Recently, my coworker "Richard" actually came into the office! I hadn't seen him in ages it seems and so I thought it would be nice to pick up some lunch. I gave him a couple of choices and he picked Sue's Korean Kitchen since he'd never had the food from there. I like getting to Sue's early; they open at 10 to avoid waits and crowds. He left it to me to do the ordering.
I arrived right after the place opened. The woman working waved at me and said "I haven't seen you in a long time, maybe almost a year!" Checking back, I hadn't visited Sue's in almost a year, she was right! Wow, what a memory!
Richard left it up to me to choose. I always get the Kimchi Fried Rice here, so I went and placed two orders. Richard is younger and is still a "growing boy" whereas my growth is more directed toward girth these days. So I knew he'd need more than Kimchi Fried Rice. So, I also ordered the bulgogi ($15). I did notice that the Kimchi Fried Rice has gone up a dollar to $10.99 since my last visit almost a year ago, which considering how other prices have risen didn't seem to bad to me.
My favorite here is still the Kimchi Fried Rice.
I get mine with Spam (of course) which adds a nice salty component to this fairly spicy version of KFR. The house made kimchi has a nice slightly fermented flavor and it seemed more intensely flavored then I recall. Richard loved this.
As for the Bulgogi. Well, I do like the panchan made inhouse….I've seen older Korean folks coming in to buy it in bulk from the fridge here.
The Bulgogi was quite tender, perhaps a shade sweeter than I prefer, but not bad at all. Richard enjoyed this as well, telling me that this was better than what had recently had at a Korean place on Convoy! Go figure.
Since we had KFR, I took the white rice home along with some of the panchan, which the Missus gobbled up. Looks like I need to drop by and get some one of these days.
It was great having Richard in the office. Say what you will about the joys of remote work and perhaps I'm just an old fuddy-duddy, but I miss the social and collaborative spirit of working together in the same area. 
Sue's really reminds me of the Korean BBQ places "back home" like Gina's, there's something soulful about these places. And just think, Sue's opened in spring of 2021, in the middle of the pandemic and they've survived! Maybe one day we'll learn their story.
For now….well, I think I'll need another kimchi fried rice fix soon!
Sue’s Korean Kitchen
6755 Mira Mesa Blvd.
Suite 109
San Diego, CA 92121
Hours:
Mon – Sat 10am – 9pm
Yes, mini huaraches with adobo rabbit. Loved the mild adobada seasoning with the "corny" huarachitos, the acidity of the salsa verde, and the calming avocado salsa. Even though the rabbit was on the chewy side, the interplay of flavors was quite nice.
The eggs were nice and runny. The chiptole harissa flavoring was interesting, not as acidic, quite smoky. Man, that baguette was quite good as well. This prep really brought out the citrus-peppery tones of the cilantro.
The place had one table going when I arrived. The young lady working was quite cheerful and I looked over the menu. I came to the "rice plate" portion of the menu and realized I hadn't ever tried any of those dishes. So, I figured I'd go for the gusto and have the rice plate with "Bi, Cha, Thit, Dau Hu Ky" (shredded pork skin, grilled pork, steamed meat loaf, and fried bean curd). Which, in the typical Mignon Pho "not to offend" was called ahem, "Yummy in my Tummy" ($15.75) on the menu. I placed my order, did my shopping and returned. After a five minute wait I was food to go. The young man bringing me my order even apologized for having me wait a few minutes!
Well, if you're keeping score this is how it went. I really prefer this dish with com tam, broken rice which lends a nice texture and fragrance to the dish. This one used Jasmine rice which would have been perfectly fine if it wasn't so dry and hard, like it hadn't been cooked long enough.
The skin on the Roast Pork was slightly crisp, but the flavor was way too sweet and the flesh was too hard and chewy. The skin on the roast duck wasn't bad, the fat had been rendered nicely, unfortunately this too was quite bland and tough.
Well, the portion size of the chicken katsu, which I've always thought was quite large is now two-thirds the size. Which is big enough for me. As on previous visits, it looked like it had been fried for too long a time based on the color, but this wasn't too bad. The breading while being hard instead of crisp, wasn't peeling off and the chicken was decently moist, though a bit on the tough side. And best of all, it had some flavor.
I noticed that ordering here is done strictly with QR codes, something that I've gotten used to in my travels.
The broth was clear and lacking in beefiness, was overly salty, and pretty "plain". The beef while a bit on the chewy side, had good flavor.
You can tell one was pan fried a bit longer than the other. The crusts were hard and chewy; like a good amount of rice flour was used. The beef filling was very tasty though and a good dash of block vinegar helped things along. These were pretty small overall.
Actually, these were not bad, even though I got the Beef-onion instead of what I ordered.. The wrappers were a bit on the brittle side, in need of a bit more "pull". A couple of them had burst during the cooking process. This caused the fillings of the dumplings to become "waterlogged" during the boiling process.
I actually wanted to check out the cathedral. Apparently, the oldest existing 
Which seemed to be a combination of charred and dried. The flavors were quite intense and the crunchy texture quite interesting. The ricotta gnudi was a nice mildly acidic-cheesy addition which added a textural contrast to the dish along with a good milkiness. It was the Missus's favorite item of the evening.
We found this to be on the bland side in spite of the Sherry Beurre Blanc, the Cardamom Phyllo was soggy when it hit the table and this was just a bunch of root vegetables in a bland sauce. Not quite worth the $32 for the dish.
