About Moa
 Good for Groups |
 Date-Night-Worthy |
Usually the meat in bibim bap is the least interesting thing about this savory mix of rice, zucchini, carrots, slivers of seaweed, red-pepper paste, and soft-cooked egg. Not so when it comes to Moa’s short-rib rendition of the Korean comfort food, which nearly every table seems to be digging into. We may never be able to eat bibim bap any other way again. Those tender ribs also come Korean-barbecue-style on a sizzling skillet. Wrap the savory meat in a lettuce leaf, then add slivers of garlic. The cooking has a made-by-Mom vibe, and the hominess extends to the dining room, where owner Elisa Choi and her servers are eager to chat at length about more offbeat dishes such as fishcake soup.
Also good: Pork ribs with kimchee stew; dumplings with chili soy sauce; seafood pancake; soju-and-watermelon cocktail.
See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.
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.
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.
