I was going through some pictures on my computer and it is pleasant reminiscing about my early days in Seoul. In 2006, I moved to Seoul from Gyeong ju and I was an English teacher at an elementary school and later a teacher at a writing academy. Although I enjoyed teaching immensely, I was always drawn to food. At my home, I would host dinner parties and later I started to blog about food. I had no idea then that it would lead me into a career in food. There are still many things I want to do and I there are big things, I would like to do. Here are some pictures from my early "foodie" days. I would like to thank all my friends along the day and I would like to make a toast to a delicious future. Happy Eating, Dan [gallery link="file" columns="2" orderby="rand"]

Opulent Korean Food at Ondal Written by Seouleats In the past, Royal Court Cuisine was a mystery for most in Korean society for only the royalty and nobility could enjoy it. The descriptions of colorful, artistic foods made with exotic and opulent ingredients would capture the imaginations of the working class. The main principles behind the cuisine is that it should be a harmonious balance of color, textures, and of ingredients from the land, sea, and mountains. Traditionally, the king would sit in a room as servants would bring tables set with food for him to dine by himself. The food would be brought out all at once and the king would be able to see all the products of his kingdom before him. By tasting pollack from Inje, the tofu from Paju, or apples from Daegu; he would be able see how his people fared. These days Royal Court Cuisine is typically reserved for special meetings and guests. In the top restaurants in Korea, families might meet to discuss the marriage of their children...