Gabose Pocha

In one mile-long stretch of University Drive, you can sample some of South Florida's best banchan, cook your own eats on a tabletop grill, and score a giant jar of kimchi. Best-known among the cluster of Korean eateries here is Gabose, a 14-year-old landmark and the final foray in a series of establishments opened by James Soonkuk Hong and Eunsuk Hong. Today, the restaurant is run by their daughter and her husband, Susan and Fred Kim, who recently opened Gabose Pocha next door. Pocha is Susan's interpretation of a Korean pojangmacha — dubbed pocha for short — a reference to makeshift tents that serve nothing but grilled meats and the country's popular rice liquor, soju. Today, the pocha is a sort of Korean gastropub. Servers converse softly in Korean; a fish tank housing live sea snails gurgles near the exposed kitchen; and Hyuna, a spunky Korean pop singer, croons from the speakers. Start with a shrub, a Korean cocktail made from fermented fruit, vinegar, and soju — a distilled rice liquor more reminiscent of vodka than sake. Specials sometimes include fresh catches straight from Korea, like nakji (octopus), abalone, and sea cucumber. The rest of the menu is known as anju — a series of small plates meant to be eaten with plenty of liquor. Each is exotic and unfamiliar and requires some explaining. If you're feeling adventurous, beef intestine and chicken gizzard are racy options. Or try the gol bangee, a spicy escargot salad with carrot, cucumber, and cabbage slaw dressed in a pasty-thick sriracha-style sauce.

Best Of Broward-Palm Beach®