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 ...

Chef Edward Kwon at Lab XXIV Edward Kwon Edward Kwon's Lab XXIV This is my unedited review for Edward Kwon's Lab XXIV. You can see the version on Seoul Selection's Magazine here:  http://www.seoulselection.com/seoul/?p=3490   There is also a great interview with the chef  http://www.seoulselection.com/seoul/?p=3628 Lab XXIV: A Conundrum Resolves By Daniel Gray Lab XXIV sounds like a molecular bistro that every Ferran Adria wannabe starts with their molecular cuisine starter kits filled with agar-agar, calcium lactate, and soy lecithin. I know, lots of scrumptious sounding stuff. It seemed as if the Chef, Mr. Edward Kwon, was seeking to reinvent himself especially after his hushed-over expulsion(?) from his previous endeavor, Spice.  Luckily, the menu was more contemporary European, rather than molecular as words such as foie gras, veloute, feuille, and jus jumped up at us. The atmosphere of Lab xxiv is sleek like a Mercedes with polished glas...

I was asked by KTO to write a few articles on the topic of Korean food for their website, Koreataste.org . Here is my latest on the culinary tour for the LSG Sky Chefs. I was lucky enough to be invited to the culinary tour for the  LSG Sky Chefs . These chefs were to getting a 36 hour crash course on Korean cuisine by attending cooking classes and then travel to a fish market, a kimchi factory, a soy bean farm, and to do a restaurant tour. These chefs manage the food for most of the major Airlines such as: Lufthansa, American Airlines, Delta Air Lines, Asiana Airlines, Swiss International Airlines, United Airlines, Alaska Airlines, Korean Air, and Aeroflot. The company manages about 30% of the worldwide airline catering market. This is a true boon for Korean food since these chefs handle the meals of millions of people flying around the world. 15 chefs from the company that handle different aspects of Korean food such as menu planning, frozen foods, localization, and product...

Michel Richard, the Happy Chef, of the restaurant Citronelle  has been using Korean Pear in his appetizers, entrees, drinks and desserts. His public relations personel, Robert Kang, told me, "Michel loves Korean pear. When we gave it to him, he took a bite and then his eyes lit up. He said 'give me a minute.' and he rushed into the kitchen. When he returned from the kitchen he had finely sliced the pear and put raw tuna on top of it and braised the tuna with the torch. It was a breathtaking dish." Here are some of his other dishes that Chef Richard has created using Korean Pear. I think I'm going to have to make a trip to Washington DC to eat at his restaurant. Cheers, Dan

Chef Micheal Howell with his award winning Grilled Cheese Sandwich Has Seoul Eats become Nova Scotia Eats? I know it seems that way for now, but it's because I had such a great food experience there that I want to share it with you all. I'll start mixing in Seoul food as soon as I start eating again. Here are some pictures of my visit to the Fox Hill Cheese. Chef Michael Howell from the Tempest Restaurant was on hand serving up his world class cuisine made from local ingredients including his award winning grilled cheese sandwich. Foxhill Cheese House

Chefs Seoul Gourmet 2010 France_Michel Troigros Italy_Carlo Cracco Belgium_ Sang-Hoon Degeimbre Spain_Fernando del Cerro Italy_Luigi Biasetto France_Bruno Goussault Michel Troisgros France Michelin 3stars "La Maison Troisgros" Michel was born on April 2, 1958 at Roanne. Today he runs the business on his own. He studied at Grenoble from 1974 to 1982, and met his future wife Marie-Pierre there when he was 16 years old. They toured the world to learn the art of cooking from various master chefs: Frédy Girardet in Lausanne, Taillevent in Paris, Michel Guérard in New York and many others in Brussels, San Francisco, London, and Tokyo. Awards ▪ 1968 : Michelin –three stars ▪ 1972: “Best Restaurant in the World” - Christian Millau du Gault-Millau ▪ 1997-1998: “Best Wine List” by Wine Spectator ▪ 2000: " Restauration " Prize and " Grand Prix du Jury ". ▪ 2003: “Chef of 2003”, Gault-Millau ▪ 19/20 score in Gault-Millau ▪ 29/30 score in Zagat S...

World Class Chefs: Jordi Roca, Michel Troisgros, Carlo Cracco, Sang-Hoon Degeimbre, Ken Hom, Fernando del Cerro, Luigi Biasetto, and Bruno Goussault will be coming to Seoul in September!!! Seoul is having a World Class Gourmet Dining Event in Seoul next month. Eight of the World's Top Chefs will be visiting Seoul to give presentations and to cook for the great city of Seoul. There will be culinary tours and market classes for those that would like to get hands on experience with Korean cuisine as well as Master Classes for invited master chefs (If you are a licensed Chef and would like to come to this, contact me and I can put you in touch with the people organizing this class). For those Gourmands that are looking for a world class dinner. The chefs will be cooking at luxury hotels around the city. Here's the schedule and venue: Right now details are scant on the prices and how to make reservations. But I assume that they will be up on the Seoul Gourmet Website soo...

Chef Shawn as a Cabbage Patch Kid

At the end of August, our current Chef Shawn Park will be leaving us to go to Australia to do some filming for a TV show, so our company is in search of another chef to join our company. The information is below. If you know anyone that's an experienced chef (preferably Korean or an F-2 or F-4 visa holder) please refer them to us. In the next week, we'll be moving to our new studio in Insadong. We'll be able to run regular classes throughout the week in Japanese and in English. Thanks, Dan O'ngo Food Communications (www.ongofood.com), a culinary education and consulting company in Seoul is looking to hire a Chef that specializes in Korean cuisine. Ideally the candidate should be able to speak English and Korean and have experience in cooking Korean Cuisine. The candidate should be well spoken and look professional. Those who can speak Japanese would be highly regarded for this position. The chef/teacher will oversee our new 50 person cooking studio in Insado...

O'ngo Food Communications has a special event for professional foreign expat chefs in Seoul. We are working with Kooksandang Makgeolli Company and Congdu Neo Korean Restaurant to teach foreign culinary professionals how to make Makgeolli and then cook different dishes using Korea's famous Rice Wine. The event is free for chefs that are currently working in Seoul or have a degree in culinary arts. The event will be on Thursday, March 13th from 2pm-5pm. Contact Daniel Gray for more details. There are only 10 spots available for the class and five are reserved for special guests. Deadline for reservations is May 8th. Makgeolli Test Kitchen for Culinary Professionals Facts on Makgeolli Makgeolli Test Kitchen Concept Available Ingredients Location: Congdu Restaurant at Seoul History Museum Date, Time, and Event

The Les Toques Blanc is a professional restaurant and chef's association in Korea. Last Month, I was invited to attend to speak briefly about Culinary Tourism in Korea. Honestly, I don't know why I didn't go before because I knew many of the chefs at the meeting. The meeting was at the Ambassador Hotel and there was a great spread of food available and many foodies such as Kip fro Kobeak Food, Suji from Suji's Restaurant, Nick Flynn from the Intercontinental, and Tim Mitchell from the Dragon Hill Lodge. Here are some photos from the meeting. You can find out more about the association here: http://www.ltbkorea.com/ A Strawberry in a Tuxedo at the Ambassador Hotel Seoul President Remo Berdux A great spread of food Roast Beef around Spring Vegetables in a curried Lentil Salad

Sorry, I haven't been posting so much this week, but I have to work to pay the bills^^ One of the cool things about my life is that I sometimes get invited to chef's houses, restaurants, or events to meet people. Sometimes these people just want to meet me for publicity, other times they want to meet me because they are foodies. Siyoon Paik is a foodie and those are the type of people I love to meet. Her Amuse Bouche was a melted gorgonzola cheese on toasted baguette with a touch of honey. This is one of my favorite combinations. The earthy, pungent cheese is touched with a hint of sweet gold. Yum. The salad was simple and very springy. Here we have some broccoli with mushrooms and onions. A Snack: Spiced Pecans For the main course we had Brioche French Toast stuffed with currant cream cheese and cheddar omelet with apples. Oh, and I'm totally envious of her copper Kitchen Aide Mixer The apartment is classy and spacious. Siyoon regularly holds cooking demonstrations and cl...