I was so close to visiting South Korea and Japan at one point. I'm a Motion Capture actor and in late 2015 I was in contact with Capcom about the facial likeness role of Leon for the Resident Evil 2 Remake. I failed to mention I also have a voice acting background, in the end I lost the part and I can't forgive myself for wasting such an opportunity. That would've been a real dream come true to visit South Eastern Asia. Great video!
Simply put, it is impressive that a pure Korean built a Filipino restaurant in Korea after studying and mastering Filipino food. This man had a heart of gold, and he loved fellow Asian food, which made me respect him.
15:09 That's a good deal! Most restaurants in the Philippines prices their sinigang for 500 to 700 pesos. The fact that their shrimp is big and generous in number is so great. Plus, they don't skimp on their vegetables and serving size. Ang bubuti siguro ng mga puso nung mga may-ari. Kasi di nila tinitipid yung pagkain kahit mura lang ang presyo 🥺👍
Dbaaa!!! Even my Mama &Papa have different versions of adobo 😂 and ofcourse so was I. Really love adobo with kittle ginger in it. Nit authentic but goooood😅
Kinda cool that the owner wanted to open a Filipino restaurant based on a few visits to the Philippines in the early 90s. I kinda wanted to know more about what it is about Filipino food that made him want to learn how to cook it (along w/ his wife) and open a restaurant.
Wow the korean chef is soooo amazing ❤thank you for loving Filipino foods❤thank you for sharing gorgeous Kristy nice to see you handsome pinsan ❤have a great time together ❤️
This channel, for me, is like a comfort food.. sobrang relatable lahat ng vlogs every time. Like same sentiment ako dun sa white rice, garlic rice...tapos yung expection ko sa owner, na kala ko din Filipino o maybe atleast yung wife but surprisingly hindi. Ang galing!🥰
Love watching your vlog Kristy kc you're so Pinoy by heart. You like Pinoy foods and so proud to introduce it to your family. Kudos to your channel. God bless us all.🙏
The food looks so good. Yun itsura, mukhang authentic kahit na Koreans na di tumira sa Philippines ang nagluto. But the owner seems to really love the Philippines because he said he come here often to visit and his love for Filipino food made him decide to open a Filipino restaurant. I was surprised there’s no sili in the sisig kasi usually spicy ang Korean food eh. Mas gusto ko actually may sili & egg yun sisig, nakakadagdag sa flavor. For the sinigang, I prefer it to be really sour. Yun pag ininom mo yun sabaw may asim-kilig.😆 The adobo, if it’s sweet…yun ba yun nagpa Korean sa kanya?😅 Mas salty kasi normally ang Pinoy adobo, although meron iba gusto ng sweet.
Shrimp sinigang is not always gooey or thick soup unless gabi root crops is used. The sinigang na baboy has a much thicker soup because of the gabi root crop , sinigang is also regional, different ways to cook in every region and also it depends on the budget since Filipinos usually use on what is a cheaper vegetables in the market or whatever is available in the region. You might also encounter in some regions that their dish sinigang is a different dish from the kind of sinigang you are having in this video. It is same to be said in the other dishes that you have tasted, you can go visits different restaurant or Filipino homes they will have their own version of the Filipino dishes that was usually pass on to them by older generation, that is why we learn to enjoy food by going to fiesta or family celebrations or going to restaurant, it is the joy of eating that we love.
12:11 usually (not always), especially in our household, sinigang na hipon (and bangus) is not thick (we just use the usual sinigang sa sampaloc) but sinigang na baboy, where you put gabi (bcoz, sinigang na hipon will have labanos instead) will be thicker, and for that I like the singigang w/ gabi even when I’m already putting actual gabi. But yeah, ofcourse, it could still be different as you mentioned, and you’re right, I mean, I can’t taste it so idk but just sharing some info 🙂
You are right Kristy.. it is actually weird to eat garlic rice with Filipino ulams with sauce or soup, garlic rice is usually for breakfast ,, fried something with egg hence the birth of silogs like Tocilog, Hotsilog, Tapsilog :)
Wow! I can't believe I am so amazed also about the Filipino restaurant run by a Korean who learnt with his wife Filipino cuisine with a slight mixture of Korean taste for Koreans to love, that's some amazing work! 😮💖
Ate Kristy, try to collaborate with Sylvia Kim please 😭❤️ you and Sylvia really love filipino culture for sure you guys will click together! Sylvia is also a pure korean just like you, but has a filipino heart. I hope that you will collab with her during your stay in Korea.
I"m watching here in Newark California,,make me hungry best tuyo for adobo coconut soy sauce and with taba ng baboy,para looks oily at lalabas yong mantika ng baboy, Syempre sisig kapital ng pilipinas pampanga the best..
Parang karamihan ng filipino food dito may pagkalasang korean din kc nung kumain ako sa little manila ganyan kaya di n ako umulit haha kc gusto ko tlgang lasang lasa. Lalo na pag nandito ka na sa korea ng ilang taon nakakamiss tlga filipino food.. lalo kung di nmn mahilig sa korean food ang hirap haha.. thank you for this video baka may makita akong malapit dito sa amin n sakto ang lasa :)
i agree plain white rice is good with any ulam to actually savor the flavor of the ulam as for garlic rice masarap sya with breakfast ulam like tocino or longganisa maybe because may sawsawan tayo lagi ng suka
Next time, go to a Filipino restaurant near Philippine embassy. I think it's Jovy's grill. Korean vloggers like Sylvia Kim and Jessica Lee went there also. According to them they serve authentic Filipino dishes.. but more expensive.
12:16 There are several types of sinigang, not only the type of protein you use but also the type of soup you prefer. I think you are looking for "singing sa miso," a kind of sinigang soup that uses a traditional Filipino miso paste or in a packet sinigang mix sa miso which is hard to find abroad, and that is what makes the soup a little thicker. Also, it depends on what vegetables you put in that give the soup a texture, especially the okra. I think you've got the generic type of sinigang in sampalok; the soup is more transparent and not so thick, which is easier to make. Kristy, you've developed a Filipino palate for having that kind of preference for sinigang. Im a fan from Las Vegas. Your videos make me miss home back in the Philippines ❤❤❤😊😊😊
Ang Pechay po ay mula sa hokkien word 'pe̍h-chhài' para sa chinese cabbage pero ang satin po, sa Pilipinas, commonly yung Bokchoy ang tinatawag nating Pechay at yung Chinese cabbage ay Chinese cabbage parin po.
rice is life, don't waste it...konti lang yang kanin na yan atsaka kaya may sabaw yung adobo para ilagay sa kanin...and I like to watch Koreans eat coz they are so honest in giving reviews...I don't like thick sabaw of sinigang...gabi sinigang mix makes that thick soup which I don't like...sinigang mix ng hipon doesn't make thick soup so what you ordered is only right :)
I grew up eating sinigang na hipon and for me the soup has no thickness since we don't put gabi (taro) on it just like in sinigang na fish, but in pork sinigang or beef we put gabi which makes the soup thicker esp when overcooked
kristy, we have different kinds of soup of sinigang just in case you missed it. we have the regular soupy, 2nd is gabi based which is thicker, kamias based, sampaloc based etc.
For some reason i think this video in particular is has so much love put into editing so shout out to Ate Kristy's editor if you have you made a really good job~!!! ❤❤❤
If you ever go to Nampo dong Busan there is a Filipino inspired Korean restaurant called Lord Byron's Backribs they serve their version of Sisig there and Calamansi juice. Please try it.
4:40 YEP! Exactly. Garlic fried rice only works for SOME dishes. Especially for mild-tasting or already-garlicky dishes like eggs, barbecue/inihaw, longganisa, etc. But it's bad to pair it with all dishes because it has its own flavor. Which clashes with the ulam. But I guess most western tourists to the Philippines order it because they do not eat it paired with the ulam, instead they eat it on its own, as a side dish. So it doesn't clash as much. So I guess it's more of an Asian problem. :P
@@wilfredomendoza8495 Depends on how you like your sinangag. My mom makes it very garlicky, with salt. So you can literally eat it on its own without ulam.
@@AngryKittens yes it will do,but for me garlicky or not i love it soo much but I can’t fry rice all the time cause i still have my family with me plus the fact that a bit nagtitipid sa garlic hahaha but everytime there’s one on the table i am surely the first one to eat it i dont know why but i love garlic rice so much kaya siguro kahit ano iulam ko pasok sa banga lagi hahaha
There are 3 types of sinigang 1bthe original sinigang sa sampalok (Tamarin) 2nd Sinigang sa Gabi (Taro) and last Sinigang sa Miso. Ps in some parts of the Philippines they dont useally use Sampalok some use Bayabas, Santol and the Aeta use this sour leaves called Alibangbang, some use Mangoes some use kamyas. (Correct me if im worng😊)
i agree with the thought of bokchoy is bokchoy in filipino., i used to lived in korea for almost 12 years and sinigang taste of very traditional is hard too find in there, because we used to used sinigang mix in there., not the real tamarind( sampalok),. i even sell my home made tocino, chicharon there and longanisa since iam originally from pampanga as well.,
You know Kristy, you're right about fried garlic rice. Garlic rice is good for fried meat, fish, inihaw, longganiza, tocino, fried eggs and during breakfast. It's also great for paksiw na fish.
I like hot sisig with steamed rice, the sauce and oil from the sisig melts when you mix it with rice making it savory and yummy. The adobo they have seems like the adobo with sabaw. My Capampangan mom sells viands/ ulam and her customers prefer adobo with lots of savory sauce as their baon or food for the whole family because it can be shared with more people. If there is no longer meat available, you can still enjoy the adobo sauce by mixing it with the steamed rice and eat till you get full. 😊 When I was a kid, I don't like sinigang, but I grew to like as I grew older esp sinigang sa miso 😊
Filipino cook is different to the foreigner who ONLY learn to cook Filipino Dishes. I appreciate to the Korean chef learned how to cook FAMOUS Filipino Foods.
This is another interesting content im sure. wow I thought sooah was with you in the car kristy it turns out to be your cousin jacob (male version of sooah) who is a funny and bubbly person. Yes, it's amazing that a Korean couple was able to open a restaurant in Korea, whose specialties are Filipino dishes. This just shows how delicious the food in the PH is, it's not new because of the rich culture of Filipinos. Yes, I also agree that it's like a fusion of Korean and Filipino food, I also noticed how the adobo was cooked, that the sauce was a bit bland and not thick, as you said earlier. I also wonder how this Korean couple mastered all the filipino food they sell, and I'm not surprised that many American soldiers eat at their restaurant, because there is also an American base there in Korea, right?. Dont forget to go to Jeju Island so you can show the beautiful scenery/food in jeju island. As I have said my brother lived in Seoul for 8-9 years and my brother said Jeju island is also beautiful..😊😊
![INASAL Restaurant in Korea with Sylvia Kim *LAUGHTRIP* [KrisTIKIM ep.2]](http://i.ytimg.com/vi/5X0zNAUe7Qs/mqdefault.jpg)
![INASAL Restaurant in Korea with Sylvia Kim *LAUGHTRIP* [KrisTIKIM ep.2]](/img/tr.png)
![Introducing Filipino Cuisine to Korean Relatives on Thanksgiving Day [Trying Gerry's Grill]](http://i.ytimg.com/vi/-xmhZsdWQho/mqdefault.jpg)
![From traditional Filipino food to fusion food [Editor’s Picks / Battle Trip]](http://i.ytimg.com/vi/s4vIf9XfRwc/mqdefault.jpg)
![Authentic Karinderya: Filipino Market in Korea 🇵🇭 This is Home [KrisTIKIM Ep.4]](/img/1.gif)
Excited for the next episode ?
Don’t forget to follow my IG @ eunsaema ✨
I was so close to visiting South Korea and Japan at one point. I'm a Motion Capture actor and in late 2015 I was in contact with Capcom about the facial likeness role of Leon for the Resident Evil 2 Remake. I failed to mention I also have a voice acting background, in the end I lost the part and I can't forgive myself for wasting such an opportunity. That would've been a real dream come true to visit South Eastern Asia. Great video!
i agree white rice is a must...some ulam are meant to be eaten with white rice 🍚
If u wanna try real authentic pinoy food you should visit us 😊
Hello ate kristy I thought Jacob is now serving in military? hehe just curious
Parang SI kua Ryan bang
The owners of the restaurant being pure Korean makes me happy. Because it means they learned it because they liked it. ❤
Simply put, it is impressive that a pure Korean built a Filipino restaurant in Korea after studying and mastering Filipino food. This man had a heart of gold, and he loved fellow Asian food, which made me respect him.
15:09 That's a good deal! Most restaurants in the Philippines prices their sinigang for 500 to 700 pesos. The fact that their shrimp is big and generous in number is so great. Plus, they don't skimp on their vegetables and serving size.
Ang bubuti siguro ng mga puso nung mga may-ari. Kasi di nila tinitipid yung pagkain kahit mura lang ang presyo 🥺👍
Only in Philippine restaurants are serving little amount food but the price in the menu is expensive. Mapagsamantala ang negosyante sa Pilipinas.
Only in Philippine restaurants are serving little amount of food but the price in the menu is expensive. Mapagsamantala ang negosyante sa Pilipinas.
I love watching talaga ung mga korean vlogger na with pinoy at heart.. nakakatuwa na alam talaga nla ung lasa ng food.. 🤩🇰🇷🇵🇭
Kudos to the chef to learn Filipino cuisine! What a passion! Galing!👏🏻👏🏻👏🏻
Adobo differs in each household. Some make it with more sauce (like me) and some make it almost dry. Both are just as good and authentic.
Dbaaa!!! Even my Mama &Papa have different versions of adobo 😂 and ofcourse so was I. Really love adobo with kittle ginger in it. Nit authentic but goooood😅
@@josephpunzalan8995 samee mama and papa kodin have different version HAHAHA😭😆 pero both masarap
Kinda cool that the owner wanted to open a Filipino restaurant based on a few visits to the Philippines in the early 90s. I kinda wanted to know more about what it is about Filipino food that made him want to learn how to cook it (along w/ his wife) and open a restaurant.
Wow the korean chef is soooo amazing ❤thank you for loving Filipino foods❤thank you for sharing gorgeous Kristy nice to see you handsome pinsan ❤have a great time together ❤️
This channel, for me, is like a comfort food.. sobrang relatable lahat ng vlogs every time. Like same sentiment ako dun sa white rice, garlic rice...tapos yung expection ko sa owner, na kala ko din Filipino o maybe atleast yung wife but surprisingly hindi. Ang galing!🥰
Love watching your vlog Kristy kc you're so Pinoy by heart. You like Pinoy foods and so proud to introduce it to your family. Kudos to your channel. God bless us all.🙏
I hope pretty soon you reach million subscribers kc you're so very loyal to things attached to Pinoy's heart . God bless us all.🙏
The visual alone i can tell that the food was delicious😁
Im really impressed and surprised with Kristy. I cant believe she is a Korean,very fluent in English and even Tagalog.
The food looks so good. Yun itsura, mukhang authentic kahit na Koreans na di tumira sa Philippines ang nagluto. But the owner seems to really love the Philippines because he said he come here often to visit and his love for Filipino food made him decide to open a Filipino restaurant.
I was surprised there’s no sili in the sisig kasi usually spicy ang Korean food eh. Mas gusto ko actually may sili & egg yun sisig, nakakadagdag sa flavor. For the sinigang, I prefer it to be really sour. Yun pag ininom mo yun sabaw may asim-kilig.😆 The adobo, if it’s sweet…yun ba yun nagpa Korean sa kanya?😅 Mas salty kasi normally ang Pinoy adobo, although meron iba gusto ng sweet.
Proud of you your tagalog is malinaw.. And the episode you truly a pusong pinoy..
Shrimp sinigang is not always gooey or thick soup unless gabi root crops is used. The sinigang na baboy has a much thicker soup because of the gabi root crop , sinigang is also regional, different ways to cook in every region and also it depends on the budget since Filipinos usually use on what is a cheaper vegetables in the market or whatever is available in the region. You might also encounter in some regions that their dish sinigang is a different dish from the kind of sinigang you are having in this video. It is same to be said in the other dishes that you have tasted, you can go visits different restaurant or Filipino homes they will have their own version of the Filipino dishes that was usually pass on to them by older generation, that is why we learn to enjoy food by going to fiesta or family celebrations or going to restaurant, it is the joy of eating that we love.
12:11 usually (not always), especially in our household, sinigang na hipon (and bangus) is not thick (we just use the usual sinigang sa sampaloc) but sinigang na baboy, where you put gabi (bcoz, sinigang na hipon will have labanos instead) will be thicker, and for that I like the singigang w/ gabi even when I’m already putting actual gabi. But yeah, ofcourse, it could still be different as you mentioned, and you’re right, I mean, I can’t taste it so idk but just sharing some info 🙂
The coke bottle has the filipino carenderia in the Philippines.. ❤ food looks authentic for a korean owner!! Daebak!
You are right Kristy.. it is actually weird to eat garlic rice with Filipino ulams with sauce or soup, garlic rice is usually for breakfast ,, fried something with egg hence the birth of silogs like Tocilog, Hotsilog, Tapsilog :)
10:49 ate Grace is also correct po, but more specific and the filipino version is 'petchay tagalog' 😊
Wow! I can't believe I am so amazed also about the Filipino restaurant run by a Korean who learnt with his wife Filipino cuisine with a slight mixture of Korean taste for Koreans to love, that's some amazing work! 😮💖
super love this content. thank you kristy for doing this kind of content and showing and promoting philippines while in korea ❤
Ate Kristy, try to collaborate with Sylvia Kim please 😭❤️ you and Sylvia really love filipino culture for sure you guys will click together! Sylvia is also a pure korean just like you, but has a filipino heart. I hope that you will collab with her during your stay in Korea.
I"m watching here in Newark California,,make me hungry best tuyo for adobo coconut soy sauce and with taba ng baboy,para looks oily at lalabas yong mantika ng baboy, Syempre sisig kapital ng pilipinas pampanga the best..
Parang karamihan ng filipino food dito may pagkalasang korean din kc nung kumain ako sa little manila ganyan kaya di n ako umulit haha kc gusto ko tlgang lasang lasa. Lalo na pag nandito ka na sa korea ng ilang taon nakakamiss tlga filipino food.. lalo kung di nmn mahilig sa korean food ang hirap haha.. thank you for this video baka may makita akong malapit dito sa amin n sakto ang lasa :)
The thickness of sinigang depends if its shrimp,pork,beef or fish.... For chicken its the sinampalokan🤘
*_i loved jacob... he is so handsome, i like his eyes!!! kudos to the owner of filipino resto!_*
🥰🥰🥰
Woahhh.... You visited Songtan. We like that restaurant. They serve a lot and yummy too.
Even here in the UK, the Filipino restaurants are so different to the ones in the Philippines. I forgot the authentic taste of Filipino food😢
i agree plain white rice is good with any ulam to actually savor the flavor of the ulam as for garlic rice masarap sya with breakfast ulam like tocino or longganisa maybe because may sawsawan tayo lagi ng suka
Next time, go to a Filipino restaurant near Philippine embassy. I think it's Jovy's grill. Korean vloggers like Sylvia Kim and Jessica Lee went there also. According to them they serve authentic Filipino dishes.. but more expensive.
Jovy’s grill is near Hewha :) I already have a vlog there !
Bring Jacob there! 😊
Galing galing na mo na sa Filipino Food. More content!!!
Watery talaga sinigang na hipon. Pork and beef lang ung medj thick yung soup
interesting !! 😮 I’m not sanay with sinigang hipon
@@Kristypata you can put gabi (taro) and smash it to thicken the sauce.
I'm gonna be loving this series❤
12:16 There are several types of sinigang, not only the type of protein you use but also the type of soup you prefer. I think you are looking for "singing sa miso," a kind of sinigang soup that uses a traditional Filipino miso paste or in a packet sinigang mix sa miso which is hard to find abroad, and that is what makes the soup a little thicker. Also, it depends on what vegetables you put in that give the soup a texture, especially the okra. I think you've got the generic type of sinigang in sampalok; the soup is more transparent and not so thick, which is easier to make. Kristy, you've developed a Filipino palate for having that kind of preference for sinigang. Im a fan from Las Vegas. Your videos make me miss home back in the Philippines
❤❤❤😊😊😊
Ang Pechay po ay mula sa hokkien word 'pe̍h-chhài' para sa chinese cabbage pero ang satin po, sa Pilipinas, commonly yung Bokchoy ang tinatawag nating Pechay at yung Chinese cabbage ay Chinese cabbage parin po.
Girl the visual looks 진짜, 진짜 authentic 피리피노 food 🌼🌼
cute ni ate grace. i wanna eat adobo 😂 parang bebe e hahaha
That's why I like you ❤️ your so honest with your opinion ❤️
What an awesome series, excited for the next💯🔥
Love this series already. More air time for Ate Grace! Hehe.
Hindi talaga dapat pinapanood yung mga ganitong video bago matulog. 😅😅😅 NAKAKAGUTOM 😂😂😂😂
Love your honesty Kristy P.
Wow this is a great series! Amazing that u thoight of this ❤ loved d fact that d owners r both koreans. 💜🥰
rice is life, don't waste it...konti lang yang kanin na yan atsaka kaya may sabaw yung adobo para ilagay sa kanin...and I like to watch Koreans eat coz they are so honest in giving reviews...I don't like thick sabaw of sinigang...gabi sinigang mix makes that thick soup which I don't like...sinigang mix ng hipon doesn't make thick soup so what you ordered is only right :)
I grew up eating sinigang na hipon and for me the soup has no thickness since we don't put gabi (taro) on it just like in sinigang na fish, but in pork sinigang or beef we put gabi which makes the soup thicker esp when overcooked
I love this series already and I'm just in the intro part of the vid❤
we missed u Jacob! also goodluck their and have fun ate Kristy ❤️
kristy, we have different kinds of soup of sinigang just in case you missed it. we have the regular soupy, 2nd is gabi based which is thicker, kamias based, sampaloc based etc.
hay naku-- kala-lunch ko lang, ginutom na naman ako sa video nyo... 😄😄😄
I'm happy that the owner embraced Filipino cuisine❤❤❤. San po Ang restaurant I want to visit one day❤
For some reason i think this video in particular is has so much love put into editing so shout out to Ate Kristy's editor if you have you made a really good job~!!! ❤❤❤
Kristy is the editor 🤫🤍
@Kristypata 😂😂😂 👍. Thank you for putting in the hardwork!! Love your vlogs.
Nakakagutom itong series na ito 🤤😋 yummy ng mga foods 😋..
Daebak for that restaurant😮
Ang mssbi ko lang ay Mabuhay ang mga Koreanong may Pusong pinoy❤
First time watching with Jacob.... He is a cool guy. Love his reaction. ♥
Another interesting episode. Cheers!
i like it, thank you for being honest and doing this.
If you ever go to Nampo dong Busan there is a Filipino inspired Korean restaurant called Lord Byron's Backribs they serve their version of Sisig there and Calamansi juice. Please try it.
looks like good homemade meals and would definitely hit the spot when eaten after a long day's work. 👍😍
Kristy is really honest👍🏻👍🏻
4:40 YEP! Exactly. Garlic fried rice only works for SOME dishes. Especially for mild-tasting or already-garlicky dishes like eggs, barbecue/inihaw, longganisa, etc. But it's bad to pair it with all dishes because it has its own flavor. Which clashes with the ulam.
But I guess most western tourists to the Philippines order it because they do not eat it paired with the ulam, instead they eat it on its own, as a side dish. So it doesn't clash as much. So I guess it's more of an Asian problem. :P
I find it weird because everytime i eat garlic rice it always fits with any ulam i have I don’t know why maybe because i love it much
@@wilfredomendoza8495 Depends on how you like your sinangag. My mom makes it very garlicky, with salt. So you can literally eat it on its own without ulam.
@@AngryKittens yes it will do,but for me garlicky or not i love it soo much but I can’t fry rice all the time cause i still have my family with me plus the fact that a bit nagtitipid sa garlic hahaha but everytime there’s one on the table i am surely the first one to eat it i dont know why but i love garlic rice so much kaya siguro kahit ano iulam ko pasok sa banga lagi hahaha
There are 3 types of sinigang 1bthe original sinigang sa sampalok (Tamarin) 2nd Sinigang sa Gabi (Taro) and last Sinigang sa Miso. Ps in some parts of the Philippines they dont useally use Sampalok some use Bayabas, Santol and the Aeta use this sour leaves called Alibangbang, some use Mangoes some use kamyas. (Correct me if im worng😊)
YEYYYY!💗💗
Welcome back Jacob😁😁🙂
i agree with the thought of bokchoy is bokchoy in filipino., i used to lived in korea for almost 12 years and sinigang taste of very traditional is hard too find in there, because we used to used sinigang mix in there., not the real tamarind( sampalok),. i even sell my home made tocino, chicharon there and longanisa since iam originally from pampanga as well.,
Wow! That's awesome! The food looks so good and I can tell you guys enjoyed it. 😋
Jacob is so comedy haha natural comedic timing.
Thank you Kristy.
KRISTY! U LOOK LIKE CHUNG HA BUNSO IN THIS VIDEO HAA HAHAHA SO PRETTYY❤
You know Kristy, you're right about fried garlic rice. Garlic rice is good for fried meat, fish, inihaw, longganiza, tocino, fried eggs and during breakfast. It's also great for paksiw na fish.
sheeesshh kakagutom😋
NakakaMiss si Jacob panuorin kumain ng pang-pinoy foods 😊😊
I like hot sisig with steamed rice, the sauce and oil from the sisig melts when you mix it with rice making it savory and yummy. The adobo they have seems like the adobo with sabaw. My Capampangan mom sells viands/ ulam and her customers prefer adobo with lots of savory sauce as their baon or food for the whole family because it can be shared with more people. If there is no longer meat available, you can still enjoy the adobo sauce by mixing it with the steamed rice and eat till you get full. 😊
When I was a kid, I don't like sinigang, but I grew to like as I grew older esp sinigang sa miso 😊
There are many varieties of Adobo depending on the region. I love the dry Adobo from Ilocos aand there's even more drier ones.
Ate your makeup looks so good 😍😍
Waahhh! I'm craving for Sisig now!😂 I will buy Bagnet Sisig tomorrow 😊
Filipino cook is different to the foreigner who ONLY learn to cook Filipino Dishes. I appreciate to the Korean chef learned how to cook FAMOUS Filipino Foods.
lamia ui🤤🤤 watching from planet nimik😂
...wow! Filipino resto in Korea. I follow you Kristypata your every post...
Awesome video ❤
parang ang ganda malaman ng istorya nilang mag asawa kung paano nila binuo at bakit yan ang pinili nila gawin resturant
gush, you make me feel hungry looking at that delicious Pinoy food.
watching you guys all the way from California.
WOW! natatakam ako sobra!
Nice to see you again Jacob...
Nice seeing you piato’s king😂kudos to the Korean restaurant owner and chef.
Miss Kristy you can put Soybean paste on sinigang and it is called Sinigang sa Miso.
Good to see Jacob in your vlog again..
I know that korean chef and his wife. those couple are so much loved by fil-am soldiers and pinoy locals in songtan city near osan air base.
welcome back jacob 😂😂😂 tikim food series 🍜🥗🍱🌮
This is another interesting content im sure. wow I thought sooah was with you in the car kristy it turns out to be your cousin jacob (male version of sooah) who is a funny and bubbly person. Yes, it's amazing that a Korean couple was able to open a restaurant in Korea, whose specialties are Filipino dishes. This just shows how delicious the food in the PH is, it's not new because of the rich culture of Filipinos. Yes, I also agree that it's like a fusion of Korean and Filipino food, I also noticed how the adobo was cooked, that the sauce was a bit bland and not thick, as you said earlier. I also wonder how this Korean couple mastered all the filipino food they sell, and I'm not surprised that many American soldiers eat at their restaurant, because there is also an American base there in Korea, right?. Dont forget to go to Jeju Island so you can show the beautiful scenery/food in jeju island. As I have said my brother lived in Seoul for 8-9 years and my brother said Jeju island is also beautiful..😊😊
Coming from Angeles nagustuhan yung sisig then it must be really that goooooood!!!
Yey! Welcome back to South Korea, 누나! Collab with Ate Juwon please. 😍
Love this♥️🔥
Wowww happy 20th anniv!!!❤❤❤
You really make a video with sincerity
The thick sinigang soup Kristy was referring to was due to gabi, but that one is fairly common also.
🎉🎉🎉🎉🎉welcome back our piatos king!!!! Kuya Jacob we miss you❤❤❤
If the sinigang you prefer of is the one with gabi or miso Si manong gumawa talaga ng sinigang sa kamatis
I do love to go there too, just taste food\ Korean food..mag- iipon muna ako💰.❤thanks dito nice vlog.
usually sinigang with seafood is thin broth, the pork or beef is usually thick because of gabi and the gluten and fat from the meat.
Missed your Cozn too!!