Hanilkwan

Hanilkwan is a historic Korean restaurant brand founded in 1939 in Seoul. Originally established in Jongno District by Shin U-gyeong under the name Hwaseonok, the restaurant changed its name to Hanilkwan after Korea's liberation from Japanese colonial rule in 1945. It is regarded as the seventh-oldest active restaurant in Seoul and is notable for having survived several periods of profound political, military, and economic change, including the Japanese colonial period, the Korean War, and South Korea's rapid postwar modernization. The restaurant's identity is closely associated with traditional Korean cuisine, particularly marinated grilled beef dishes. Its best-known offerings include bulgogi and galbi, alongside galbi-tang, naengmyeon, yukgaejang, bibimbap, and a range of banchan. Hanilkwan's menu has not remained completely static: historical material indicates that its specialty was described as sukiyaki in a 1950s advertisement, while the food shown in that period was also compared with neobiani, a grilled beef preparation associated with Joseon royal-court cuisine. Over time, the restaurant developed a stronger association with Korean-style bulgogi and ribs. After the Korean War began, the owner temporarily relocated to Busan, where the restaurant reopened in Jungang-dong. Following the July 1953 armistice, it returned to Seoul and reopened in Jongno 1-ga. In 1957, Hanilkwan moved into a three-story building and developed its own heating plate for bulgogi. It also introduced soup bulgogi, or yuksu bulgogi, a preparation in which the meat is cooked with broth. During the 1960s, the business expanded to additional Seoul locations, including a branch in Myeong-dong. Hanilkwan has remained family-owned across several generations. After Shin U-gyeong's death, ownership passed to her daughter Gil Sun-jeong, and subsequently to Gil's daughters Kim Yi-suk and Kim Eun-suk. The business registered the Hanilkwan name as a trademark in 1982. In 2008, redevelopment in the Jongno area led the main location to move to Apgujeong-dong in Seoul's Gangnam District. The brand has continued operating and opening additional branches. Its historical significance has been recognized institutionally. Seoul designated Hanilkwan a Seoul Future Heritage in 2013, citing its historical value and culinary quality. In 2017, it appeared in the Michelin Guide's Bib Gourmand selection, a recognition generally associated with establishments offering good food at a comparatively accessible price. Hanilkwan's positioning combines continuity, family stewardship, traditional Korean cooking, and a restaurant format capable of operating across multiple locations.

Hanilkwan began operating in 1939 in Seoul's Jongno District during the period of Japanese colonial rule. Its founder and first proprietess was Shin U-gyeong, who initially operated the business under the Japanese-style name Hwaseonok. Following Korea's liberation in 1945, the restaurant adopted the name Hanilkwan, written in Korean as 한일관 and in Hanja as 韓一館. The restaurant's early identity developed through a changing culinary environment. Although Hanilkwan is now strongly associated with bulgogi and galbi, a 1950s advertisement presented sukiyaki as a specialty. A later examination of historical food photographs compared the preparation with neobiani, a marinated and grilled beef dish connected with Joseon royal-court cuisine. These references illustrate how the restaurant's menu and public identity evolved while retaining a focus on beef-centered Korean dining. The Korean War forced a temporary interruption and relocation. When the war began in 1950, the owner fled Seoul and reopened the restaurant in Jungang-dong, Busan. After the July 1953 Korean Armistice Agreement, the business returned to Seoul and reopened at Jongno 1-ga. This postwar return became one of the defining episodes in the restaurant's institutional continuity. In 1957, Hanilkwan moved into a three-story building. During this period, the business developed a proprietary heating plate for cooking bulgogi and began serving yuksu bulgogi, or soup bulgogi. This preparation helped distinguish the restaurant's approach to grilled and marinated beef. By the 1960s, Hanilkwan was expanding beyond its original site, with additional branches including one in Myeong-dong. Ownership remained within the founding family. After Shin U-gyeong died, the restaurant passed to her daughter Gil Sun-jeong. After Gil's death, responsibility passed to her two daughters, Kim Yi-suk and Kim Eun-suk. The multigenerational transfer allowed Hanilkwan to retain its family-owned character while adapting its physical footprint and operations. The business formally registered a trademark for the Hanilkwan name in 1982. In 2008, redevelopment in the Jongno area prompted the relocation of the main restaurant to Apgujeong-dong in Gangnam District. The move shifted the flagship operation from the neighborhood in which the restaurant had first become established, but the brand continued to operate under the Hanilkwan name and expand through additional branches. Hanilkwan's historical status was formally acknowledged in 2013, when it was selected as a Seoul Future Heritage. The designation reflected the restaurant's longevity, historical associations, and perceived culinary value. In 2017, Hanilkwan was included in the Michelin Guide as a Bib Gourmand restaurant. Its menu continues to focus on traditional Korean dishes, including bulgogi, galbi, galbi-tang, naengmyeon, yukgaejang, bibimbap, and banchan. The brand's contemporary identity therefore rests on a combination of historic survival, family ownership, Korean culinary tradition, and a multi-branch restaurant model.

• 2017

  Michelin Bib Gourmand recognition

  [1]Hanilkwanen.wikipedia.org

  Hanilkwan was listed in the Michelin Guide's Bib Gourmand selection.

• 2013

  Named a Seoul Future Heritage

  [1]Hanilkwanen.wikipedia.org

  Seoul designated Hanilkwan as a Future Heritage for its history and culinary quality.

• 2008

  Main location moved to Apgujeong

  [1]Hanilkwanen.wikipedia.org

  Redevelopment in Jongno led the main location to relocate to Apgujeong-dong in Gangnam District.

• 1982

  Hanilkwan trademark registered

  [1]Hanilkwanen.wikipedia.org

  The business registered its name as a trademark.

• 1960

  Expansion to additional Seoul branches

  [1]Hanilkwanen.wikipedia.org

  During the 1960s, Hanilkwan expanded to other locations, including a branch in Myeong-dong.

• 1957

  New building and soup bulgogi

  [1]Hanilkwanen.wikipedia.org

  The restaurant moved into a three-story building, developed a bulgogi heating plate, and began serving yuksu bulgogi.

• 1953

  Return to Seoul after the armistice

  [1]Hanilkwanen.wikipedia.org

  After the July armistice, Hanilkwan returned to Seoul and reopened at Jongno 1-ga.

• 1950

  Temporary wartime relocation to Busan

  [1]Hanilkwanen.wikipedia.org

  The owner fled Seoul during the Korean War and temporarily reopened the restaurant in Jungang-dong, Busan.

• 1945

  Name changed to Hanilkwan

  [1]Hanilkwanen.wikipedia.org

  Following Korea's liberation, the restaurant adopted the Hanilkwan name.

• 1939

  Restaurant founded in Jongno

  [1]Hanilkwanen.wikipedia.org

  Shin U-gyeong opened the restaurant in Jongno District under the name Hwaseonok.

A heritage Korean restaurant brand centered on traditional cuisine, family continuity, and long-established expertise in bulgogi and galbi.

• Korean marinated beef

  Bulgogi

  Marinated beef cooked on a grill or specialized heating plate. Bulgogi is Hanilkwan's principal signature category and a central part of the brand's historical identity.

• Korean grilled beef ribs

  Galbi

  Marinated or seasoned beef ribs prepared in the Korean barbecue tradition. Galbi is one of Hanilkwan's most prominent flagship offerings alongside bulgogi.

• Soup-style bulgogi · 1957

  Yuksu bulgogi

  A soup or broth-based bulgogi preparation introduced after Hanilkwan developed its own cooking plate in the 1950s. The dish reflects the restaurant's historical adaptation of its beef-centered menu.

• Korean rib soup

  Galbi-tang

  A Korean soup made with beef ribs. It forms part of Hanilkwan's broader traditional Korean menu beyond grilled meat dishes.

• Korean cold noodles

  Naengmyeon

  Cold noodle soup served as part of Hanilkwan's traditional Korean cuisine offering, commonly complementing richer grilled meat dishes.

• Spicy Korean beef soup

  Yukgaejang

  A spicy shredded-beef soup included among Hanilkwan's traditional Korean cooked dishes.

• Korean mixed rice

  Bibimbap

  A mixed rice dish served with vegetables and accompanying ingredients. It broadens Hanilkwan's menu beyond meat and soup specialties.

• Korean side dishes

  Banchan

  A selection of small Korean side dishes served with meals, supporting Hanilkwan's traditional full-meal dining format.

• 2008

  Relocation of the main restaurantStrategy

  Background

  Redevelopment in the Jongno area affected Hanilkwan's longstanding principal location.

  Action taken

  The main location moved to Apgujeong-dong in Gangnam District.

  Aftermath

  Hanilkwan continued operating and subsequently opened additional branches while retaining its historic brand identity.

  Source

• 1957

  Introduction of yuksu bulgogiProduct launch

  Background

  Hanilkwan was developing a distinctive approach to its established bulgogi offering after moving into a three-story building.

  Action taken

  The restaurant developed its own bulgogi heating plate and began serving soup bulgogi, or yuksu bulgogi.

  Aftermath

  The preparation became part of the restaurant's documented culinary history and reinforced its association with beef-based Korean cuisine.

  Source

1. 1Hanilkwanen.wikipedia.org