1 (Sat) July 2017
-One Serendra, BGC, Taguig, Manila, Philippines-
In Korean, certain spicy broths that are crisp in texture with bite, lean and mean, may be referred to as “siwon hae (시원해),” which loosely translates as “refreshing.” Upon taste, the appropriate reaction would be to give an “aah!” of relief – as if enjoying a sip of deliciously cool water. The lighter kimchi guk (soup), as opposed to the heavier kimchi jjigae (stew), if made right, might elicit such a response.
Although simple in concept, the soup requires a lot of layering to achieve a flavor profile that is both delicate yet rich, much more difficult than the stew.