Why go: The draw is sul leung tang, a soothing broth made from beef bones that bubbles more than 24 hours in a cauldron before being ladled into bowls with rice noodles and razor-thin slices of beef.
What to get: sul leung tang with scallions; Korean dumplings filled with minced beef and green onion; bibim bap, a bowl of rice, beef, egg, and vegetables to toss with chili paste; soon dae, chewy sausage-like slices of rice, vermicelli, and ground pork to dip in seasoned salt.
Best for: A transporting meal with a crowd—one dining room of the shoji-screened eatery has a low table with floor cushions where at least 20 can feast.
Insider tip: Don’t ignore the panchan, small dishes of pickled radish, kimchee, and other condiments, or the freebie dessert, a sweet-sour yogurt-like drink that will cool the palate.
Open daily for breakfast, lunch, and dinner.
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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.
