At Hahn’s Kitchen, Don’t Forget To Pair Jjampong Noodles With Jinro Soju

If you are even a casual consumer of K-dramas, Korean variety shows, or the cultural juggernaut that was Squid Game, chances are you have already met soju. It slips into scenes almost unnoticed at first. A green bottle here, a neat little shot there. Friends clink glasses, lovers drink awkwardly, rivals drink aggressively. Before you realise it, soju becomes a character in its own right. Clean, clear, disarmingly smooth, and deeply social.

So when I was invited to an evening where soju was not just present but very much the point, I was curious to see how that cinematic familiarity would translate into a real-life dining experience.

The venue was Hahn’s Kitchen in Gurugram, Haryana. The drink anchoring the night was Chamisul Fresh by Jinro, a brand that hardly needs introduction in Korea. Founded in 1924, Jinro is South Korea’s most recognised soju brand and the world’s number one selling spirit, a statistic that suddenly feels less abstract when a chilled bottle is placed in front of you within seconds of arrival. Monika Alcobev Limited has partnered with South Korea’s Jinro to officially import and distribute the world’s top-selling soju brand in India.

I was welcomed with exactly that. A bottle of Chamisul Fresh, cold to the touch, condensation forming almost immediately. No ceremony, no fuss. Just an unspoken instruction to settle in.

Inside, Hahn’s Kitchen leans into tradition without feeling performative. The dining area features seiza-style seating, low tables, floor seating, and a layout that encourages you to slow down. The air carries the unmistakable perfume of Korean cooking: fermented funk, gentle sweetness, chilli warmth. It is the kind of aroma that tells you dinner will be layered, deliberate, and comforting all at once.

Hosted by Monika Alcobev Ltd., the meal itself unfolded as a seven-course Korean experience, ruminatively paced and well-matched with the evening’s steady flow of soju.

The welcome bites arrived first, setting the tone. Fresh orange and candied ginger cleansed the palate, bright and sharp, almost meditative. The tofu kimchi canapés followed, pan-fried tofu topped with lightly seasoned kimchi and sesame. Soft meets spicy, neutral meets fermented. Then came the truffle salmon kimbap, where familiar Korean rice rolls were gently elevated with restrained truffle notes, aromatic without overpowering the fish. The tuigim, a tteokkochi-style Korean rice cake skewer, was pan-grilled and glazed with a sweet gochujang sauce, chewy, sticky, and immensely satisfying.

By now, the Chamisul Fresh had found its rhythm. Served chilled, it is dangerously easy to drink. Smooth, slightly sweet, and remarkably clean, it does not announce its alcohol content loudly. Instead, it quietly keeps pace with the food, acting as both refreshment and reset between bites.

The soup course arrived next: sigeumchi doenjang-guk. A warm spinach soup simmered with Korean soybean paste was light, earthy, and deeply comforting. The kind of dish that feels less like a course and more like a pause. It grounded the meal, offering relief after the spice and richness of the earlier bites.

Then came the main event: a Korean BBQ experience designed for sharing. Char-grilled meats were served alongside fresh greens, lettuce leaves, condiments, and wraps. The gochujang samgyupsal, pork belly coated in gochujang sauce, was bold, smoky, and indulgent. Each bite balanced fat with heat, sweetness with char. The yangnyeom galbi, pork neck marinated in a sweet garlic-soy sauce, was tender and deeply savoury, with the marinade caramelising beautifully on the grill.

This was the point in the meal where the soju truly proved its worth. Jinro Chamisul Fresh cut through the richness effortlessly, cleansing the palate without competing for attention. Alongside it, I also sipped on a cocktail made with Jinro soju called Verde Velvet. A blend of Jinro Chamisul Fresh, pineapple, honey, basil, mint, and lime, it leaned fresh and aromatic. The cocktail paired especially well with the spicier elements of the meal, offering sweetness and acidity where needed. It reinforced what soju does best: adapt. Neat, chilled, or mixed, it remains agreeable and versatile.

The next course was siska: jjampong noodles. A bowl of spicy Korean seafood noodles arrived steaming, rich with squid and seafood in an aromatic broth. This was the loudest dish of the night in terms of flavour, and unquestionably my favourite on that evening. Spicy, briny, and unapologetically bold. It demanded attention and rewarded it generously.

Dessert closed the evening on a contemplative note. Gotham, dried persimmon, paired with cream cheese. The persimmons, sourced from Himachal Pradesh and dehydrated, carried natural sweetness and chew, while the cream cheese added smoothness and balance. It was restrained, elegant, and refreshingly light after the intensity of the preceding courses.

Throughout the evening, the soju kept flowing. Jinro Chamisul Fresh remained consistent, best served chilled or with ice, never overpowering, never intrusive. It felt less like a drink you were consuming and more like a companion to the food. Something that moved with the meal rather than against it.

By the time the last glass was set down, it was clear why soju occupies such an important place in Korean dining culture. It is not about excess or bravado. It is about togetherness, pacing, and pleasure.

At Hahn’s Kitchen, that philosophy translated beautifully. The experience did not feel like a gimmick or a themed dinner built on pop culture references. Instead, it felt sincere. A well-executed Korean meal where soju was not just poured, but understood.

If you have ever wondered why soju appears in so many Korean stories, this evening offered a compelling answer. Some drinks are meant to be noticed. Others are meant to belong. This was not a novelty-driven pairing but a thoughtfully paced Korean meal where food and soju worked in quiet harmony. Jinro Chamisul Fresh complemented rather than competed, creating a cohesive, social, and deeply satisfying experience.

Address: SN T1/101, 1st Flr, One Horizon Centre, Golf Course Rd, Harizan Colony, Sector 43, Gurugram, Haryana 122009

Timings: Monday to Sunday (11.30 a.m. to 11 p.m.)

Price for two: INR 2,000

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