10.316 Jangeo Sogeum Gui

10.316

17 (Sun) November 2019

Jangeo Sogeum Gui

3.5

at Jangeo Garden

(Phil Oasis)

-Silang, Cavite, Philippines-

with the Family, In-Laws

The In-Laws are in town – yay.  For 2 full weeks – yay.

We spent the afternoon in Tagaytay Highlands (see most recently 7.278 John Wayne’s Prime Rib; see generally 5.222 Steamed Garlic Fish Fillet).  Turns out that the In-Laws’ golf membership in Korea extends partnership benefits to Tagaytay Highlands.  So if I’m really really really lucky, they could begin spending their annual golf holiday in the Philippines – yay.

For dinner, we dropped by Jangeo Garden on the way home.

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Possibly the crunchiest, most refreshing cucumbers that I’ve ever experienced.
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Excellent quality lettuce and perilla leaves.

The eel comes with veg wraps and other Korean bbq sides.

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The restaurant specializes in only one thing: eel (jangeo), which comes either sauced (yangnyeom) (left) or salted (sogeum) (right).

Generally, I tend to prefer salted eel, which allows for the flavor of the fish to come through (see for example 2.362 Grilled Hanbang Eel).  Sauced eel – typically in a thickish soy-based glaze, sometimes spicy – is always good.

Here, both the salted and sauced are good.

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The eels are first pre-cooked over an electric grill in the kitchen, then finished off over live coals at the table.

The In-Laws were overwhelmed by the meal, yet another reason they may be tempted to come back – yay.

In fact, I got the impression that they finally began to sense why Koreans love living in the Philippines.

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