Authentic Korean-Chinese Fusion
Korean-Chinese food is its own cuisine. It grew up in the Chinese restaurants of Korea and became the thing Koreans order on moving day, on payday, on a cold Tuesday. Fresh Heim cooks it in Austin: jjamppong out of a screaming wok, jjajangmyeon over noodles made that morning, kong-guksu ground by hand for the summer.
Smoky Fire (불맛)
Jjamppong meets the wok at full heat. That is where the smoke in the broth comes from, and there is no shortcut that puts it there. Koreans even have a phrase for ordering it in August: 이열치열, fight heat with heat.
Noodles From Our Own Kitchen
Our noodles are made here, the same day you eat them. Not shipped in, not left over from yesterday. You can taste the difference in a bowl of jjajangmyeon.
Kong-guksu, Ground In House
Every summer the soybeans are ground here by hand for the kong-guksu (green kernel black bean, peanut, chickpea, and sesame), and the noodles are served chilled in that broth.
Who We Serve
Korean-Americans who miss the Korean-Chinese food they grew up on, Austinites who came for the spice and stayed for the broth, and families who want a table where everyone finds something.
What Makes Us Different
No red-and-gold dining room, no menu sanded down for American palates. Fresh Heim is built on Korean ingredients and Korean-Chinese technique, including dishes most kitchens in this city will not attempt, and a healthy side of the menu that takes itself just as seriously.