Anju's Mandu Price

Anju's Mandu features pan-fried pork and kimchi dumplings served with a sweet soy dipping sauce. This signature appetizer on Anju’s menu is a modern interpretation of a traditional Korean dish, priced at $14.00. Executive Chef Angel Barreto personally recommends the Mandu as an ideal starting point for the Anju dining experience.

The dish centers on a savory filling of pork and kimchi, providing a balance of rich and tangy flavors. These dumplings are pan-fried, resulting in what customers often describe as a "perfectly crispy" texture that contrasts with the juicy interior. Reviewers frequently praise the "flavorful, spicy kick from the kimchi" and the overall balance of the dish. A sweet soy dipping sauce accompanies the dumplings, complementing the filling's robust character.

Anju's pan-fried preparation offers a distinct textural experience, competing with the more traditional offerings from its namesake predecessor. Mandu DC in Adams Morgan offers classic steamed or boiled dumplings, such as their Gogi Mandu (beef and pork), which emphasizes a soft, delicate wrapper and a more subtle flavor profile, highlighting the different culinary philosophies toward this iconic Korean dish.

The restaurant's name, "Anju," translates to food consumed with alcohol, and the beverage menu is designed to complement the cuisine. The crispness of the dumplings pairs well with the spicy kick of a Fever Tree Ginger Beer. An excellent alcoholic pairing honoring the restaurant's concept is the Citrus Infused Soju; its bright acidity cuts through the richness of the pork. The Shandy Pack, which combines citrus soju with Hite beer, also creates a refreshing, communal experience.

Anju is a restaurant concept from The Fried Rice Collective, founded by Chefs Danny Lee and Scott Drewno. The kitchen is helmed by Executive Chef Angel Barreto, with Eric Chodkowski as the General Manager. Anju rose from the location of Mandu, the first full-service Korean restaurant in D.C. operated by Chef Danny Lee and his mother, continuing a family legacy of Korean cooking in the capital.