Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Washington DC & Baltimore >
Nov 11, 2013 08:00 AM
Discussion

Kogiya in Annandale

According to Todd Kliman, it's "the best Korean barbecue out there right now."

Anyone been?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. It's much better than Honey Pig, that's for sure. The $21 AYCE is pretty good. I like the unmarinated pork belly, though the miso one isn't very far behind. The place is clean and service is efficient. It's not very big, so I can imagine the lines are pretty long during the dinner hour and weekends.

    1. Don't eat Korean BBQ often and when I do, I could hardly tell which heavily marinated meat is better. In this case, I think Kogiya is a bit better than Honey Pig, especially after factoring in the price. We had AYCE lunch for $19, tried the thinly sliced beef (not marinated, cooks fast but not exactly tender), miso pork belly, spicy pork belly, and marinated chicken dark meat. The pork bellies and chicken all took some time to cooking so we had a leisurely 2 hr lunch with a few cold beers on this snow day.

      1. It's a sad status for Korean BBQ joints when a critic names a AYCE joint the best Korean BBQ restaurant as under these prices the quality is undoubtly compromised.

        2 Replies
        1. re: Kurtis

          AYCE is the probably the best bargain but the restaurant is not exclusively AYCE. One interesting service point is they kept changing the grill-top for us as we switched meats. In addition, they do all the cooking. The waiters here work their asses off.

          1. re: Worldwide Diner

            "One interesting service point is they kept changing the grill-top for us as we switched meats. In addition, they do all the cooking."

            Changing of the grilltop after a couple rounds of grilling the same meat, or when changing the meat with different marinade is pretty much a common practice, and this is done without asking in most places in Seoul, but only a few outside of it (though all willingly will change it if you request). This becomes a rule to get good searing without getting charred/smoked, and to taste individual meat parts.

            You are right here, this does take some effort to do it right (although the reality is that there's 2-3 different grillers exchanging hands vs single griller assigned to a table in Seoul), along with attending to other needs of diners. I always personally tip them aside from usual tip added to the bill as I do the same for somms or sushi chefs whose effort added significantly to the meal.

            But what I would like to see is some of these places that carry good quality meats and along with those from Korea. Cost involved in doing this is likely the limitation as these are the going prices for BBQ joints in Korea - see below link.

            http://travel.cnn.com/seoul/eat/city-...

        2. It's okay, a good place to know about as the noodles here are an upgrade form what I get at other places. It tends to be sweeter here than what I've experienced elsewhere.

          Judging from the bbq alone, I have no idea why this place gets singeld out.

          7 Replies
          1. re: Steve

            Do they make their own noodles? Da Rae Won still hand pulls theirs, but I'd like to find some this side of the river.

            1. re: monkeyrotica

              I can't remember the name of the place, but there are hand pulled noodles at John Marr and Little River {south of LRT}. Not as good as Da Rae Won but good.

              FYI, Kogiya is simply freezing when its cold and windy out. It was like sitting outside the last time we were there and they said they ran out of tea. It was a painful experience. The BBQ is quite good but not better than Annangol. The Banchan are top notch I think.

                1. re: monkeyrotica

                  I believe the place with the homemade noodles is Jang Won at 4210 John Marr Dr. The sign in front only says "Chinese-Korean Restaurant."

                  If you go, you have to ask for the handmade noodles. I ate there once a long time ago. I had the jja jang myun and was not impressed at the time.

                  At Kogiya I liked the bibim mul gooksu, which are cold rice noodles in a spicy sauce, though their version is not so spicy and has some sweetness to it.

            2. re: Steve

              I dined there with Steve and two other local 'hounds yesterday. The bulgogi was VERY sweet. The two pork belly dishes (miso and spicy)were better, the duck was good, and the noodle dishes were both very nice. The banchan spread was extensive though nothing was a big stand-out. Most of us wore our coats throughout the meal.

              I do not think they are better than the new Annangol location in Chantilly where I had perfectly crisped spicy pork belly last weekend.

              1. re: PollyG

                Have you been to both Anangol locations? Any difference?

                1. re: wineo1957

                  I have not been to the Annandale location recently enough to make a good comparison. The Chantilly location is a lot closer to home.

            3. My two cents, the place gets high reviews because it has low priced AYCE with decent service. I don't think their beef is as good as others and when you do AYCE, they try to stuff you lots of the cheap stuff before you get to eat too much of the good stuff. Their rib soup is nice but I think you have an opinion skewed by the twenty-something who are more into value than quality. When they mob websites, it tends to be difficult for the older more seasoned folks to figure out why this highly rated place tastes so so and still need 45 minutes of wait time.