best thing i ate last week: banchan at Gabose Korean BBQ

Can someone explain to me why there is no good Korean BBQ in Miami? How is it possible, with a population of over 2.5 million in Miami-Dade County, that I have to drive across the county line to Broward to sate this particular craving?^[1] Fortunately, Gabose Korean BBQ is only about an hour away, and we happened to already be heading in that direction this weekend.

I was too hungry and impatient to wait for one of the charcoal grill tables, so we let the kitchen do the cooking instead. The gochu pajun (a sort omelet / pancake hybrid like Japanese okonomiyaki) was generously studded with green onion and fresh chiles, a welcome recipe for bad breath. The daeji tofujigae, a spicy soup with tofu and slivered pork, came to the table ferociously bubbling, its broth redolent with Korean chile flakes. The marinated galbi was good as always; the haemul dolsot bibimbap, a rice dish studded with seafood and vegetables cooked in a blazing hot metal bowl, was actually a bit bland before we perked it up with a generous spoonful of gochujang.

But my favorite thing about a meal at Gabose may be the banchan, the little bowls of various pickled and preserved nibbles that accompany every meal. Here, there was a classic napa cabbage kimchi, slabs of some sort of mild-flavored jelly in  a sauce of soy, scallion and chile flakes; marinated seitan strips; bouncy little marinated mushrooms; a bright pink, tangy cabbage slaw; a potato salad generously dressed with Korean chile; and zucchini kimchi, more fresh and less funky than the cabbage version.

Is there a Michelin category for "worth a one-hour schlep"?

Gabose Korean BBQ
4991 N. University Drive, Lauderhill, Florida
954.572.4800

^[1] I guess I need to try Shilla Korean BBQ / Sushi Cafe out west of the Miami airport.

highlights from P.I.G. (Pork Is Good) #7

Seven years ago, about twenty-five folks gathered at the Harvey Seeds American Legion Hall for a celebration of all things porcine, orchestrated by Chef Jeremiah Bullfrog, and P.I.G. (Pork Is Good) was born. I faithfully reported on the event here. Jeremiah's done P.I.G. every year since, and every year it's gotten bigger and better. No longer a one man show, the event now brings together dozens of my favorite chefs in South Florida, plus some special out of town VIPs, and hundreds of attendees. I have repeatedly said that this is my favorite food event of the year, and the latest iteration only validates that.

There were so many stations this year that I couldn't make my way to all of them, but here are some highlights:

(You can see all my pictures in this P.I.G. 7 flickr set).

Aaron Brooks of Edge Steak with some fire-roasted pork belly, served on a blood and black olive flatbread baked on the embers, topped with pork fat tahina, pomegranate chermoula, and hot pink pickles (that's Michael Schwartz trying to steal the recipe).

As Mike Pirolo of Macchialina watches, Craig Giunta's cutting the cheese (caciocavallo warmed over charcoal) to top this pork sandwich doused with salsa verde and hot pepper relish. (Yes, I will keep on making "cutting the cheese" jokes until someone makes me stop.)

Niven Patel is close to opening his farm-to-table Indian restaurant, Ghee, down in Dadeland. His coconut braised pork belly, served on a fenugreek roti with home-made yogurt and pickles, is giving me good reason to make the trip down south when it opens.

I couldn't catch Phuket Thongsodchaveondee of Cake Thai Kitchen without his head down working, but I did catch his sun-dried pork cheek jerky, accompanied by shrimp fat rice with salted duck egg yolks (and, for those with sufficient heat tolerance, a fresh Thai chile to chew on).



Craig Diehl, of Cypress in Charleston, makes charcuterie that will make your mind melt. His station was already pretty picked over by the time I got there, but I did get to try the two pâtés en croûte he prepared, and they were incredible.

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