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  • Oh em gee! Where do I begin. I was handed a barley tea upon walking in on a chilly day. Point, Nak Won. After perusing through the extensive menu, and immediately deciding I would be back soon, I went with my standard dish by which I evaluate all Korean joints, dolsot bibimbap and of course an appetizer of mandu, because dumplings, dammit. The moment my order went back, the banchan came forth. IT WAS GLORIOUS. First, the kimchee is legit, nostril clearing, fermented piles of joy. Damn, I missed a good kimchee. There were an additional 5-6 other dishes, winter veggie fritters, bean sprouts, etc. All were excellent. The mandu came out and were clearly handmade. Get the order of 10, not 5. You're welcome. Finally my sizzling, snapping, searing bowl of bibimbap arrived and I was elated. The egg was perfectly cooked, still runny for mixing. The meat was well seasoned, the veggies were abundant, and the rice was beginning to caramelize on the sizes of my stone bowl. I was given a beautiful bowl of homemade chili sauce, which mixed in beautifully. Nak Won sticks to its Korean heritage by not mixing in Japanese or Chinese dishes on the menu, and I'm glad. Korean food deserves its own stage. This is by far the best Korean food in Pittsburgh.
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