While most discussions on Korean food here in Atlanta tend to focus on the bbq, J and I are bigger fans of something else, the boyang tang (black goat stew). Relatively recently we tried the version at Hanil Kwan and quite liked it. What made it good was the abundance of shredded goat meat and the heady black mustard seed filled spicy soup. J is fond of the dip that comes with the dish, but I generally opt to eating the meat as is. Whatever your preference for eating your goat meat, there is no mistake in generously pouring your soup over the rice for a tongue tingling homey treat.
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