Juk made with a special seed and Chrysanthemum Here is a Guljeolpan. Jeongju Bibimbap Ginseng Kimbap Yummy, Savory Martini Here is a makgeolli drink. Apple Rice Cake. Here is the chef that won the Korean cooking contest for young chefs. Congratulations!

Here is the story that I wrote for Seoul Tourism. You can find it here. http://english.visitseoul.net/visit2007en/aboutseoul/whyseoul/whyseoul.jsp?cid=46&sid=2448 Do me a favor and leave a comment on the above link because they help me live my life of food. Also, if you hit the link, you'll find many great pictures. Dan Last week, Pierre Gagnaire, Massimo Bottura, Luke Dale Roberts and Corey Lee - all internationally renowned chefs - were invited to Korea to participate in the inaugural ‘Amazing Korean Table’, a gourmet food festival seeking to introduce global flavors to Koreans, and Korean flavors to the world. Local celebrity chefs such as Han Bok-ryo, Park Kyung-sik, Kim Min-ji and Jeong Chan-bu worked aside these international stars to create dishes that represented a perfect fusion of Eastern and Western influences. I was able to attend cooking classes held at the newly remodeled Korea House located near Chungmuro station. Han Bok-ryo, who is the top authorit...

Last Thursday, I was lucky enough to go to Amazing Korea Table's cooking class event. Chefs Bok-Ryeo Han, Pierre Gagnaire, Massimo Bottura, and Corey Lee gave cooking demonstrations and lectures. First up, Bok-Han Ryeo: the authority on Korean Royal Court Cuisine. Here is her steamed tofu dish with chicken and mushrooms. Close up of Bok-Ryeo Han's Dishes. Here is my Nuna, Jia Choi, with chef Pierre Gagnaire. Here is Pierre Gagnaire's Foie Gras with Kimchi. The sauce had port wine and kimchi juice in it and he served it over radish. He emphasized the importance on plating and on experimentation in his dishes. Here is another Pierre Gagnaire Dish. I forget which one this one was. To the left is his stewed apples with red paprika over a makkolli custard. Yes, that is a sesame leaf over top of the pudding. Here is Massimo Botturo's Beet Risotto with ginseng. He took beet juice and turned it into a solid jelly and then diced it. Here is his barbecued raw beef...

Thursday, I was able to attend the cooking classes at the Korea House. I attended classes by Han Bok-Ryeo, Pierre Gagnaire, Massimo Bottura, and Corey Lee. It was really insightful to meet these chefs and learn about their approach to food. I'll be posting pictures and a story on the event soon, but right now I'm heading over to Insadong to check the street food event attached to the Amazing Korean Table. Apparently, these chefs will be selling street food in Insadong. Now, I can't afford the 250,000 to 500,000 won meals that they are offering (anyone want to sponsor me?^^), but I will be heading to the streets to take pictures. If you are in the neighborhood, send me an e-mail and hopefully we can meet up. ***due to the rain the event finished at 3pm*** Dan