"The team of seasoned restaurateurs behind Manna BBQ, Shabumi BBQ, Kogi BBQ, and SomiSomi in San Diego introduced a new method of Korean barbeque to their newest restaurant, Sot BBQ, which anchors Keary Plaza on Clairemont Mesa Boulevard. This Korean barbecue restaurant implements an ancient method of cooking, called “sot,” short for “sot-ttukeon,” which is the cast iron lid of the traditional Korean cooking pot gamasot. The cast-iron lids are imported from Korea and centered on each table for cooking high-quality proteins and vegetables. The emphasis at Sot is on premium ingredients, such as Japanese and American wagyu, garlic short rib, jumbo tiger shrimp, pork jowl, and scallop. The banchan spread includes two types of kimchi, including a more sour preparation that gains sweetness when it hits the hot grill. Be sure to end the barbecue with fried rice that gets tossed on the griddle, soaking up the juices from the meat." - Helen I. Hwang
