Tuesday, August 21, 2012

Sariwon Korean Barbecue

We couldn't decide where to have lunch that day, going around Bonifacio High Street Central that scorching Sunday around May. 

It was just fate that led us to Sariwon. 

The restaurant has been around since 1938 in Korea, and boasts of using the smokeless grill technology to prepare their famous dishes Galbi and Seng Galbi. What's common in Korean restauarants, and what I looked forward to are the complimentary appetizers called Banchan. Since the people around my table aren't vegetable eaters, I happily finished off the small servings. My favorite is the Sigumchi, or blanched spinach salad. These versions were surprisingly not spicy at all.
Fresh Mixed Salad
Top, clockwise: Pickled Radish, Blanched Spinach, Kimchi
others: Beansprouts, Anchovies, Sweet Potato and Pumpkin
I love how skilled the servers were, preparing everything that needed cooking. We had three orders for preparation: Galbi, Seng Galbi and Deungsim Bulgogi. The difference between the two Galbis is that the Seng Galbi is freshly marinated, while the Galbi has been pre-marinated. I ate these with rice, unlike how they are ideally eaten -- wrapped in lettuce.

Seng Galbi - USDA Short Ribs [P780]
Galbi [P545]
More than the flavors, we got to enjoy the service, presentation and revel at the steps in preparing for the next meal. I just found it disturbing to watch the blood drip into the soup which we will eventually eat. After boiling the vegetables on the sides and frying the meat on the ceramic dome, everything is collected on top to make room for the sweet potato noodles to be cooked on the sides. Yummy texture.
 Deungsim Yangnyeom Bulgogi [P495]
A weird, why-not complimentary sweet dessert of rice and malt beverage. Wouldn't have paid for it though. [P60 for another serving]
complimentary Sikhye
Bonifacio High Street Central, Bonifacio Global City, Taguig
Contact: (0922) 535-2446, (02) 6213205
Operating Hours: Monday to Sunday, 11.00 am - 11.00 pm


Post a Comment