots of good bonchon, and the meat sauces are good as well. Very efficient service, and plenty of parking.

Elaine Wang

Good service and tasty meats but I don't feel it's worth the price. Each order of meat is quite pricey and though the quality is good I don't think it's good enough to justify how expensive it is compared to the numerous AYCE places that have comparable taste and many more options. We ordered the wagyu ribeye steak ($49), prime brisket ($28.99), and pork belly (27.99). The ribeye and brisket were both really good. I especially liked the ribeye which was super tender, juicy, and melts in your mouth. But I wasn't super impressed with the pork belly which won't be directly grilled on your grill unless you order 2+ and just tasted like any other pork belly you could order for cheaper elsewhere. The difference I guess is the meat here is cooked with a charcoal grill.

Emily S

The ingredients for Korean BBQ are fresh and well prepared, the menu selections are fair with many traditional Korean dishes. The side dishes are just normal but all taste good. The grill service is a big plus, because you won’t mess up the food.

Ed Yu

I used to come here a lot as I enjoy the charcoal flavored bbq here. Not every Korean bbq place uses charcoal so I'm glad it's still in business after all these years. I personally prefer suwon style kalbi but for regular kalbi this is definitely one of the better places in the Bay Area because of the traditional charcoal they use. I don't think the seafood is as good as the beef so I'd skip the seafood but you can't go wrong with kalbi. It can get busy. There are so many different sections that there should always be seating available as the restaurant is surprisingly huge inside. However as it gets busy service can be spotty because not enough waiters are available to cook for you.

yura hong

Kind staff, great food! Ssamjang and ssam(vegies) come as a default whereas you have to ask for them at some other korean bbq restaurants. It’s a bit pricey but the meat was tasty! Hansung galbi was very tender and delicious but ssaeng-galbi was a bit chewy. Cheese tteokbokki has a healthy taste(?) , no strong MSG style. And the cheese was sooo good! Staffs are so friendly but the pace of grilling was so fast that I had to eat in a rush somehow. Overall I ll def recommend Hansung BBQ to my friends!

Justin Zhu

Very delicious and authentic Korean bbq experience. Love that they use traditional charcoal instead of just gas. Marinated beef ribs are def my favorite. It would be great if our waitress speak better English and inform us the right time to flip the meat to avoid burnt meat. Since apparently no one is taking care of the process once our waitress put the meat on the grill. 🥲

I went there on Sunday lunchtime and didn't have to wait. The meat is expensive, but the staff grills the meat over charcoal. The meat quality is good and the cold noodles are delicious. This is the best Korean restaurant I've had in San Jose.

Michael Chang

I went there on Sunday lunchtime and didn't have to wait. The meat is expensive, but the staff grills the meat over charcoal. The meat quality is good and the cold noodles are delicious. This is the best Korean restaurant I've had in San Jose.

A Korean BBQ joint that uses actual wood charcoal cannot go wrong. You have the primary element that makes any meat and grilling great. Yet, Hansung fails to completely mesmerize. And the reason is the meat. Let's start with the atmosphere. It's somewhat like a hybrid between a night club, a dungeon, reeking of burnt coal. You feel like you're going to get cancer the moment you step in. Good scent though. Who doesn't like grilled meat? Next, the service. Like any decent Korean BBQ, the server swings by, grills the meat, and cuts it up for you. No qualms here. The lady was friendly. My only issue is she kept on not getting us soy sauce. I can see that they have soy sauce as it appears in other food. But she somehow couldn't bring us a bit on the side. Now let's talk about the meat. First, no matter what you do, you must use fresh, high quality beef. The Hansung galbi was the only saving grace but with thinly sliced rib meat marinated in soy and sugar, you really can't go wrong here. So again, galbi was great. The wagyu ribeye. Definitely avoid. This was tough as a cardboard sponge. There is no way this was a wagyu-grade ribeye, let alone being fresh. And they don't marinate it at all, which means they are banking on completely the meat to be flavorful. A complete fail and waste of money here. Finally we also had the gopchang, the small intestines. Comes again, completely unmarinated... and this is really tough to pull off as the intestines are tough, unflavorful, etc. All they had to do is marinate it with their galbi sauce but again, they seem to not really be tasting their own food. Hansung is a disappointment in many aspects. And they're not that cheap either. Unless you are coming to get hammered here with soju and need a bit of protein on the side, I don't think I'll be coming back.

Wook Chung

A Korean BBQ joint that uses actual wood charcoal cannot go wrong. You have the primary element that makes any meat and grilling great. Yet, Hansung fails to completely mesmerize. And the reason is the meat. Let's start with the atmosphere. It's somewhat like a hybrid between a night club, a dungeon, reeking of burnt coal. You feel like you're going to get cancer the moment you step in. Good scent though. Who doesn't like grilled meat? Next, the service. Like any decent Korean BBQ, the server swings by, grills the meat, and cuts it up for you. No qualms here. The lady was friendly. My only issue is she kept on not getting us soy sauce. I can see that they have soy sauce as it appears in other food. But she somehow couldn't bring us a bit on the side. Now let's talk about the meat. First, no matter what you do, you must use fresh, high quality beef. The Hansung galbi was the only saving grace but with thinly sliced rib meat marinated in soy and sugar, you really can't go wrong here. So again, galbi was great. The wagyu ribeye. Definitely avoid. This was tough as a cardboard sponge. There is no way this was a wagyu-grade ribeye, let alone being fresh. And they don't marinate it at all, which means they are banking on completely the meat to be flavorful. A complete fail and waste of money here. Finally we also had the gopchang, the small intestines. Comes again, completely unmarinated... and this is really tough to pull off as the intestines are tough, unflavorful, etc. All they had to do is marinate it with their galbi sauce but again, they seem to not really be tasting their own food. Hansung is a disappointment in many aspects. And they're not that cheap either. Unless you are coming to get hammered here with soju and need a bit of protein on the side, I don't think I'll be coming back.

Had the marinated short ribs and beef tongue which had a nice flavor cooked on the hot coals but the short ribs were a bit too chewy for our taste. Biggest disappointment was they decided to close up 30 mins early without warning us (Friday night which they advertise as 9:30 closing, but they kicked us out at 9). When you’re spending this kind of money you expect to be able to actually eat your food when it’s freshly cooked, not have to take most of it home because you’re no longer welcome to stay. If you don’t want to stay open past 9 then update your opening times to reflect that. There’s plenty of good Korean BBQ options in this area and we will happily choose another one next time.

Adam Holt

Had the marinated short ribs and beef tongue which had a nice flavor cooked on the hot coals but the short ribs were a bit too chewy for our taste. Biggest disappointment was they decided to close up 30 mins early without warning us (Friday night which they advertise as 9:30 closing, but they kicked us out at 9). When you’re spending this kind of money you expect to be able to actually eat your food when it’s freshly cooked, not have to take most of it home because you’re no longer welcome to stay. If you don’t want to stay open past 9 then update your opening times to reflect that. There’s plenty of good Korean BBQ options in this area and we will happily choose another one next time.

Went to Hansung BBQ with my wife and toddler on a peaceful Sunday evening ~6.30pm to get a nice dinner after grocery shopping. We were immediately seated and the restaurant was very empty. I remember there were only 2 tables and 2 waiters. We ordered the Hansung Galbi since it was the most recommended choice on Google Maps, which was $54.99. The waiter confirmed the portion for 2 pax. I did not read carefully that the price was “per pax” but my wife mentioned she read it (My bad). The food was immediately prepared to be cooked on charcoal and the meat being cut (I thought that we could cook it ourselves on the grill, given that’s how most KBBQ joints operate) - so we were “eating with our eyes” and the smell was good. Everything was served at a fast pace - The speed at which the server prepared the food made me felt like I was rushing to catch a flight/train, even though the restaurant was very empty. Once the galbi was cooked and cut - everything was kept, such as the charcoal and the grill etc. My wife and I were slightly annoyed by the fast pace of service as we just wanted to take our time to enjoy our dinner while handling/feeding a toddler. My wife and I were puzzled why this is so. The “complementary” dessert (sugar water with a few brown rice grains?) and bill was brought to our table before we had the chance the finish our delicious food i.e. ~ 5 to 10mins after the food was all prepared/served. I put my credit card on the bill so that can process ASAP and they did come back with the final bill for the tip while we were still consuming our meal. The waiter came to our table twice/thrice to check if the tip was written - I was very annoyed and confused about the rush. So as soon as I managed to finish my food, I wrote the tip and final bill amount. (I gave 15% because we were very annoyed by the pace of service and am very confused about the rush when the restaurant was so empty, to which I understand why now.) Long story short: The waiters expect 18% tip on the post-tax bill and we were “strongly suggested” by the waiters several times to give that amount. My wife informed me that she heard both the waiters complaining in korean about the our tip after “rejecting” the final bill several times (looking at the amount and putting it on the table), while I was at the restroom. We were very shocked by the waiter’s response. This is the first time we were pressured to tip more than we wanted to. Safe to say this will be our first and last time at Hansung BBQ after such an experience.

Tze Kai Tan

Went to Hansung BBQ with my wife and toddler on a peaceful Sunday evening ~6.30pm to get a nice dinner after grocery shopping. We were immediately seated and the restaurant was very empty. I remember there were only 2 tables and 2 waiters. We ordered the Hansung Galbi since it was the most recommended choice on Google Maps, which was $54.99. The waiter confirmed the portion for 2 pax. I did not read carefully that the price was “per pax” but my wife mentioned she read it (My bad). The food was immediately prepared to be cooked on charcoal and the meat being cut (I thought that we could cook it ourselves on the grill, given that’s how most KBBQ joints operate) - so we were “eating with our eyes” and the smell was good. Everything was served at a fast pace - The speed at which the server prepared the food made me felt like I was rushing to catch a flight/train, even though the restaurant was very empty. Once the galbi was cooked and cut - everything was kept, such as the charcoal and the grill etc. My wife and I were slightly annoyed by the fast pace of service as we just wanted to take our time to enjoy our dinner while handling/feeding a toddler. My wife and I were puzzled why this is so. The “complementary” dessert (sugar water with a few brown rice grains?) and bill was brought to our table before we had the chance the finish our delicious food i.e. ~ 5 to 10mins after the food was all prepared/served. I put my credit card on the bill so that can process ASAP and they did come back with the final bill for the tip while we were still consuming our meal. The waiter came to our table twice/thrice to check if the tip was written - I was very annoyed and confused about the rush. So as soon as I managed to finish my food, I wrote the tip and final bill amount. (I gave 15% because we were very annoyed by the pace of service and am very confused about the rush when the restaurant was so empty, to which I understand why now.) Long story short: The waiters expect 18% tip on the post-tax bill and we were “strongly suggested” by the waiters several times to give that amount. My wife informed me that she heard both the waiters complaining in korean about the our tip after “rejecting” the final bill several times (looking at the amount and putting it on the table), while I was at the restroom. We were very shocked by the waiter’s response. This is the first time we were pressured to tip more than we wanted to. Safe to say this will be our first and last time at Hansung BBQ after such an experience.