Eat Great Cheap 2016An enormous cauldron of simmering broth signals you’re in the right place at this sole Korean spot in the mostly Vietnamese Eden Center. Come here for the hot and cold soups. (We’ve found better mandu and barbecue elsewhere.) Sul leung tang, a milky broth that diners season at the table with salt, spices, and (our favorite) kimchee juice, is liquid comfort—and a feast when garnished with hulking beef ribs. Bring a group for one of the generous hot pots such as spicy seafood-and-tofu, which servers leave bubbling on tabletop burners. Also good: Sausage-and-noodle hot pot; stir-fried squid; naengmyeon (cold noodle soup).
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.
