Some years ago, when we first landed on the Seoul International Airport, we did not have much keen interest in the cuisine of this country tagged as the Land of the Morning Calm.
We had had Korean food in small home-based little dining places manned by Korean wives/students/professionals and even Christian pastors in the Philippines. Of course we got introduced to their bulgogi (barbecued meat) and kimchi (fermented vegetable condiment).
That was what we thought cuisine was all about. Not until that trip to Korea that our taste for this kind of food became a craving. Today there are more full-service restaurants in the country to satiate one’s Korean gustatory longing.
Korea is blessed with the four seasons and rich natural resources, from its mountains for vegetables to its extensive coastline with its great variety of seafood, seaweed and crustaceans, to its fertile land ideal for livestock breeding.
From these favorable elements evolved an interesting and healthy cuisine, now available to all foodies.
The people of Korea minded that their food would also have medicinal attributes thus the use of ginseng, etc.
Today’s Korean dishes offered in restaurants actually came from food originally served on royal tables.
Korean discoveries
Yoree—Korean Barbecue Dining
Molito Lifestyle Building, Cluster 3, Unit 107, Ayala Alabang, Muntinlupa City; tel. 894 0440.
Two reliable foodie friends brought this restaurant to our attention. We were expecting the usual barbecues, but the variety of the offerings definitely surprised us and satiated our cravings.
Dining area—Occupying the regular space available in Molito, Yoree has two entrances and exits, front and back. Color scheme is black and brown.
The massive walls are apparently done from strips of bricks in varying sizes, the reason, perhaps for the uneven design/ alignment of the small blocks.
The bar is on the right side of the front entrance while sofas are set against the mirror-walls.
Warning for those with weak knees: Be prepared to have the strength to negotiate the 19 steps up to the little mixed-use room.
Service—Kitchen is efficient; wait time for orders is short.
Staff—They are all neat and amiable. Orders are taken quickly and a request of change in table assignment was readily executed.
Suggested orders—Because two in our group had been there before, it was not necessary to examine the menu, which was quite expansive. We started with a soup called Haemul Senduko Gngin, a rice soup served in a very novel way—each diner got a small bowl half-filled with seasoned rice, more like the Filipino arroz caldo.
With it came another bowl, same size with a thick broth cooked with silk tofu and yes, the little dishes of dilis, kimchi, etc. We all delighted in the newness and savory flavor of this soup.
Then came the Grilled Scallops seared in butter with enoki and button mushrooms, in a creamy sauce. They were the softest scallops we ever had. Excellent!
Bulgogi was not ordered instead it was the Galbijjin/Galbi Gui (more familiarly known as Kalbijin) of USDA beef, served in a small casserole garnished with strips of scrambled egg. Done with perfectly tenderized Beef Spare ribs, rendered sweetish with honey soy sauce and sesame oil. Super!
We ordered another Galbi, boneless chicken thighs marinated in special sauce.
Our craving was fully satisfied. There was no need for dessert or coffee.
Government and services charges are added to the bill. Senior cards are honored.
Rating
– 3 Spoons
