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Woo-Hoo for Boo Cho (SD)

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Woo-Hoo for Boo Cho (SD)

e.d. | Mar 24, 2004 04:33 PM

Last week, three friends and I decided to try Boo Cho, the fairly new Korean restaurant on Engineer just a block off of Convoy. We were welcomed to the clean, well-lit restaurant and led over to a table set up for barbecuing. Looking over the menu, it was clear that the barbecue was their specialty, though there were other dishes available. So we decided to share a barbecue combination for three people, plus an order of the barbecued chicken, and a bowl of cold noodles in soup. We were in for a real treat. First, I want to say that the restaurant made it easy for all four of us to share everything—even though the chicken dish did not theoretically come with all the extras like soup. First we got green salads with a sesame dressing and ample portions of a large number of ban-chans: kim chee, spicy bean sprouts, a wonderful version of spinach and sesame, thinly sliced turnip, seaweed in spicy sauce, dried fish cake slices, and cold rolled omelet. All were very good.

Then our helpful and friendly waitperson came over with a pan full of glowing charcoal and a grilling surface and started cooking our meats for us. While she did have to take care of other tables occasionally, she cooked or at least supervised all the barbecuing. We started with thinly sliced beef tongue, and soon bulgogi (marinated beef), non-marinated, succulent, boneless short ribs, a whole thin rib eye steak, beef stomach pieces, chicken, and intestine were barbecued, dipped into appropriate sauces, and wolfed down. I even got to say, “You know, this is the best intestine I’ve ever eaten.” :-) All the meats were tender and flavorful, and the combination of items let us taste a range of what Boo Cho has to offer. The meats were served with a complementary bottle of soju (woo-hoo!) and followed by a bowl of spicy soup. In addition there was the large bowl of cold noodles (that we clearly didn’t need, but I had wanted to see how they did this dish). The thin vermicelli were accented by slices of Asian pear, a half of a boiled egg, a couple slices of beef, and some crunchy veggies. I can’t claim that it was the highlight of the meal, but it was the best version of this dish that I’ve eaten. We were also offered rice, and I believe I had a couple bites, but that was all I could fit in. We were all stuffed and happy.

I still don’t know whether Boo Cho’s seafood and soups are as good as what we ate, but Boo Cho has already become my favorite Korean BBQ in San Diego.

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