Danny Lee

The Path

Danny Lee’s work has been built through Korean-American cooking and restaurant ownership in Washington, DC. At Mandu, he became chef and owner in 2006; The Fried Rice Collective, which he co-founded in 2017, extends that same lane into a broader collective model; and Anju has been part of the picture since 2019.

The Work Today

Korean-American food remains the throughline in Danny Lee’s current work at The Fried Rice Collective in Washington, DC. At Mandu, the chef-and-owner role has been continuous since 2006. That kind of long run matters in trade terms: it shows a restaurant practice sustained through ownership, repetition, and daily service.

Signature

Danny's signature dishes include Bulgogi Egg Drop.

In Their Words “Our @ieggyou Bulgogi Egg Drop made #2, in between my dear friends @roseavebakery and @yellowthecafe.” “Now @scottdrewno and I need to prep a whole bunch of bulgogi.”