Chef Hyejin If you don't like salmon then you should leave my blog. Please just go, I don't care who you might be or why you dislike it, just disconnect your computer and go. I love salmon. I love it even more when I can get a lot of it. The other day after a fish market tour, I stopped over to talk with a vendor and enquired about buying some. So after some haggling, I got a whole half of a salmon - enough to make about 6 good fillets. The good thing was that they already deboned it and put it on a nice fake plank (it's faux styrofoam) for taking it back home. But I didn't go home. I went to my cooking school where Chef Hyejin lovingly prepared it for lunch. The first day we just had some sashimi with sliced onions and lemon. The next day we pan-fried some with some orange miso sauce. The rest we froze for another day. The salmon came out to be about 60,000 won but some times you have to splurge, right? Dan Salmon Salmon Belly Sashimi

O'mori Cheonggukjeong This was breakfast at O'mori Kimchi Chiggae and yes, there was tofu and whole beans in the cheongukjang.  The anonymous jerk face that left this comment: "  Do you even know what you are talking about?  I have no idea what cheonggukjeong (청국정) is. 청국장 however....  The beans usually aren't whole and it is usually a paste with chunks of beans...  The soup is also traditonally made with vegetables and very rarely contains 두부."  is wrong. You know,  people might have a different recipe after all. Omurice One of my favorite foods is Omurice- Fried rice topped with a thin sheet of fried egg. It's great topped with ketchup. It's even better with some side dishes such as cucumber kimchi.

Sundubu I am such a lucky boy. I get to eat homemade food everyday. Today I ate Sundubu, Dubu Jorim (braised tofu in sauce) and Pajeon (Seafood Pancake). Thank you Chef Hyejin for preparing lunch. Dan

Gyeran Mari Here is the perfect gyeran mari that chef Hyejin made at O'ngo Culinary Schoo l for lunch. I have tried to make this before and for some reason, mine came out green (I think it was the seaweed that I put in the center before I rolled it). Making a perfect Gyeran Mari takes skill and patience. Apparently Hyejin has it and I don't. Here is a good recipe for one. 

4 Share O'ngo Culinary School In January and February,   O'ngo Culinary School   will be offering Saturday Cooking Classes for those hoping to learn Korean cuisine and meet other foodies. You'll learn Korean favorites such as Daktoritang, Bibimbap, Japchae, and Sundubu throughout the 2 month course. You'll get a deep understanding of the culture and the techniques of Korean cuisine from our award winning chefs. First, you'll see a demonstration from the chef, then you'll have a chance to make your own, and then you'll get to eat what you made. January 8th: Kimchi and Bulgogi January 15th: Daktoritang and Vegetable Side Dishes January 22nd: Dolsot Bibimbap and Bean Sprout Soup February 5th: Korean New Year's Class: Mandoo Rice Cake Soup February 12th: Sundubu and Seafood Pancake February 19th: Japchae and Spicy Pork   The classes will be offered in English at 11am and at 3pm. You can sign up for 1 or all of the classes. There are 3 classes a...

Panfried Tofu in a potato thickened Soybean Sauce Chef Hyejin's newest creation. It is two big blocks tofu that are shallow fried in oil until the outside is crispy. The sauce is a soybean sauce (tengjang or dwengjang) that has been thickened with shaved slivers of potato and flavoried with potato, mushrooms, soy sauce, sugar, and chili peppers. The sauce was a harmony of flavors and textures and went well with the tofu.