Gather a group before heading to one of these noisy barbecue houses—popular late-night destinations for roving crews of twentysomethings—to enjoy marinated meats plus soju (a fermented Korean beverage) and beer. The more people you bring, the more barbecue meats you’ll get to throw on the tabletop grill— we’re partial to sizzling galbi, a seasoned short rib, as well as fatty pork neck, bulgogi, and spicy pork belly.
Also good: Tofu soup with seafood; oniony seafood pancakes; steamed dumplings.
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 Petworth.
