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One of DC’s best Korean barbecue restaurants is opening on 14th Street

One of DC’s best Korean barbecue restaurants is opening on 14th Street

American wagyu on dry ice at Ingle Korean Steakhouse. Photo: Jessica Sidman.

It used to be that if you wanted to eat at a Korean barbecue restaurant, you had to go to the suburbs. But that’s changed in the last five years thanks to places like Gogi Yogi in Shaw and Iron Age in the Columbia Hills. Currently one of the best table grill restaurants in the region, Ingle Korean steakhouseexpands from Tysons to 14th Street.

From opening in 2022 Ingle Korean Steak has become a standout in the Korean barbecue scene due to its upscale atmosphere. Cuts of American wagyu are presented in dry ice shields, and the dining room has a clean, modern look with marble countertops and walnut accents. You can expect a similar experience when the restaurant moves to the former Nama Ko (1926 14th St., NW) in autumn 2025

James Jang, who previously ran the Japanese rice bowl restaurant Donburi, says the DC version of Ingle will focus on a prix-fixe menu while continuing to source high-quality cuts of meat from specialist American wagyu farms. The Virginia menu, overseen by Executive Chef Jae Youn, currently includes appetizers such as Ice Oysters, Garlic Toast with Cod Roe, and Korean Tartare. There is also beef fried rice, spicy seafood noodle soup, and other soups and stews. At DC, Jang and Youn plan to add more small plates showcasing beef.

The new restaurant will focus more on the bar. In Washington, they will be able to import a wider range of Korean spirits that cannot be purchased through Virginia’s government alcohol distribution system. The venue will have a similar modern aesthetic, but with a slightly darker, moody atmosphere and lots of Korean art.

Washington’s upscale Korean food scene is also gaining popularity with several new additions. Famous chef Edward Lee’s restaurant will open on Friday, November 1 Shiite— a modern Korean tasting menu restaurant with lofty environmental goals — in Union Market. Meanwhile, the Seoul-based restaurant group plans to make its U.S. debut with a place for delicious cuisine in the former Duck Duck Goose space in Dupont Circle.

Jessica SidmanJessica Sidman

Culinary editor

Jessica Sidman profiles the people and trends behind DC’s food and beverage scene. Before joining Washington in July 2016, she was the food editor and Young & Hungry columnist for the Washington City Paper. She is from Colorado and graduated from the University of Pennsylvania.