Flavors of Boracay: Eat. Drink. Repeat. At Jujumburi.

Roughly translated to mean "eat" and "drink,"Jujumburi is one of those hidden culinary gems that takes you back to Korean cuisine that's real, honest and authentic without the promotional hype associated with the usual all-you-can-eat establishments. In fact, Jujumburi is as real as it gets bringing sumptuous flavors for a welcome change from the countless samgyupsal options found literally in every corner. This one's legit. Read on for a peek at one of the island's newest dining destinations...

Located in a narrow alley along Station 3 Road in Boracay, a lone brightly lit signage leads you to Jujumburi...  

...revealing a spacious entrance. Tucked away from the main road, a short walk buids your excitement and anticipation for one of the most exciting Korean restaurants on the island. As you approach the entrance, one feels at home almost immediately in Jujumburi...

...with its deep wood tones against smooth polished concrete walls for a sleek and modern vibe. In a time where every Korean restaurant in the country offers unlimited samgyupsal as the main come on, it's refreshing to see a traditional restaurant meticulously preparing each dish the way it should be without the promotional gimmickry. Here at Jujumburi, the minimalist simplicity and the absence of obtrusive commercial trappings becomes an attraction in itself setting it apart from the common Korean all-you-can-eat restaurant. 

It's this same simple approach to hearty Korean cuisine that allows diners to experience real Korean flavors with each dish at Jujumburi. Lee Jin Sun along with his wife own and manage Jujumburi, sharing the dishes they love from home in their new home on the island. From Korea to Boracay, Lee Jin Sun decided to start a fresh new chapter on the island like so many dreamers. You can say the story of Lee Jin Sun reflects the island's inherent optimism and positivity despite overwhelming odds. And we need more of that, as Jujumburi brings its own traditional take on authentic Korean cuisine to the colorful mosaic that is Boracay. 

As the world comes to Boracay, one can also experience flavors from around the globe on the island. For the Korean couple, Jujumburi was an opportunity to showcase legit Korean flavors in simple yet hearty dishes. 

At the table that evening, Lee Jin Sun served his Korean style Fried Chicken (P 950), juicy and crisp with a richly seasoned batter along with a variety of banchan and sauces. Popular among Korean expats and locals, Jujumburi stays true to its "eat" and "drink" theme as the dish is often paired with an array of libations and spirits. 

Each piece is large yet juicy and finishing two to three pieces becomes a light meal in itself. But that's just for starters as Lee Jin Sun served the other specialty dishes of Jujumburi...

...including a savory duo of pajeon or Korean pancakes. With its deep red hue, the Kimchi Jeon (P 700) brings the bold sharp notes of Korean kimchi to the palate with each bite...

...while the Hea mul Pa Jeon (P 800) or seafood pajeon offers more delicate flavors loaded with a fresh medley of succulent seafood. The briny sweetness of tender squid and plump shrimps pair well with the subtle sharpness and bite of the scallions for fresh and clean flavors. 

In between bites, Lee Jin Sun offered a traditional Korean rice wine to pair with his dishes. The milky Makgeolli warms the palate with each sip draping it with a lingering sweetness, as one more sip is followed by more tasty bites of Fried Chicken and pajeon.

Cheers of "geonbae" accompanied each festive round of Makgeolli, lasting throughout the evening. Good times. Then, the other mains were served on the table...

The Budaejjijae (P 1,300), a hearty stew with ham, sausages, tofu, noodles and baked beans in a savory broth flavored with kimchi kicks off our Korean feast at Jujumburi. Also called "army stew," Budaejjijae is a fairly new dish in Korean cuisine created during the war when surplus stocks from army bases were used to create meals. The hodgepodge of ingredients scrounged up from the bases still form the foundation of the stew and has since become a nostalgic favorite that's still popular to this day. And Jujumburi recreates the rich flavors of the stew with its generous layers of different ingredients. 

The protein packed stew with beans and noodles are tied together by the flavorful kimchi-based broth delivering complex notes with a lingering yet soothing heat. Hearty and filling, a dish born out necessity during the war 71 years ago is now part of the popular Korean culinary mainstream, perfectly recreated at Jujumburi.  

The Jimdak (P 1,600) is another equally hearty dish with chicken as its flavorful base. A mix of vegetables like potatoes, carrots and scallions along with glass noodles adds layers of flavors and textures to the dish. A sip of the broth infused with the richness of chicken delivers a mild sweetness finished by gentle salty hints and some serious heat. Sun described the taste as being similar to the local adobo, and it does have some familiar notes but with a much spicier finish. 

The tender chicken with its delicate and nuanced flavors completes the dish, pairing well with the noodles, vegetables and mildly sweet and spicy broth. There's a homestyle family vibe with this dish, and the serving portion of Jimdak, like the Budaejjijae, are meant to be shared. 

The Tteokbokki (P 650) or spicy rice cakes is a traditional Korean staple simmered in a rich gochujang based sauce sprinkled with sesame seeds and topped with scallions and boiled eggs. The sharp notes of the sauce brings all the flavors, with the soft and smooth texture of the rice cakes absorbing the richness of the sauce for a flavorful burst with each bite.  

But it's the Jokbal (P 1,500) that really got me into a serious feeding frenzy at Jujumburi. Tender slices of soft, melt-in-your-mouth boiled pig's trotters delicately seasoned and braised in ginger, soy sauce, garlic and rice wine with its layers of fatty collagen, you can see why. 

Enjoy each slice in a lettuce wrap dabbed with a variety of sauces like gochujang and topped with fresh chilies and the all flavors just comes together in a balanced weave. The savory richness of the pork trotters are perfectly tempered by the gochujang and fiery chilies, and soon you'll want another loaded lettuce wrap.  

From the Korean style Fried Chicken to the duo of Kimchi Pajeon and Hea mul Pa Jeon, the Budaejjijae, Jimdak and Tteokbokki to the Jokbal, Lee Jin Sun brings honest, real and authentic Korean flavors simply presented without the gimmickry to your table at Jujumburi. And that works for me.

Still hungry? There's the Dububuchim (P 450) or pan-fried tofu served with spicy sauce...

...and the Kimbap (P 150) or rice rolls wrapped in seaweed. Better yet, just ask Lee Jin Sun for his recommendations and he'll be more than glad to sound off a few suggestions from his menu. Lee Jin Sun lays on the flavors with the right levels of heat just as its served in Korea. And the fact that his restaurant is frequented by a loyal Korean expat community for a taste of home proves Jujumburi is legit. Staying true to the dishes he grew up with, you can expect authenticity with each dish at Jujumburi. 

The Pineapple Sherbet (P 450) is just what you need after indulging in all that spicy goodness at Jujumburi. The silky smooth texture and consistency of the shaved ice delivers a vibrant and tart sweetness to the palate, slowly melting and releasing even more intense notes. Served in a fresh pineapple, the iced dessert is the light yet indulgent perfect ending to the rich, savory and spicy dishes at Jujumburi.

Far from home, Lee Jin Sun and his wife bring a piece of Korea with them to their new island home in Boracay at Jujumburi. Real, honest and authentic Korean cuisine, Jujumburi is one more flavorful weave in Boracay's culinary landscape adding even more color to the island's many stories. Eat. Drink. Repeat. At Jujumburi...