Cheap Eats 2016: Gom Tang E

Cheap Eats 2016: Gom Tang E
Good for Groups

What’s that giant cauldron billowing steam in the kitchen? At these Korean places, it holds the house specialty, sul leung tang—a milky-white, cooked-for-hours ox-bone soup. Get it with brisket, then dress it up with scallions, garlic, and chilies from the condiments plate. Another pleasure: oxtail soup, which boasts a mahogany-hued broth and gargantuan hunks of meat. Liquid dinners aren’t the only reason to visit. Bibim bap comes with a perfectly fried egg atop the mound of rice and vegetables. (Mix it all together with a dollop of the spicy-sweet chili sauce that comes on the side.) And the free bowls of panchan, the array of pickled and spicy embellishments, such as turnips, kimchee, and cucumbers, are more than an afterthought. Eat them solo or add them to pretty much anything.

Also good: Seafood pancake; bulgogi with seasoned salt and pepper for dipping; braised marinated beef.

See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.

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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.

Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.