Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

Discover the unexpected in Washington DC. Explore All of Washington DC
Restaurants & Bars 1

Fast-casual Korean

Deborah R. | Jan 13, 201801:30 PM

A block near where I live -- and where I'm likely to pick up takeout -- has a rotating cast of Bibimbap-type restaurants. I'm not that familiar with Korean food, especially not with the rapidly proliferating fast-casual outposts of this variety of the cuisine, but I'm baffled at how often the food is cold. The other day I got a noodle bowl with chicken assuming that both of these would be hot, though not of course the cucumber and other toppings. They weren't. At a previous place in this restaurant row, the rice bowls similarly had cold protein toppings. These aren't cold as in formerly hot; these are clearly intended to be served at either room temperature or refrigerator chilled. To me it makes what might be otherwise palatable food unappealing. Can anybody explain this tradition?

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions