Why go: This Korean kitchen, separated from the dining room by a glass wall, takes no shortcuts on the 24-hour recipe for its specialty, sul leung tang—a milky-white broth with slices of beef and a sharp scallion bite. And there are other gems among the long lineup of soups.
What to get: A generous plate of steamed, beef-filled dumplings called mandu; sul leung tang and its spicy cousin, yook gae jang; sah gae tang, a clear soup containing a whole Cornish hen stuffed with rice, ginseng, and dates; soon dae, a side of pork sausage with a salty condiment.
Best for: A restorative meal—these broths are Korea’s version of chicken-noodle soup.
Insider tip: The flavor of the sul leung tang comes through best when you pop a piece of radish kimchee right after you taste the soup. Panchan—little complimentary dishes—are unlimited.
>> See all 2010 Cheap Eats restaurants here
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
