This could have benefited from some wasabi or a dipping sauce. Mandu, traditional Korean dumplings, stuffed with beef and tofu, are available steamed or fried. A bonus at Soju is the array of side dishes, what the restaurant calls Pajun, that accompany the entrees. About half a dozen small bowls arrive at the table. There are kimchee the fiery, fermented cabbage spicy marinated zucchini, a creamy potato salad and a plate of slightly sweet and crunchy black beans.
Service is cordial but the kitchen often has trouble keeping up with the orders.
Open only since August, Soju still is trying to gets its bearings. Time should only improve Soju.