What to Eat in Maryland’s Booming Koreatown  | Eater DC

"This Maryland restaurant specializes in dakgomtang (chicken soup), which takes chef Joseph Chung five hours to make the stock alone; he then adds seven different vegetables, including onion, green onion radish along with clear cellophane noodles and shredded chicken seasoned with salt and garlic. The savory soup served with rice on the side also comes in a spicy version. Kimchi and chive pancakes make the perfect accompaniment. Soondobu, a spicy soft tofu stew with kimchi, and the sizzling hot Dolsot Bibimbap, a Korean stone pot rice bowl, can be ordered vegetarian or with a variety of protein options. 9380 Baltimore National Pike" - Claudia Rosenbaum