Folks, I have to tell you- Korea is not a third world country. As someone that runs a culinary tourism business in Korea, I often encounter people that have never been in Korea before. Or, if they have been in Korea for business or layovers, they have been too scared to venture into the "scary city." When I meet guests, they often seem weary and cautious. Women clutch handbags as if every permed 40-something women holding an umbrella and every pleated-pants-wearing older man is out to rob, rape or mug them. The men often hide their wallets in hidden fanny packs and once I had a guest pay me by taking money out of his shoe. Folks, Korea is safe (except for North Korea...but that is a remote threat much like the idea of Cuba attacking Disney World), we don't have problems with earthquakes or tsunami's (70% of the country is covered by mountains- I think Korea is a corn on the foot of the earth). I often tell my family and friends the North Korean threat is live on CN...

The story of Tartine Pie shop is an exciting example how a little elbow grease and lots of perseverance can become a nationwide trend. I don't know how many pies this little pie shop sells a day, but within 30 minutes that I sat in the shop I easily saw 30 or so get boxed up for take out. It's my favorite place to get blueberry pie and chocolate cream pie. Good stuff. Here is a great video on how a handbag shop became a pie shop. Ruby Edwards' TARTINE Bakery & Café, Seoul Here is the story of Tartine from the pen of the chef: TARTINE /tɑrˈtin; Fr. tarˈtin/ [tahr-teen; Fr. tar-teen] 1. A fancy French open-faced sandwich topped with spreadable ingredients. 2. From French, diminutive of tarte tart 1 ] 3. From Old French: A long winded story We do offer Romanian Peasant Bread and our farm fresh, handmade, 100% Pure Butter to spread on it, however, we do not offer tarts [Butter Tarts are really a pie]. We prefer the Old French definition: Long winded story...

Tosokchon's Black Chicken Samgyetang So...many of you might be looking at the above picture and thinking, "what does black chicken taste like?" It tastes just like regular chicken but a bit of complexity. I can't really describe the taste but there is an elusive flavor there. Most people don't eat it for the flavor- they eat it for the miraculous healthy qualities it is supposed to pass on to the diner. It's a dish that I will have a couple times a year because I do feel something after eating it. I wouldn't say that I feel like Popeye after eating spinach- I would say it is more like spending a nice day in the sun after eating a very fresh salad. I feel something more psychological- I feel more optimistic like if an anti-depressant kicked in. Tosokchon is a place famous for their chicken and ginseng soup. Often there is a line outside the door with Japanese tourists waiting to get in. I went there with a tour because one of my guests said they were ...

Pork back Hangover Soup  Got a hangover? Well, the best way to cure it is with a bowl full of piping hot soup full of pork-back bones, potatoes, and wild sesame seeds. Trust me. Much better than a plate full of eggs, sausages, and toast. Wondang Gamjatang isn't the best place for this hangover stew, but it's a pretty reliable bet- plus you can find them all around the country. The kicker for this place is the ground wild sesame seed on top of the soup with the fresh green onions. They add a very herby-nutty flair to this dish. The broth is great as well- nice and porky. Rice also does a great job of sopping up any leftover alcohol in your belly as well. (If you are not hungover, it is just as good. I was not actually hungover when I had it.) I have fond memories of this dish for it was my first breakfast when I came to Korea 6 years ago. These restaurants typically stay open 24 hours, so you can get it anytime you'd like. Cheers, Dan Wondang Kamjatang Locati...

After many discussions about how to promote Korean food and tourism. Our company, O'ngo Food Communications  partnered with Kyunghee University and Big Farm: a Agri-tourism compan y to form the first Korean Culinary Tourism Association in Korea with the International Culinary Tourism Associatio n. Here is the announcement: 4110 SE Hawthorne Blvd #440 Portland, Oregon 97214 Congratulations to the Korean Culinary Tourism Association, established as of March 15, 2011. Selected as President of the Chapter is: Jia Choi, PhD, with the following as Founding Members: Jia Choi, PhD President of O’ngo Food Communications Daniel Gray Vice President of O’ngo Food Communications and Partner at O'ngo Food Communications  Taehee Kim, PhD Professor at Kyunghee University Eungeum-ju An, President of Big Farm; An Agri-tourism company Erik Wolf, President/CEO and Melody Johnson, Community Manager of the International Culinary Tourism Association send their warmest welcom...

Written and Photographed by Aaron JacksonCrabb Café de L'ange near Heyri Village This is the sixth time in fifteen days I have returned to Café de L’ange for a delicious cup of green tea latte. Off the beaten path, stuck between two enclave’s of love motels and trapped on the west side of the outdoor cinema in Beopheung-ri, this little coffee shop appeals to all five senses. It’s simplified space, minimalist furnishings and splendid décor keeps the eyes occupied while the fingers are enticed to touch the white brick counter, stroke the flannel blankets and run along the top of the 40-foot leather couch. Softly jazz singers waft their ballads in Korean and western voices. These ballads bounce off the white brick walls adding to the warm homey ambience. During my first encounter a subdued scent of lilac filled the air. Today it’s a muted mix of cinnamon and spice. Sitting down I pick the table at the cusp of the corner where the leather couch changes directions along the back wal...

Cooking Classes at O'ngo Culinary School Saturday, April 2nd we’ll be having our banchan with doenjang chiggae cooking class at 11am at O’ngo Culinary School located in Insadong. This class is specially priced at 55,000 won per person. If you purchase 3 classes, it only costs 45,000 won per class (135,000 won). Classes carry over to next month. Our next month’s offerings are: April 2nd: Banchan (Korean Side Dish) Class with Doenjang Chiggae (Soybean Stew) April 9th: Mandu and Bibimguksu April 16th: Sundubu and Seafood Pancake  You can find us by going out Anguk Station (Subway Line 3) Exit 4 and walk 2 blocks and make a left after Young’s Music and Pizza Haven. We are on the 3rd Floor in the building across from Crown Hotel. You can sign-up by contacting us at ongofood@ongofood.com O’ngo Food Communications www.ongofood.com Jongno-gu, Nagwon-dong 55-1 Nagwon-dong Zip 110-709 02-3446-1607 Korean Bank Transfer Information: If you would like to send payment in ...

Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com Pictures are taken either with my Panasonic DMC-G2 Camera with 20mm Lens or with my iPhone 4G Join the Seoul Eats Facebook Group Page to keep to date with the latest events.

I went to Paul a couple weeks ago. Paul is the famous Paris Boulangerie, known for their breads and desserts. It has been around for 120 years and it is a very common fixture in France- much like Paris Baguette in Korea. The first Paul Bakery/ Restaurant is at the Marriott Executive Apartments on the first floor. My friend and I decided to go on a Saturday morning and we got there around 10am. Luckily, Koreans don't like to get up that early so we were quickly able to get a table. I was hoping to get a croissant and a latte to start but my hopes were dashed when I was told that Paul didn't get their shipment of croissants. They didn't get their shipment of croissants? Hmmm...I thought that Paul would make their own croissants- not have them shipped. It must have been a bad Saturday for them because we were told they were out of many of their signature cakes and eclairs (the only option was the coffee one). Sigh...instead of stomping out. I ordered a crepe and my friend...

O'ngo Fish Market Tours O'ngo Culinary School O'ngo Night Dining Tours About 1 year ago today, Jia Choi and I decided to start to do cooking classes and food tours in Seoul. It seemed to be the natural trajectory in the line of work that we were doing. Jia is a professor of food culture and I was a food writer. When we started we had no idea of what we were doing and where it would go, but we believed in the cuisine of Korea and that it would be a draw for tourists. One year later, we are still around and we are doing well. We moved from renting out small cooking studios, to changing our office into one and finally moving into O'ngo Culinary School in Insadong. We are amazed that so many people have come to us to learn about Korean culture and cuisine. Many people have been writing reviews about our classes and tours on Tripadvisor.   To date there are 22 reviews and almost all of them are positive (Yay!). If you have been to a cooking class or tour, pleas...

My friend Desiree has followed her dream and opened up her own theatre in Seoul. It's called Probationary Theatre and she is going to have a black day speed dating thing there on the 14th. If you are just going to be sitting around eating jajamyeon (black noodles) that day, maybe you should give it a try. Get more information on their website www.probationarytheatre.com Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com Pictures are taken either with my Panasonic DMC-G2 Camera with 20mm Lens or with my iPhone 4G Join the Seoul Eats Facebook Group Page to keep to date with the latest events.

This Restaurant has Closed Here is a taste of an upcoming review: Fajita Hotplate with beans, Hard Shelled Tacos and Corn Pudding at Mamacita's Mexican Grill and Tequila Lounge in Apgujeong. Ok, now back to work. Mamacita's Mexican Grill and Tequila Lounge in Apgujeong Mamacita's Mexican Grill and Tequila Lounge in Apgujeong Mamacita's Mexican Grill and Tequila Lounge in Apgujeong Mamacita! 135-189 서울특별시 강남구 논현2동 94-17 1층 02-511-7088 It is down the alley behind the Bennigans across from Cinecity.

Ok, I didn't get to have a slice of this today, but I did last week when Chef Garrett from Tartine's was nice enough to leave us a pie. It was absolutely to die for and I might have to head over there soon for a slice. The blueberries are so plump, the blueberry goop was liquid and solid and the crust was snaplicious. Dan

Spicy Chicken Feet: Dakbal Seoul Dakbal is a dish that is often enjoyed late at night and often in tent restaurants. The spicy sauce on the gelatinous, bony legs are great for kicking you out of your drunken state. Sure, the idea of eating chicken feet (or feet of any animal) might seem off-putting, but it's pretty good here. Plus the spiciness of the sauce will burn whatever misgivings you might have away. This is the perfect dish for those that are looking for a pepper-induced mind-gasm. Dan Spicy Chicken Feet: Dakbal Seoul Spicy Chicken Feet: Dakbal Seoul

Suraon Royal Korean Feast, Seoul A reader asked me the other day, where is a good place that I can go to take my parents that want to see a bit of a show and eat a wide range of Korean food in a more upscale atmosphere. Ok, 1 person didn't ask for all those things, but 2 people did and it seems like a common thread. The place I recommend is Suraon: The King's Table. It's a good first meal for the uninitiated. The food is colorful and so is the restaurant. They get many foreigners who visit there, so they have English menus and the waitstaff is generally very understanding. I would say they have one of the better Korean shows. I went to the one at Sanchon about 1 month ago and I wasn't very impressed. Actually, I wasn't impressed with the food at Sanchon either. The first time I went it was awesome, not it seems to have lost some of the spark that it originally had. Anyway, the musicians and dancers at Suraon are youthful and skilled. The food is plentiful and w...

The Frypan: Seoul's Fried Chicken Strips There is a serious backlog of posts that I need to start hammering out, so let's get started with the Frypan. This is a Hongdae University joint that started out as a school project and has now become a nationwide franchise. The place is hip and everything has a youthful vibe going on. I love how everything is made fresh- even the thinly sliced potato chips. You can get boneless chicken strips made from breast meat or you can get chicken legs for those looking for some flavorful dark meat. The dipping sauces are nice as well- I think a Thai chili sauce and a mayonnaise garlic dip. The boat of salad is good as well and pairs nicely with all the greasiness. These kids figured out the game for making money, so you can't order the giant humongoid pictures of Korean beer. They have ice-cold, individual mugs of beer. Oh, and their pickled turnip things have a curry zing to them and come out yellow. Of note: I believe these kids ...

Here is the latest review from Jonathan Bates. He takes on Niji Part 2 Restaurant near Ewha University. Would you like to contribute to Seoul Eats? Do you have a restaurant you would like us to review? Send me an e-mail to Seouleats at gmail dot com  Opinions expressed in this review are from Jonathan Bates and not of my own. Dan Written and Photographed by Jonathan Bates White Day. Sound familiar? It should – seeing as it was just a few days ago. In a nutshell it’s the Korean version of Valentines Day so you may have noticed (I don’t know how you couldn’t) couples in vast number inundating shops, cafes, and restaurants with romantic zeal. Being in a relationship with a Korean meant that my participation in White Day festivities was not a choice but an expectation. Since I was the half responsible for V-Day, my partner took the reigns and thrust us right into the heart of the not oft-traveled area of Ewha Women’s University and into the uber chic course restaurant, Niji...

I just got this message from Chef Garrett at Tartine Pie Shop in Itaewon. The day when everyone throughout the world and maybe the galaxy, claims their bit of Irish-ness. Legend has it that after St. Patrick rounded up all those pesky snakes and herded them into the sea,  he had to have a bit of a rest and refresh himself with a slice of Chocolate Cream Pie. Like Ireland, Ruby Edwards' TARTINE Bakery & Cafe doesn’t have any snakes [thank gawd], but we do have Chocolate Cream Pie and we will be serving it in honor of St. Patrick with a frothy green cloud of mint whipped cream on Thursday, Friday, Saturday and Sunday.   119-15 Itaewon Yongsan-Gu, Seoul Tel : 02-3785-3400, Fax : 02-6280-3400, E-mail :  contact @ tartine.co.kr Open : 10:00 AM to 10:30 PM 7 days a week Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com Pictures are taken either with my Panasonic DMC-G2 Camera with 20mm Lens or with my iPhone 4G Join the Se...

Michel Richard, the Happy Chef, of the restaurant Citronelle  has been using Korean Pear in his appetizers, entrees, drinks and desserts. His public relations personel, Robert Kang, told me, "Michel loves Korean pear. When we gave it to him, he took a bite and then his eyes lit up. He said 'give me a minute.' and he rushed into the kitchen. When he returned from the kitchen he had finely sliced the pear and put raw tuna on top of it and braised the tuna with the torch. It was a breathtaking dish." Here are some of his other dishes that Chef Richard has created using Korean Pear. I think I'm going to have to make a trip to Washington DC to eat at his restaurant. Cheers, Dan

Seoul Fish Market I got a question the other day from a reader of Seoul Eats: "Dan, is there any place that I can get fresh salmon or salmon sashimi?" Yes! The Noryrangjin Fish Market. As you probably know my company does a regular fish market tour.  These days, I have noticed that more and more vendors have salmon for sale. They have it sliced up for sashimi with the vinegared red chili paste (cho-gochujang) and they even have fillets for sale. The vendors will debone the salmon for you- which is a plus, so all you have to do it go home and cook. There are smoked salmon in the cases (no...not really smoked, but chemically smoked) and you can get lots of salmon for cheap there. Not bad on a bagel with cream cheese, a squeeze of lemon, sliced white onion and capers...yum. The guy in the picture there is a hoot. He's a natural born salesman and he won't let you go until you buy something from him. He'll have salmon for sale- just ask him for a discount or ...

I feel like I am Susumu's publicist from OK2 Kitchen, but I do it out of love instead of money. The other day someone asked me for a great restaurant that has excellent food but is value for money. I usually recommend OK2 Kitchen for the food is good, the service is friendly, and the skilled chefs make excellent cuisine using fresh ingredients. Susumu doesn't need a publicist. His food speaks for him. Here is some food I had during my last visit: a Poached Duck Egg and truffle salad and a dessert plate. (Susumu was kind enough to send over some ice cream and chocolate souffle as service. Thanks.) Here is a review I wrote a while back: http://www.seouleats.com/2009/11/slow-food-at-ok2-kitchen-review-up-on.html