Edgard Hilario, Ali Vicoy (Photos)
There was once a couple, a Filipino and a Korean, somewhere in a Korean village. Defying tradition against inter-racial marriage, the couple braved all and let their love grow strong while in that Korean village.
After so many years, the couple left the Korean village and, armed with their strong love for each other and a shared hope for a new and better life, went to the Philippines.
Here they started a new life. Again, they braved an entirely new lifestyle and culture, particularly for the Korean wife.
But the couple persevered and, 34 years later, have a success story to tell.
Now this is a synopsis just right for a surefire-hit Koreanovela, a term coined for the massive surge in popularity of soap operas imported from Korea. A day is never complete for the millions of Filipinos without their dose of Koreanovela.
But wait, this is a true story. Well, most of it.
Except for the inter-racial marriage thingy and the heavy sufferings, there really is a couple, the husband Filipino, the wife Korean. The transfer from Korea to the Philippines is also true.
The Korean village also exists.
It’s the Korean Village Restaurant located at 566 Nakpil St., in Malate, Manila.
The famous food place, for many years a lunch/dinner destination for the lot of hungry but picky clients, has moved from its old address in Remedios St. to a well-appointed abode – barely a block apart.
There was no drama in the decision to move, according to Emily Yim-Tallo, the Korean wife in the story.
A new building is said to rise from the old Korean Village lot, and the Tallo couple simply decided to make use of a piece of land, which they owned.
"But the food and hospitality, that old home cooking feel and taste, remain," said Madam Tallo.
Hold on, here’s another story. A true one.
Madam Tallo met her husband-to-be, a Filipino, in Korea. They wed and continued working as accountants in a Korean company. Upon retirement, the couple returned to the Philippines.
"It was hard for me, coming here for the first time, because everything seemed strange and different from Korea where I grew up. But I soon settled down, and everything was okay."
The hardworking couple set up a hole-in-the-wall karinderia also in Malate with Madam Tallo taking care of going to the market each day, cooking food (mostly Korean) and serving customers.
Soon after, the Pine Tree (that hole-in-the-wall place) closed down and Korean Village was put up and now, counting the several weeks in its new home, the Tallos are proud of their 34 years in the food business.
"For the past 34 years, my work’s the same. I go to market, work in the kitchen then stay in the restaurant the rest of the day," said Madam Tallo.
Here’s the secret for the exquisitely prepared food of the Korean Village.
Madam Tallo, now as Filipino as the Pinoy adobo, goes to market knowing which local produce are best for her restaurant.
"I know how to market like a Filipino, I know where to go for the fresh vegetables, good meat and all the spices and ingredients we need."
After the market, it’s the kitchen for her, and Madam Tallo lets out another secret to the success of the Korean Village.
"It’s home cooking, Korean-style. But it’s no longer authentic Korean because we use local ingredients, and I think that’s the reason why our customers are satisfied.
"The Korean Village serves good food that is the combination of all the good things Korean and Filipino."
Madam Tallo, by the way, not only knows food. She knows a hungry person when she sees one.
And so we were served.
The spicy squid is both a good appetizer and a main dish. We’ve observed some people order it just to spice up before a big meal.
Madam Tallo did not waste time by ordering the beef rib stew, a Korean Village specialty and bestseller.
"That’s good meat, fresh and clean. I’m sure because I bought them myself."
Then came denjang chige; it looked foreign to us but tasted strongly Filipino.
"Some of our customers, even Koreans, point out that some of our food have that distinct taste. I tell them that’s because of the local produce."
Madam Tallo then surprised us with the arrival from the kitchen of a plate of California maki. Isn’t that Japanese? Or Californian? Forgive our ignorance, Madam.
"Look at our menu. You’ll notice that many dishes are not Korean. The Korean Village is actually an international restaurant."
And then came shrimp tempura, cooked just right to further whet our appetite.
Completing the lunch treat prepared by Madam Tallo, the chopchae and barbecue chicken were simply great.
You probably noticed that we were talking with Madam Tallo during the course of that delicious meal. That’s because in Korean Village, the ambiance is so comfy.
"Our interior does not need elaborate design nor display. We try to maintain a low-key Korean look because we really want our customers to feel at home. They are, anyway, eating home cooked food," said Madam Tallo.
And that’s the story of the Korean Village in Malate, Manila.
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Beef Rib Stew
Ingredients:
½ kilo prime spare ribs beef (remove fat, boil or 40 mins in pressure cooker)
2 tbsp soy sauce
½ tbsp sugar
½ tbsp vinegar
1 clove garlic
1 pc leeks
½ tbsp sesame seeds
½ tbsp Korean Hot bean paste
onions, carrots, green pepper (as desired)
Procedure:
- Mix all the seasonings with the tenderized meat and boil for ten minutes.
- Add the desired vegetables.
- Serve hot.
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