Goghee To Go, opening next week in the old Burguesa space at 2222 Inwood, is one ballsy mash-up. The new concept—Korean BBQ infused with Mexican street food, or rather, Mexican food with a Korean soul—sounds as antithetical as it does alluring. Imagine if you will, super-fresh, spicy, marinated beef, chicken, pork, or mushroom goghee (which simply means “meat” in Korean) in a multitude of applications: tacos, burritos, burrito bowls, quesadillas, tortas, and nachos.
Then, of course, there’s the gimchee (or kimchee to the rest of us), Napa cabbage that’s been cured (or, as they say, “caramelized”) and seasoned with red chili pepper flakes, ginger, garlic, and sugar then pickled within an inch of its former identity.
Every bit of it sounds like a winning juxtaposition. Stay tuned for next week’s taste testing.
