Due to overwhelming popularity here is Epicourageous: Adventures in Food Land #2.

Enjoy.

Dan

This one is the special limited edition that is limited to 500 copies. They'll be like collector's items and stuff. You know...print out a copy and save it for your kids and you'll be able to pay their way through college.

Anyway, I am the proud owner of epicourageous.com and as soon as I figure out how to use it, I'm going to turn it into an awesome food blog. Thanks for visiting!

Dan

My friend Matt and I went to Myeongdong yesterday and our first stop was to have steak in an ice cream cone at a little place called Balena. It's off the Myeongdong main drag- off from California Wow. It is about Is it fusion? Is it ground breaking? It's basically spaghetti in an ice cream cone. Sorry I'm posting this in a hurry. Live octopus today.

This is near Jongro 5-ga near Cheongaechoen river. Lots of really good food. I recommend the "Son Calguksu"-hand made noodle soup. It is really nice on a cold day and the noodles are like fresh pasta but with a lighter texture.

Check this out!

This photo article has pictures of families with a week's worth of groceries. I found it quite enlightening. Check it out.




Thanks Nicole!

It was really good food. I recommend the chili. I'll write something more in detail soon. Toque is near Hangangjin station across from some public school. If you are coming down from Itaewon, it's on the right hand side.






Now interestingly there is a new dessert/cafe/gallery? building next door. It is very nice looking place, but in a space capsule/cafeteria/futuristic way. Are desserts the food of the future? I don't know, but they sure seem to think so. The desserts looked fabulous, but I've found that most desserts do in Korea. I'm thinking of adding this to the dessert tour I have planned for next Sunday night.

Dan

Carol and I went over to Banshin Market and across the road we found all these street food places. We ate some Calguksu- Korean Noodle Soup and then I decided to be brave and eat some Pig's Feet. It was...not for me. It was overly chewy and I'm NOT a foot man, so the very thought of it turned my stomach for days after. The meat was cold and it came with the bosam sauce- you know with tiny shrimp and spices.

Say what!

Behind the Express Bus terminal in Seoul, next to the Marriot Hotel, there is a Nolboo restaurant that serves "Sulfur Duck Roasted in Mud." It is called the 놀부 유화오리 진홁구이. At this restaurant you get duck that's fed sulfur and then stuffed with sticky brown rice, black rice, sweet potato, beans, ginko, dae-chu (it's a Korean plum), deer antler!, ginseng, licorice, angelica, and who knows what else.

The reasoning behind the sulfur is: the direct contact with sulfur is a dangerous substance for all mammals other than ducks. I can't really explain it. Here's what I got from another blog,

"According to a widely believed oriental medical theory, sulfur can be super healthy for human body. It is because, as the theory goes, ducks’ bodies produce a lot of good elements that counteract the effects of sulfur, which neutralize in human bodies as well as working against polluting elements."

Yeah, I don't know. It sounds a wee bit like fan death to me. I will tell you one thing, I've had a lot of good luck since I've had the duck. I'm not sure if they're related, but my Korean friends sure think so. They believe that my constitution (and they mean this in the most banal way) creates my present reality.

Whatev

The taste: The duck meat was succulent and the texture was like Cuban pork that was roasted all day. But it needed salt. Also the skin, which should have been Peking crispy was soggy along the bottom of the dish. The rice and herbs inside had a medicinal bouquet- as if a cool breeze wafted through the Oriental medicine clinic; it wasn't over powering. But then again, it wasn't very welcoming either. The smell itself wouldn't have drawn me to this dish.

It was like the after Valentine's box of mixed chocolates from the Chocolatier; you never know what you're going to get- but you know it's going to be the awkward Valentine experiments gone bad. Also, trying to get some rice and then finding little bits of duck bones jettisoned inside doesn't make for good eats.

Wait.

I am being too harsh. If you took the duck meat and dipped in the salt, it was nice- but I'm American, I don't want to have to season my own food. The other sauce that came with it- a sweet, mustardly, vinegar was also a nice complement to the duck meat as well. The pancheon (the Korean sidedishes) were not spectacular, but I did enjoy the crisp salad served with a ginger, carrot dressing. They did lose credibility when they tried to pass off jalepenos and onions as pancheon. Oh, I didn't like how almost immediately we were sat, we were served. They didn't even ask what we wanted to order, but then again, there was only one thing on the lunch menu. I would like to settle and get used to my surroundings before I'm served. That wasn't the case here.

Would I go again? Probably not, but it was an interesting experience. It wasn't inedible, but it would take a lot more than sugar to make this medicine go down.

* 1 out 4 stars.

Epicourageous: Foodies that are willing to put their taste buds, their sanity, and their health on the line to discover new flavors and cuisine. These brave souls will eat anything from pickled pufferfish liver, clotted pig's blood soup (Haejung guk), dog, bugs, etc.

They are also willing to experiment with their cuisine like matching flavors that shouldn't jive. Are you willing to try cottage cheese and pumpkin pie? Or how about red onion, peanut butter and sirachi red pepper sauce?

Are you epicourageous?

I am^^

(p.s. except for the dog thing, I love my Hubble and I couldn't eat a member of his species.)

I'll be back in a couple of days with some new posts, but I'm got a couple of deadlines I have to hit.

Check out the blog, The Girl Who Ate Everything

Robin is cute as a button and her pictures are absolutely scintillating.

The following link talks about her birthday celebration at Momofuku, a restaurant that has been popping up on my radar. The chef, Michael Chang is a Korean American who is singlehandedly taking Korean Cuisine to the forefront. He's hip, he's innovative, he's skilled, but most importantly- HE KNOWS HOW TO MARKET THE FOOD! Calling Bo-saam, Saam or giving it the euphemism: "the Asian Burrito," is enough to entice the masses. Also, his restaurant sounds Japanese, so it piques the interests of the epicurious The guy is loved by the New York Times, as seen here. It's getting to the point where he could take a hamburger, throw some kimchi on it and sell it for 25 dollars as the Weiguk Burger (The irony being, it's not really Weiguk.)


Here's an interview with Michael Chang (The guy has to learn to take better pictures.^^)
So here's Robin's review on Bo-saam(I'm utterly confused how to spell Bosam now. Is it Bo ssam, Bo-ssam Bosam, Bossaam?)

http://www.roboppy.net/food/2007/11/birthday_porkfest_at_momofuku.html

I want you to pay attention to the price tag- $180.00! Holy crap! In Korea it's like W25,000 to W50,000. So, before you leave the country, you've got to get your fill of Bo-sam.

So...imagine you are back in the states and an acquaintance says to you, "I went and had the most amazing food at Momofuku: Bo-ssam!"
You can nonchalantly reply, "Hmph...I've had the original in Korea."

If you go to a reputable sushi restaurant and want to put your trust in your sushi chef then say, "omakasi": I am in your hands.

According to one of my student's essays, "the three most important nutrients are carbohydrate, grease and the meat."

Of note, my student didn't make up this fact, he had translated this word for word from his Korean health textbook.

Definition: A Tim Tam is an Australian Awesome Chocolate Covered Biscuit. The Tim Tam Slam is taking the biscuit, turning it into Definition: A Tim Tam is an Australian Awesome Chocolate Covered Biscuit. The Tim Tam Slam is taking the biscuit, turning it into a straw and then sucking coffee through it until the biscuit becomes a gooey confection fit for the gods.

Map to the Aussie Shop



Veggie Burger- Falafel



Seafood platter...apparently made with the best chips ever



Lemon & Passionfruit Cheesecake



Pie Floater



Lamingtons

The Aussie Shop is the king of the hill in Itaewon. Tony's exuberance is contagious, the setting sublime, and the food- as I learned tonight- is fair dinkum: 100% authentic. I've had the meat pie there after a night of being sloshed and it was heaven. The crust was flaky and the meat savory. And they've got Tim Tams! I'm going to do the Tim Tam Slam tomorrow. Pics to follow. GO TO THE AUSSIE SHOP!

www.aussieshopkorea.com
(02) 790-0793

Dan

Everyone has homework. Check out ZenKimchi and Seoul Steves

These are two great Foodie and Korea News websites.

Thanks for the plug,

Dan

Wine Party Invitation. Sorry...price is now 25,000.

Dress Posh. And wear something silver. A small piece of jewelry doesn't count.

Join my food group in facebook. There are lots of pictures and it's where the creme de la creme of the Epicurious reside(Or something haughty like that^^).

The group's name is Epicurious in Seoul

This the article I wrote for Eloquence Magazine. You can get the full color version with mouth watering photos all around Seoul.

I Dream of Turkey
by Daniel Gray
dining@eloquence.co.kr

I have dreams of the days after Thanksgiving. That first turkey sandwich is the Venus de Milo of sandwiches. I like to go with a toasted baguette cut in half with mayonnaise seasoned with plenty of black pepper on one side and cranberry sauce on the other. Then a layer of stuffing is spackled on top of the mayonnaise and pieces of shredded turkey heaped on top of that. If it is all white meat, then a little gravy is needed, if dark-nothing. Yes, I know that it is an American holiday, but everyone has to admit- turkey tastes good. And leftovers macgyvered into a sandwich, taste great!
So how do we get our turkey fix in Korea? Don’t worry, my friends, I know the way.

Option 1: DIY (Do it yourself).
Haddon House near Oksu station has frozen turkeys and all the fixings for you to make your very own Thanksgiving dinner. They have 4 kilo. (9 pounds) to 7 kilo. (16 pounds) frozen turkeys for sale ranging from W36,000 to W63,000. They also have pumpkin pie mix, cranberry sauce, and stuffing. 794-0511

Option 2: Make friends with the U.S. military.
The military base has fully cooked and deliverable turkey dinners in the Itaewon area for military personnel. Also, you can get whatever your Thanksgiving needs out of the base store. $90.00-$95.00.

Option 3: Take Out.
Call the Delibonbons at the Coex InterContinental
They have 6kg (160,000 + VAT) and 8k (180,000 + VAT) turkeys for take out from November 15 through December 31st. The turkey comes with roasted and steamed vegetables, cranberry sauce, stuffing, and giblet gravy. 3430-8660.

Option 4: Eat Out.
Toque Diner near Hangang station is having a Thanksgiving Buffet consisting of Turkey and fixings along with creamed string beans, pasta salad, sauteed kale, pumpkin pie, pecan pie and much more for 35,000 on November 22nd. There are 2 reservation times: 6 and 8:30pm. 794-3834.

Table 34 at the Grand InterContinental hotel is having a Special Thanksgiving dish. 48,000 (+ 10% tip and 10%VAT) table34@icseoul.co.kr 559-7631

Option 5: Just get a pie.
Jules Kitchen in Haebangchon makes homemade apple and pumpkin pies. Delivery is available for more than 3 pies. W30,000. Call 1 day in advance. milkyway2003@hotmail.com 749-9903, 010-4657-3318.

Until November 30

Pristine Beauty in a Culinary Event
For the entire month of November the Sky Lounge on the 30th Floor, of the COEX InterContinental Hotel plays host to the culinary creations of New Zealand as orchestrated by the country 's lamb and beef ambassador Chef Damon McGinniss. This promotion will feature green lip mussel & monkfish fritters, duck liver & bacon terrine with Pinot noir jelly, beef fillet and pressed, spice crusted New Zealand lamb shoulder.
The cost for the lunch buffet with salad buffet and one glass of wine is 30,000 won, dinner set menus range from W45,000 for three courses to W110,000 won for seven courses while a dinner set with two glasses of wine is priced at W95,000 won. VAT and service charge are not included. 3430-8630.

Celebrate Thanksgiving

at Grand InterContinental Seoul

In celebration of Thanksgiving, the Grand InterContinental Seoul has planned an event at the Grand Kitchen Deli that will allow you to enjoy the day in your own way. The Grand Kitchen Deli (B1) has whole turkeys (6kg/8kg) with all the trimmings (including vegetables and delicious sauce) available for take-out sale to patrons who place orders at least one day in advance. This oven-cooked turkey is available until the end of December and the prices are 160,000 won and 180,000 won. (VAT is not included.) 02-559-7653

November 16
Sexy People + Fine Wines + Bulgarian Food= Zelen. The forever-affable Soojin will be hosting the hippest wine party in Itaewon. Spend the evening at Zelen trying a variety of different wines and feast on a wonderful spread of Bulgarian cuisine. A live saxophonist will be there to serenade the ‘epicurious.’ Semi-formal dress code. W23,000. 749-0600.

Chef Meili tonight was the best meal that I've had in a VERY LONG Time. It was a three course meal and I can't say enough. I mean I had an adrenaline rush and I almost teared up when I started eating the dessert. Everyone must go! You must go! You must GO.

Check out the pics.

Dan

Everyone must go to Chef Meili this weekend. It is the most amazing food ever. Pics to follow.

November 9-11
Chef Meili welcomes guest chef Fredi Mossler Jr., 3rd year apprentice to Karl and Rudi Obauer of the Restaurant Obauer in Werfen, Austria. The Restaurant Obauer is arguably most prestigious establishment in Austria and has garnered 2 "Michelin Stars," 4 Toques from "Gault Millau," and 5 Stars from "Ala Carte." Fredi will be serving up Austrian delicacies with a modern flair. Some featured dishes will be Veal Carpaccio with Horseradish Foam, Boletto Mushroom Cream Soup with Fillet of Smoked Trout, and Pumpkin Seed Croquette Parfait. Prices range from W26,500 to W34,500. A 3 course set menu set menu will cost W38,000. 797-3820.

This is my follow-up article to the one in the November issue of Groove Magazine. It has also been picked up for an adoption network magazine. I'm writing again! Yeah...Everyone keep your fingers crossed. Dream Pictures might pick up my animation story. More news will follow next week.

Dan

Puzzling Pieces

Our reunion would have been booed on Korean national television. There was no cautious approach, no quivering lips, no torrent of tears as parent and child embrace. Nope. My mind was utterly blank and I had the goofiest smile on my face. I didn't know the etiquette for meeting a birth parent, so I half stretched out my hand. Luckily, she grabbed my hand and then she embraced me as I tried to figure out what to do with my other arm. It wasn't epic: it was more like 'nice to see you again.'

Two weeks prior to meeting my mother I had requested my adoption agency, Holt, to start a search. Thankfully, they keep remarkably good records and two letters went out- one to my father and one to my mother. My mother received hers on Saturday and here we were face to face. It was all happening so fast and I half dreaded the day, because I can't speak Korean. Luckily, my good friend Erica agreed to come with me for support and to translate.

The first thing my mother said was, "I knew we would meet again, and then in Korean fashion, "I thought you would be taller." We laugh and I apologize profusely out of nervousness. We look deeply at each other, seeing which puzzle pieces of ourselves fit where. We both have fine hair and small eyes. We have the exact same nose and mouth. She is thin and petite, while I'm broader- I guess the effect of being raised on a Western diet.


As we sit, she takes out pictures of me as a baby from her purse and hands them to me. For the first time in my life, I have baby pictures. There is one of me roly-poly and bald, sitting on a rock; in another picture, I am on a merry-go-round. The picture I remembered is not here. I describe it: a newborn in an orange jumper which sat on a shelf in our room. Her eyes widen, amazed that I remember the photo-- she lost it years ago.

I tell her my memories of where we lived. I correctly remember the TV, but not the shelves and shelves of books. A precocious child, I would pretend to read, repeating from memory the words my mother read aloud. She laughs as she tells me that I loved to eat and she would starve in order to feed me. I would cry impatiently, unwilling to wait for my beloved fish, "ggong-chi," to be finished cooking before I could eat it.

Many of my memories are accurate, she tells me. Except my hometown was Daegu and not Seoul. This is a mistake many adoptees make because most adoption agencies are headquartered in Seoul. Also, my father was a businessman, not a soldier. My mother speaks fondly of my father. She says, "he was tall, funny, and handsome." For a time we moved out of our home and lived in an apartment that was provided by my father. We three lived together in quick spurts when my father was away from his other life.

One day my mother and father's affair was discovered and it was decided that I would have to live with my father. I reluctantly asked my mother if the memory I had of her getting beat by my stepmother was real, she simply smiles and says, "You remember your mom getting hit?" We have a bonding moment as we talk about how psychotic the stepmother was. After the laughs subside she says, "Don't dwell on the past. It's past."

Then the revelation: apparently, she didn't want to give me up. She had begged my father for me back and she planned on raising me herself. 20 years ago this was a impossibility. If I was not on my father's family registrar, I would have been considered nonexistent in Korea. I would have not been able to go to the public schools, or attend the army. Getting a job would have been an impossibility. With the strife widening in my father's family, it was decided that I would be put up for adoption.
My mother didn't get married until she was 46 because she didn't want to have any more children. She says, "I had my child."
She takes out another picture, as cautiously as if it were a gem, from her wallet. It is of me and her. I am in a baby stroller and she is next to me in a light yellow dress. She is beautiful as she smiles.
I wonder who took the picture.

Daniel Gray

I know I haven't been blogging, but I've been really busy with getting stuff together for hard copy magazines. Here are some of the November dining events. I'll be at some of them too.

Dan

November 9-11
Chef Meili welcomes guest chef Fredi Mossler Jr., 3rd year apprentice to Karl and Rudi Obauer of the Restaurant Obauer in Werfen, Austria. The Restaurant Obauer is arguably most prestigious establishment in Austria and has garnered 2 "Michelin Stars," 4 Toques from "Gault Millau," and 5 Stars from "Ala Carte." Fredi will be serving up Austrian delicacies with a modern flair. Some featured dishes will be Veal Carpaccio with Horseradish Foam, Boletto Mushroom Cream Soup with Fillet of Smoked Trout, and Pumpkin Seed Croquette Parfait. Prices range from W26,500 to W34,500. A 3 course set menu set menu will cost W38,000. 797-3820

November 22 through 25
Food Expo Sextet. The Coex Convention will be having six different food related fairs all in one area with over 400 hundred different companies. There will be the Int'l Food Fair, Int'l Kitchen Machinery & Food related Equipment Fair, Int‘l Hotel & Restaurant Fair, Int'l Agriculture, Fisheries & Livestock Food Fair, Rice & Fermented Food Fair and the Kimchi Expo. There will be numerous conferences and seminars, export consultation, a cooking festival, a cooking competition show, and a new product showcase. You will find something to do. Tickets cost W3000 www.foodweek.co.kr, 6001-1071/1073

November 29
Thanksgiving for the rest of us. Ape with Pipe will be celebrating Thanksgiving with a Seafood Paella expertly prepared by Chef Greg de Fraze. The entree will come be served with a personal cheese plate and a wine or beverage of your choice. W25,000. 749-0903

Manhwa 100 pages 1-24

manhwa100 1-24p This is a book of 100 Korean Manhwas. Manhwas are the Korean version of comic books. I would say they are like Japanese Mangas, but the style of writing and art are quite different. This is an early draft of a book that I helped work on. The final book had a very limited print run and I would really like to help get this work out for fans of Korean comics so here it is.

Manhwa100- Boy's Comic

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