Their colorful tabletop menu makes it easy to order for even non-Koreans. (Cecilia Hae-Jin Lee / For The Times)
Their kimchi mandu (dumplings) come freshly steamed in just minutes to your table. (Cecilia Hae-Jin Lee / For The Times)
Be forewared that their gigantic bowl of jjamppong (spicy seafood noodle soup) will catch your mouth on fire. (Cecilia Hae-Jin Lee / For The Times)
The jjajangmyeon is smothered in slick black bean sauce topped with just a handful of peas. (Cecilia Hae-Jin Lee / For The Times)
Cho Man Won’s good mandu (fried dumplings) are crispy hot straight from the fryer. (Cecilia Hae-Jin Lee / For The Times)
They serve the typical array of simple banchan found in most Korean Chinese restaurants. The black bean sauce is for dipping the raw onions after they’ve been doused in vinegar. (Cecilia Hae-Jin Lee / For The Times)
