Boo Cho – Say it isn’t so

Korean Restaurants

*** Updated posts on Boo Cho can be found here and here. Another update, Boo Cho’s new owners have decided to change the name of the restaurant. So Boo Cho is no more. An updated post on Dae Jang Keum, which replaced Boo Cho can be found here.

We have been touting Boo Cho on Chowhound since 2003. Probably the only charcoal Korean barbeque in San Diego, and with a very tasty Kalbi and Bulgogi marinade, Boo Cho was a personal recommendation for anyone who desired Kalbi in San Diego. We have not made this a regular stop on our rotation, due to the prices – $20 for Kalbi, $16 for Bulgogi, not something you can have every night. Coming from Hawaii where you can get a decent amount of Korean food for under $12, it was quite a shock when I moved to LA and saw some of the prices.

I had heard that Boo Cho went under a ownership change recently, and I was curious to see if there had been any changes in quality or prices since our last visit. So 2 friends and I decided to give Boo Cho a shot for dinner.

Boocho01_1

EvBoocho04erything looked the same as we entered other than the usual congratulatory plant arrangements at the front door. One thing I did notice was that it was really empty, but that could have been the recent heatwave or the long daylight hours we’re experiencing. We were seated and our order placed. Like I said, this place in my opinion is for Korean Barbeque, so I ordered Galbi – unmarinated ($20.99), Galbi ($19.99), and Bulgogi ($15.99). Soon our panchan arrived, and I Boocho02 could tell a "difference" immediately. Along with the usual panchan, rice paper wrappers and the "mesclun" salad, garlic paste, and other condiments were delivered as well. A sure sign that this place was changing to a "duk bossam" style restaurant. That is you place the mesclun, daikon slice, barbeque, etc… in a little pile, place a wrapper on the top, grab it with your chopsticks forming a little dumpling and eating it. The panchan at Boo Cho has always been unspectacular, and it was no different on this visit, though the Baechu Kimchee (Napa Cabbage) was fairly tasty.

All faded into the back ground as the charcoal and brazier was delivered, and we were readied for the meat.

Boocho05

The first item to reach the table was the unmarinated Kalbi. I had always enjoyed this for the tenderness, and thought that maybe with a garlic slice and salad, that this would be the perfect dish for this style of eatingBoocho06, but today the meat was rather tough, and not as tender as I remember it being. Also, much of the usual nice meaty flavor was missing – not a good start. Next up was the regular Kalbi, mysteriously under marinated as you can tell by the photo, this made the dish somewhat uneven, as the well marinated portions tasted good, but the unmarinated portions had no flavor. The last Boocho07 dish was the Bulgogi. This dish was very good, just as flavorful and as soft and tender as I remembered, falling apart and cooked to a delicious slight char in a second. It’s quite ironic that the least expensive of the dishes was prepared the best!

I felt quite embarrassed at the uneven preparation and taste of the food, but my companions, not being regular Korean Barbeque eaters, thought all was fine, especially the bulgogi.

As we left, only 3 tables were filled, on a Saturday evening, this doesn’t bode well. I also noticed that the dishes seemed a bit smaller than I remembered. I think that changing to the duk bossam style was possibly a strategic business decision to allow for smaller portions, I hope that I’m wrong. Boo Cho has long been one of our favorite restaurants, I’m hoping that this is just a "little bump", and that when (if) I return everything will be as it was in the past.

Some notes: Don’t wear any clothes that you don’t want smelling of  charcoal, when the restaurant starts filling up, smoke will fill the restaurant, no matter how good the ventilation is. Service here has always been very friendly, accommodating, and helpful. For parties of 5 or larger, reservations are requested.

Boo Cho Restaurant
7905 Engineer Rd
San Diego, CA 92111
(858) 573-2585

39 comments

  2. Kirk-I am bummed to hear about your experience…”say it isn’t so”!…We were thinking of going sometime this week but I am now having second thoughts. I, like you, don’t go regularly because of the prices. If I am going to spend about $20+/person, I do not want to cook my meal and get all smelly. I could do just as well in my new kick-butt kitchen or in the backyard on my grill. For this reason I never understood the cook-your-own-steak restaurants.
    Do you have your own or would like to share a korean marinade recipe? It seams that everyone I know from Hawaii has there own kalbi marinade.

  3. Kirk,
    I am so sorry to hear that the food quality was very uneven. I am hoping that it is only a bump in the road, and it will get back to being a wonderful place for Korean food.
    Jack:
    I love cooking my own meats for Korean places, but then again its what I grew up with. It’s what I was used to when I lived in Korea. I have to agree with you though on the cook your own steak places, I don’t want to cook my own steak at a nice restaurant. Hmmm…(I’ll have to think about that one) I rather do that at home, at a restaurant I want someone else to do the work! ;P :>

  4. I know what you mean about cooking your own. Slapping together a marinade is not much work, and if you’re going to cook your own at the table, why not just do it at home anyway. Maybe it’s so that you don’t have to do the dishes.
    I remember Kirk posted his Korean BBQ marinade before. Maybe you can find it if you backtrack a little.

  5. Hi Clare – I love Korean BBQ as well – this place used to ROCK! That’s why I’m so dissapointed.
    Hey Jack – You know, I’ve been giving this place alot of “pub” on Chowhound since 2003. Funny thing is the original Chef had worked in Hawaii for a long time – so the taste of his marinade was perfect for my taste. Well he didn’t last long, but his marinade recipe was still in place. It looks like the direction of the restaurant is changing. My Kalbi Marinade can be found at – /2005/07/03/zion_market__ka/ I made a few adjustments if you read the text. How it came out is at – /2005/07/04/happy_4th_every/
    I don’t understand the cook your own steak thing either – here on the mainland you can get prime meat as good as the stuff served in those places.
    Hi Milly – Hope you’ve recovered from your B-Day bash! I don’t mind cooking my own Korean BBQ, but most times I’m too darn hungry and it’s like torture! Since I’ve been in San Diego, I’ve never really gone out for steak – I’d rather cook my own, it’s to my taste – /2005/05/30/siesels_meat_an/
    Hey Howie – Man you’re on top of things, I’d almost forgotten about that post. Cooking at home is great of you can get nearly the same quality and cooking conditions as the restaurant. We all get a bit lazy though! 🙂

  6. I’m surprised you didn’t give up your marinade recipe here Mills! Although we can’t really relate quantities… This is what I put in mine
    SPANISH onion, sliced thin
    green onions, at least 1 bunch, 1/2″ pieces
    Korean or light soy sauce
    splash of Mirin
    brown sugar, just a touch (more flavor than white)
    Malt syrup, gives gloss
    black pepper to taste
    sesame oil
    sesame seed, toasted
    I like to let the meat sit overnight so when I go to cook it the next day, I don’t have to wait long ::wink::

  7. Hi Jo – Like Jack said – everybody has their own Kalbi recipe! I’m surprised, no Kiwi or Papaya? I have used brown sugar, but have changed back to plain white sugar and I puree my onions & garlic…if the meat seems extra tough, soak in milk for 1hour

  8. OH YEA! Garlic! I think I forgot that all together! No, I haven’t used the papaya or pear yet but only because I’m new to it. It’s in the game plan for upcoming attempts. You know how nothing is the same for me. I’ve always got to do it a little different! ;o)

  9. Jo – That’s what makes you the one and only ‘Jo’ – and for that, all together now – “WE ARE TRULY THANKFUL” – you don’t know how long I’vew waiting to use that! LOL!

  10. Jo,
    Well Jack asked for Kirk recipes and I didn’t know if he was interested in another. So i was lazy and did not post it! NYAH ;P
    Kirk,
    I haven’t had to use papaya or kiwi only because so far the meat I have bought here have been tender enough, but I have used one or both previously. Also my marinade changes with the way I am feeling and what i have on hand. Im SO ready for the Korean pears right now. :>

  11. Milly – A “mood” marinader, huh? Sounds like a great title for a song….She’s a mood marinader, a moood marinader…:)

  12. Ohhh…yeah baybee sing it to me Kirk.
    >shakes her bum bumity bum bum, and tried not to look like she’s being electrocuted!< No need to ask She's a mood marinader mood marinader mood marinder mood marinder Coast to coast, LA to Chicago, a foodie tale. Across the north and south, to Key Largo, a kalbi tale. Well sorry Sade, i butchered that one! LOL

  16. Hi Clare – An instant classic then! Talk about taking an idea and running with it….

  18. Hi Kirk,
    Too bad that this wasn’t as good. I guess that gives you more of an incentive to come home huh? Korean food is really coming into its own here. It’s not just the local Korean restaurants (plate lunch places and such), but the other speciality places too. Soon dubu, dak kalbi, yakiniku. So many of these places are popping up and they are really good. If that’s one thing we need to do if/when you come home is visit some of the Korean restaurants. I can guarantee you’ll forget all about Kim Chee II. LOL!
    BTW…Mills, you’re a hoot! Hope you enjoyed your birthday!

  19. Hi Clare – Mills has come into her own, I think she’s found what possibly is her true calling!
    Hi Reid – Make me forget about Kim Chee II – Clint would scream if he heard that! But you’re on…We’ve got a couple of Korean Tofu Houses here – but it’s kind of hot for that kind of stuff right now. Funny thing is I’m supposed to have Korean for dinner again tonight!

  22. Hey Jack – Interesting little “community” we have here, huh? No problemo, if you make the Kalbi, let me know how it comes out.

  23. See, leave you guys a few hours and you just go nuts on me! hehehe ::sniff:: ::smiles crookedly::
    Jack, DON’T FORGET THE GARLIC!
    Mood Marinader huh? ::sigh::
    ::takes a deep breath and sings::
    Maaarinader, why don’t you come to your senses,
    You’ve left out essences,
    To often now,
    How’s that for butchery? But what song is it?

  24. Hi Jo – It’s the same guys who did;
    I was stirring alot
    I was slurping alot
    I used chop until the break of day
    Oh, that didn’t get it,
    It was high time I quit it
    When my processor went south that day
    Oh, I did some damage, I know it’s true
    Didn’t know I was so tired , until the to-fuuuuu
    In our Choowww Funnn
    Yuck – but I thought it was better than – My Bul-Go-Gi…..

  27. ohhh parodies, I feel like I’m in the filk room at Baycon. (yeah I’m a geek girl) Kirk I just came in here to tell you…ITS ALL YOUR FAULT! LOL
    check out my post Kirk..

  29. Oh that was weird…Sorry Kirk I was having problems with the comments. Probably my thick fingers

  30. No problem Milly – “Oh that was weird” – “Oh that was weird”, sums it up very nicely!

  31. ::SQUACK:: THAT WAS WIERD THAT WAS WIERD ::SQUACK:: Polly wants a cracker ::SQUACK::
    ::giggles at the sillieness::

  32. regarding clothes smelling of charcoal
    that should be true for Korean restaurant that has this:
    숯불
    숯 = = charcoal
    In Korea, 숯불 restaurants usually refuse to serve single servings of 숯불고기

  36. have you tried buga?? i forgot where it is — it’s somewhere in convoy though. i thought it was the best korean barbecue i’ve ever eaten at!

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