Chef Danny Lee calls the new Korean restaurant “a homecoming” for the family behind its predecessor, Mandu.

D.C. chefs got together to show off their meatballs at Osteria Morini’s “Chefs Play Ball!” event.

A couple of Asian restaurants are daring to be different with each cocktail that they make.

Restaurants are going all out to create seasonal cocktails for those who like it hot.

There’s a lot of good Korean dining in the D.C. area. Here are some of DCist food writers’ favorite.

When everything outside is squishy and soggy from a stretch of gloomy weather, there’s nothing like tucking into a plate of scalding hot and crisp mandu.

Dish of the Week: Soon doo boo chigae (Korean tofu stew) Where: Lighthouse Tofu/Vit Goel, Mandu, Adam Express When most people think of Korean food, they’re used to mostly barbecue and rice dishes like galbi (short ribs), bulgogi (rib eye), and bi bim bap (rice mixed with vegetables and meat). But there’s a whole world of deliciousness in their stews and soups, like yook gae jang (spicy beef and scallion soup), kimchee chigae (kimchee stew),…