I know. It looks like a red hot mess but if you are in Korea you have to get kimchi and pork belly bbq. Kimchi cooked in pork fat and pork cooked with kimchi is an amazing combination kinda like salted caramel ice cream. It doesn't sound like it will work but it does. My favorite ones are in the hapjeong area on the north west part of Seoul. Get the pork belly and the jowl. I love the curry powder to dip it into as well. After you eat all the kimchi and the pork use the bits to make a fried rice with some fish rod and roasted seaweed flakes. Amazing. The only one problem is that you will smell like kimchi and pork fat (but is that a bad thing?).  [Naver Map] Sigol Kimchi Grilled Pork Belly No. 1 Main Branch 110 World Cup-ro Mapo-gu Seoul http://naver.me/I5licTYR #kimchi #시골김치삼겹살 #seouleats #koreafood #foodporn #love #instagood #beautiful #food #korea #instafood #instatravel #travelgram  #goodeats #foodblogger #푸드스타그램 #맛스타그램 #맛있어 #좋아요 #냠냠 #데일...

Amazing Charcoal BBQ at Jangwedong Yousungjip Content created by @marketsqkr "I have visited here for 15 years. They only serve 'Dengshim gui' which means grilled sirloin. It really well matchs with their special spicy sauce and radish Kimchi." This is 'Jangwedong Yousungjip' recommended by chef Dohyeong Kim. * Jangwedong Yousungjip * Address: Seoul Seongbuk-gu Hwarang-ro 37gil 32 * Phone: 02-915-4021 #장위동유성집 #한우 #등심 #맛집 #푸드스타그램 #맞팔 #일상 #데일리 #소통 #선팔 #냠냠 #마켓스퀘어 #셰프 #맛있다 #먹스타그램 #먹방스타그램 #koreanfood #daily #nomnom #gourmet #yummy #korea #foodie #foodstagram A photo posted by Seoul Eats By Yoonie and Danny (@seouleats) on Dec 25, 2016 at 11:57pm PST Hey all, so we are starting to ramp up our food curation content at  Market Square  which is a chef curated platform for restaurants and and food. For the last few months we have been interviewing chefs in Korea to find out where they like to eat and what they would recommend to others. Here is a great ...

This post is by guest blogger Pakinam on places she wants to eat when she comes to Korea she formed this list from the Seoul Eats Facebook Group. Part 1 on Soy Crabs and Samgyetang can be found here. And if you would like to help feed Seoul by contributing, feel free to contact me at seouleats at gmail dot com. Bio: Pakinam Magdy A Architect who gets really pissed if you take away her sweets. I am very passionate about trying out and discovering new yummy for the tummy eats and places. Have travelled to exotic locations before and lately Korean culture/food has sparked an immense curiosity in me which got me researching loads of Korean related matters. I am not in Korea yet but I have compiled a list of amazing restaurants accumulated from Seoul eats group and Korean food blogs for when I get the chance to visit. Hobak Shikdang by Seoul Foodie See More here Barbecue Galbi: Beef galbi 1-     호박색당 (Hobak Shikdang) The marinated beef is so soft and tender once ...

Take a Stake through the Rump at Mercado, Brazilian Steakhouse By Daniel Gray Lee Min-Hyuk, owner of Mercado Brazilian Steak House believes in authenticity. Having lived in Brazil in 3 years, he has done his best to bring the true churrasco experience to Seoul. In order to properly recreate this experience, he has even brought Brazilian chefs to Korea to create a festive atmosphere with plentiful amounts of meat. Here, the meat is the meal and the show. While you are seated, you will see an assortment of sides and sauces. There are pickles, salsas, buttery rice, mash potatoes, and a salad. These are there in case, you get tired of eating plate after plate of freshly charcoaled meat. The one side you might ask for seconds on is their red, spicy pimenta sauce. Made with red peppers, garlic, vinegar and whatever else, this sauce was the perfect accent to the garrisons of meat that came forth. The meal starts when you see large a Brazilian man brandishing meat that has been run t...

My buddy Susanna and her lover, Sugan, are a wonderful couple- except for one thing: they are ultra competitive. So competitive in fact, that when they signed up for our Intermediate BBQ cooking class, I was a bit worried. I didn't know if this class might get a bit too heated (pun intended).  They were perfect students during the lesson part of the class, but when it came time to cook, they were very focused, words were exchanged, and there were a few elbows thrown.  In the end, they made an array of well presented side-dishes and bbq meat dishes. They had asked me who won the competition. I told them it was a tie. They wouldn't take that as an answer, so I was asked to critic honestly.  You'll have to ask Susanna and Sugan what I said. If you are interested in signing up for Korean cooking classes, contact us at www.ongofood.com or e-mail at ongofood at ongofood dot com Cheers, Dan

You'll also see me in the video. Here's Alice's write-up: Forgive me for the puntastic title. I couldn’t help myself. (To all my MAS students, I offer you my utmost apologies for breaking our cardinal rule). Garlic. Fire. A touch of chaos. The trifecta that best describes Korean BBQ, in a nutshell. We landed in the semi-arctic tundra of Seoul and headed straight to Myungdong, an insanely busy shopping area that makes Times Square seem like a nursing home. The ever so gracious Daniel Gray, a food blogger and Korean cuisine expert, whisked us through the endless crowd to a traditional Korean barbecue restaurant. Finally. This was the meal I was looking forward to. We were in my motherland, and we were about to chow down on some inherently social food. A perfect way to kick off the visit. .... One thing that I’d love to see at Pei Wei is a version of a Korean BBQ lettuce wrap. Chef Eric mentioned that they are toying with the idea, and I’m going to keep pushing for ...

Man oh man, it has been a busy week. Our company is finishing up our move to our new fifty person studio in Insadong after a month of reconstruction. I will post pictures of the place soon. I am in love with the area, because I am right down the street from Changdeokgung. After working all day my staff and I had dinner at BBQ Bossam right down the street. This place specializes in slowly roasted pork belly. It was so good. After dinner, I took a walk into the hanok village (Korean traditional Houses) and I found a wonderful raspberry shaved ice cafe. It is was very simple: shaved ice, raspberries, and raspberry juice- red beans on the side. It also came with a piece of corn! The cafe, Margot, was attached to a Buddhist monastery and they were kind enough to give me a tour if their facilities. I wondered a bit longer into alleys near Insadong and I was surprises to find a new tent restaurant mall. This place had like 20 small snack vendors in a newly constr...

Often, I am asked to give restaurant recommendations in Seoul. I decided to post that information here as well, so you can also find good eats in the city. Chef Anna Kim's friend specifically asked for some Korean Barbecue restaurants, so here is a short list with contact information. Dear 김아나, Here is a list of recommended restaurants for your friend. There are more restaurants on my site www.seouleats.com . Bossam: Gung Jung Bossam has four locations across Seoul, to get to the one featured, take Subway Line 2 to Guro Digital Area, get out exit 3, and walk towards the Colon Science Billie building. Tel: 02.2025.2999 Garmaeggisal at Galmaegi-sal Jeonmun(click on the link for Robyn Lee's Story) I remember that it wasn't far from the Jongno 3-ga stop on the 3 line. Bonga: It's a Korean BBQ with very thinly sliced 우삼겹 (beef with fat layers) and lots of salad and side dishes. The place is called 본가 (Bonga). If you take exit 5 of Hongdae station, turn left before P...

A Toast to Korean Soju and BBQ Clinkee! Tastes Delicious! Goes down like water Well, maybe not for everyone.

via foodbuzz via BBQ Grill King This article was ranked number 1 according to Foodbuzz for the day! Korean BBQ Beef Bulgogi - An easy to make, authentic taste of Korean BBQ. Simply delicious. Without a doubt, Bulgogi is one of the most popular Korean dishes with subtle nuances of flavour that delight the tastebuds. This authentic Korean Bulgogi recipe is an accessible route into beginning the journey of enjoying Korean BBQ food. Ingredients 1 1/2 lbs boneless rib eye steaks, cut into very thin slices 5-6" long x 2" wide (I use Black Angus) 4 tsp. granulated sugar 1/4 cup light soy sauce 3 cloves minced garlic 3 scallions, chopped into inch long pieces 1/4 tsp. white pepper 1 tsp. sesame oil Method Combine the beef and sugar together thoroughly allowing it to rest for 2-3 minutes before adding the rest of the ingredients. Mix everything through allow to rest again for another 60 minutes or so at room temperature. Leaving it to stand refridgerated overnight is preferable. Natur...

A story told in pictures. Awesome food at a hole in the wall joint. You can see Chef Rachel Yang and Super Foodie Robyn Lee with me. Grilled Pork tastes good. Here is a post that Roboseyo wrote on this place a while back. Dan