2012 Fall Dining Guide
By Tom Sietsema
Washington Post Magazine
Sunday, Oct. 21, 2012
Fans of the Korean soup made milky with ox bones and meaty with beef slices -- seolleongtang -- know Gamasot in Springfield as one of the better sources for the dish, which blossoms at the table with a sprinkling of scallions and salt. I like the tidy dining room with the glass-enclosed kitchen not just for its quick and efficient service but also for its good value, including combination meals that let patrons mix a meat plate with a noodle dish or stew. For $18, for instance, you can match heaps of sweetly marinated short ribs with a zesty kimchi stew. Plan on taking home leftovers. Appetizers are the size of main courses; Gamasot's seafood-packed pancake, snipped into slices by a server as you watch, is snack enough for four. Most of the Korean staples are represented on the menu, although this chowhound jumps at what isn't everywhere else, such as tender goat bobbing in a brick-red broth that suggests -- and delivers -- liquid fire.
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