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May 27, 2010
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Picture of the Day: Banchan

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Written by: Daniel
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clockwise from left: egg, kimchi, lotus roots, roasted laver, garlic stems



About the Author

Daniel
Daniel Gray is a Korean adoptee that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007, www.seouleats.com, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (www.ongofood.com), which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. Their food tours and cooking classes are ranked as one of the top attractions in Seoul according to tripadvisor.
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Location Guide:

 

Central Seoul: Samcheongdong, Insadong, Jongno, City Hall
Central Seoul 2: Myeongdong, Itaewon, Hannam, Dongdaemun, Haebangchon
Northeastern Seoul: Nowon, Ulijeonbu
Northwest Seoul: Hapjeong, Hongdae Sinchon, Ewha
South Seoul: Express Bus Terminal, Seoul National University of Education, Nambu Bus Terminal, Daechidong
Southeastern Seoul: Apgujeong, Sinsa, Olympic Park, Jamsil, COEX
Southwestern Seoul: Noryangjin Fish Market, Seoul University, Mullae, Sindorim, Yeouido


 
 

 
Cooking

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Korean Eats

Photo-Restaurant Review: Piyang Kong Halmoni’s Creamy Tofu Stew

Piyang Kong Halmoni, on the back street of Seolleung’s main drag has North Korean Style Food. Everything is homemade and made in house. When I think of North Korean cuisine is a bit saltier and without the spice you find ...
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My grandmother started to teach me how to make banchan (반찬), side dishes.

It must be the Korean way of *hinting* the need to marry you off soon. Well regardless of hidden meanings or codes, I’m just happy to be spending an afternoon with my grandmother learning how to make banchan(반찬), side...
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Original: Seoul Eats/ Blogger Version

Are you going to eat that?

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Photographs

Hummus and Grasshoppers

My mother mails me banchan (side-dish) all the time and one of my favorites are fried grasshoppers with a bit of soy sauce. They are crunchy like the little shrimp banchan. I love hummus. When I lived in a America, I would alwa...
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Original: Seoul Eats/ Blogger Version

What’s for lunch? Try Sundubu

One of my favorite Korean foods is Sundubu. It is a soft tofu stew that has chili paste, sesame oil, and vegetables. It comes boiling to the table and it tastes best when you drop a raw egg into the broth as soon as it comes to...
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