Food

Cheap Eats 2008: Gamasot

Why go: The cooking vessel that gives the place its name—a black iron cauldron that contains a rich, milky-colored broth made from the all-day simmering of beef bones. The soup, a meal in one, is given ballast by a nest of chewy rice noodles and garnished with slices of tender beef.

What to get: Mandoo, Korean-style dumplings filled with minced beef and green onion, either steamed or fried; galbi, sweet, marinated beef ribs; seul lung tang, the marvelous beef-broth soup.

Best for: Diners who adore pho and are willing to try another long-cooked, satisfying soup.

Insider tip: Panchan, the array of cold, often pungent snacks brought at the start of the meal, are replenishable; ask the staff for extra blood sausage and pickled pear.

Open daily for breakfast, lunch, and dinner.

See all 2008 Cheap Eats restaurants 

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Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.