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Madison Commons, the newest #kapitolyo #foodiehub is now open!
Madison Commons, the newest #kapitolyofoodiehub is now open! Madison Commons is the newest Food Park in Kapitolyo, along Brixton St. right after Ace Water Spa and fronting the Pioneer Center.
I came to the soft opening of Yeonyang Hansik Korean Cuisine, one of the food stalls at the food park. I was overjoyed when I was invited and didn’t say no because I am a big fan of Korean Food and Kdrama. And a big fan of food. Period.
I met the young owners Richard Yu and his partner plus their family. Since I got there ahead of the others, and there was no strict program, it actually felt like talking to long lost friends. Richard is a young entrepreneur from Binondo and has studied at University of Asia and the Pacific (UAP) in Ortigas. At first, I thought that he is a Korean. But it turned out that he is a Chinese guy crazy for Korean Food.
They are both health fanatics and wanted to offer Korean Food as a healthy food option for their target market. There are so many workers and students around the Kapitolyo and Ortigas Community who are admittedly addicted to the fast food culture of McDonalds and Jolibee.
The best people are those who love food. It’s true! They were so passionate with their food and told me how they are choosing the best ingredients. I just get all fired up when people are so passionate about what they’re doing and so clear about what they want for their community!
At only P139, their Beef Bulgogi can feed 2 people. So, not only is it a healthy option, it is also an affordable option for students and workers too. They can eat a filling meal that is within their budget. Soon they will be offering delivery to make it easier for people to order their delicious and healthy Korean food. Watch out for that!
While we were being served, it began to rain so hard that we can hardly hear each other so I focused on eating. Lol. They presented me with their version of Beef Bulgogi Bibimbap. It was in a real deal Korean Hot Stone Bowl. And yes, there’s a tasty layer of golden rice “tutong” at the bottom. At first I was a bit afraid of the sauce, knowing that it’ll probably be hot and spicy. But it was just right and up to now, I can still taste how the sauce blended together. It was sweet, and smoky, and just a tad spicy. Yummy!
Bibimbap is a big bowl of rice with toppings of vegetables, beef, and a sunny side up egg. They are carefully arranged on top of each other and looking like a bowl or rainbows with at rising sun in the middle when done. Presented as a side is the Bibimbap Sauce. Bibim means to mix, and the Korean bap means rice. The Bibimbap is mixed with the Bibimbap sauce right before eating. I sort of hate this part because it destroys the beautiful design but it really is needed to fully enjoy Bibimbap!
Yeonyang’s Bibimpap comes with side dishes and their Kimchi is a clear winner. They make it themselves and not as salty nor as acerbic as my version. Hmmm. Maybe I’ll ask for their recipe, Ha! They also have pickled radish and cucumber. I tasted the pickled radish, but alas, I realized too late that it was our “labanos” in Filipino and I really am not partial to this vegetable. 😛 The pickled cucumber, I munched on while talking. They must think I’m crazy. Lol.
I shall soon return and will definitely have to taste all the other food on the menu. I’m specially curious about the Spicy Tofu Stew and the Kimchi French Fries. And the Ttoekboki (spicy rice cake)! I forgot to ask if they have Soju. <3 <3 <3
As promised, here is my own simple basic recipe of Bibimbap, adapted to our family’s palate.
- 3 cups of cooked rice (hot)
- 300 grams pre sliced thin beef (available at Monterey)
- Roasted sesame seeds
- 1 bulb garlic
- 3 eggs
- 1 tablespoon of soy sauce
- 2 teaspoons of sugar
- 2 teaspoons of sesame oil
- 2 teaspoons of rice wine
- 1 tablespoon of chopped spring onion
- 1 teaspoon minced garlic
- 1/2 sesame seeds
- pinch of pepper
- 2 cups boiled gosari (can be found in most Korean Stores )
- 250 grams mung bean sprouts
- 1 bunch spinach or kangkong will do in a pinch!
- 3 small okra
- 1 cup taingang daga (wood mushroom) -soaked in water for about 30 minutes before sauteeing.
- 2 medium carrots
- 4 tablespoons of Korean red chili pepper paste (gochujang -can be found in Korean Stores, some groceries, and at the SM Supermarket)
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 3 tablespoons of water
- Cook the rice.
- Prepare 1/4 cup freshly minced garlic.
- Prepare and marinate the beef.
- Soak the wood mushroom in water.
- Cut the carrots into thin strips.
- Cut the okras diagonally.
- Remove the hard stalk from the spinach or kangkong.
- Clean the mungbean sprouts by removing the husk and soaking them in water.
- Combine all of the sauce ingredients in a small bowl and mix thoroughly.
- Saute the beef in high heat in a small amount of oil and set aside.
- Simmer water in a pot. Put the mungbean sprouts in a metal strainer and dip it to the boiling water to blanch. Immediately dip in a prepared bowl with cold water to stop the cooking process. Season with salt, sesame oil and a bit of your prepared garlic.
- Blanch the spinach or kangkong in the same pot then transfer to the bowl of cold water immediately. Drain and season with salt, sesame oil, soy sauce, and another part of your prepared garlic.
- Prepare a new pan and saute the carrots using a small amount of oil in high heat. Set aside.
- Saute the okra in a small oil and a bit of salt.
- Prepare the boiled gosari in the same way.
- In the same pan, saute the drained taingang daga in sesame oil, soy sauce, and a bit of sugar.
- Prepare a new non stick pan and make your sunny side up egg in slow heat. Make sure not to overcook the yolk.
Put it together:
- We don’t have a hot stone bowl at home, so I just put it in a bowl. Prepare 3 bowls. Add a cup of rice to each one. Be fast because we want the rice to be still hot when your family eats.
- Add the sunny side up egg being careful not to break the yolk.
- Arrange the vegetables on the sides of the bowl, on top of the white parts of your fried egg.
- Drizzle with your Bibimpap sauce.
- Sprinkle with the roasted sesame seeds and some left over spring onions.
Bibimbap according to a Korean friend, is a no fail, and really forgiving dish. You can put anything on it and it will still taste great. So feel free to experiment. It’s something like our Adobo. No two versions are exactly the same. I just put in whatever vegetables are inside my refrigerator. One time I even put ampalaya in there and no one complained (except my husband who politely and discreetly left it on the side.)
But if you’re feeling daunted by all the chopping and the food prep, come and visit our friends at Yeonyang Hansik and have a taste of the real deal.