![]() ![]() An extra perk? Chosun has a full bar, somewhat of a rarity among KBBQ restaurants that tend to only serve beer and soju. The menu features recipes originally created by the owner when the restaurant first opened over 25 years ago-and it’s versatile enough to accommodate even non-carnivores, with plenty of cold noodles, rice cake stews, and a strong seafood offering that includes Chilean sea bass and spicy raw crab. 3628 5th Ave (btwn Brookes & Pennsylvania Ave), San Diego, CA. ![]() But don’t get us wrong: Chosun is still action-packed with meat aficionados, who make a beeline for its namesake dish (short rib steeped in a specially formulated soy sauce) and kot sal (or “flower meat,” in reference to the intricate, flower-like marbling). Scott Nietzel: Fried chicken, mini biscuits and deviled eggs for the win 2. Its serene atmosphere and cool, spacious dining area (including a lush garden patio) lend themselves well to easy dinner conversation-a departure from other spots where you have to yell over the din to be heard. ![]() Photo courtesy of ChimmelierĬhosun Galbee sits on the higher-end scale of KBBQ with polished appeal and punctual service. How to book: Reservations available through their site. Food is served on exquisite dishware handmade in Korea, and leftovers are wrapped using the art of Korean gift wrapping called bojagi, using a beautiful cloth sourced from the motherland. Not only does Lee use your kitchen to create an incredibly soulful tasting menu-Korean fare made in the way previous generations might remember it-but he also thoughtfully pays homage to his heritage in every detail. For korean fried chicken, its simply choice of wings or strips or family pack. Its moist inside yet flaky and slightly crisp outside, but most importantly forgoes the usual leftover oil with the greasy, fatty flavor and the salty, westernized sauce. Lee kicks off the meal with an astounding number of banchan-around 25 in total-ranging from soy-braised baby octopus to rice-syrup-roasted anchovies, followed by multiple courses of nourishing Korean food steeped in storytelling and history, each paired with its own bespoke beverage. This place is right by my office so it was convenient to grab lunch here. Padadak (at least in La Jolla Village, which is the only one Ive tried) is in another league if you get their Gold Sparkling or dry coating. Instead, chef Andy Choongman Lee brings the restaurant to your home, offering an unparalleled private dining experience that’s almost sure to change your perception of Korean cuisine forever. Nanoom isn’t a brick-and-mortar restaurant. ![]()
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