BY TEDRICK YAU
At Woori in Festival Mall, Alabang, Filipinos bitten by the Korean bug need not travel far and wide to satisfy their cravings for authentic and premium dishes — especially as they hanker for the world-famous Hanwoo beef from the Hoengseong county.
South of the metro, one would find a new restaurant that is recreating the prime Korean barbecue experience from the heart of Seoul. Woori takes centerstage as it elevates the local Korean dining scene with its numerous selections of premium meats that effectively set them apart from the regular samgyupsal joint. On top of its culinary arsenal is the world-famous Hanwoo beef.
If Japan is known for its Wagyu and Kobe beef, Korea offers its prized Hanwoo. Raised free-range, this breed of small cattle is native to South Korea’s Hoengseong county and yields meat that is known for its fine marbling, tender texture and clean beef flavor.
Grace Lee, proprietor of Woori, explains why they decided to introduce Hanwoo to the local market. “I am certain that the Philippine market is ready for an upgraded, prime Korean dining experience. We decided to source only the best Hanwoo known for its fine marbling and juicy meat,” she says.
Woori, which translates to “we” or “us” in Korean, stays true to bringing friends and family together over a big meal. The menu is complete with a hearty serving of the favorites while offering high-grade Korean beef to the Philippine market. Each table is complete with a grill and plate warmer to complete the grilling experience.
Along with their Hanwoo, guests will surely enjoy the Banchan or vegetable side dishes that whet the appetite as they prepare the palate for a full on feast. Other staples include the Haemul Pajeon or the Korean scallion pancake and the Yuk Hwe or steak tartare. The Hanwoo Sal Chisal or chuck flap beef cutlets can also be wrapped in fresh lettuce or flavored as is with different kinds of salt. Another meat specialty is the Woori Dae Galbi, the 24-hour marinated short rib with bone-in is a savory treat in every bite.
Don’t just order another cup of white rice either. Instead, sample the Kimchi Paella for a change. The dish effectively blends the sour taste of kimchi with rich beef flavor. To cleanse the palate from all the rich flavors, an order of the Naengmyeon or cold buckwheat noodles soup is all you need. Finally, you can end the meal with a sweet and cold scoop of Bingsu with flown in South Korean peaches on the side.
Asked if the whole Korean fad is only a trend, Grace Lee shares, “I believe this is only the beginning for authentic Korean dining; the love of Filipinos for Korean music and food will continue for a lot longer than we imagine.”
