3 new BBQs at Bulgogi Bros-A A +A
Thursday, October 17, 2013
I’VE been to a Korean restaurant only twice, the second was just recently at Bulgogi Brothers, located at the second floor of SM Lanang Premier.
The first time I had my first Korean dinner was few months ago with my friends, who tagged me along to a restaurant after I shared to them how I wanted to have a fill of Korean dishes. We also had glasses of soju to cap our dinner.
But, one good thing after that night was that it had really changed the way I previously looked at Korean cuisine, especially the kimchi, which was served as an appetizer.
That's why, when an invite came from Bulgogi Brothers, I'd never thought twice of going there. It was invite to get dibs on Bulgogi's new dishes. There are three new offerings in their menu -- all barbecued meat dishes -- which were launched last week.
The first dish that was laid on our table was the Top Blade Steak Barbecue, an angus beef seasoned with barbecue salt which came in three big slabs.
We also munched on few appetizers, a boiled corn and sweet potato and few quail eggs, in between. Another were strips of seasoned eggplant with sesame seeds, kang kong, and of course, kimchi.
Other two dishes came next few moments after which. It was a Salmon Fillet Barbecue and Pork Belly Barbecue.
Its pork belly was served in many strips, which was marinated for 12 hours with Koran herbs, including apples, pears, and onions.
These dishes were served raw but were cooked right in on an induction stove on our table, and so we had a great fill of barbecued meat dishes served hot right in front of us.
Jaypee Oquendo, general manager of Bulgogi Brother said, the launching of new food items are an addition to their already improved menu in a bid to offer Dabawenyos with something new.
He said Bulgogi is coined after two Korean words -- "Bul" means fire and "gogi" is mean. As what its name suggests, Bulgogi is best popular for barbecues.
"Our specialty is barbecue. We've come up with more variants," he said.
Indeed, its barbecues are among the best in town -- that is if if you are into barbecues. Beef was very tender, pork was tender, too, and the salmon was tasty. But, the secret was not in the meat, but in the sauces, Oquendo said.
A crew who did the grilling for us said their sauces are made of fruits such as pears and apples, including some Korean herbs and a fermented soybean paste.
"Ang secret recipe ng Bulgogi ay ang sauce na ginamit para malambot ang beef," he said.
Our dinner was paired with glasses of fresh fruit juices and teas, and mine was the Kiwi Juice.
Published in the Sun.Star Davao newspaper on October 18, 2013.