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"Monday, July 19, 2010Muguboka, which the Weekly reviewed last fall, is yet another of that class of Korean restaurants in America that advertises its barbecue but specializes in everything else: black-goat stew bubbling in a wok big enough to serve six; platters of kalamata-colored soondae, blood sausage threaded through with noodles; braised pork trotter; spicy fish stew; a dozen other dishes never touched by a lick of fire. And yet, most of the Richmond restaurant's lunch specials involve some combination of barbecued meats and soft-tofu stew."^^<http://www.w3.org/2001/XMLSchema#string>
<http://archives.sfweekly.com/foodie/2010/07/19/kalguksu-at-muguboka>