I first tried Kogi Bulgogi a couple of years ago at their first branch in Eastwood. I recently visited their newest Gateway Mall branch to try out some of their new dishes. I was surprised at the new look of the restaurant. Decked out predominantly in red and white with lots of wood elements.
There were a lot of new cozy touches but I especially liked this wall filled with interesting knick knacks and the spider-like lamp.
They even have a Korean style coffee shop in one area of the restaurant called Cafe Soon.
A bevy of banchan plates were served, customary in Korean dining. It included the usual kimchi and beansprouts but also contained a few surprises like the sliced sweetened banana and the bitter gourd pickles. Want more of these, simply call the attention of your server for a refill.
We started with the Nude Kimbap (P188). This is the Korean version of a maki but using some savory ingredients like bulgogi and ham. I enjoyed this before and it did not disappoint. When I went to Korea, we saw places that served this as a specialty, served with different fillings.
Next was the Soft Shelled Crab Roll (P295). There’s a nice soft and crunchy texture that I liked but the traditional kimbap still trumps this is in both taste and price.
Tuna Tataki (P320). It was a bit weird to see this on their menu as this is simply seared tuna with a vinaigrette poured over it. I suggest skipping this one.
Haemul Tang (P305). This is a spicy mixed seafood stew. I’ve actually never had this before because it’s usually served spicy but at Kogi Bulgogi you can actually specify how spicy you want it to be from a scale of 1-10. I think this was a2 or 3 on the scale and there was a mild kick to it to complement the soft tofu and the sweet umami flavors of the seafood.
Kalbi Tang (P305). Korean beef soup made with short ribs and bone marrow. There’s a fair bit of comforting flavor here from the way it is prepared plus the cuts they used. I’ve tried this in other places where it was milkier and you even had to add your own salt to taste.
Tuk Bulgogi (P405). This is basically a Korean style sukiyaki, the elements are the same like the marbled beef, tofu, glass noodles and vegetables. I’ll give it points as they serve it more savory than sweet as some Japanese restaurants are wont to do.
Moving on to the barbecues, Kogi Bulgogi serves them in hot stone plates in lieu of having them cooked tableside. We had Dweji Kalbi (P275), marinated pork.
Dak Galbi (P295). Marinated chicken thigh which you can specify whether you want it spicy or not.
Ssam Gyup Sal (P295). Pork belly strips which you dip in a sesame oil and pepper mix. They were cooked to a nice crisp but we were all missing the ability to cook as we eat.
We paired our barbecues with their version of Kimchi Rice (P110). I actually don’t eat kimchi but I eat kimchi rice because the rice spreads out the sour flavors. It matches well with the smoky barbecue flavors.
Kogi Bulgogi is a place where you can satisfy your Korean cravings in a clean, fast service atmosphere. Food is quite decent, prepared well with reasonable prices.
Kogi Bulgogi3/F Gatway Mall, Araneta Center General Roxas Ave., Cubao Quezon City, Philippines Contact No.: (632) 293-4947
Facebook Page: Kogi Bulgogi PH
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