Kogi's Famous Mexi-Korean Taco These days I have been helping over at Korea Tourism's Website Koreataste.or…

Gorgonzola Pizza at Storia in Hongdae, Seoul, Korea Storia Hongdae Written and Photographed by Lauren McPhate On…

Pulled Pork Tacos at La Taco in Samcheongdong  La Taco in Samcheongdong Lauren McPhate's last review of…

Got Currywurst? Picture from: http://www.konnopke-imbiss.de/ Dear Seoul Eats Readers, I like getting letters fr…

Steamed Shellfish at Gol Mok Gil in Seoul, Korea My buddy Sean Choi from Groove Magazine is a Foodie's Foodie. H…

Pizza Haven near Nagwon Sangga in Seoul, South Korea The other day a pizza place opened up near our cooking studio …

Ox Blood Hangover Stew (Haejangguk) Most people drink, and some people drink too much. In South Korea, with the soci…

Corn, Sweet Potato, and Edamane at Bulgogi Brothers Restaurant in Seoul Bulgogi Brothers is a franchise Korean resta…

I just got a new camera: A Panasonic Lumix DMC-G2. I know, I'm a traitor to those who like Canon or Nikon. I used …

With the increased number of foreigners in the Gyeonidan and Haebangchon (out Noksopyeong Station Exit 2) area of Seoul…

Makgeolli at Wang Dae Po near Olympic Bridge in Seoul I was trying to make the title of this post sound like a bi…

Koreataste.org Blogging Contest One of our sponsors, Koreataste.org is running a blogging contest on their website.…

Crispy Fried Ginseng at Chin Chin Makgeolli Bar in Hongdae Sometimes you have to give a restaurant a second chance. …

I might have mentioned before that I love Gupnae Chicken. I love their chicken, their spicy sauce (I think it might be…

Hi Friends, I just got a new iPhone 4 and I am checking out the Blogpress application to see if it would be a good wa…

Jiyung Sohn at Hattori Kitchen in Gyeonidan Hattori Kitchen is the hip Izakaya with one of the wackiest chef/owners …

I got this message from my buddy Wayne at the Wolfhound! Monster Bash Halloween Party - Saturday October 30, 2010. …

This is not a burger from Burger Tex, but from Rookies in Seoul When I get an impassioned letter from a reader, I h…

Sanchae Salad from Nwijo I ventured to Seoraksan National Park this weekend to feast my eyes on the highly anticipat…

One of the reasons I am writing this post is because I would not like to get sued by the food corporations. Secondly, …

Hmmm...maybe we should be more aware of the food that we eat. You saw the mechanically separated chicken. Then again, …

The Oatmeal is so spot on sometimes. Yes, I am addicted to taking photos of food, but I try to be discreet and I try t…

I am trying to take my photography more seriously and there are so many amazing things around me that I want to chronic…

Jubilee Chocolatier Cafe near Myeongdong Chocolate is a superfood, so I can allow myself to eat as much as I can rig…

THIS RESTAURANT HAS CLOSED Memphis BBQ's 4-Hour Smoked Ribs in Bangbae, Seoul, Korea Recently, I was invited by…

3 New Types of Soy Sauce: Clear, Essence, and Powder One of the most exciting events to come out of Seoul Gourmet 20…

Panfried Tofu in a potato thickened Soybean Sauce Chef Hyejin's newest creation. It is two big blocks tofu tha…