Soju
2/4/2022 | 2m 19sVideo has Closed Captions
Soju in Garfield traces it's cuisine back to Korean-American roots with unique dishes.
Simon Chough, owner and chef at Soju, traces his cuisine back to his Korean-American roots. Located in Pittsburgh's Garfield neighborhood, the small, casual, restaurant features a selection of unique dishes, a full bar serving the Korean spirit soju, craft beer and cocktails and a custom or specially curated wine list.
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More Local Stories is a local public television program presented by WQED
Soju
2/4/2022 | 2m 19sVideo has Closed Captions
Simon Chough, owner and chef at Soju, traces his cuisine back to his Korean-American roots. Located in Pittsburgh's Garfield neighborhood, the small, casual, restaurant features a selection of unique dishes, a full bar serving the Korean spirit soju, craft beer and cocktails and a custom or specially curated wine list.
Problems playing video? | Closed Captioning Feedback
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Learn Moreabout PBS online sponsorship(bouncy electronic music) - My identity is many different things.
And I draw from a lot of different experiences, but it's rooted in my ethnicity and my family background, which is Korean.
A lot of the recipes that I use today are right from my grandmother's hands.
She doesn't write anything down.
She always uses taste, so that's the way we do it in this kitchen.
One of our most popular menu items is the Korean Barbecue Combination.
It is a real sampling of what Korean barbecue is and has to offer.
Gimbap is a traditional Korean sushi roll.
It's really all of your food groups in one bite.
Our BiBamBap Nachos: it's one of my favorite dishes to eat.
It is fried wontons, marinated spinach, carrot, daikon radish, a little bit of kimchi and mushrooms.
The Tteokbokki is a Korean rice cake dish.
I like to describe it as a potato is to gnocchi; rice is to Tteokbokki.
Soju is the most widely consumed spirit by volume in the entire world.
It is a distilled spirit made from sweet potato, tapioca.
We have several signature cocktails, My wonderful bartenders, Rachel and Gina, they know what they're doing.
After working in the industry pretty extensively, I realized that owning a small restaurant is really the direction I wanted to go in.
Making a return to my roots and food my grandmother cooks was really like I had an epiphany and that became my dream, to bring grandma's food to the people of Pittsburgh, because I know that the people of Pittsburgh will enjoy it.
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