Hi, I’m Daniel Gray. I’m a Korean-American storyteller, tour guide, and food expert who’s passionate about sharing Korea’s rich culture with the world. Over the years, I’ve hosted travelers, curated immersive tours, and appeared on shows like Netflix’s Street Food: Asia – Seoul. My goal is simple: to help you connect deeply with Korea through meaningful experiences, delicious food, and unforgettable stories.
Wow, nice recipe! I am a garlic lover but the black garlic is new to me, got to give it a try. You have a wonderful blog, I am always looking for healthy vegetable dishes to cook and I am glad I stumbled upon your blog.
I've bought a big ceramic/pot type dish, how do I make the pastry lid stick to the dish and not come off in the oven? It's for a dinner party so I want it to look good! Any tips.
another Korean pastry failure
ReplyDeleteFor real!
ReplyDeleteWow, nice recipe! I am a garlic lover but the black garlic is new to me, got to give it a try. You have a wonderful blog, I am always looking for healthy vegetable dishes to cook and I am glad I stumbled upon your blog.
ReplyDeleteI've bought a big ceramic/pot type dish, how do I make the pastry lid stick to the dish and not come off in the oven? It's for a dinner party so I want it to look good! Any tips.
ReplyDeleteHello I am looking for a quick and easy recipe for a garlic saue to pour pasta for a quick meal. thanks.
ReplyDelete