We piled into the car last night to head to MANDU and WAZE said it was on K Street in NoMa! Well, I must have missed the move from Dupont Circle and of course, parking in that new up and coming loaded with restaurants 'hood was not easy. The five of us settled in and our excellent server Ephram took our order, and we started with a bottle of Essay Chenin Blanc from South Africa, a great white with spicy foods. Later we switched to any equally wonderful Partridge Malbec, also great with spice, which there was plenty of.
Ephram brought out a pickle platter of kimchi (the best!), pickled cucumbers, bean sprouts and seaweed, but the amazing new taste for us was the Soy pickled radish which was tangy and yet also slightly sweet and we all loved. The Sojutini did not get a rave as the mango taste seemed lacking.
Ephram suggested the Kimchi Jjigae as many of us craved a big bowl of "soup" and this dish was loaded with spicy kimchi, braised pork rib meat and delicious tofu. So amazingly filling on the eve of the impending snow and cold. Soon Doobu was also a silken tofu stew with shrimp, scallops, clams and a soft egg on top.; a winner for seafood lovers! Kimchi Bokum Bap is an immense plate of everything with your choice of toppings as well to assemble your own dish as you like. That is what is so much fun about Korean food...it is hugely varying and always filling.
We were all stuffed and waddled home before the snow even fell.
Chef Danny Lee always makes his clients happy!
