Step off the busy streets of Manhattan and something unusual happens. The city noise fades, shoes come off at the door, and the pace of the day suddenly slows. Inside Hangawi, dining feels less like a typical restaurant visit and more like entering a calm sanctuary dedicated to Korean plant-based cuisine, tea culture, and mindful eating.
For owners Terri Choi and William Choi, that peaceful atmosphere has always been the point. “When we created Hangawi more than thirty years ago, we were guided by the idea of dining with conscience,” they explain. “Our hope was to offer a place where guests could enjoy a peaceful meal while honoring the well-being of all living beings.”
The philosophy behind the restaurant is rooted in the Buddhist concept of karma. The idea is simple but powerful: the choices we make, including what we eat, shape the world around us.
“Choosing not to take the life of another being is a simple yet meaningful way to cultivate compassion and create good karma,” Terri explains. “We wanted to create a space that welcomes guests into a quiet sanctuary where they can enjoy a nourishing meal and discover that plant-based cuisine can be every bit as satisfying and fulfilling.”
That philosophy begins the moment guests walk through the door.
“We ask our guests to remove their shoes as they enter our restaurant, in keeping with the tradition of a Korean home, where shoes are left at the door,” they explain. “This small gesture marks a gentle transition, an opportunity to leave the noise of the outside behind and step into a calm space where both the body and spirit are restored.”
The setting reinforces that sense of calm: low wooden tables, soft lighting, Korean artifacts, and meditative music. Instead of rushing through a meal, guests settle in and experience Korean vegetarian dining the way it has traditionally been enjoyed, slowly and thoughtfully.
At the heart of the menu is balance, guided by the Korean philosophy of Yin and Yang.
“Our plant-based menu is guided by the principle of balance between Yin and Yang in food,” Terri explains. “Leafy vegetables and greens represent Yin, while roots like lotus, carrots, todok, potatoes, beets and radishes, along with heartier ingredients like tofu, grains and legumes, embody Yang. By thoughtfully combining these elements, our menu seeks to create harmony on the plate.”
The result is a style of plant-based Korean cooking that feels deeply nourishing rather than restrictive. Many guests are surprised by just how satisfying the dishes are.
One of the best introductions is the Zen Stone Bowl Rice, a vibrant dish filled with mountain roots and seasonal greens traditionally foraged from the mountains of Korea. “The dish brings together different textures, temperatures, and flavors to create a balanced and nourishing meal,” she explains.
Another standout is the Todok salad, built around a unique Korean root vegetable. “Todok has a slightly bitter, earthy flavor similar to ginseng,” she shares. “We prepare it with a mix of fresh ingredients and seasonings to create a vibrant salad that showcases both the natural flavor of the root and the creativity of plant-based Korean cooking.”
And then there’s bibimbap, one of the most beloved dishes in Korean cuisine. “Bibimbap literally means mixed rice. In one bowl it brings together rice, seasonal vegetables, sometimes tofu, and flavorful sauces such as gochujang and Hangawi’s Korean bean paste sauce.”
At Hangawi, the dish appears in several creative plant-based versions, from avocado stone bowl rice to crumbled tofu bibimbap and the restaurant’s signature Zen stone bowl. “Bibimbap has become an important part of the experience at Hangawi because it represents the combination of tradition, nourishment, and our concept of harmony where different ingredients come together to create a well-balanced dish.”
Tea is equally important to the experience.
“We believe tea is an essential part of the dining experience, more than just a beverage, it is a calming, reflective ritual that soothes the mind and prepares the senses to fully enjoy the meal that follows.”
Today, plant-based dining is everywhere in New York City. But when the Chois opened HanGawi in 1994, the idea of a Korean vegetarian restaurant was almost unheard of. “When we first opened, the idea of a Korean-inspired plant-based restaurant was still unfamiliar, and it took time for the market to understand our concept and vision,” Sourcing ingredients was also difficult. “Many traditional ingredients were not yet available here. We often had to bring several of them from Korea to faithfully prepare the dishes we envisioned.”
Three decades later, the effort feels worthwhile.
“We believe our approach has transformed the way people think about food and nourishment,” they say. “When guests tell us they had no idea a fully plant-based meal could be so delicious and satisfying, and that our space allowed them to step away from the stress and bustle of daily life, we feel truly fulfilled.”
That feeling is exactly what the Chois hope every guest carries with them after a meal. “We hope the dining experience at Hangawi leaves guests feeling nourished, rejuvenated, and uplifted—quietly restored in body and spirit.”
And in a city that rarely slows down, that kind of calm might just be the most satisfying thing on the menu.
