Eaten: Gyeran Mari and Seaweed Soup Lunch at O'ngo Food Communications
Sunday, April 10, 2011
Here is the perfect gyeran mari that chef Hyejin made at O'ngo Culinary School for lunch. I have tried to make this before and for some reason, mine came out green (I think it was the seaweed that I put in the center before I rolled it). Making a perfect Gyeran Mari takes skill and patience. Apparently Hyejin has it and I don't. Here is a good recipe for one.
Daniel Gray is a Korean-American Adoptee that returned to Korea in 2005 to rediscover his roots. He is a Korean food expert that has appeared on Bizarre Foods, Parts Unknown with Anthony Bourdain and more. He is the president of Delectable Travels and owns two restaurants: Brew 3.14 and Brew 3.15 in Seoul.