These Korean Dishes Will Make Your Holiday Feast Tastier
With two new items added to the already stacked menu of dishes, Honeyjubu blazes a path for authentic Korean cuisine straight into Manila
Korea has long been a culinary world of savory sweet delights. Spice, taste, and exciting notes of explosive flavors pepper KBBQs by the dozen across the Philippines. Fine dining restaurants bring on the more exotic qualities. Point being, Filipinos won’t be losing love anytime for Korean food.
Honeyjubu might understand this fact better than anyone else. A mission cuts clear across them—innovation brought onto traditional techniques and recipes. With their signature charcoal-infused process in their cooking, the up-and-coming Korean restaurant brand aims to stamp a mark on the local food scene with this catalog of rich dishes.
A Deep, Flavorful Dive
It’s a rich five-course palate of diverse options within Honeyjubu’s existing menu. Delving deeper into each of their identities, it’d be a mistake to not start with the trio of Bulgogis.
Beef and pork bulgogi fulfill all those meat dreams. The beef option is a premiere USDA beef belly marinated with fresh fruits and charcoal flavoring. With the pork option, it’s USDA pork belly infused with Honeyjubu’s trademark charcoal flavoring. Every bite? A meal of true, rewarding indulgence.
The third choice of Bulgogi comes with the special addition of Korean burnt rice crackers—a true Honeyjubu original. Satisfying crunches are accompanied by the richness of sweet and sour beef.
Like the eldest sibling studying hard abroad, the Tteok Galbi still has its roots with its Bulgogi siblings regardless of the distance. A handmade pork bulgogi burger patty brings that fresh heat in while topped with torched cheese, yangnyeom, and wasabi mayo.
Away from all those deeply savory options, the fifth menu choice is a true classic with a twist of a Korean Gimbap comprised of some of Honeyjubu’s favorite ingredients. The Chi-chee Bap features charcoal-infused ground chicken, which is stuffed alongside Korean rice and mozzarella. Toppings of yangnyeom and wasabi mayo complete the creed of tradition and innovation harmonized together to create a crowd pleaser.
Two Exciting Newcomers
Deviations from the classics evokes a curiosity that can become something great. The two newest additions to Honeyjubu’s menu prove that.
The Bibimcup is exactly what it sounds like – bibimbap served conveniently in a cup. Mixed vegetables and a perfectly cooked egg sit on top of charcoal-infused bulgogi, which is topped with frozen fried tofu. An adventure for your taste buds sits comfortably with you anytime on the go with this one.
As if the first one wasn’t adventurous enough, the Dakbal Korean-style chicken feet brings a wild epic of flavors. Spicy, chewy goodness marinated in a special blend of spicy sauce which is grilled to perfection. The traditional method to cooking chicken-feet receives a breath of fresh, creative air.
Paving the Way
In a sea of Korean food options here in the Metro, Honeyjubu rises above the waves with a proud perspective—a contemporary version for the beloved classics.
The 40 years of experience that the head Korean chef brings drives the menu’s innovation. It doesn’t limit or hold it back. Respect for the culinary techniques that work remains. It’s a signature sense of courage to deliver cuisine that feels new, yet tastes like the classics of Korea, that lets Honeyjubu pave the way for their authentic vision into Manila.
Photos: HONEYJUBU
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