We’re big Korean food fans, we’re still out to try the best of the best when it comes to these places. Korean communities are growing here in the Philippines, and with them comes a great integration of their culture into ours! Still on the road to finding more authentic korean places (like our favorite discovery, Seoul Condo), we’ve decided to try one in Baguio.
Banchan: There were 8 kinds of banchan that day, 2 of which were the new discovery we’ve had and were our favorites. The first was this soft chopped up nor, with some chilli flakes and some secret sauce to soften up the nor. It was pretty interesting! The second one was the chopped up chili with bean paste. This was delicious. And it went so well with beer.
They have the stinky soup! Chungkukjang soup smells just rotten. It has fermented bean paste and tofu. it’s a lot like blue cheese, the smellier the better. Lots of fermentation going on there to the point that it was bordering on bitter and slightly alcoholic. But there was something comforting about this. Something so horrible smelling was so good with rice. But I needed about 5 breath mints and 3 gargles to get this one out of my mouth.
Chajang noodles. These were handmade noodles with a meaty, demiglace like sauce. It was subtle, with a good meaty flavor and the egg on top just gave it a fabulous rounded out flavor. This was my first time to taste something like this and i liked it a lot.
China wanted to have the sashimi. But as expected, for something that travelled all the way inland and up the mountains, it came frozen, and we didn’t like it so much.
Kalbi Gui was the perfect balance of sweet salty and sour. But my brother said it was the wrong cut of meat. Still it was pretty tasty.
Kinchi Jiige was good, because this place had good kinchi! Kimchi jige here is a kimchi soup, with a little tofu. Almost too vegetarian but since the base (kimchi) tasted good and authentic, the soup tasted great as well.
Samgyupsal was as you would expect it to be. It is simply a grilled pork served with the oily dipping sauce. They only had 3 kinds of lettuce, garlic and chili in their vegetable platter. I guess no one plants the Ketnip leaf around here.
Portions were relatively smaller. I can say that it was as if we ate in Manila because of the prices vs. portion, but it was well worth it considering the quality and the new discoveries we had.
Some more pictures down here. 🙂