Photoblog: Amazing Korean Table's Cooking Classes
Here is her steamed tofu dish with chicken and mushrooms.
Close up of Bok-Ryeo Han's Dishes.
Here is my Nuna, Jia Choi, with chef Pierre Gagnaire.
Here is Pierre Gagnaire's Foie Gras with Kimchi. The sauce had port wine and kimchi juice in it and he served it over radish. He emphasized the importance on plating and on experimentation in his dishes.
Here is another Pierre Gagnaire Dish. I forget which one this one was.
To the left is his stewed apples with red paprika over a makkolli custard. Yes, that is a sesame leaf over top of the pudding.
Here is Massimo Botturo's Beet Risotto with ginseng. He took beet juice and turned it into a solid jelly and then diced it.
Here is his barbecued raw beef steak served with black garlic mashed potatoes.
Here is a close up of his black garlic mashed potatoes. They were delicious.
Finally, here is a picture of Corey Lee with myself and Jia.5 of the Best Jajangmyeon 짜장면 in the City of Seoul, Korea
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
