There might not be a better value than this strip-mall restaurant’s $4.99 refillable bowls of soothing sul leung tang, a soup made by simmering beef bones for 48 hours and studding the broth with beef slices and angel-hair-like rice noodles. DIY seasoning from the bowl of chopped green onions and salt and pepper on the table is important; ask your server for a primer.
Other dishes, such as the spicy yook gae jang and the crispy beef dumplings known as mandu, are also worth a taste. A new bargain is the all-you-can-eat Korean barbecue–cooked on a tabletop grill–for $14.99 a person.
The panchan, complimentary Korean small plates, are especially good–and unlimited. Look for thick-cut radish seasoned like spicy kimchee–it’s a great chaser after a spoonful of sul leung tang.
Also good: Soon dae, pork sausage; sanh gae tang, a clear soup with a Cornish hen, rice, and dates.
Open daily for lunch and dinner.
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.
Andrew Beaujon joined Washingtonian in late 2014. He was previously with the Poynter Institute, TBD.com, and Washington City Paper. He lives in Del Ray.
