Belgian Waffle Majesty Liege Waffles Yeouido, Seoul Being Saturday and all, I thought a small hole in the wall Belgium waffle joint would tickle your fancy. So I present to you Belgian Waffle Majesty in Yeouido. I was immediately intrigued by the individually portioned dough batter left to rise and then compressed into the hot deep grooved waffle pan. I did a tiny bit of research and there are 3 different types of what we know and love to be Belgium waffles. (1) the American version of the liquid waffle batter which are lighter and made with baking power. (2) the Brussel waffle which is what the American version was modeled after, made from a liquid batter as well, but made with yeast. (3) Last, the Liege Waffle, which is made from a dough that is left to rise before compressing into the deep groove iron waffle pans. The best part of the Liege Waffle is the chunks of sugar in the dough that are left to caramelize into a crispy outer coatings, no syrup/whipped cream necessary. Just eat ...

So this is what I do instead of working, I photo-document and dissect my ice cream. But come on~ you've gotta hand it to the Koreans for coming up with some awesome ice cream concoctions! So far this is my favorite, Gookhwabbang(국화빵) ice cream love the layering of all the textures and the red bean flavor mixed with the vanilla ice cream. So chewy, so cold, so good.

fried hot dog buns fried ramen on a corn dog the fried corn dog family fried donuts w/ mash potatoes, veggies, red bean etc. fried galbi

Please stay tuned for the next batch of cooking classes, which will be held in our newly renovated cooking studio in Gangnam!

On March 20th, O'ngo Food Communications and Seoul Eats will be organizing a Korean Food Taste Tour. Participants on the tour will first enjoy a specially tailored lunch tasting menu consisting of over 20 different dishes and it will be explained by a Korean cuisine expert, Jennifer Flinn, in English. After lunch we will walk over to the historic Bukcheon district to visit 2 museums: A Korean Folk Art Museum (Gahoe Museum) and the Seoul Museum of Chicken Art. At the Folk Museum, we will enjoy Korean Traditional Tea. After the museum tour, we will head over to a kitschy Korean Rice Wine Restaurant (Makgeolli) to have an Korean alcohol tasting. We will sample and learn about 9 different Korean makgeollis, wines, and alcohols. At this restaurant we will enjoy our drinks with Korean Seafood Pancake (Haemul Pajeon) and Red Spicy Chicken (Dak Bokkeum).  The tour is designed to give travelers to Korea an insider's view on the culture and the food. The tour group will mee...

Black Bean Banchan:  Read about the recipe here. Daktoritang Step 1 Korean Raw Fish The finished Daktoritang (Spicy Braised Chicken Stew) Grilled Pork Chanchi guksu. Banquet Noodles. Rice Cake and Persimmon Sushi Spicy Seafood Soup Spinach Banchan Michelle Min is a freelance designer and photographer. She works at O'ngo Food Communications. You can see more of her work at her website, touchtastedesign.com

photoblog part 3: local eats and markets of Junju Pickled Pepper... The best tteokguk (rice cake soup) ever. This was ah~ah~ah~mazing!!!!! Not just your regular bibimbab (비빔밥), bibimbab with yukhwae (육홰)..... crazy amazing! Then the master-mixer! skillzzzzz~ Best "dessert" ever! Soongnoong (숭늉). One of the open markets in downtown Junju, Nambu Market. Before heading out to the market we stopped by to get our fill of morning goods.... Enter, redbean porridge with noodles (?) odd, I know, but not half bad. Version 1: red bean porridge with noodles Version 2: Red bean porridge with rice cake and sugar. Now time for some shopping! Radish with blanket~! Michelle Min is a freelance graphics designer and photographer based in Seoul.  You can see her design website here.