I know I have mentioned this place before but people keeping asking me for the location so here it is again. Hong Cup does a sweet and spicy fried chicken in a cup with some chewy rice cakes and tater tots. It's great with a beer or for just walking around. If can add cheese if you are feeling cheesy.  Hong Cup Geoloc: 37.55295,126.92159 South Korea Seoul Mapogu Seogyodong Yanghwaro16gil

Bongchu Jjimdak is still one of my favorite Korean meals regardless of how many times I have eaten it. It's the sauce that makes it. It's savory and sweet with nice heat from the red chilies. The sauce permeates into the chicken, the potatoes, and thick dang myeon (sweet potato noodles). The carrots and cucumbers add freshness and the dish is warm and filling- especially on cold winter days.  I love that the chicken is not dry. The flavors really get all into it and the chicken on the bone adds additional flavor to the sauce.  The best way to eat this is with rice. It will sop up the sauce. I recommend getting it with nurungji or scorched rice. The crispy rice will sop up the delicious sauce and tastes like a pregnant fried rice.  Bongchu is a chain and you can find them everywhere but I like the one in Insadong and in Hyewha.  Dan Bongchu Jjimdak Jongnogu Insadong Insadonggil 20 Seoul, South Korea  Geoloc: 37.57254,126.98669

  Soondubu (also spelled Sundubu 순두부) is one of my favorite Korean meals to have in Korea. I especially love it during the dead of winter when I need a hot stew to warm my bones. On the food tours that I give in Korea, it is a dish that is often requested by my guests when they come on our private food tours. This is surprising since I thought non-Koreans are familiar only with dishes like Korean barbecue and bibimbap. I have learned through my guests that, in fact, Sundubu-jjigae is quite popular among young people in Los Angeles and New York City as a food to have after clubbing. This “international” version most guests are familiar with overseas uses the packaged blocks of silky tofu and not the fresh made version of Korea. Here’s what I discovered about this trend on the internet. “J.K.” says on his Yelp review of BCD Tofu House in New York City, “Their spicy soup and tofu can’t taste any better after hours of clubbing and drinking.” “David Y.” wrote, “A favorite spot to de...

    Koreans call beans, ‘Meat from the fields.’ A long time ago, meat was a luxury that commoners rarely had a chance to eat. So instead of meat, Koreans cultivated a wide variety of beans to supplement their diet. Beans such as black beans and peanuts were often used to make banchan or side-dishes, but others like wild kidney beans, white beans, and peas were added to rice. Red bean in a sweetened paste was used as a filling for rice cake desserts. There is even a bit of notoriety about eating rice steamed with beans. If you ever encountered some people that might have looked a bit unruly or dangerous and you suspected they might have spent time in prison. There is a way of asking them instead of asking them obviously. You could ask, “how long did you eat beans and rice?” If that person spent time in prison, they would know what you meant and might answer 3 months, 1 year, 10 years etc because a long time ago prisoners were only given rice while in prison. Now the most import...

Arirang: convenient location good Hanwoo and side-dishes Many tourists arrive late at night in Korea with a hungry belly and many are overwhelmed by the number of restaurants in Korea. The first meal in a new country is important because it will set expectations for the rest of a person's stay. For those that are staying over in the Myeongdong area and craving some barbecue, Arirang comes is alright. I mean it is a bit more expensive than the local places but the atmosphere and the service is great for newly arrived guests. Located across from the Westin Chosun Hotel, they have English menus and English-speaking servers that will take help cook and show you how to properly eat Korean barbecue. The restaurant prides itself on only serving high-quality Hanwoo beef that is seared over white-hot wood charcoal. They are generous with their side dishes and the sauces. You’ll get a wonderful array of kimchees and salads, fresh leaves and garlic to make your “beef and leaf” wraps and there...

It has been a while since I have been to Lamb Land. While I was searching for it I learned that the location has changed to a much bigger location and now reservations are necessary. This place was introduced to me by my foodie friend Joe McPherson from Zenkimchi. I will tell you how it is soon. It was damn good. I love how they give you a tortilla to wrap the lamb with and top it with a olive and corn salad. The service is friendly and the atmosphere is electric. The place is a total ajossie restaurant and it is still dang fun. Dan The place changed locations. It is here : Mapo-gu, Seoul, South Korea, 494-6 Yonggang-dong Ph# 02-704-0223 http://m.google.com/u/m/_FWs96

Here is a new Korean food comic I made on Korean Lunch boxes.

Min's Club in Insadong Salmon Gravlax at Min's Club Min's Club is a historical house that used to be the home of nobles. Built in the 1930 it has a Korean traditional exterior but with a modern interior. The space has higher ceilings and larger rooms than most regular Korean houses so it is a comfortable place to have a meal. The rooms are cosy. The wood framing is easily seen from the inside. The place is well lit as well with numerous windows around each room. The must have been a bit drafty because the windows are covered with unobtrusive clear plastic. As traditional as this place looks, they serve contemporary European food with Korean flair. Here you can get Salmon gravlax with a bit of dill cream or a bed of acorn and mung bean jellies with seasoned beef and salad, they have neobiani (a marinated Korean beef) as well; but here it is on a single plate accompanied by a dollop of mashed potatoes and a ray of deodeok (bellflower roots). The main dish comes with a side of...

The Mistress of Pain at Hongmi Dakbal I asked my Korean friends why they would want to eat something so spicy that it burns going down and later going out. They said that it relieves stress and that it feels good. Hmmm...about a week ago I went to Hongmi Dakbal located over by Sinsa Station for a video shoot. This place is famous for their extremely spicy chicken feet. I am an adventurous eater, but even I cringe at the idea of chicken feet. First of all, there isn't that much meat on them and I always imagine the little claws getting snagged in my throat. The feet are first washed (thank gosh). Then they are parboiled and later stir-fried with chili powder. The chicken feet here is spicy. It's so spicy that my mouth burned the whole time. I can't really describe the flavor of it except burny. There is little meat on the chicken feet and as you nibble, the heat ignites your entire head. The burn started from the corner of my mouth and went to my temples. From there it went ...

Here is a oldie, but goodie. Sorry for the lack of posts. The company is growing and I am working on some new exciting projects. If you are interested in contributing to Seoul Eats, shoot me an email. Dan Pro-soy Crab in Sinsadong One of the better meals that I have had this year has been at Pro-kanjang Gyejang. This place specializes in soy-sauce marinated crab. This dish is a delicacy in Korean culture and some might (I heard that Chef Pierre Gagnaire didn't care for this dish). This is a dish that most people can only have at certain times of the year and winter is the best time for the crabs gorge themselves on food to get ready for mating season. What sets Pro-kanjang gyejang apart from other places that the crab is delicate in texture yet not overpowering in flavor. Some of the places that make this dish make the dish too salty and it requires several bowls of rice in order to eat it. Here the crabs are full of flavor and yet subtle enough that you can eat a whole plate of th...