Menus
All guests are required to wear masks at all times when not eating or drinking.
Welcome to Mandu!
To provide a safe and comfortable experience for our guests we have limited availability and will be granting all tables a 1 hour and 30 minute window for dining. Thank you for your understanding!
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
Parties of five or more will be subject to an 20% gratuity.
V: These items can be modified to be vegetarian
G: These items can be modified to be gluten free
craft cocktails | all 14
COOL AS A CUCUMBER
tanqueray gin, korean cucumber water, lilet blanc, lime juice
GREEN BEE
tito's, lime basil syrup, Apricot Eau-de-Vie
SESAME STREET
sesame infused tito's, amaro taverna, honey syrup
SMOKEY KOREAN
el silencio, dolin rouge, mandu tonic, gochugaru pepper flakes
HOGWASH (aka The Manny and Carla)
bacon-washed rye, dom b&b, peach bitters
MANDU MULE
tito’s, fresh-pressed ginger, lime, angostura
NO WAY ROSÉ
aperol, house-made made yuja sour, sparkling rosé
korean spirits
SOJU BY THE BOTTLE (serves 2-3)
chum churum: rice and grain extract | 21
chamisul fresh: charcoal filtered | 21
jinro is back: it's just better | 23
FLAVORED SOJU BY THE BOTTLE | 23 (serves 2-3)
jinro: grapefruit
jinro: strawberry
jinro: plum
SOJUTINIS | 8
aloe, peach, mango, pear, grape, orange, or yogurt
MAKGEOLLI | 20 (serves 2-3)
jinro mak gul li: sparkling rice wine
free of alcohol
HOUSE-MADE GINGER BEER | 5
YUJA LEMONADE | 5
FOUNTAIN SODA | 3 FOUNTAIN SODA REFILLS | 1
beer
DRAFT | 9
bell's brewery, amber, mi
troegs brewing co: perpetual IPA, pa
hopfheiser brewing company, old time lager, dc
victory brewing company, festbier, pa
BOTTLE & CAN | 8
terra, korea
kirin light, japan
kloud, korea
wine
RED
pinot noir, la chapelle, france ’22 | 13/49
malbec, partridge, argentina ’20 | 12/45
cabernet sauvignon, andica, chile ’22 | 14/53
valpolicella classico, ca'la bionda, italy '21 | 14/53
WHITE
côtes de gascogne, la marina, france '21 | 12/45
pinot grigio, punzi friuli, italy ’21 | 13/49
riesling kabinett, carl graff, de. ‘22 | 14/53
chenin blanc, essay, south africa '22 | 13/49
ROSÉ & SPARKLING
still rosé, bovale rosado, spain ’22 | 14/53
sparkling rosé, conde de subirats, spain NV | 13/49
crémant de limoux brut, salasar, france NV | 14/53
apps
MANDU beef & pork, shrimp, or veggie dumplings. steamed or pan-fried | 14
DAKKOCHIG grilled chicken skewers, pickled garlic mayo, ssam | 13
PA JEON mixed seafood pancake, scallion, korean peppers | 16
JUKGV korean rice porridge, shredded chicken, poached egg | 13
KFCG double-fried chicken wings, sweet and spicy soy glaze | 15
MU JORIMV grilled korean radish, kombu broth, watercress, onion muchim | 10
SSUKGAT MUCHIMGV chrysanthemum greens, citrus segments, radish, muk, fried tofu, topped with sesame seeds, crispy shallots, and crisps in a yuja soy dressing | 12
mains
DOLSOT BIBIMBAPGV rice, assorted chilled veggies, bulgogi, egg | 25
SAEWOO BOKUM spicy shrimp and vegetable stir fry, korean chilies, chilled somyen noodles | 34
GAJI BOKUMGV sautéed eggplant, roasted pork belly, rice cakes | 28
CHAP CHAEGV sweet potato noodles, brisket, spinach, mushrooms | 27
JAJANG MYUN homemade noodles, black bean and pork belly sauce| 28
DDUKBOKGIV chewy rice cakes, gochujang, onion, bulgogi | 28 (make it emperor style, topped with grilled galbi short rib for an additional $10)
GALBI sweet soy-marinated short rib, rice, ssam, ssamjang | 40
BULGOGI thinly sliced rib-eye, rice, ssam, ssamjang | 40
DAK JJIM braised chicken thighs, potatoes, onion | 29
DURU JJIGEE gochujang marinated pork belly, kimchi, rice cakes, tofu | 34
GAMJATANG pork rib stew, greens, potatoes, perilla seeds, sweet potato miso | 30
KIMCHI JJIGAE kimchi stew, braised pork shoulder, tofu | 29
SOON DOOBUGV silken tofu stew, shrimp, scallops, clams, soft egg | 31
DDUK MANDU GUKV beef broth, beef & pork mandu, rice cakes | 29
YUKGAEJANG spicy beef stew, brisket, noodles, shiitake, bean sprouts, egg | 29
banchan
**kimchiG | 5
**seasoned bean sproutsVG | 5
**pickled cucumbersV | 5
soy-pickled radishV | 5
seaweed muchimVG | 5
white kimchiG | 5
fish cakes | 5
**accompany all orders containing a main
desserts
CROIFFLEV croissant waffle, banana crémeux, fresh strawberry, basil | 10
KKWABAEGIV twisted donut, cinnamon sugar, seasonal compote | 9
BANANA PUDDINGGV banana crémeux, banana chips, tapioca pearls, coffee syrup | 8
SORBETGV seasonal rotating sorbet, made by Dolcezza | 8
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V: These items can be modified to be vegetarian
G: These items can be modified to be gluten free
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Parties of five or more will be subject to an 20% gratuity.
BAR FOOD MENU
THIS MENU IS ONLY AVAILABLE AT THE BAR
Sunday - Thursday from 5:00 pm - 9:00 pm
Friday & Saturday from 5:00 pm - 11:00 pm
BULGOGI TAQUITOS | 11
bulgogi marinated brisket and fontina cheese rolled in a corn tortilla, salsa verde, house chili sauce, cilantro, onion, cotija cheese
BULGOGI BURGER | 15
bulgogi patty, garlic kimchi toum, perilla, lettuce, tomato, onion, sesame bun
*$1 add cheese *$2 add egg *$10 add patty
MAC N' KIMCHEESE | 13
shin noodles with sauteed kimchi, cheddar, spiced breadcrumbs and scallion *add beef $3
KOREAN CORN CHEESE | 10
sweet corn, creamy mozzarella, scallion, served in a hot skillet with mandu chips *add beef, pork, or tofu for $3
BUDAE JJIGAE | 22
ramen noodles, cheese, sliced andouille sausage, spam, tofu, kimchi, pork and beans, rice cakes, mushrooms, scallion
KFCG | 15
double-fried chicken wings, sweet and spicy soy glaze
MANDU | 14
beef & pork, shrimp, or veggie dumplings. steamed or pan-fried
PA JEON | 16
mixed seafood pancake, scallion, korean peppers
V: These items can be modified to be vegetarian
G: These items can be modified to be gluten free