What about Fried Fish Cutlet for Lunch Today? It's pretty good and I love the flaky fish in the panko batter. Comes…

Sujak over by Sadang Station Exit 6 (?) is a wonderful modern Korean bar. The food is flavorful and well prepared and t…

In the last week, I've been revisiting the eateries in my area. Something I haven't done in a while. Most of th…

St. John's Special: Beef and Lamb with 2 Falafel Balls on Ekmek Bread with VB beer On the corner towards Gyeonid…

Newspapers for Menus and they have sparling wine in a beer glass Her Own Main has an interesting concept. It's a…

Kim Yu-na Queen Kim (Kim Yu-na), world-renown ice skater and almost-Korean royalty, has (finally) garnered another …

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

Jeju Hallasan Soju is a very clean tasting soju that I prefer to the stuff in the Green Goblin bottles. The alcohol is …

Dear Seoul Eats Readers, Thank you so much for sending me messages and questions and comments. They really make my da…

Good Food. Good Wine. Good Fruit. My lovely girlfriend decided to cook me mackeral braised in Gochujang Sauce. We ha…

I hope you've seen Michelle's beautiful pictures on Gostiniy Dvor, if not here's the link . I did a litt…

The Tin Makgeolli Cup isn't the most flattering container for Korea's famous rice wine. The AT Center, the Agri…

Taegukdang Monaka Ice-Cream I hope you've been following Michelle's Ice-Cream Diaries . She has been doing a…

So another weekend done and done. I spent the weekend giving culinary tours and cooking classes, so I got the check out…

Korean Chinese Delivery is so good. It's one of my favorite things to get delivered for lunch (but I try not to get…

Sad Brunch: Runny Omelet, rubbery sausage and salad I don't even remember what this dish was called. So bad. …

There are so many picturesque things in Korea and I always have my video camera ready to capture something new and ex…

The company is Rebtel and they offer cheap calls for expatriates. It's a new service where they will give you…

신문각 I love the signage. I don't know why, but sometimes I just get a craving for Chinese food. Growing up, Satur…

My buddies Jason and Steve are doing another Ka-Brew event. It's called the Electric BBQ. As always, they are out t…

Dan will do a proper recap of this evening eats, but as an appetizer I bring you photos of our meal. Hope you enjoy. My…

Friday is a big day for our company, O'ngo Food Communications. We will be on MBC, "Behind Story" will …

O'ngo Food Communications Cooking Studio Here are some shots of our cooking studio that just opened on May 8t…

My friend, Chef Tim likes to send me restaurant tips every once in a while. All of his places have been gems so far, so…

Tomato Soybean Stew It's good. Add a tomato the next time you're cooking Soybean Paste Stew. Cheers, Dan

Milano Seafood Jjim I've been meaning to put up the rest of my pictures from my most recent visit to Jung Shik D…