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Han Sang
Korean
Diners at this casual Millbrae Korean spot can be spotted holding oxtails up to the light like jewelers, hunting for every last scrap of meat. Han Sang runs on bone broth soups and sliced beef, the kind of cooking that earns regulars fast. The sul long tang, a cloudy white stock loaded with brisket, tongue, and tendon, arrives unseasoned so you can salt it yourself, which somehow makes it feel more personal.
The awards strongest first
- San Francisco Chronicle Best restaurants in Palo Alto, San Jose, the Peninsula and South Bay
One number, weighted & current 62
How we scoreThe dishes from the writeups
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Crunchy jeon
“Don’t sleep on the top-notch appetizers like the crunchy jeon, a pancake threaded with leeks, or the fantastic yukhoe (spelled “yuk-hoi” on the menu), Korean beef tartare on a bed of crisp Asian pear spears topped with an egg yolk.”
San Francisco Chronicle -
Yukhoe
“Don’t sleep on the top-notch appetizers like the crunchy jeon, a pancake threaded with leeks, or the fantastic yukhoe (spelled “yuk-hoi” on the menu), Korean beef tartare on a bed of crisp Asian pear spears topped with an egg yolk.”
San Francisco Chronicle -
Combo sul long tang
“Try the combo sul long tang, soul-comforting soup with thin sheets of brisket, beef tongue, oxtail and slippery chunks of tendon, all in a cloudy white stock.”
San Francisco Chronicle -
Cheesy short ribs
“Opened in February, Han Sang specializes in deeply soothing bone broth soups, cheesy short ribs and small mountains of sliced beef.”
San Francisco Chronicle
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