Korean Cuisine with Holic Chicken and Dumplings for Two or Four at Red Holic (Up to 54% Off)

Annandale

Give as a Gift
Over 1,000 bought
Limited quantity available

In a Nutshell

Korean-style fried chicken marinated in a sweet-and-spicy sauce complements steamed or fried beef, pork, or veggie dumplings

The Fine Print

Expires 90 days after purchase. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Not valid for alcohol. Not valid for delivery. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Most children won't eat a vegetable unless it is fried, just like they won't walk a dog that isn't wearing a bow tie. Pick your battles with this Groupon.

Choose Between Two Options

$14 for a meal for two (up to a $27.98 total value)

  • One order of dumplings (up to a $7.99 value)
  • One order of Holic chicken (up to a $16.99 value)
  • Two cans of soda (a $3 value)
  • See the menu

$26 for a meal for four (up to a $55.96 total value)

  • Two orders of dumplings (up to a $15.98 value)
  • Two orders of Holic chicken (up to a $33.98 value)
  • Four cans of soda (a $6 value)
  • See the menu

Red Holic

Though rooted in Korean culinary traditions, the dishes at Red Holic might feel familiar even to those foreign to that gustatory language. Seven types of kimbap—a translation of the maki roll—enfold everything from spicy squid to Spam within a soft blanket of white rice and sweetened radish. Similar to blood sausage, soondae encases noodles and veggies within pig intestine, toppoki dishes pair rice cake with egg or dumplings, and Holic meals frame sautéed beef or Korean-style pork as the centerpiece. As if the flavor profiles and colorful ingredient weren’t enough to entice the senses, Red Holic stays true to its name, surrounding guests in a crimson wonderland speckled with white-topped tables and solid black chairs. To fill the wall space, reliefs feature domestic themes, including clotheslines laden with pins and a watering can hanging over flowers, constantly suspended by the cooks’ telekinesis.