Updated
Cold weather has a strange effect on me. It makes grilled intestines, raw seafood and soju suddenly seem like basic necessities.
So back to Kyopo BBQ we went.
I ordered the mixed offal platter again - gopchang, daechang, tripe and the whole beautiful collection. This time one of my friends wanted to see everything in its original form before it was cut up. No problem. The staff brought the platter out intact, waited patiently while we inspected it and took pictures, then came back and cut everything for the grill.
Small detail, but I appreciated that.
The preparation is still what makes Kyopo stand out among Korean BBQ restaurants in the Bay Area. Offal is easy to ruin. Clean it too aggressively and there's nothing left except texture. Don't clean it enough and... well, everybody at the table knows immediately.
Here, you still taste the richness and character of the intestine without the unwanted funk. Once the fat starts rendering and the edges brown on the grill, everything comes together.
But this visit had a surprise.
They had live sea squirt.
Freshly prepared, it was crisp, almost crunchy, intensely oceanic and incredibly fresh. Sea squirt is one of those foods that doesn't apologize for tasting like the sea. With the Korean red seafood dipping sauce, it was fantastic.
Then dinner became even more Korean.
At the next table was a group of middle-aged Korean guys who apparently work in tech around here. They had ordered the full Korean-style flatfish sashimi spread. Coincidentally, one of the Korean guys dining with us works for the same company.
Conversation started.
And before long, some of their flatfish sashimi migrated to our table.
That fish was excellent - very meaty, firm and seriously chewy, but with an extremely clean, fresh flavor. Completely different experience from the softer sashimi texture most people associate with Japanese sushi. You chew it, and the sweetness and clean fish flavor slowly develop.
This is exactly why I enjoy places like Kyopo. Sometimes the best thing you eat wasn't even part of your original order.
And of course, there was soju.
Three people at the table means a proper lineup of Gumiho soju bottles. One bottle would have been a calibration error.
Grilled intestines, fresh sea squirt, chewy flatfish sashimi, cold weather outside, and enough soju to keep everybody sitting around the grill considerably longer than originally planned.
That's Korean dinner done properly.
We also finished with naengmyeon. After all that rendered fat, grilled offal and soju, that cold broth and chewy noodles basically reset the system.
There are plenty of Korean BBQ restaurants around the Bay Area. Kyopo BBQ keeps pulling me back because it feels like more than another meat-and-grill operation. They know how to handle Korean intestines and offal, they sometimes have interesting live seafood, the staff understands the food, and the whole place has that comfortable Korean drinking-and-eating atmosphere where dinner can unexpectedly become a three-hour project.
Second visit.
Still excellent.
And now that the weather is getting colder, the probability of another gopchang + sea squirt + Gumiho validation run is approaching 100%.
- Dr. C
Silicon Valley High-Tech Executive
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