Why Skip the Bagoong

Bakit Hindi Maglagay ng Bagoong

Bagoong alamang — the salty, funky shrimp paste sautéed with garlic and a bit of sugar — is the traditional partner of kare-kare. It is not in the sauce; it sits on the side, and you scoop a little onto each spoonful of stew and rice. The bagoong adds salt, fermented funk, and a seafood umami that the peanut sauce, on its own, lacks.

But a lot of people genuinely cannot eat it: shellfish allergies (kare-kare without bagoong is one of the safest Filipino dishes for shrimp-allergic guests), halal observance (most commercial bagoong contains additives or processing that practising Muslims avoid), or just taste preference — the smell of bagoong is divisive even among Filipinos. This guide is for all three. We are not watering down kare-kare. We are swapping one ingredient and adjusting the salt-umami balance with a substitute that does the same job.

Ang bagoong alamang — ang maalat at malasang sahog na ginisa sa bawang at kaunting asukal — ang tradisyonal na kapares ng kare-kare. Hindi siya nasa loob ng sarsa; nasa gilid lang, at sumasandok ka ng kaunti sa bawat kutsara ng stew at kanin. Nagdadagdag ang bagoong ng asin, fermented funk, at seafood umami na hindi naibibigay ng peanut sauce mag-isa.

Pero maraming tao ang talagang hindi makakain nito: may shellfish allergy (ang kare-kare na walang bagoong ay isa sa pinaka-safe na Filipino dish para sa bisitang allergic sa hipon), halal observance (karamihan ng commercial bagoong ay may additive o processing na iniiwasan ng practising Muslim), o panlasa lang talaga — divisive ang amoy ng bagoong kahit sa mga Pilipino. Para sa tatlo ang gabay na ito. Hindi natin pinapagaan ang kare-kare. Pinapalitan lang natin ang isang sangkap at i-aadjust ang asin-umami balanse gamit ang pamalit na may parehong trabaho.

The 4 Substitutes Compared

Ang 4 na Pamalit, Pinagkumpara

Bagoong does four things at once: salt, funk, fermented umami, and a touch of seafood "depth." A good substitute hits at least three of these. We tested four. Here is how they compare:

Apat ang ginagawa ng bagoong nang sabay-sabay: asin, funk, fermented umami, at konting seafood "depth." Ang magandang pamalit ay tatama sa hindi bababa sa tatlo nito. Sinubukan namin ang apat. Ito ang paghahambing:

• Option A — White miso (3-4 tbsp): The closest umami match for shellfish allergies. Fermented soybean paste; salty, savory, gently sweet. Available at SM/Robinsons Asian aisle and S&R, ₱200-300 per small jar (300-500g). One jar lasts months in the fridge. Best for: shellfish-allergic guests.
• Option B — Soy sauce + a dash of patis (2 tbsp soy + 1 tsp fish sauce): Closest "Filipino-tasting" substitute. Patis is fermented fish sauce — closer to the seafood note of bagoong than miso is. NOT halal-friendly (patis is also pescatarian-incompatible). Best for: taste preference (you just dislike the smell of bagoong) but still want a Filipino-leaning flavor.
• Option C — Tahini (sesame paste) + salt (1-2 tbsp tahini + salt to taste): Halal-friendly and shellfish-free. Adds a different kind of nutty depth — works because it complements peanut rather than competing. Not as umami-forward as miso, so you compensate with a little extra salt. Best for: halal observance when you cannot source halal-certified miso.
• Option D — Doenjang (Korean fermented bean paste, 2-3 tbsp): Deeper and funkier than miso — almost too funky for kare-kare, but a small amount adds the fermented depth bagoong gives. Sold at Korean groceries (Assi Plaza, Korean Mart) and some S&R branches, ₱250-400 per tub. Best for: when you want maximum umami and don't mind a slightly Korean-inflected stew.

• Option A — White miso (3-4 kutsara): Pinakamalapit na umami match para sa shellfish allergy. Fermented soybean paste; maalat, malasa, banayad na matamis. Mabibili sa SM/Robinsons Asian aisle at S&R, ₱200-300 bawat small jar (300-500g). Isang jar tumatagal ng buwan sa ref. Pinakamaganda para sa: bisitang allergic sa hipon.
• Option B — Toyo + konting patis (2 kutsarang toyo + 1 kutsaritang patis): Pinakamalapit sa "Filipino-tasting" na pamalit. Ang patis ay fermented fish sauce — mas malapit sa seafood note ng bagoong kaysa miso. Hindi halal-friendly (hindi rin pescatarian-friendly ang patis). Pinakamaganda para sa: kapag hindi mo lang gusto ang amoy ng bagoong pero gusto mo pa ring Filipino ang lasa.
• Option C — Tahini (sesame paste) + asin (1-2 kutsarang tahini + asin sa panlasa): Halal-friendly at walang shellfish. Nagdadagdag ng ibang klaseng nutty depth — gumagana dahil kapares ng peanut, hindi kalaban. Hindi gaanong umami-forward na parang miso, kaya kompensahan mo ng kaunting dagdag na asin. Pinakamaganda para sa: halal observance kapag walang mahanap na halal-certified na miso.
• Option D — Doenjang (Korean fermented bean paste, 2-3 kutsara): Mas malalim at mas funky kaysa miso — halos sobra na nga ang funk para sa kare-kare, pero ang kaunting halo ay nagdadagdag ng fermented depth na binibigay ng bagoong. Bibili sa Korean grocery (Assi Plaza, Korean Mart) at iilang S&R, ₱250-400 bawat tub. Pinakamaganda para sa: kapag gusto mo ng maximum umami at OK lang sa iyo ang medyo Korean-leaning na lasa.

Step-by-Step Instructions

Hakbang-hakbang na Tagubilin

1. Braise the Oxtail (2.5-3 hours)

   Combine the oxtail, 2 liters water, onion, garlic, salt, peppercorns, and bay leaves in a large heavy pot. Bring to a boil over high heat, then skim off the foam that rises to the top — this keeps the broth clean.

   Reduce to a low simmer, cover, and cook for 2.5 to 3 hours until the oxtail is fork-tender and the meat pulls easily off the bone. The collagen breaks down here — this is what gives kare-kare its body. Do not rush this step.

   Pressure cooker shortcut: 45-60 minutes at high pressure, natural release. This is the difference between a weekend project and a weeknight dinner.

   When done, reserve 1/4 cup of the braising liquid for the peanut sauce. Keep the oxtail in the pot.

2. Make the Annatto Oil

   Heat 3 tbsp cooking oil in a small pan over low heat. Add 1 tbsp annatto seeds (atsuete) and steep for 3-4 minutes, swirling occasionally, until the oil turns a deep orange-red. Strain out the seeds and discard.

   This is what gives kare-kare its signature color. Skip it and the sauce comes out grey-brown — edible but visually wrong. If you have pre-made annatto oil, skip ahead.

3. Make the Peanut Sauce

   In a separate pan over medium heat, pour in the annatto oil. Add the reserved 1/4 cup oxtail braising liquid, the 3/4 cup peanut butter, and the 1/2 cup ground toasted peanuts. Whisk until smooth.

   In a small bowl, make a galapong slurry: mix the 1/4 cup glutinous rice flour with 1/2 cup of cool braising liquid (do this with cool liquid, not hot, or you will get lumps). Pour the slurry into the peanut sauce while whisking constantly. Cook for 5-7 minutes until thickened to a gravy consistency.

   Galapong is critical here. Peanut butter alone makes the sauce sticky and pasty; galapong gives it that smooth, velvety body kare-kare is known for.

4. Combine and Add Vegetables

   Pour the peanut sauce into the pot with the braised oxtail. Stir gently to combine. Bring to a low simmer.

   Add the vegetables in stages so each one cooks just right:

   • Eggplant first — simmer 5 minutes (it takes the longest)
   • Sitaw next — simmer 3 minutes
   • Petsay or kangkong last — simmer 1-2 minutes until just wilted
   • Banana heart (if using) — add with the eggplant

   You want the vegetables tender-crisp, not mushy. If they go limp, you over-simmered them.

5. Add the Bagoong Substitute and Serve

   Stir in your chosen substitute:

   • Miso (Option A): 3-4 tbsp, dissolved first in a ladle of hot broth to avoid clumping, then stirred into the pot
   • Soy + patis (Option B): 2 tbsp soy + 1 tsp patis, stirred straight in
   • Tahini (Option C): 1-2 tbsp tahini whisked with a splash of broth first, plus salt to taste
   • Doenjang (Option D): 2-3 tbsp, dissolved in broth same as miso

   Taste, adjust the salt. The sauce should be thick, glossy, and orange-red.

   Serve hot with steamed rice. Put a small bowl of the substitute on the side too (a teaspoon of miso paste with a wedge of calamansi, or soy with chopped chili) so guests can dial up the umami if they want. Garnish with extra toasted peanuts.

1. Pakuluan ang Buntot (2.5-3 oras)

   Pagsamahin ang buntot, 2 litrong tubig, sibuyas, bawang, asin, paminta, at dahon ng laurel sa malaking mabigat na kaldero. Pakuluin sa malakas na apoy, pagkatapos ay alisin ang bula na lumulutang sa ibabaw — para malinis ang sabaw.

   Hinaan ang apoy, takpan, at lutuin nang 2.5 hanggang 3 oras hanggang sa fork-tender ang buntot at madaling matanggal ang karne sa buto. Dito nasisira ang collagen — ito ang nagbibigay ng body sa kare-kare. Huwag madaliin ang hakbang na ito.

   Pressure cooker shortcut: 45-60 minuto sa high pressure, natural release. Ito ang pagkakaiba ng weekend project at weeknight dinner.

   Kapag tapos na, itabi ang 1/4 cup ng braising liquid para sa peanut sauce. Iwan ang buntot sa kaldero.

2. Gawin ang Annatto Oil

   Painitin ang 3 kutsarang mantika sa maliit na kawali sa mahinang apoy. Idagdag ang 1 kutsarang atsuete at i-steep nang 3-4 minuto, paminsan-minsang ikutin, hanggang sa maging malalim na orange-red ang mantika. Salain at itapon ang buto.

   Ito ang nagbibigay sa kare-kare ng signature na kulay. Kung lalaktawan mo, magiging grey-brown ang sarsa — kakainin pa rin, pero mali ang itsura. Kung may pre-made na annatto oil, laktawan ang step na ito.

3. Gawin ang Peanut Sauce

   Sa hiwalay na kawali sa medium heat, ibuhos ang annatto oil. Idagdag ang 1/4 cup ng itinabiling braising liquid, ang 3/4 cup peanut butter, at ang 1/2 cup ground toasted peanuts. Haluin hanggang smooth.

   Sa maliit na mangkok, gumawa ng galapong slurry: paghaluin ang 1/4 cup glutinous rice flour at 1/2 cup ng malamig na braising liquid (gawin ito sa malamig, hindi mainit, kung hindi magbubuo). Ibuhos ang slurry sa peanut sauce habang patuloy na hinahalo. Lutuin nang 5-7 minuto hanggang lumapot sa gravy consistency.

   Kritikal dito ang galapong. Ang peanut butter mag-isa ay gumagawa ng sticky at pasty na sarsa; ang galapong ay nagbibigay ng smooth at velvety body na kilala sa kare-kare.

4. Pagsamahin at Idagdag ang Gulay

   Ibuhos ang peanut sauce sa kaldero ng buntot. Haluin nang dahan-dahan. Pakuluin sa mahinang apoy.

   Idagdag ang mga gulay nang paisa-isa para tama ang luto ng bawat isa:

   • Talong muna — pakuluan 5 minuto (siya ang pinakamatagal maluto)
   • Sitaw sunod — pakuluan 3 minuto
   • Petsay o kangkong huli — pakuluan 1-2 minuto hanggang sa just-wilted lang
   • Puso ng saging (kung gagamit) — idagdag kasabay ng talong

   Gusto mo silang tender-crisp, hindi lata. Kapag lumambot na masyado, sobra ang luto.

5. Idagdag ang Pamalit sa Bagoong at Ihain

   Haluin ang piniling pamalit:

   • Miso (Option A): 3-4 kutsara, tunawin muna sa sandok ng mainit na sabaw para hindi magbuo, saka ihalo sa kaldero
   • Toyo + patis (Option B): 2 kutsarang toyo + 1 kutsaritang patis, ihalo deretso
   • Tahini (Option C): 1-2 kutsarang tahini na hinaluan ng kaunting sabaw muna, dagdagan ng asin sa panlasa
   • Doenjang (Option D): 2-3 kutsara, tunawin sa sabaw katulad ng miso

   Tikman, i-adjust ang asin. Ang sarsa ay dapat malapot, makintab, at orange-red.

   Ihain nang mainit kasama ang kanin. Lagyan din ng maliit na mangkok ng pamalit sa gilid (isang kutsaritang miso paste na may calamansi, o toyo na may chili) para makapagdagdag ang bisita ng umami kung gusto nila. Dagdagan ng toasted peanuts bilang garnish.