At Hwaroro for a Korean adventure!
Its been awhile since I last went out to eat. Very much so that I didn’t pass up the chance to go with colleagues on a Korean Adventure!
Last I had a Korean dish was about 4 or 5 years ago from the food market we call Bancheto. I knew the foos we had was authentic as the kind Yeoja (lady) made it herself! We were introduced through a common friend where she met her at the school she teaches. I had the opportunity to try Dukboki with Kimmali and it was superb! Absolutely spicy and heavenly at the same time. And now, I am adding Sam gyeop sal and others to my list.
Oh! look at those selections. Yum!
At Hwaroro, they offer a cook-all-you-can, eat-all-you-can buffet for only P399. They offer a wide array of dishes that range from the traditional rice to noodles to grilled meat. You can also add complimentary drinks for P50 or ask for greentea to complete your meal.
Hwaroro can be found along Kalayaan Ave. in Quezon City and another branch in Tomas Morato Ave along Quezon Ave. They are open from 10:00 am – 4:00 am ready to serve you!
If you happen to visit the Philippines, don’t leave before you tasted this authentic local cuisine. Always a part of the feast table in every occasion just like the famous ‘Lechon‘ (roasted pig). Kare-kare is a beef stew with thickened peanut sauce.
There are different variations as to the meat ingredient. You can either use the sirloin part of the beef, oxtail, face skin(maskara), intestine and tripe or a combination of all of them.
- Pechay(bok choy)
- string beans (sitaw) cut into 2 inches sizes
- eggplant slice about half inch thick
- banana heart/bud (puso ng saging) slice same as the eggplant, blanched first (optional)
- 1 med. onion chopped
- atsuete for color (soaked in 1 cup water)
- 100 gms. ground peanut or peanut butter for more taste
- 100 gms. rice powder
- If you are using the innards, boil first in water and a little salt for a few minutes then discard the water, this is to remove any unsavory taste or smell.
- Boil again in another set of fresh water with chopped/diced onions. Simmer until the meat is tender which usually took 1 to 1-1/2 hours if not using pressure cooker.
- When meat is done, add the peanuts and rice to thicken the stock, stir occasionally.
- Add the veggies starting from the banana heart (if preferred), then string beans, eggplant and pechay (note: veggies should be half-cooked only)
- Add the atsuete juice for color. Season with a little bit of salt as it’s best served with sauteed shrimp paste or bagoong.
Summer is always on it’s highest temperature but that doesn’t stop me from enjoying a bowl of Sotanghon (Vermicelli Noodles) Soup. When hubby asked me while I’m eating a hot soup in this very hot summer, I asked him back, “Why do you eat ice cream on snowy winter time?” 😀
I cooked it in a very simple way. I sautee the onions and garlic,then I add the left over meatballs that hubby did not used from his Spaghetti the other night,then add water,let it boil for a minute and I added the noodles. I also used chicken buillon to add more flavor. I notice I still have a matchstick carrots in the fridge and I decided to add it for a li’l color. I usually add Green Onions but I do not have it on hand.
It was good and even my youngest son enjoys it. A nurse friend told me that they also served this kind of food at the center where she work. I’m not sure if it’s true because I’m not there to see it myself but I want to take her word for it.