Our next cooking class on March 5th is Kimchi and Bulgogi. If you love these two dishes and would love to learn how to make them, then this is your chance. It’s a great way 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. March 5th: Kimchi and Bulgogi March 12th: at 10am: Vegan Kimchi Class for the Seoul Veggie Club 3pm:Daktoritang and Vegetable Side Dishes March 19th: Dolsot Bibimbap and Bean Sprout Soup April 2nd: Banchan (Korean Side Dish) Class April 9th: Mandu and Bibimguksu April 16th: Sundubu and Seafood Pancake The classes will be offered in English at 11am. You can sign up for 1 or all of the classes. There are 3 classes a...

In restaurants when you fire a dish, it means that you are to start cooking the dish for service. There is no way that one can cook a dish from scratch so the food is kept in a suspended state before it is heated just before it arrives at the table. When you pre-fire the dish this is when you set the plates and garnish plates before the waiter gives the cue to fire the dishes. To orchestrate the perfect meal takes timing. The chef and the service must be in cue. Everything should be planned out so that wine flows freely and the conversation never stalls. The service should be invisible. A couple weeks ago, our company was asked to do an off-site catering event and these are some of the pictures that I took. Cheers, Dan Table Setting Caramelized Onion and Gruyere Tart Cream of Tomato Soup Chef Hye-jin in the state of pre-fire School of Salmon Dessert We would like to thank Suji's Restaurant for providing the cheesecake for dessert.

Bulgogi with Chive and Apple Salad Chef Hyejin at O'ngo Culinary School is an amazing cook. Everyday I get to "test" her creations for our cooking classes. We are constantly developing new menus. Her food is very subtle, yet full of flavor. Yesterday, she made a lemon butter chicken with the homemade butter- she can do more than just Korean food. Chicken and Ginseng Soup

Dear Seoul Eats Readers, This year has been quite an adventure. The cooking school is going well and our company has many food related projects these days (whew, I might actually be able to take a salary one day). We have been promoting mainly through Facebook, Google, my blog, magazines, and other ways. I just recently discovered meetup and I think it's a great way to meet with the foodie community here in Seoul. Our space is available to be used and we would like to invite you to take advantage of our space for cooking classes, dinner parties, and events. Did I mention we have ovens? If anyone is interested in doing a small dinner party or baking party, we would be happy to help you out. Our goal for the space is to develop a community in Seoul around food. Join the Meetup Group here: http://www.meetup.com/Seoul-Eats-Dining-Group-and-Cooking-Classes/ Also, our designer Michelle Min and programmer Robert recently put the finishing touches on our website. You can check it...