Eating at a Korean Restaurant in a Motel

Now, before you get any crazy ideas as to why I was at a motel, let me be clear that I was there solely for the food. I went to Cavite with my boyfriend Martin, and his mom. On our way home, his Uncle said that he's heard that this particular Korean restaurant is good. However, some people are hesitant about trying it because of its location. No one wants to risk being seen coming in and out of that place for fear that he or she might be mistakenly judged for being there other than to eat some Korean food. 

The inside of the restaurant, much like its exterior is modest. No fancy decor aside from the the walls having various pictures of Korean food I was unfamiliar with. The names of the dishes underneath the pictures weren't much help either since they were in Korean. It's the kind of place where judging from your first impression, your dining experience can either go very bad or very well. I, of course, hoped for the latter, and the several groups of Korean men dining there were very encouraging. If Koreans are actually eating there, the food must be authentic and good. 

Since we were quite overwhelmed by their extensive menu, we decided to go for something familiar -- shabu-shabu. While waiting for our order, we were served a beautiful spread of complimentary appetizers in small plates called Banchan. The appetizers were mainly vegetables that were either a spicy pickled dish or lightly sautéd with a sweet flavor. One thing you'll notice is that crispness is key with these dishes. The vegetables still have a nice crunch when you bite into them despite being pickled, and even those sautéd were not overcooked. I've always seen and known about Banchan whenever I watch travel shows, and I always wondered why it seems to be the favorite part of the meal of anyone who enjoys Korean food. After trying it for myself, I now understand why. Let's just say once you try really good Banchan, you'll find yourself salivating for some pickled radishes.

Then came out a humungous platter of towering food, filled with the bounties of both land and sea. We were presented with this glorious plate of seafood, beef, vegetables and even processed food. The fun thing about shabu-shabu is that you cook your own food table side. The broth was simple enough that it could be flavored with whatever you put in it. The crabs, shrimps and squid were so fresh and delicious that their flavors were what you could predominantly taste. With so many ingredients floating in the pot, you would think that those tastes would just clash with each other. However, the broth still had a mild, clean flavor, allowing you to eat way more than you thought you could. While we were eating, a Korean man came out from the kitchen into the dining area, and the red liquid splatters on his shirt give away that he was the one cooking. He acknowledged us and shyly smiled as we tried to communicate to him that his food was delicious. Having the Korean owner cook the food himself definitely assured us that the food was indeed authentic.

Although we initially had reservations about eating at this Korean restaurant that I don't even know the name of because I can't read their Korean signage, I had two important realizations from this dining experience. First, Korean food is good. I mean, really good. Before this, Korean food to me was simply kimchi and bibimbap, and yet the Banchan alone opened my mind to the complex flavor profile of Korean cuisine. Second, in the same way that one must not judge a book by its cover, one must not also judge food based on the restaurant's logistics. If you want to find good food, don't be afraid to try hole in the wall places. In our case, even if it's in a motel by the side of the road. 

Chef's Noodle

As funny as it sounds, there was a time when a lot of Filipinos' idea of Korean noodles only came from the Jjampong variant of local instant cup noodles. Korean noodles was instantly equated to this spicy, red, seafood soup. Sadly though, most people (myself included) didn’t really know how real Jjampong tastes like. Now, Korean cuisine is quickly making its presence felt in the Philippine restaurant scene, and we can finally have easy access to Korean noodles that does not come from a plastic cup.

Chef's Noodle is a franchise of the Chef's Noodle brand from South Korea. It serves Korean food, specializing in noodles, sushi and rice bowls created by award-winning chef, Choi In Sun.

I loved the interior design of the place especially the light fixtures and the focal wall. The wall reminds me so much of the airport boards where you can read flight schedules. I initially thought what were written were Korean cities, but they were actually Korean dishes.

I ordered their signature dish -- the Chef's Noodle. Noodle dishes are literally served bubbling hot so you have to let it cool down a bit first before eating.

The Chef’s Noodle has a beef and anchovy broth, topped with leaks, bean sprouts, fried tofu, spring onion, red pepper, egg roll and bulgogi. The broth is very light which is why the dish has a mild flavor. I like how this dish feels like a bowl of Korean food staples transformed into a noodle dish because of the beef (bulgogi), vegetables and egg.

However, the star of the night definitely has to be the Jjampong. The sight of boiling, fiery red soup may seem like this spicy hot broth is going to burn your tongue out but it actually just has a pleasurable amount of spiciness that lingers in your mouth. And while with the instant noodles you only get bits of dehydrated crab meat and seafood flavor powder, with this, you’ll find a big serving of seafood happily swimming in the broth. 

If you've ever felt frustrated trying to get the attention of waiters, and not even one manages to make eye contact with you, I assure you, you'll never experience it here. A unique feature about the restaurant are the service buttons per table which you can press to call the staff's attention. It also efficiently already tells them whether you need service or if you're billing out.

I’m so happy I finally got to try real Jjampong, and from a restaurant that really specializes in Korean noodles, nonetheless.

Chef's Noodle

Lower Ground Floor, 

Robinsons Magnolia

Doña M. Hemady Ave., Quezon City

The Anatomy of a Bibimbap

"Now that is a thing of beauty!"

That's exactly what I said when this gorgeous bowl of food was served on our table. Bibimbap is my favorite Korean dish and just by looking at it, you probably get why. It looks too good to eat! This colorful dish has a lot of components so I thought I'd break it down for you. I like getting my Bibimbap fix at Tokyo Bubble Tea. It's ironic that my favorite Bibimbap place is a Japanese restaurant but I don't care, it's so good! 

There are different variations but basically it's a big bowl of white rice topped with vegetables, beef, and egg. Though there are many versions, the Bibimbap in Bubble Tea has vegetables that are commonly used for this dish such as spinach, soy bean sprouts, mushrooms, zucchini and carrots, garnished with sesame seeds. 

Now what makes this dish special is the chili pepper paste that gives it a spicy kick. Korean dishes are known for their sweet-salty-spicy taste, and Bibimbap is a perfect example of that flavor combination.

Bibimbap literally means 'mixed rice' so you obviously have to mix everything together before you eat it. 

Once everything is mixed, all of the flavors come together making for this beautiful bowl of food. Just grab your chopsticks and enjoy!