We tried Anju, Sang Hoon Degeimbre's Korean restaurant in Saint-Gilles

Updated on September 29, 2026 by Pierre

We'd been meaning to try Anju for a while and posted the TikTok video, but we realized we hadn't written the article yet. We finally went, just the two of us, a group of friends, no pressure, we just wanted to grab something nice. Verdict: we ordered pretty much everything on the menu, and we didn't regret a thing.

@insidebrussels.be #korean #food #experience #Brussels #anju #saintgilles #foodie #foodtiktok #foodlover #octopus #meat #beer #brussels🇧🇪 #Brussels🇧🇪🇧🇪🇧🇪🇧🇪🇧🇪 #brusselsmybeautiful #IloveBrussels #brusselsfood #foodlover ♬ original sound – InsideBrussels.be

🔥 A Michelin-starred chef returning to his roots

Behind Anju is Sang Hoon Degeimbre, the chef of L'Air du Temps. Born in Korea and adopted by a Belgian family, he initially pursued a career in Michelin-starred restaurants before returning to the cuisine of his childhood, in a quiet little street in Saint-Gilles. The Michelin Guide has awarded him a Bib Gourmand, a distinction for restaurants offering excellent value for money.

The name says it all. In Korean, anju are small dishes served to accompany a drink. Here, everything is shared in the middle of the table, and that's exactly how you should come: in a group, or at least in pairs, with an appetite.

🎨 The decor is worth a look

Before you even place your order, look up. The walls are covered in hand-drawn murals in blue and orange: little tigers, a kimchi cabbage in a "love story," a bottle of soju being poured, and two glasses clinking glasses with a "geonbae!" (cheers!). It's funny, it's full of detail, and you can immediately see that the place doesn't take itself too seriously.

The rest of the decor is simple: wooden tables, casual service, relaxed atmosphere. It's a far cry from white tablecloths, and that's a good thing.

🥩 The starters: we're starting strong

First course and first favorite: the raw beef tartare with sesame, topped with thin slices of nashi pear. The pear brings freshness and crunch to the seasoned beef, and we emptied the plate in no time.

We also tried the oysters poached in kimchi water. It was the most daring dish of our meal: the oyster kept tender, with the acidity and spiciness of the kimchi in the background. If you like briny flavors, go for it.

🍖 Braised bacon and duck: the heart of the meal

The dishes arrive with a whole array of banchan, the small Korean side dishes: cabbage kimchi, pickled cucumbers, sesame spinach, white rice and shiso leaves. The principle is simple: you pick, you roll, you repeat.

The braised bacon is a real treat, lacquered, meltingly tender, and served with a spicy sauce. Michelin even lists it among the restaurant's signature dishes, and it's easy to see why. The duck, sliced ​​and perfectly pink, is more delicate. Together with rice and shiso leaves, the two make a complete and satisfying meal.

🍨 The dessert you shouldn't skip

We thought we weren't hungry anymore, then we saw the bingsu go by. My photo... The current version is hazelnut praline, in collaboration with Maison Pierre Marcolini: a generous scoop of ice cream, shards of caramelized hazelnuts, and a light, airy base. The Korean and Brussels chocolate combination works beautifully, and we recommend saving room for this dessert.

💬 Our opinion

Anju is the place we recommend when you want to eat well without any fuss. The cuisine is precise, generous, and full of character, served in a dining room where you immediately feel at ease. Our advice: come with a group, order large portions, and share everything.

📍 Practical information

Anju is located at 73 rue de la Source, in Saint-Gilles. The restaurant is open Tuesday to Saturday, for lunch from 12 pm to 14 pm and for dinner from 18:30 pm to 21:30 pm. It is closed on Sundays and Mondays. To make a reservation, go directly to anju.be. The price is [PRICE: to be added to your bill].

Want to extend your walk? Find our other addresses in the area in [INTERNAL LINK: Saint-Gilles guide].