Delicious marbled wagyu cuts are now gracing the elegant marble tabletops at the new Ingle Korean Steakhouse. This elegant establishment opened discreetly in early December, taking over the location that once featured Michael Schlow’s short-lived sushi venture, Nama Ko, and Tico before that, positioned at the northern end of the U Street NW corridor (1926 14th Street NW).
Washington, D.C. already boasts several K-BBQ spots like Gogi Yogi in Shaw and Iron Age in Columbia Heights, but Ingle offers a more upscale experience, taking care of the grilling for you. Skilled servers expertly handle, time, and flip the meticulously sliced beef on the integrated grill at each table, allowing guests to appreciate both the sizzling techniques and the beautifully arranged panchan bowls filled with kimchi, pickled vegetables, and sweet-spicy ssamjang that gracefully cling to the shiny edges of the grill.
Ingle initially made its debut in 2022 in Tysons, where it offered both prix fixe and à la carte options for lunch and dinner. Now on 14th Street, the dinner experience stands out at $80, while lunch is exclusively available on weekends. Dinner features a thoughtfully crafted set menu, which is comprehensive but not overwhelming. It begins with a small seasonal welcome dish, which varies based on the Korean calendar; currently, guests are greeted with a warm, burnt-orange pumpkin porridge, while around New Year’s, it transforms into traditional rice cakes. Following is a side dish, shared between two diners, with selections like wok-charred asparagus or garlic chip-laden mushrooms, along with an appetizer, also designed for two people, featuring options from luxurious egg-yolk-topped steak tartare to a colorful scallion pancake stuffed with shrimp and greens, finished with panko breadcrumbs.
The culinary journey continues with the main courses (one per guest), featuring warm soups, chilled noodles, or fried rice. These dishes are accompanied by the restaurant’s premium American wagyu cuts, which will vary depending on what is available from the Midwest ranches that Ingle collaborates with. At present, Ingle serves four distinct cuts: tri-tip, hanger, shortrib (galbi), and marinated zabuton. “We feature these four cuts to showcase the unique characteristics and cooking methods,” explains owner James Jang, who previously managed Japanese fast-casual eateries before launching Ingle. The grilling begins with the leanest cut and progresses to the richest and fattiest portions. This traditional sequence allows diners to savor the delicate flavors before indulging in heartier cuts. The refreshing, fermented panchan serves as a palate cleanser between bites of beef.
“This embodies Korean BBQ culture,” he remarks. “These are the cuts that are beloved in Korea. However, we are equally excited to introduce other dishes, which is why we opted for the prix fixe model, allowing guests to experiment and explore.”
Jang expresses that Ingle was designed as a place for special occasions, but it has swiftly gained loyal patrons. He focuses on providing exceptional hospitality and thoughtfully arranged service, as well as the precision grilling by trained staff. “Our aim is to elevate the overall experience, both through our dishes and our attentiveness,” he notes.
After three years in operation, Ingle has established strong ties with its suppliers, recognizing that American wagyu can sometimes be sporadic in availability. This partnership enables them to better manage the quality, condition, and aging of the meats. “I believe the traits of American wagyu closely resemble those of Hanwoo (Korean beef),” he adds, “as they possess beautiful marbling and are particularly suitable for Korean-style grilling.”
Ingle sets itself apart from AYCE establishments, promoting a minimalist aesthetic within its surroundings. The cool, mood-enhancing design highlights solid materials like brass, walnut, and granite, complemented by marble tabletops. A standout feature is the glossy inlaid mother-of-pearl serpentine pine located behind the bar, a repurposed piece originally owned by Jang’s late grandmother, transformed and shipped from Korea to become a focal point of the decor.
Facing the cherished family heirloom is a spacious bar that is more expansive than its counterpart in Virginia. “On 14th Street, we want to emphasize the bar experience as well,” he mentions. “While Korean steak remains our core offering, we aim to transform the bar into an appealing destination in its own right.”
Thanks to D.C.’s more relaxed liquor licensing compared to Virginia, the establishment is able to procure and offer a broader and more premium selection of imported spirits. The cocktail menu features Korean liquors and ingredients, showcasing items like Korean-made gin and delightful elements such as jujube and yuzu.
Recognizing the scarcity of similar Korean dining options within D.C., particularly when compared to the thriving Koreatown in Maryland’s Ellicott City, Jang shares, “I hope to inject more vibrancy and excitement into the local dining scene.”
