Korean Cajun at Mokomandy

20789 Great Falls Plaza
Sterling, VA 20165

Korean Cajun Fusion | $$


The restaurant is in a busy strip mall next to a Dunkin Donuts.



The menu is made of Korean Cajun small plates. This was a nice deviled egg with bacon and a house spice blend.



Korean Pot Roast Sliders with Kimchi’d Apples, Radish Sprouts, on a Fried Steamed Buns. The sweetness of the Kimchi’d apples pair nicely with the flavorful Korean Pot Roast. The crispy bun is a pleasant touch.



The Foie Gras Duck Dumplings with Braised duck, Sesame, Radishes, and a house-made Plum Sauce. This was hands down our favorite. The dumpling had a wonderful flavor and just the right crispiness. The braised duck was the best I have had. The plum sauce was delicious. On our next visit, I will ask for more so I can dip the dumpling.


The Cajun Cassoulet with Duck, Tasso, Sausage, Bacon, Tarbais Rouge Beans, Duck Fat and Herb Bread Crumbs topping was the most interesting dish of the night. It has a wide-ranging flavor profile starting with the duck fat bread crumbs and diving down into a mixture of Tasso ham, sausage, and bacon.


Shrimp & Roasted Garlic Grits with Chili, Shrimp, Butter, Scallions, and Lemon. The shrimp was cooked perfectly. The grits had a nice smooth texture and mild garlic taste. The crispy scallions gave the dish a pleasant crunch.

August 23, 2017 at 0714PM 2017-08-23T23_14_06

Fingerling Potatoes cooked in Duck Fat and Roasted Garlic.


For dessert my wife chose the Lemon Butter Mochi Cake & Raspberry Sorbet with a warm chewy rice cake with a touch of coconut, steen’s cane syrup. She really enjoyed this.


My dessert was the Beignets with Caramel Sauce. I would not order these again. The caramel was on the plate and I could not get much of it to transfer to the beignet. The cake was good but they were large and we took most of it home.

Fusion food can be gimmicky and is often disappointing. There is nothing disappointing about Mokomandy. Each plate was a well thought out blend of Korean and Cajun. Executive Chef Daniel Wilcox Stevens, a graduate of the Culinary Institute of America, creates some dishes more Korean and some more Cajun, resisting the temptation to play it safe with  a faux fusion of Korean or Cajun only dishes. The service is excellent. I would recommend reservations since we were there on a Wednesday night and the tables filled quickly. The noise level was in the hard to hear range when the restaurant was completely full.