Seoul Eats

Ssamdae Bulgogi and Noodles I don't know how this place stays in business but you get free pork bulgogi with each bowl of naengmyeon that you order. I mean the meat is overly processed and sweet and the noodles are just alright, but if you are hungry and cheap, here is the place to go. It's out Jongno-3ga exit 6 and make a left.

Dried Frogs from Jegi-dong Last week, I did several tours of the Oriental Medicine Markets and here is one of the more unusual things that I found: dried frogs. I think they make a medicine from them. It looks like it is right out of Macbeth, right?

I was lucky enough to interview the famous Aeri Lee of Aeri's Kitchen . She has one of the t op youtube channels for Korean cooking . I was able to interview her via video from Seoul. Here it is and definitely check out her site. "Aeri Lee is a young Korean mom who has a half-Korean half-American son. With a passion for cooking and teaching, she has shared Korean recipes and language lessons on her blog aeriskitchen.com and her YouTube channel since 2008. She is surprised that so many people around the world like Korean food and culture and she feel honored to share her heritage with them." 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.

My friend has a restaurant in Tokyo and he is looking for some chefs and cooks to come work with him. It's a good paying job with the opportunity to live and work in one of the most exciting countries in the world. If you think you are qualified, read the description below. Cheers, Dan Managing Chef: Cafeteria located in Minato-ku with predominantly foreign patrons seeks a full time Managing Chef for immediate start. This is a unique opportunity to join a rapidly expanding hospitality group with multi-country presence. Visa sponsorship is possible for qualified candidates. Position: Managing Chef Type: Full Time, 17 - 18 days/month; holidays include Japanese and some American holidays Start: Immediate need Salary: JPY230,000 - JPY280,000 Responsibilities *Oversee daily operations of cafeteria and kitchen *Manage a staff of three *Daily menu formulation *Inventory management, maintain vendor relationships *Special events/catering services & client relati

Spicy Fish Soup It's the perfect cure for a hangover.

These are the fine doctors from Belgium that were brought over by LEO Pharm. Thank you so much for joining us on our night dining tours. We went to many different Korean restaurants while eating and drinking the night away. If you are in Korea and are interested in our tours, here is our website. www.ongofood.com

The next Fermentation Celebration will be on June 18. I am looking forward to this! Here is some information if you would like to be a participant. Our company, O'ngo Food is hoping to participate and we'll be giving gift certificates for our tours and cooking classes. Here is the info: who are we? Fermentation Celebration is a community event that invites Koreans and expats to showcase healthy homemade food and drinks to share. Our first event in March 2011 was so successful that for 4 hours, we completely filled Craftworks Taphouse with people looking to taste and buy! on June 18, 2011 To accommodate the overwhelming response to FC1, we want to take the next Fermentation Celebration outside as a Block Party along HBC and Gyeongnidan. This time, we want to involve not only homebrewers and hobbyists, but local restaurants too. As a participant, you will be asked to: ø provide a space either inside or outside for a Fermenter(s) to give out samples ø team up with

Korean Banquet Noodles with Clams

LSG Sky Chefs in Korea Today has been an excellent day for me and our company. We have had the pleasure of doing cooking classes and culinary tours for the LSG Skychefs. These are the chefs responsible for many of the inflight meals on major airlines such as Delta, Korea Air, Asiana, Northwest, and Lufthensia. They are in Korea for their Culinary Excellence Workshop. They are learning about Korean Food at the source. Hopefully, they will take these influences and incorporate them into their own cuisine. Yesterday we had a cooking class in order to make 20 different dishes with Professor Jia Choi. This morning we went to the fish market to taste most of the sea. This included skate, live octopus, a variety of raw fish, jellyfish salad, king crab, sea worm, and a variety of shellfish. Then we were odd to Hansung Kimchi factory. We saw the whole operation there. We are now off to our famous Night Dining Tour. It has been a great day. Dan LSG Skychefs in Korea LSG Skychefs in

Sandwich Rating: 1 star. Pizza Rating: 3 stars. Stick with the pizza. The panini sandwich that i had was a disappointment. It wasn't pressed enough, it needed cheese and the argula overpowered the tiny amount of proscuitto inside. The one good thing was that it came with roasted potatoes. I mean for 6,5000 won, the sandwich wasn't sooo bad. The bread was good, but this just wasn't a panini. Dan

Who needs a truck when you have a cart? The street carts in Jongno have been putting up some original stuff these days and you could spend a whole afternoon munching and walking along the way. Here are some of the more interesting carts I have encountered. Dan Dragon Bread stuffed with Bulgogi (a tad sweet)  or Sweet Potato and Walnut Bubble Tea Donuts and Corn Koma Kimbap Sausage and Hotdogs

With Summer about to be in full force, I am looking for ways to cool myself down. The best way I have found is with something cool and refreshing. My blood is not 2 parts mulnaengmyeon (chilled buckwheat noodle soup) and 2 parts Korean ice cream and patbingsu. The other 6 parts are just my regular diet of rice, soup, soju, beer etc- not necessarily in that order. These days, I have had a pressing question in my brain: what is the origin of patbingsu?  The debate on the internet goes that it has roots in Malaysia or China and then we have Koreans assert that it is uniquely Korean.   Of course, there are variations of this snow ice dessert in other countries, but if you look at the classic patbingsu. You have fruit cocktail, sweetened condensed milk, corn flakes, and ice during summer. Could this been a dessert to have started during ancient times? According to the Korea Herald,  during the Joseon Dynasty (1392-1897),  " Seobingo ― the government office in charge of the royal i

My Ode To the Subak Ba (Watermelon bar) 6 years past and I still remember thee A mirage, a pyramid in the summer's heat. Your red and green promise of refreshment made me seek you out amongst the freezebox. A weapon against the humid onslaught of summer's blade. I removed you wrapper to reveal your holy triangle. I bit the tip, the light flavor of watermelon filling my jowls. Another bite and I could feel the nutty flavor of peanut. Mmmmmmmm Oh, you tart, sassy bar Your citrusy rind tastes just as good as your fruit Even your black seeds were edible- a bit of chocolate. You are still my favorite but I wait till summer to have you. 'cause that is when you sing. That is when you shine.

This was a random sign that I saw as I was heading back to the HBC. It's a long winding rant with a cryptic message. Who is the mysterious "The Press?" Is there an underground Fight Club society in Seoul where embittered expats release their angst through their fists and poetry? What does it mean to "choose rice?" I need answers! Or a new distraction. Dan

HBC Music Festival Suffice it to say, everyone survived the rapture. If it had occurred I don't think anyone would have noticed at the the HBC Music Festival. It was a great night with lots of food, cops, and alcohol. I got my brews at the Pinoy Mart and they had noodles and spring rolls for sale. I tried to go to Casablancas, but they were completely sold out. It was a fun night with lots of crazy, happy weigukin. Cheers, Dan The Local Look Mom, no hands! Superman!

The reason that Jia and I decided to start a culinary school and a culinary tourism company was that we wanted to share Korean food and culture with others so they would in turn share what they learned from others. One of our students at our school, Kim Forge was one of our earliest students and she took all of our cooking classes and tour offerings. This multitalented teacher is a professional curler and a cooking instructor in Australia. She recently sent pictures of her teaching her Australian High School students how to make Korean seafood pancake and turnip salad. It looks like they had a great time. Kim thank you so much for sharing Korean food with others. Here is what Kim said: Hi Daniel, It’s  Kim  Forge from Australia emailing (I am using my work email this time). I want to thank you for sending me more resources on Korean cooking for my Food Studies students. I have meant to email you for some time, but have left it until now. My year 10 students loved making the Radish

Hahaha! So...true www.theoatmeal.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.

Meet Famous Korean Chef Edward Kwon and be on Korean TV (Dates Changed) The QTV reality chef survival show "Yes! Chef" is starting it's second season, and they are looking for 30-50  international (non-Korean)  people to be involved on May 29, 2011. You will be able to enjoy a three course meal and will be asked to evaluate  it. And what's best, you will be able to see celebrity chef Edward Kwon in person!  The program is expected to be aired repeatedly both in Korea and abroad, as well as on flights coming into Korea.    Date: 11 am (for roughly 1.5 hrs) Sunday, May 29, 2011 Featuring: Edward Kwon, 8 contestants Location: Scarlett Restaurant in Samseongdong, Seoul   If you are interested in taking part, contact Marie Frenette at frenette@visitkoreayear.com before May 25, 2011. We will need your name, country, telephone number and email address.   About Edward Kwon http://www.koreafocus.or.kr/de sign2/layout/content_print.asp ?group_id=102336  Yes! Chef Sample Episo

A major US Cable TV network seeks "Restaurant Expert.”  Premise of the show: You will travel around to different struggling restaurants and give them tough love in order to help them improve.  Imagine kitchen/restaurant boot camp. Food safety & restaurant management expertise is a must.  Former Health Inspectors highly encouraged to apply. Looking for a personality blend of the restaurant savvy & strength of character of Gordon Ramsay meets the cool, unique appearance of Billy the Exterminator. Genuine Southern accent is a plus. Male (though female submissions will be reviewed, too) appearing between ages of 30-50's.  Big & strong personality. Please submit a short video (max 5 minutes) highlighting the following: Kicking butt in the kitchen (your own kitchen is fine.) Show us your BIG personality, your LOUD personality. You're not afraid to swing the bat and tell it like it is, even hollering.  Moaning and groaning about things not being right in the kitchen

I Dream of Noodles Thanks Suji for sharing this.  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.

Ritual Coffee Finca Monte Rey Prada These days, I'm doing the right thing in the morning and I make breakfast and then enjoy a cup of coffee before heading to work. I have decided that I don't need to bust my back to make sure that I am at the office at 9am. 10am is a good time for me to start, unless I have meetings. It's good to be the boss because the only person that might say something is my business partner (luckily, she doesn't get in to later anyway). I thought it would be best to lead by example, but my employees are very responsible, so there is no need. Breakfast these days consists of brown rice with some roasted laver (gim), kimchi, and vegetables. I then have a cup of coffee. These days, I'm drinking Ritual from San Fran. This was brought to me by my buddy Michelle. It's an ok coffee. It is medium bodied with a slight acidity and an underlying earthiness. It gets me up and going, but I would really like an espresso (why don't cafes in Korea

Rating 2 Stars: Recommended (Great setting, good icing, foamy cappuccinos.) I said before that I thought that the cupcake trend was something that would never really take off in Korea. It might have some appeal, but for the general public, cupcakes are just too small and expensive. Cupcakes in Korea have been regulated to a niche market. Mug for Rabbit in Garsugil is the cafe that is the Korean dream. It started as a small little one floor place on Seoul's fashionable street and they quickly grew to take over the second floor. It is a success story that have made many want to emulate. This little, fashionable cafe helped the cafe sprawl in Seoul. Mug for Rabbit has character. The interior has quirks and charms such as the rabbit icon for the place, the lamps that spell out "R A B B I T" and even the coffee cup chandelier. There are also amazing photographs, so it has a gallery feel to it. The cappuccino that I ordered was foamy- not the best cap, that I've had bu

Cow with Boy Lantern at Bongeunsa Temple  Yesterday, I had a city tour and we went to Bongeunsa Temple. The temple is perfectly laid out and it is especially beautiful these days because the lanterns are still up from Buddha's Birthday. Here are some pictures I took. I recommend you check it out in person. It's right across from the COEX near Samsung Station. Dan Bongeunsa Temple                                             Tea at Bongeunsa Temple