Mashita! Kamsahamnida!

Other than Filipino food, the taste of most Korean dishes comes close to my palate. Charge it to more than two decades of exposure through friends and students way back in the late ’90s until recently with colleagues who share the same fondness for Korean food. And to have fortunately had experienced authentic Korean dishes both served in restaurants and homes here in the Philippines and Korea, I must say, almost made them my go-to-food next to our own Filipino dishes.

Pre-pandemic, I occasionally dined in with family, friends, and colleagues whenever craving for Korean food kicked in. Now that dining in is still restricted, food delivery is the easier option. But, of course, it’s more enjoyable sharing meals with others than eating take-away food. Thus, I tried cooking some Korean dishes at home.

In late January, I cooked chapjae for the first time. Since the family loves noodles, the result was worth the wait as it took me three hours from prepping to serving.

The following month, I tried beef bulgogi. For meat lovers who like it sweet, this dish is worth a try. And if you want some side dish, kimchi is a nice pair.

• 

Several months after, while the hubby was on a diet, we had samgyupsal for dinner — not once, but twice! 😀

On a lunch break at the office last July, I ordered dolsot bibimbap via food delivery. Because it was a take-away food, having it on a hot stone bowl wasn’t possible. Also, since it wasn’t from the resto we used to enjoy dining in pre-pandemic, I felt that what I got wasn’t worth the price.

After a few weeks, I made my own dolsot bibimbap . I was able to buy a stone bowl and made my sauce from scratch! While plating, I just realized that my bowl was a bit small as the fried egg almost covered the rest of the ingredients already.

Many years back, I had a friend who’s a pastor’s wife. I used to tutor her kids and attend their local church. Almost every Sunday after church, we ate lunch at their house and she joyfully prepared tuna kimchi chigae for me. Thus, after they left for Korea, this is the soup I have been preparing at home whenever I crave some. It’s quite easy to make as you just need to put all the ingredients in a pot to boil and season according to your liking.

As I was plating my tuna kimchi chigae today, I remembered I’ve had this chopsticks and spoon set since 2012. I thought now is the perfect time to use it. 😀

• 

• 

Korean dishes are not complicated to prepare at all. As long as you have the right ingredients, time, and patience, you’ll be all set.

When I showed a friend the chapjae and bulgogi I made before, this was the remark I received: “Wow, you are more Korean!” Well, perhaps. But I still have to make some kimbap, yukgaejang, and pajeon next time. 😀