KOREA FOUNDATION

The Philippines may appear to be a land of endless summer, but a longer stay quickly reveals noticeable temperature fluctuations between the rainy and dry seasons. During the rainy months, from June to November, people often seek out the warmth of comforting, soupy dishes like bulalô. Similar to Korean galbitang (beef short ribs soup), this nourishing and beloved traditional dish is a staple in many Philippine households.

Originating from Batangas, a city in the southern part of the Luzon region, bulalô is notably celebrated in Tagaytay, a mountainous area known for its cooler climate. Despite its regional roots, the dish has gained popularity across the Philippines and graces the menus of local restaurants nationwide. The preparation of bulalô, which involves simmering beef brisket and shank along with an abundance of vegetables, bears a resemblance to the recipe for galbitang.

To begin, fresh bones are blanched in boiling water, a crucial step for removing any impurities. Meanwhile, the brisket is immersed in a separate dish of water to remove any blood. Once sufficient water has been added, the blanched bones are simmered until they yield a rich broth. The brisket is then introduced to the broth and cooked for approximately two hours, allowing it to tenderize thoroughly. During this phase, onions, pepper, and fish sauce are added to give the broth a rich blend of sweetness and umami. After skimming any fat off the surface, a variety of vegetables like potatoes, cabbage, and corn are added, before boiling everything for an additional 10 minutes to complete the dish. Further vegetables such as extra cabbage, carrots, bok choy, or mung beans can be included. The dish is seasoned simply with soy sauce or salt, according to taste.

When first savoring the hot broth, one is immediately struck by its extraordinary depth of flavor, a testament to the extended simmering of the bones. The highlights of bulalô are tender cartilage and bone marrow, coveted for their rich and savory essence. Delicately picking the meat clean from the bones unveils a burst delightful flavors, complemented by a dipping sauce made of soy sauce, fiery chili, and the tangy zest of calamansi that enhances the succulence of the meat. Packed with protein, vitamins, and minerals from the bones, along with fiber-rich vegetables, bulalô is both hearty and nourishing. Paired with white rice, it imparts a sense of comforting warmth and energy. The esteemed place that bulalô holds in Philippine cuisine is akin to that of galbitang in Korea, a comparison that resonates deeply among many culinary aficionados.