Hidden in plain sight on 250 Hyde Street in San Francisco’s Tenderloin, Sungho Korean Soul Food opened its doors in late 2024 and quickly earned a Michelin mention for its authentic, home‑style cooking. Chef Seongho (whose name means “ascending greatness”) draws on the dishes he grew up with, presenting a menu that goes beyond the usual K‑BBQ fare.
Atmosphere and First Impressions
The restaurant’s interior is clean and minimalist, with blond wood frames and soft light that filters through the space. A low‑volume K‑Pop playlist adds a contemporary touch without overwhelming the dining experience. Service is friendly and unobtrusive, allowing guests to focus on the food.
Traditional Drinks and Starters
We began with a bottle of makgeolli, a lightly fizzy, milky rice wine that is the oldest fermented beverage in Korea. Served in traditional metal bowls, the drink’s slight sweetness paired well with the bold flavors to follow. The kimchi pancake with pork arrived bright and sassy, offering a satisfying chew and a hint of heat.
Signature Dishes
The standout was the bossam – tender slices of fatty roast pork served with an array of banchan, including kimchi, fresh jalapeño, garlic, and ssamjang (a blend of fermented bean paste and spicy chili paste). Diners wrapped the pork in lettuce or perilla leaves, creating Korean‑style tacos that were both flavorful and fun.
Another highlight was the spicy jokbal rice, featuring chewy pork trotters mixed into fried rice and accompanied by a crisp cabbage salad. The dish was hearty enough to keep us coming back for seconds.
Seafood and Soups
For a unique experience, we tried the yangnyeom‑gejang – fresh raw crab marinated in a spicy gochujang sauce. The crab was served with rubber gloves, inviting diners to pull the meat from the shell by hand, a tactile and memorable way to enjoy the dish.
Later, we returned for Sungho’s signature gukbab, a slow‑cooked stew offered in three variations: pork, spicy pork with radish greens, and beef short rib with glass noodles, Korean radish, and large marrow bones. The beef broth was light and mild, with fatty beef chunks that required a bit of effort to extract, while the pork broth delivered silky pork slices that melted in the mouth.
Final Thoughts
Sungho’s menu, though tidy, provides a wide range of traditional Korean comfort foods that evoke memories of home‑cooked meals. Prices are reasonable for the quality, and the restaurant also offers soju, Korean beer, a Japanese rice beer, and soft drinks. Whether you’re a longtime fan of Korean cuisine or looking to step outside your comfort zone, Sungho delivers a genuine taste of Korea in the heart of San Francisco.
Original reporting: Mission Local — read the source article.
