Sot BBQ Brings an Ancient Method of Korean Barbecue to Kearny Mesa | Eater San Diego
"Coming to Kearny Mesa’s Kearny Plaza on Clairemont Mesa Boulevard and aiming to open in late July or early August, Sot BBQ will feature a new-to-San Diego presentation of Korean barbecue with cast-iron cauldrons set into each table and the sot (short for sot-ttukeong) lid used as a cone-shaped griddle — an ancient Korean cooking method with sot-related artifacts dating back to 108 BCE — and the restaurant imported more than 50 heavy cast-iron cauldrons from Korea. The $1.6-million, ten-month renovation converted an outdoor patio into indoor dining and created a sleek, modern interior in the corner spot formerly occupied by Olleh Sushi; the space joins Menya Ultra Ramen and Yesenia’s Mexican in the strip mall. Servers will prepare meals tableside, coming to each party roughly 20 times to ensure items are cooked perfectly and to tell diners when each item is ready, and customers can order extra rice to be stir-fried in the remaining juices after everything is cooked. The menu focuses on premium proteins — A5 Japanese wagyu, American wagyu short rib, Hokkaido scallop, wild tiger shrimp, pork belly, pork jowl, chicken thigh — plus seasonal Asian vegetables and baskets of lettuce for wraps; banchan will include two types of kimchi (a more fermented, sour kimchi that turns sweet on the hot grill and a fresh kimchi) and a rotating monthly array of salts for dipping, such as green tea salt and red wine salt. Other offerings include rice cakes, beef tartare, and kimchi pancakes, along with a full selection of soju, soju cocktails, wine, and Japanese and Korean beer. Founded by industry veterans Eric Kim, Sean Kim, and Michael Hyun — with decades of Korean barbecue experience and past ventures including Shabumi BBQ and Hot Pot, SomiSomi, Manna BBQ, Kogi BBQ, and Yummy Sushi — the restaurant will seat up to 100, be open daily from 11 a.m. to 11 p.m., accept reservations and walk-ins, and the team says they may open a second Sot BBQ depending on how the San Diego market responds." - Helen I. Hwang
