Eat Great Cheap 2015Many restaurants serve homey food, but few capture the essence of a communal table like this cozy Korean spot. Portions, doled out by attentive servers, run extended-family size: platters heaped with mandu (dumplings) or slices of pork bo ssam and kimchee ready to be wrapped in steamed cabbage leaves. Soul-ful stews such as doenjang-jjigae are a sought-out specialty; the heady brew of fermented soybean paste and vegetables is a cure-all for fussy babies and hangovers alike. Also good: Seafood pancake; bibim guksoo (cold noodles with kimchee and egg); sul leung tang (ox-bone broth); bibimbap.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
