So Go Gi Bo Seot Jeon Go!

If you are Korean or a linguist, you would know what these words mean. But if you are an ordinary foodie like me, you wouldn’t care finding out. You’d only care for its taste.

It is heavenly.

When my family and I ordered it for the first time by pointing to a photo on the wall of a small Korean restaurant—along the highway to a resort where we take a breather—I asked the waitress what it is. She simply said, “hot pot.”

Okay, you can never go wrong with a hot pot. What was served us, however, was an extraordinary dish that combines different kinds of mushrooms (oooh!), fish steak, tofu, some veggies, and prime beef (aaah!).

After that first encounter with “so go” (our nickname for its longish, hard-to-remember name), we thought all hot pots anywhere pale in comparison. We’d make  a trip to that restaurant, which is two cities away from where we live, whenever we could, but with the horrific traffic condition these days, it is no longer possible.

It was a treat therefore when, on our way to the resort one holiday weekend recently, we decided to lunch on “so go” or bust!  It was way past lunchtime when we got to the restaurant because of the, yes, traffic, so we were so famished we were ready to pass out.

Our “so go” tasted even better than all the times we had it there! We polished off every drop and morsel.

I totally forgot that this is not a food blogsite. But then, again, grace goes through all conduits of every kind, including a special dish such as this.