Suji's Corned Beef Reuben Sandwich

Suji's Restaurant has been on top of the American Cuisine scene in Seoul. They do Brunch, they do Mexican, they do a great burger, and they do Deli meat. Forget the nasty processed Lotte Ham and Spam (I'd rather eat meat rather than processed ears and snouts).

Their restaurant makes all of their own corned beef, pastrami, turkey and ham. They even bake all of their bread on premises. It's real homestyle food and it's good. Oh, and those who say that Suji's is too expensive, they dropped their prices by 30% from 1 year ago. It's not that expensive and you get quality food.

Here's the contest build and name your own sandwich. Add your entry in the comments section:
One 20,000 won Gift Certificate will be given to the best sandwich.
One 20,000 won Gift Certificate will be given to the most creative sandwich.
Suji's Restaurant will judge the sandwiches

Here are your ingredients:

Meat:                                Cheese:                             Bread:
Corned Beef                     Swiss                                Sour Dough
Turkey                              American                         White
Ham                                 Cheddar                            Wheat
Pastrami                           Add your own                   Add your own

Condiments:                                    Toppings:
Balsamic Mayonnaise                     Pickles     
Dijon Mustard                                 Lettuce
Honey Mustard                               Onions
Add your own                                 Add your own

For Example:

The "I Can't believe It's Not Spam" Sandwich
200 grams of Sliced Ham
1 slice cheddar
1 slice swiss
2 pickle slices
Red Onions
Spicy Brown Mustard
2 Slices Sourdough Bread
Method: Put 2 slices of bread on a fry pan. Add Mustard, pickles, onion. Add 100 grams of Ham on both sides of the bread. Top with cheese. Bake in a 300 degree oven until the cheese is melted. Put the sandwich together and serve.

YOU DON'T Have to make the sandwich. Just write down how you would make it and name it to win. The contest will end July 10th.

Gift Certificates provided courtesy of Suji's Restaurant
02-797-3698

Suji's Turkey Club with Bacon and Balsamic Mayonnaise

by Lindsey Huster
 
Tis the season of produce. At every street corner, alleyway, and subway exit, mini-food markets have cropped up overnight (or sometimes just at night). These corners, tables, trucks, and sometimes just blankets, readily displaying ripe produce fit for the picking. While a number of fruits and vegetables seemed to have sprung up recently, most of this produce has only now come into season.
 
One of the best was to support Korea is to support these local stands and markets. While it may be more convenient to shop at a grocery store, buying your produce through these markets benefits buyers and growers alike.
 
Fruits and vegetables are the most nutritious for eaters at their seasonal peaks. Although it's possible to buy fruits and vegetables out of season at many grocery stories, they are not nearly as tasty. More importantly, however, fruits and vegetables are the most nutritious when they are in season. Out-of-season produce also tends to be more expensive as well, and not nearly as fresh.
 
Purchasing seasonal produce also ensures that you more likely to buy fruits and vegetables grown in Korea. Although Australia and China account for a significant portion of imported fruits, there are a number of Korean fruits that are grown in Korea.
 
For example, Jeju Island grows a tangerine that can be found in for most of the year, but hits its seasonal peak during the wintertime. Citrus fruits, including kiwi, grapefruit, mangos, oranges, pineapples and oranges also grow in Jeju, and are in season starting in the spring. Other regions of Korea grow apples, pears, persimmons and melons. For the summer months, the Korean yellow melon, watermelon are in season. Other fruits like Korean grapes and persimmons, will peak later in the fall.
 
For the most part, Korea grows many of its vegetables. The main vegetable crops include white cabbage and radishes, which can be found almost year round. Cucumbers are known as a summer vegetable, while carrots and potatoes start growing once it is spring.
 
If consumers fail to take advantage of Korean produce, however, Korea will continue to lose farmers and give way a stronger reliance on expensive imports. In 1963 the majority of South Koreans were farmers; nearly sixty-three percent of the population lived in rural areas. With the economic boom transforming much of Korea into an industrialized and urbanized land, the number of farmers has dropped to well under 20 percent. The enormous growth of urban areas has also led to a significant depletion of farmland.
 
With the increase of population as well as larger Korean incomes, there is an even greater demand of food. As a result, South Korea has begun to rely heavily on imported foods. In 2008, Korea imported $120 million in fresh vegetables from the United States. Although the palates of Koreans and the increase of expatriates have also impacted imports, consumers should continue to first rely on Korean produce. If growers continue to lose business to imported fruits and vegetables, fruit growers and farmers will lose their jobs.
 
Ultimately, eating seasonally and locally is the best deal for everyone. Consumers have the opportunity to purchase the healthiest, freshest and cheapest produce. On the other end of the spectrum, growers and farmers are supported through local consumers. So this summer, and every season after this, should be a time to take advantage of the seasonal offerings of Korean produce. 
 
Lindsey Huster is a writer who usually hails from Chicago. She enjoys listening to music,wearing cardigans and generally anything vegetarian. Send her an e-mail here: Lindsey Huster  

PIZZARIUM, NOKSAPYEONG, SEOUL
by Kerrie Doerr

You can't visit Pizzarium without witnessing one couple taking pictures of their meal. At first glance, one might expect the isolated food photography incident to be the foodie of the pair's blogging adventure. However, a cursory internet search of the place reveals a dearth of articles about the Haebangchon hang-out, leading the investigator to a different line of reasoning. The few articles that do mention the joint are focused on two sole factors: pizza shape and lack of crust. Perhaps these two variables come across as novelty, as pizza in Korea usually comes as a circle laden with twists such as sweet potato wedges, pork donkatsu crust, and fried shrimp embedded in a cheese-filled crust. Pizzarium does have novelty in this aspect, as it shares none of these qualities. More accurately though, if normalcy is a quality that can be ascribed to a food adhering to tradition, Pizzarium is your most regular pizza around.

Pizza al taglio, the traditional crustless variety available on the streets of Italy, cut with scissors for consumption, is the style served up at Pizzarium. What Pizzarium doesn't do normally is quality. After countless dining experiences, I can confidently assert Pizzarium is quality - and consistent - a major boost for any foreign food restaurant in Seoul. The place is small and claustrophobic at times but this does not detract from the ambiance, as Pizzarium serves street pizza -- which, by definition, does not imply heavy wood booths, a smokey atmosphere, and wood burning ovens. This pizza is mobile and fast, guaranteeing freshness. Despite the high customer volume, the staff always remembers the peculiarities of my order -- extra ranch for dipping, at least three containers of jalapenos, as well as the customary sweet pickles of the Korean pizza dining experience. Pizzarium's customer service is much better than the average restaurant although they have been known to prod me out of the door when the final slice sells. Do not let this deter you -- go early, shoot the purple-haired ajumma in the kitchen a smile, enjoy the haphazard accident of decorations inside (black and white staff photographs paired with French print ads), and order your food and drink.

Tighe Kissing the Ice

Dear Seoul Eats Readers,

A worried mother send me a message and embarrassing photos of her son, because she would really like to encourage her son to eat more. She even sent some photos of her son. Now Ti, lives in Suwon, and according to his Mom, he needs to eat more. Here's what she said,

I know he really should follow your blog but I'm just trying to educate myself so I feel like I know something. So far I know Lindsay Huster is from our City- Chicago!

He has so much to learn. He's really a fish out of water, and losing a lot of weight! Your post on Indigo- looked good. I can't believe some of the things he's eaten- gag.

If you know of anything decent in or near where he is I'd like to pass it on him. He might already know, I mean if he knew the Yum Thai area has more foreigners....

Thanks so much. Hope the cooking classes are going well!

Jeannie B

 So people in Suwon. I have a proposal. Find Tighe and give him something good to eat. You can see the stuff that he has been eating on his blog: http://koreatighe.blogspot.com/. Now, I think what he is eating is ok, but his momma doesn't approve. Give him some Korean fried chicken or some bibimbap.

Oh, and click the button to see a very embarrassing picture of Tighe.

The Dragon Hill Lodge on the Yongsan Military Base has some amazing deals on food. You already know about their famous Turkey Dinner. Now they have a Summer Steak and Shrimp Special with a ton of fixings and sides for only $99.95 dollars or W120,000 won. It's enough food for 12 people and all you have to do is fire up the grill and cook the steaks and shrimp. The special is only from June 25- August 15. With a deal this good, it might be wise to get two of them and freeze one stack of steaks.

With your meal, you get Macaroni and Cheese, Caesar Salad, Dinner Rolls and their NY Cheesecake (It's good and they even have a deep fried version of it...yum...).

Now, the thing is, you have to pick up the food at a military gate. If you ask nicely, they will deliver the food to a gate close to you. For example, if you live in Haebangchon or near Itaewon, you could ask them to deliver to food to gate 3. That's right by the kimchi pots down from Noksopyeong Station Exit 2. Or you can get the food delivered to Gate 17 near Dongbu Ichon Station. They bring it out in a big box, so you should just get it in a cab and off to your place. You have to pay in cash-no credit cards.

Here are the numbers to place your order and yes, they speak English.

02 6903 6716 for the Deli,
02 6903 6718 to speak to Ms. Kim the Deli manager

Let's face it. The convenience stores in America and other western countries aren't very convenient. They have so many rules about loitering and stuff. I remember back in Delaware there were many signs that said, "Loitering Not Allowed," "20 minute Parking," etc. Geez...and these stores didn't even have any alcohol.

Now in Korea, the convenience stores have everything you could possibility need: snacks, lunchbox meals (called dosiraks), beer, wine, liquor, underwear, tampons, condoms, and even hangover curing drinks called "Condition" drinks.

They have tables outside and you are welcome to sit, eat some snacks, and have a beer. It's great and very convenient.

So how deep does Korean nationalism go? Since the South Korean Navy Boat, sinking, I haven't had trouble getting at seat at my favorite cold noodle house.  Maybe this is a coincidence, but even on the hottest day of summer during peak lunchtime (12-1:30pm). I'm not worried, it's all about taste and this place has amazing food. The name of the restaurant is Pyeongga Oak (평가옥) which is unpronounceable because of the Chinese characters.

North Korean Naengmyeon is different from its saltier, chewier, robustier South Korean counterpart; and on a hot humid summer day it tastes so much better. Mountainous North Korea doesn't have the taste for sweet or spicy. The flavors are more subtle with a bit of sour. The vegetables aren't as fermented so they have a fresher crunch and the noodles give when you bite them instead of stretching like taffy (requiring the help of scissors to cut them.

These noodles have give and slurping them are exquisite. It's probably because the noodles are made in house instead of at some factory than packaged and shipped. They are gossamer buckwheat threads that dance like a water spider on the chilled soup.

Oh, the soup is evidence of their attention to quality. There are no chunks of ice to waterdown the flavor of the beef broth and the cucumber pickles in the soup are wonderful- a bit of crunch.

I recommend you get the baby's fist sized dumpling (mandoo) with your cold noodles. They are a perfect combination.
Pyeongga Oak (평가옥)
02-568-1577
Directions:  Go out Seolleong Station Exit 10 and make a right at Ilsan Yakguk (일산약국). Go down to the street and make a right at the end of the hill. It's across from Seolleong Park.

At a Korean food event that O'ngo Food Communications helped plan and run at the Seoul Park Hyatt, we got to order some of the best Korean liquors to our guests. Yes, soju comes in bottles other than just green. My favorite is Hwayo for it is not as strong as the Andong Soju. The Kanjang Bekseju is kind of like a gin that has oriental herbs and infusions. I highly recommend you try all three. You can get these at the Timberhouse in the Seoul Park Hyatt.

by Klarika Huszar www.helloklara.wordpress.com

There is one waffle joint that is my never fail, go-to place for a satisfying waffle. It's the magical sword in my satchel of waffle knowledge.

Fog'n Waffel & Coffee has a line outside around the clock, and I've taken many of my friends (both native Korean and American) here for dessert.

The waffles are fluffy and filled with a generous amount of airy homemade yogurt cream. This place also has the best combo choices I've seen, offering two different types of filling:

Yogurt Cream: Yogurt cream waffle (1,000W), Almond waffle (1,500W), Fresh Fruit waffle (2,000W)

Sweet Potato Mousse: Sweet potato mousse waffle (1,500W), Almond waffle with sweet potato mousse (2,000W), Fresh fruit waffle with sweet potato mousse (2,500W)

Syrups: Apple, Strawberry, Chocolate

If you're overwhelmed by myriad of choices, you can't go wrong for your first time with a plain yogurt waffle. You can pick up a frequent eater card so that when you try each type you get a free waffle after twenty cravings.

However, my absolute favorite waffle to get is the almond waffle with yogurt cream and chocolate syrup. ****Note that they put nuts on the cream, so if you have an allergy, make sure you ask for it sans nuts.

Casse Croute Waffles
by Klarika Huszar www.helloklara.wordpress.com

You've seen them.  Golden half-circles, half-eaten and gripped in the hand of a rushing subway user, a strolling passerby, shared between the too-sugary mush of a couple.

These free advertisements hook you in and, sure,  you want one. But the real question is, WHICH ONE?!

But Klarika, you protest, throwing your arms in the air, what's the big deal? It's a waffle with cream in the center, what's it matter where I get it from?
Readers. If we were playing Zelda and you had a choice between the wooden sword and the magical sword, there'd be no questions asked, right? Trust me!

If you are walking around Sinchon at night, you've probably seen the line at Casse Croute, a waffle and crepe place that has outdoor seating. It's not particularly alluring, and maybe it's only because of the available chairs, but there are usually a number of people outside with waffles in hand to warrant my own curiosity





Casse Croute's waffle menu is made up of a simple three choices: yogurt waffle pie (2,000W), chocolate waffle pie (2,000W), and yogurt cream pie (1,500W); you can choose mango, strawberry, or chocolate syrup to go with it.

I overheard the couple in front of me pick out mango syrup and decided to garnish my plain yogurt choice with that too. They seemed like they knew what the tastebud pot of gold in syrup was.

However, much to my chagrin, the warm waffle handed to me resembled that of an Eggo. It was too crunchy, making its mouth-scrape factor go through the roof. The "yogurt" turned out to be frozen yogurt, which in my opinion is a terrible waffle filling. Fro-yo has a tendency to be very watery in consistency when it melts, so the warm waffle soaks up the excess and becomes distastefully soggy towards the end. Now, slab me some rich, creamy Ben & Jerry's Dulce Delish in between a fresh Eggo and it'd be a whole different review (make it a fresh Belgian and we'd be golden!).

Seoul wants to clean up its streets, and has decided to start with gum chewers.

According to an article in the Korea Herald, the city revised ordinances to impose and levy fines of 30,000 to 50,000 won for anyone caught spitting chewing gum on the streets. Under the city's previous ordinance, throwing cigarette butts and litter were punishable with a fine.

The "full-fledged crackdown" will begin in September said officials, in time for the Group of Twenty (G-20) meeting scheduled in November.

"With citizens' voluntary cooperation with this, we could make a cleaner city," said a city official to the Korea Herald.

While it's commendable to spur change, especially in favor of a cleaner environment, these changes should happen without the motivation of a major financial summit. The potential for Seoul to become a cleaner city should occur within the desire of the government and the public.

While gum spitting remains focus of this campaign towards a "cleaner" environment, other revisions have yet to take place. Relative to the realm of litter, gum is a small part of the neglectful actions of those who litter. While cigarette and litter fines already exist, they too, should be implemented and enforced with more effort.

The race to clean up Seoul began years ago. In 1995, the government started a system of purchasing different colored garbage bags for different wastes. So far, the amount of waste consumed has dropped in the last decade by almost 20 percent. Additionally, the amount of garbage per person fell to .95 kilograms per day last year in Korea, which meets the standards of developed countries.

Even with these changes in waste creation, there are few efforts being made to spur change in the decrease of litter. After the city abolished 780 trashcans in 263 subway stations in 1995, it has become increasingly difficult to throw away trash in public. Even high-traffic areas (streets, subways, parking lots) and green spaces (parks, hiking trails) have been neglected of sufficient amounts of trash bins and recycling bins.

South Korea should look towards other countries, who are working towards stronger anti-litter campaigns.

Suji's Restaurant and Bar and Restaurant in Itaewon are serving up some scrumptious deli sandwiches and they have a great Terrace as well. Here are some food porn shots of the food: http://www.seouleats.com/2010/04/brunch-at-sujis-much-better-than-i.html

This Friday Night at 7pm let's have a Seoul Eats Meet-up to have dinner. Suji's has been kind enough to give us 2 pitchers of beer for free, now I just need help drinking them. We are going to pay dutch, so you're just liable to pay for your own food.

Also, those that think Suji's is too expensive, I learned that they have actually dropped their prices by 30% in the last year, so it's not as expensive as you may think. If you are going to come, please let me know.

Also, those that are interested in learning how to cook Korean food, we have a few spots open for our Dakgalbi cooking class on Saturday at 4pm at the Korea House near Chungmoro Station exit 3. If you would like to come, please e-mail me at seouleats at gmail dot com or call at 010 6661 7769.

Cheers and Happy Eating,

Dan
seouleats.com

Not being able to find a restaurant is a good sign, that it is where the locals eat. It's also a good sign for they will not be dumbing down their flavors for tourists. I arrived at this restaurant pretty late at night after 2 other rounds of eating, so it's a blur about exactly where it is but I do recall it's near Sindang Station (Line 2, 6) around exit 9 or 10. You come out of the exit and walk up the road and make a right. It's on that street somewhere. I know if I walked back over there, I'd be able to find it- my stomach is a pretty good compass. Anyway, I picked up a flyer for the place but its for a Dakbal (Chicken Feet Restaurant) so it's near by there (02-2237-9906).

Even though the location is a blur, the food is not. We started out with some Sea Bream (Domi) Sashimi and I recall how well cut it was. Cutting fish is a skill and those who can do it well, can slice it swiftly enough to keep the meat turgid- not mushy. This woman had the skill for the slices of fish danced on our tongues.

Also, the lemon was a very nice touch for it brought out the flavor of the fish rather than masking it under faux-wasabi and soy sauce. The lemon sauce was nice, but their ssamjang was even better. Their dipping sauce was a perfect mixture of lemon juice, red chili paste, soybean paste, and fresh garlic. It was so good that I think I finished a whole portion of the sauce by myself.



My favorite dish of the night (one of my favorites of all time) was their raw fish salad (회무침 Hwae Muchim). This salad had slices of raw fish in various crisp greens, cucumber, red cabbage, spicy green peppers, and red cabbage. It was dressed with a bit of sesame oil and topped with roasted soybean powder. The powder gave the dish a bit of subtle nuttiness. The simplicity of dish made it, accented the harmony of all the different elements of flavor.

To end our meal, the restaurant gave us stirfried fish-heads with green onions. I know. It doesn't sound good, but oh, did it taste good. I love picking out the meat from the jaws and the sauce had a bit of ginger and sesame and garlic. It definitely had some Chinese influences.

Oh, I recall that you could order the food according to your taste. If you order a dish Gucci that means spicy. Armani means Medium. Chanel means not spicy. 

Overall, an excellent meal. Next time I'll go when I'm sober.
These pictures were taken with my cellphone camera, so I apologize about the quality.

Lee Jun Ki the famous Ladyboy from the Emperor and the Fool was born in Busan

Dear Busanites (people that hail from the Florida of Korea, Busan),

I got this letter from a traveler to Korea and I was hoping you could help me out. Any recommendations for eateries down there? I know that the Jagalchi market is the place to go and Heundae Beach has some great crab restaurants. Now are there hidden gems or must eat places down there? Oh, and I've heard about black goat in Busan. Does that exist? Is it good? Please help us out!

Dan

Here's the letter from Emily.

Hi Daniel,

I know you're all about the Seoul culinary scene, but I'm emailing you
in the off-chance you might have heard of recommendations for
restaurants in Busan as well. I'm going on a short vacation there the
end of the month, and I'm looking for some recommendations.


I'm particularly looking for a nicer happy hour at a hotel or a
quiet/romantic dinner with a nice view. I'd like quality food with
price really not being an problem. Oh, and a nice wine list too!

Thanks for any suggestions you might have!

Sincerely,
--
Emily

From 2010-2015, I worked at O'ngo Food Communications as tour and marketing director. I was recently funded to do a start-up tour and events company by a group of Americans and Koreans (iFamily). Our company is focused on offering deep insights and one of a kind experiences. Our food tour service is called Delectable Travels.

Right now we are in the development stages but if you would like to inquire about a Korean Food Insights Tour, Ultimate Food Tour, Group Food Tour or other services such as business consulting, please contact me at dnlgray @ gmail dot com

Delectable Travels is the startup food tour company which is partnered with iFamily, one of the large wedding and events company in Korea. It is funded via a venture group in America and Korea that believes in the growing popularity in Korean culture and cuisine. The president, Daniel Gray, has years of experience in the tour and video production industry. Before becoming a founding member and the president of Delectable Travels, Mr. Gray was a partner at O'ngo Food Communications from 2010-2015 where he was the head of tours and marketing. He is well known Korean food expert that has worked with or consulted for the OECD, European Union, New York Times, Seoul Tourism, Korea Tourism and The Korean Food Foundation. He has been interviewed, sited or quoted in the New York Times, New York Post, Politiken, Sydney Herald, and others. He has appeared on and helped with the productions of The Kimchi Chronicles, Anthony Bourdain’s Part’s Unknown, Andrew Zimmern’s Bizarre Foods, Vice TV’s Munchies, Rachel Hunter’s Tour of Beauty, Vocativ Productions and more. He said the most interesting person he has met on his tour was a certain blond from the movie Swingers (you might know her as Rollergirl from Boogie Nights) because he and his friends idolized her growing up. He also had a chance to meet Mr. Bourdain on a production because he always dreamed of having a drink with the man while reading his books. When he isn’t eating, he writes, makes sure his wife is happy, and works out as much as he can (so he can eat more.)

Dan
Delectable Travels

This article was originally supposed to have been published in another publication, but was never released. Hapjeong is still a great place to go.  Mary Jane's bartender/manager, Jake, has left as of this writing.

If you didn’t know then you must not be in the know, is what I said to my friend as she told me there was nothing around Hapjeong Station. Maybe she imagined I was taking her to a dark alley instead of a romantic spot to spend a quiet Saturday. Around the outskirts of Hongdae, near Hapjeong Station, is a wealth of hidden eateries, dessert shops, and bars that are so cool that they don't have to brag about it. They simply are. Each time I walk down these streets they seem quite empty: barren. It's chill and relaxed and I don’t have to fight for elbow space among purse-toting guys and their overly-heeled girlfriends. It's what Garaksugil and Samcheongdong were like before the hordes of daters ravaged them.

If you head out Hapjeong station exit 6, you’ll have to make the first left after the SC bank. Head down the street you'll first encounter “Cusco”: a Peruvian food restaurant. It's exotic, but that’s about all it’s got going for it. (I only recommend the mata tea and muffins). Swing a right at the corner and you’ll encounter a string of cafes. The most famous one is “Café Maro.” They roast their own coffee and they have decent desserts and sandwiches. Further down you'll find “Café Hola Lisa”: famous for brunch, “Kiosco” for lunch, “Lucky Strike” for cocktails, and “Chez Prune” for French Bistro cuisine. The whole street has a cosmopolitan flair.

There are a few gems on this street. First is iAn Cat Wine Café (The “A” is displayed upside down so it resembles a wine glass.) Here the kitschy atmosphere has a trio of playful fur balls that pace the mismatched couches, giant birdcages, and bicycles. The wine isn't badly priced either (30-80,000 per bottle). My favorite cafes on this street are “Muy Bien” and “Julgeoun Book/Café.” Muy Bien, in my opinion, has the best cheesecake in the city: its velvety cheese is highlighted by the blueberry compote. Oh, and they have excellent hot chocolate with a hint of cayenne pepper. Julgeoun Book/Café is a library run by hippies, so you can chill and read any of the books they have or just work on your computer. There is an air of camaraderie and quiet contemplation here; it’s one of my favorite places to write over a cup of coffee.

For food, I recommend “Mary Jane.” Here steak is king. You get a massive chunk of meat (300 grams or 10.5 oz) for only 27,000 won. I ordered mine medium rare that’s the way it came to the table with checkerboard grill marks, savory/tart steak sauce, and fresh French fries. It is a manly chunk of meat- and much better than those franchise steak joints. They’ve got Guinness on tap and you’ve gotta stay for the cocktails. The bartender/manager has world-class skills. He made me a White Lotus: Bourbon, amaretto, and banana; and it was divine. My friend, who doesn’t like any strong alcohols, down the whole thing and later was wondering how she got so drunk. His Long Beach Ice Tea looks like the beach sunset and a kamikaze drink that tastes like a breeze. He even has drinks off-menu like a peach schnapps/apple and cranberry drink that would most likely change your quiet, shy date into a tigress.
Next time you have a weekend day and you’re looking for some place surprising and not yet discovered, I recommend you head over to Hapjeong Station and do a bit of exploring.

Last week Michelle and I were invited by Jerry Kim of GSA Public Relations to participate in a temple cuisine cooking class at La Cuisine Cooking Studio. The class was taught by famous Buddhist Monk/Chef Dae-Ahn. Dae-Ahn is a well known specialist in Buddhist Temple Cuisine and I got to meet with her once before when I did a filming special for KBS TV.

The class was very informative and the menu for the day was:
Burdeok Pancake (우엉전).
Mountain Herb Rice (더덕밥)
Minari Soup (미나리즙탕)

After watching Chef Dae-Ahn demo the dishes, we had the chance to make our own. Ours maybe didn't look or taste as good as what Chef Dae-Ahn made, but it was still good. It was great to learn temple cuisine techniques.

Thanks Jerry!

Dan

Photographs taken by Michelle Min

My buddy Zenkimchi was invited to speak at the intellectual forum, TED, and in this video he talks about Korean food and how to promote it overseas. I agree with many of his points and I feel that my work with O'ngo Food Communications has been doing a lot of what Joe is talking about in this video. I feel the best way to get people to enjoy a different culture's cuisine is through experience.

Joe, great video.

Dan

When it gets hot, I love to eat Konguksu: Chilled Soymilk Noodle Soup. I love the soymilk with the noodles. I love the subtle flavor of the dish for it isn't spicy- which causes you to sweat more- it's the perfect dish to beat the heat.

The place I love to go to is over by Hapjeong Station. It's behind the Holt Building. I don't recall the name of it, but I'll have to head over there sometime for I remember they have parboiled potatoes in that dish along with some watermelon.

Another safe place to get it is at Myeongdong Gyoja. There they have healthy green noodles. Here's something I wrote on the Kongguksu there a while back:

Kongguksu 콩국수: Kongguk is a chilled soy milk noodle soup. Traditionally, it's a refreshingly hearty bowl filled with wheat noodles, soy milk, cucumbers, and ground peanuts. There are variations of this dish. I have had it with watermelon, parboiled potatoes, pear, and various other ingredients. My favorite version can be found at Myeongdong Gyoja. Here the noodles are green because they are made from the super healthy chlorella algae and green tea. These noodles are full of protein and vitamins and have plenty of life in the thick soymilk broth. And, best of all, this dish is vegetarian friendly.
Myeongdong Gyoja: Myeongdong exit 5. Make a left at the first intersection (Woori Bank) and make the next right (Who.A.U. Clothing Store.)
www.mdkj.co.kr 776-5348

When Rudy Maxa of Rudy Maxa's World Came to Seoul, the General of Kwangjang market played him a show. This guy has been at the market for many, many years and he always goes around and plays the saxophone. He's a very nice man- possibly a bit off, but very nice.  You can see great characters like him on our Night Dining Tour.

Date:	Thursday, June 24, 2010
Time:	7:30pm - 10:30pm
Location:	O'ngo Cooking Studios, Gangnam

Sign up here on the Facebook Page!
Hey all!

Booze Bros. is back, and this time, we're doing something a little...different.

Are you tired of the beer in Korea? I know I was when I started home-brewing more than a year ago. Since then, I've made a variety of stouts (espresso, chocolate, etc), ales (IPAs and pale ales), and even a mushroom beer! Variety is indeed the spice of life.

"Wait, wait, wait.", you maybe saying. "Homebrewing in Korea?" Yes! Not only is it possible, but there's a slow-growing explosion in the number of homebrewers here and the ingredients and tools available. However, Korea's homebrewing scene is extremely new.

That's why we've started this class with Daniel Gray's O'ngo Cooking Studio in Gangnam-gu Office. Not only will we teach you how to brew your own fine concoctions, we'll be giving you the tips and tricks you need to brew successfully in *Korea*, where improvisation is the name of the game.

The class will be held at the O'ngo cooking studio near Gangnam-gu Office station on June 24th, at 7:30 PM.

For 55,000 won you will be part of:
--A presentation on the art of beer making, definitions, and terms explained.
--A presentation on making your very first beer
--A beer-tasting. We will review a flight of beers to examine terms like "mouthfeel", "body", etc. The beers reviewed will be good examples of their particular "style".

As if that weren't enough, you will also recieve:
1 liter of home-made stout!
One-time discounts from the major homebrew supply stores in Korea (great for buying your equipment).
Snacks prepared by the O'ngo staff (don't hold me to this though, it will depend on how we decide to set things up, although there will be some form of food).

There are only twelve spots available and 10 days to purchase so get your tickets soon! Payment info is below.

Jason Lindley
Shinhan Bank
110-285-909126
Phone: 010-8685-9098
Jasonlindley@gmail.com

Edward Kwon is like Ironman. He's brash, he's rich, he's very outspoken and he is known to over exaggerate. Rumors circulate around this man like a tabloid newspaper under the influence of absinthe.  Now at the end of the day, it's the food that counts. Now, I have to say that the food at Edward Kwon's The Spice lives up to the hype for the price point. You get more than you pay for and the food, I think (but don't tell Mr. Kwon), is a bit under priced for the quality you receive. For example, the Prestige dinner is priced at 39,500 won. With tax and service the meal comes to about 45,000 won for a 4 course meal. In this post, I'm going to focus on the Prestige Dinner- for I feel it's his best course.

The concept of "The Spice" seems to be a culinary education. Each plate comes with a confetti of tastes, textures, and worldly ingredients. For example, the first course is:
"Foie Gras, Poussin, Pork Belly Ballontine, Candied Kumquats, Miniture Mesclun, Cornichon, Cucumber Salad Spiced Coriander."

It seems like a mouthful, but what you get are intense tastes of miniature bits of food. It's really fun to play around with the flavors and texture as you scoop them up with your fork. The Foie Gras, Poussin, Pork Belly Ballontine (meat that is tied in a bundle and poached) was like a velvety, savory sausage. The candied Kumquats added a nice tart, sweetness to balance the dish.

Next we had the White peaches, figs, procuitto, arugula orange vanilla dressing with marscapone mousse. This was a standout dish. The white peaches had a meaty texture, yet subtle in flavor. The peaches were grilled just right so the peach meat was just about to turn to mush. The skill in the kitchen is evident.

The main was Port wine braised beef short rib, potato gnocchi, green peas, spring onions, carmelized onion, chervils, baby basil. I have to say wow. This is the dish I would go back to the restaurant for. That evening I also had a chance to try the most expensive menu (The Journey of Edward Kwon's TFT at 57,500 won), but this port wine braised beef dish was exquisite. The sauce was thick yet liquid, the beef was cooked tender but with bite, the gnocchi was crispy yet chewy, and who knew that green peas could go so well with port wine. This dish was a whirlwind of flavor that centered around the beef and wine sauce.

Finally the dessert: Cinnamon Chocolate Tart, Rose Jelly, Pistachio Chantilly. Meh. I mean it was a good attempt, but a bit overkill. The cinnamon on the tart was overpowering in flavor. The Rose Jelly was pretty to look at, but not memorable in flavor. The pistachio chantilly was nice but I would have liked something citrusy like a sorbet after the beef course. Overall, a very enjoyable meal.

Now I did have some issues with the place. The atmosphere is a bit too helter skelter. (I get that they are trying to be Las Vegas/New York, but a flashing red and white light throughout your meal makes it seem more like the remake of Psycho than a high-end meal). I love the high ceilings and the tiled walls. Very opulent. Oh, and the bathrooms. There are 1 person only and you can open them by pushing a button. Sure, it's interesting, but just having 1 bathroom for men and 1 for women didn't seem enough. Also, once I got in there, I was welcomed by plumes and plumes of smoke from the previous occupant. The room needs either a smoke detector or better ventilation.

Would I go back? Sure. I want to check out his lunch sometime, but I hope he turns off that infernal red light.

Go out Hangangjin Station (Subway line 6) Exit 3.
02-749-2596
Reservations Recommended

On June 26th we have a special cooking class for you, we will be learning how to make Dakgalbi at Korea House. The class starts at 4pm. They have an excellent, modern kitchen and they have been nice enough to allow us to have a cooking class there. The class will be taught by Chef Shawn Park (who was recently picked by Sassy as one of the top 10 handsomest men in Koreaㅋㅋㅋ and he was recently filmed by Food Network Asia). The class will be taught in English and it is open to Koreans and expats that would like to learn how to cook Korean food.

The menu will be:

Dakgalbi
Seasonal Banchan (Salad)
Chilled Cucumber Soup

Rice and drink (Makgeolli, soft drinks) will be provided.

The class will cost 55,000 (including VAT) won per person and this includes a tour of Korea House, Recipe Book, Lesson, and all food. and there are only 20 spots available. If you are interested, please contact Daniel Gray at seouleats@gmail.com or call at 010-6661-7769 to make your reservation.

Korea House is located near Chungmoro Station (Subway Line 3, and 4) exit 3.

Thank you,

O'ngo Food Communications
www.ongofood.com

On Saturday, everyone in Korea will be watching the world cup game. So you are going to have stake out your spot early. Of course you can go to the COEX or to the CGV's (I heard they are doing the games in 3D!).

The game will air Saturday, June 12th at 8:30pm.

Mass Gatherings in Seoul

COEX Mall is going to have a Hyundai-sponsored event. I heard that On-The Borders is going to have giveaway margaritas before the envent.

Seoul World Cup Stadium (they will give 4 free tickets per person starting at 9am)

Incheon Munhak Stadium

Rumors from Davesesl that City Hall Event is canceled, but I don't have a confirmation on this.

Here's a list from the Yeogiyo

Ttukseom: The riverside stage at Ttukseom can hold 5,000 people and will host a World Cup cheering festival/viewing party with celebratory performances…including some famous singers.

Seoul Racecourse Park – This Park, in Gwacheon, hosts an outdoor viewing party with one of the finest high definition displays in the country. Be there on June 12th or June 17th to cheer with the masses. 123

Sam Ryan’s Sports Bar and Grill, Itaewon – these guys are promising to show every game – even the 3:30 a.m. matches (don’t act like you won’t be up at that time anyway)

Wolfhound Pub in Itaewon will show games at 8:30, 11 and 3:30 a.m – including the infamous England vs. USA game at 3:30 a.m. on June 12th/June 13th.

Bars in Itaewon with the game:

Sam Ryan's
Scrooge
Hollywoods
Wolfhound
Dillinger's
Seoul Pub
Geckos
Rocky Mountain Tavern 

Other Places in Seoul 
Phillippe, the GM of the Park Hyatt Hotel in Gangnam said that occupants from the Hotel will be able to see the huge screens at COEX. Because of this, his entire hotel is fully booked for the weekend. 
 
Outside Seoul? via Daves ESL

In Daegu I think they will play it on a huge TV in Duryu Park.

Busan has a 1000-inch TV going at Haeundae.

/Oh, yeah. this is a restaurant review site. I should recommend places for you to go eat.

/Last night I went to Yum Thai for the second time this week and it was just as delicious as ever. Excellent Som Tam and the Duck Curry was epic. Right now they have a Chang Beer Special: Buy 2 and get one free.

/Danny b went to Dong-in-Dong for intense Braised Spicy Garlic Beef. He said it was just as good as ever.

/Edward Kwon's the Spice in Hangangjin is definitely worth it. I recommend the Prestige Dinner Course. Review is coming soon.

/I went to Cafe JeJe over the weekend. It's in Haebangchon up the street from Kobawoo Supermarket. Excellent espresso there. The barista has mad skills and the atmosphere is quite nice. 02-749-1002.

/Rudy Maxa was here last week and he went to Suji's restaurant twice for the pastrami and corned beef sandwiches. I had a chance to meet Rudy and I will be in a forthcoming episode on Seoul.

/I visited Mary Jane over in Hapjeong. I found out that Jake the bartender/manager has left. The cocktails I got were pretty awful. The food wasn't great either. I'm sad. :(

/Retro Oven is right down from my office and I heard that it has been getting very popular with the expat community. The chef told me last weekend it was packed with expats that nearly bought out the whole store.

That's it for now.

Got any recommendations? E-mail me at seouleats at gmail dot com

I love Thai Food and the only good place to get it is at Yum Thai near Sinsa Station. I was just there on Sunday Night, but all that did was make me want more. Here are all my various posts on Yum Thai:http://www.seouleats.com/search?q=yum+thai

I get off work late that night (I'm preparing a beer making class) so I was thinking we should meet up at 9pm for beers and some Thai food. You can get to Yum Thai by following these instructions:

YUM THAI

02-594-7988

Go out Sinsa Station Exit 1 and walk straight for about 3 minutes. Across from J-Tower.

The best Thai restaurant in the city.

E-mail me at seouleats@gmail.com to let me know you are coming or not.

We'll just split up the bill after people eat or you can go dutch.

Cheers,

Daniel Gray

Yes, readers, I am an Appleholic. I have 2 iPods, 1 iPod touch, an
iMac, and a MacBook Pro. In the past i have owned an iBook and the
older version of the MacBook Pro. Oh, and I have owned many shares of
Apple stock since 2005 which have helped me purchase more Apple
products. The one thing I don't have is the iPhone.

Yesterday, I was in an Apple store and I was peering into the display
because I was just about to purchase the iPhone 3GS. Why did I stop? I
mean I had the money and my current cellphone has been driving mr
crazy for sometime( do not buy LG cyon's viewty phone!). Yesterday, I
forgot my Korean foreigner ID card. I was just about to sign a two
year contract for the phone when the salesperson asked me for it. I
told him I didn't have it.

Now, the salesperson: Yoon, was being a bit pushy and he said he
didn't need it and started to tap things into his computer and make a
few calls.

It was taking a while and I had an appointment, so I told Yoon I would
come back with the card.

He wouldn't let me leave the store! That's a no, no in my book, so I
promptly grabbed my things and left vowing not to return.

Today, I found out why. Steve Jobs just announced the new iPhone 4.
Yoon was trying to get one more sale before that happened.

The new iPhone 4 is so pretty. I can't wait until it comes to Korea. I
will be first in line to get it. Maybe I'll let Yoon sell it to me.

Dan
Sent from my iPod
www.seouleats.com