Cheap Eats 2012: DaMoim

Deep-fried vegetable stuffed mandu with dipping sauce. Photograph by Scott Suchman

Cheap Eats 2012

At their Koreatown bar and restaurant, where Mona Lisa clocks line one wall and dance music blares, owners Jae and Kristine Lee have fun with fusion. Take the Bulldog: an enormous hot dog blanketed in bulgogi, the garlic-soy-marinated beef. The spicy-meat topping works wonderfully with the mild sausage, adding up to a surprising, delicious dish. Soft Korean-style tacos, dripping with fatty meat and chili salsa garnished with sesame seeds, are another cross-cultural mash-up that works well. Don’t miss the more traditional mandu, deep-fried dumplings stuffed with vegetables or beef and pork.

Also good: Fried chicken wings; braised beef short rib; beef sliders.

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 Petworth.