Work with Dan


Daniel Gray is a long term resident of South Korea. He first came in 2004 and since then he has developed a very successful network and a partnership at O'ngo Food Communications. His blog has been mentioned in the New York Times, Serious Eats, Bizarre Foods with Andrew Zimmern, Lonely Planet, and Gourmet's Diary of a Foodie: Korea: Ancient Food, Modern World.He is a regular contributor to the Korea Herald, TBS eFM radio, and he is the dining editor for Groove Magazine.

Daniel Gray is a writer and a marketer. He has vast experience of the Korean market and he has done consulting work for KTO (Korea Tourism Organization), STO (Seoul Tourism Organization), The Institute for Traditional Korean Food, Nongnimbu (Korea's Agriculture Ministry) and for local restaurants. He wrote the nightlife section of the travel guide: Seoul Book of Everything.

Services offered:

Consulting on how to enter the Korean market, the viability of your product for the Korean Market, and how to get licensing and distribution.

Culinary Tourism and Cooking Classes and The Korean Taste Tour. Recently, my company has started offering Culinary Tours in South Korea. The first type of tour gives a tour of a Korean traditional market and then a cooking class. The second type of tour gives a tasting tour of many different Korean dishes and alcohols. Private Tours are also available. Contact Dan Gray for more information.

Marketing how to promote your product, event,  or services in Korea and around the world. One of the most successful marketing campaign I headed up was for the Institute of Traditional Foods to promote the Tteok Festival. We brought Serious Eats and Chef Rachel Yang (who later went on to appear on Iron Chef America) to Seoul. Serious Eats ended up writing 19 stories on Seoul, it increased awareness of Rice Cakes (tteok), and it helped promote Seoul.

Online Advertising: Seoul Eats has become one of Korea's top food blogs and the blog that most expats in Korea turn to when they are looking for a restaurant. Go here to learn the rates and how to advertise on the website.

Photography. My photographs have been appeared in websites and books all over the world. Most recently my photos were used in a brochure to promote Korean food. I take photos for advertorials and events.

Writing. I've written countless articles and reports on Seoul. Including for Askmen.com. My expertise is on: Korean Food, Restaurants in Seoul, Life Style, Seoul Living Tips, Adoption Issues, and Tourism.

Popular posts from this blog

5 of the Best Jajangmyeon 짜장면 in the City of Seoul, Korea

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The Best Jajamyeon in Seoul by Daniel Gray Jajangmyeon 짜장면: Korea's favorite hand pulled noodles in an black sauce is also a favorite dish of mine. It's so famous they even have a holiday for it. It's filling and hearty like a bowl of spaghetti but with Asian flair. It's one of those dishes that you can get whenever you need a quick meal and it doesn't break the wallet. It's a pretty ubiquitous dish and every Chinese restaurant must have it. If it does it well, the place becomes famous. If it is just alright, it is just a meal and gets classed in with all of the other places in the city. I can't say I have had any seriously terrible jajangmyeons except maybe some delivery places (where the noodles are overcooked and terribly clumped together so it takes like 10 minutes to get the sauce mixed into it) but even then it is still edible. With the noodles, I love to get fried dumplings and a place is good fried dumplings or some other sides like tangsuyok
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Calories in Soju and other things I Know about Korea's Famous Swill

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Just in case you were wondering, one bottle of Soju contains 540 calories. That's like 4 beers. So to put it in perspective, you would need to walk about two hours to exercise it off. (Walking two hours with a soju hangover is not an easy task.) Soju originally was made from rice but whenever there were rice shortages, people were forbidden to make Soju. Alcohol producers the started to use sweet potatoes and tapioca to make an ethanol based alcohol. Overtime they doctored up the taste so it has a smooth, crisp taste that goes great with raw seafood and grilled meats. The world drinks a lot of Soju. 61.38 Million cases of soju were produced in 2012 with Korea consuming about 2.75 billion bottles of Soju a year. You would think that everyone would be falling over drunk in Korea, but this is not the case. The alcohol is only about 17-19% so a bottle won't wreck you (but two or more might.) Koreans judge how good of a drinker you are by the number of bottles o
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5 of the Best Gamjatang Restaurants in Seoul: Korean Potato and Pork Stew

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Seobu Gamja-guk One of the dishes that came out of necessity is gamja-tang or pork-bone potato stew. This dish has its origins from the Incheon dock area where laborers that were working in the construction wanted to have a cheap and hearty food after a long day of work. The soup consists of pork spine that is slowly cooked with potatoes and topped with sesame leaves. The result is a satisfying dish that goes great with a bowl of hot rice. This was often cooked throughout the day and then eaten at the end of the work day. This dish goes perfectly with a chilled shot of Korean soju. After the first train line was built that would connect the Incheon area with Seoul, one entrepreneur decided that he wanted to make a restaurant focused on this dish. The first restaurant of this type was built near Noryangjin station, which was near the end of the han river railway construction. The dish became a big hit and soon many copycat restaurants started popping up all over Korea. The name gam
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