Seoul Food Scene in the Destination of the World Magazine Here's an article I wrote for the Destination of the World Magazine. I would like to thank Michelle for this opportunity. From kimchi to barbecue and bibimbap, Korean food is having a moment. We went to Seoul, the hottest new foodie destination, to discover the must-eat establishments The love affair with Korean cuisine has gripped the world – and nowhere more so than Seoul . It’s suddenly in vogue to be a foodie in Korea and they do it with style, passion and excess. Overweight celebrities are now endorsing products with “proud to be fat” routines on comedy shows, much to the country’s amusement. And chefs are stars, too – ironic when you consider that many have spoken publicly about being disowned by their families for pursuing such a “menial” career. It seems every television channel has a food discovery show such as Tasty Road , which has transformed two B-list divas into bona-fide stars. The ...
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Last month when reporter Anne Devineaux came to Seoul and asked for advice on Korean food I was ecstatic to help. I made a few recommendations (but not all of them) and I think she did a great job on her report on the state of Korean food. Here is the story. You can see the video report on their website (link below). I was especially happy since she wanted to interview my good friend and business partner, Jia Choi. The South Koreans are keen for the world to develop a taste for their country, and they’re using food to do it. Now there are culinary tours for overseas visitors in Seoul. It is designed to shine the spotlight on South Korean cuisine, which to many western eyes is something of a mystery compared to that in neighbouring Japan or China. Jia Choi is a Korean food expert who organises them. “In western culture, you have appetizers, and then main and then dessert,” she explained, “but in Korea, we just serve all everything in one table, and you design your meal. So...
Hi, I wanted to let you know that One Circle Community . One Circle Community is " The OCC is a non-profit organization that aims to help people explore human diversity while feeling the common threads that interconnect us all." Here is their write up and I think you can sign up for the event here on Facebook. Here is their write-up. We're excited to announce September's OCC guest speaker, Daniel Gray. A Korean adoptee, Daniel Gray was reunited with his birth mother in 2008 and she regularly sends him gifts of homemade kimchi, persimmon, and sesame oil. Daniel Gray started his journey in food as the sidekick to New York Times writer Matt Gross when he came to visit Korea in 2007. He has gone on to write for appear in many publications and productions in Seoul and around the world. He appeared in Andrew Zimmern's Bizarre Foods, Gourmet's Diary of a Foodie Television, Food Network, The Kimchi Chronicles and many more productions. Mr. Gray has taken the ...
After months of planning, HDTV's House Hunter's International is coming to Seoul. The director and director of photography will be flying in today and my company, O'ngo Food Communications , will handle the setup and coordination of two episodes in Korea. The first show will be shot in Ansan and the second episode will be in Seoul. I think that this will be great exposure for Korea and give people insight into what it is like to move and live in Korea. Cheers, Dan Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com Pictures are taken either with my Panasonic DMC-G2 Camera with 20mm Lens or with my iPhone 4G Join the Seoul Eats Facebook Group Page to keep to date with the latest events.
When Washington Post Reporter Michael Alison Chandler came to Seoul , I was lucky enough to help her with her story on the night dining culture. Through the course of several nights, her friends and I went exploring the streets and alleyways for the best eats in Seoul. Her story encapsulates the dining culture. Michael, thank you so much for your wonderful story. Here is an excerpt: Go here to read the rest Korean dishes, like superheroes, are traditionally granted special powers. Kam ja tang, a potato and pork-rib stew, is a hangover cure. Chicken feet will improve your complexion — just ask any teenage girl. And grilled eel or chicken soup with rice and ginseng are among the many dishes that servers will earnestly tell you are “good for stamina.” After a five-month stay in Seoul, I’ve decided that the last quality is not simply innuendo but a key survival skill if you live and work in this tireless metropolis, where even dinner can be an eight-hour marathon. Korea...
Cebu Smile Inflight Magazine Ha! I don't remember giving this quote, but apparently I did. If you are flying over on Cebu Airlines, you'll find some recommendations from me in their magazine. Dan Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com Pictures are taken either with my Panasonic DMC-G2 Camera with 20mm Lens or with my iPhone 4G Join the Seoul Eats Facebook Group Page to keep to date with the latest events.
Pick up a copy of Monocle Alpino. You'll find an article written by me (DG) about ski resorts in Korea and a recipe by Jia Choi for Mushroom Hot Pot. See the video here along with a link to where you can find the issue. Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com Pictures are taken either with my Panasonic DMC-G2 Camera with 20mm Lens or with my iPhone 4G
The last few months have been very busy for my company. Our last project was to design culinary tours in Korea for tourist coming to Seoul for Korea Tourism Organization . I was lucky to be able to invite press for one of our tours so we brought in Chandra Ram from Plate Magazine, Brian Lio from Jetsetzero , Benjamin Jackson from Seoul Magazine and Yonhap News, and Cho Jae-un from the Joongahn-ilbo newspaper . We were so lucky get such a talented group of people together and I think they enjoyed themselves. Here are two articles written by Jae-un Cho from the Joongahn-ilbo Newspaper. Thank you so much Jae-un! Dan From farm to market, culinary tour offers a return to the basics ‘This is the real Korea that foreigners often don’t get to experience.’ -Daniel Gray December 11, 2010 Blocks of meju (dried fermented soybeans) hang at Jeolgol Farm By Cho Jae-eun YANGPYEONG, Gyeonggi - A glop of freshly cooked soybeans turned into perfect, golden squares of meju (dried fermen...
Chef Sang-hoon Degiembre at Seoul Gourmet 2010 At the Shilla Hotel on Sunday, September 26th, Seoul Gourmet 2010 had their official welcoming press conference. The CEO of Seoul Tourism, Samuel Koo gave opening remarks. Major players in the food and tourism industry were present including the president of Korea Tourism Organization, Lee Cham and the president of Ssempio Food. Most of the chefs like Michel Troigrois and Sang-hoon Degiembre were also present. After opening remarks, Jean-Pierre Gabriel , one of the organizers gave a very insightful presentation on fermentation around the world in in Korea.
When you have famous international chefs and journalists in Korea's largest and most popular farming co-operative, what do you get? Lots of "ooohs" and "aaaahs." Seoul Gourmet 2010 is in the full swing of things and it is going very smoothly. The first official outing was an press exclusive showing of Hanaro Market in the southern part of Seoul. Hanaro has a strict policy of no press. I've tried to take pictures there before and I was asked (politely) to delete the pictures. Chefs Carlo Cracco, Sang-Hoon Degeimbre, Luigi biasetto, and Fernando del Cerro were in the market checking the quality of the ingredients. Many international journalists including people from El Mundo, Travel and Leisure, and the Huffington Post were in attendance. It was a great first outing. Journalists and Chefs at Hanaro Mart in Southern Seoul A Search for Ingredients at Hanaro Mart in Southern Seoul Acclaimed Italian Confetioner Luigi Biasetto (far right) and his Sous-ch...
Taco Bell in Seoul In the Washington Post there is a story on the Seoul Taco Bell Relaunch by Chico Harlan . It's a well researched article with interviews with the CEO of the new Taco Bell: Shin Sang Yong of M2G Ltd. who says: "people are ready for something new. They've had 20 years of pizza and hamburgers." Shin envisions opening 30 South Korean franchises in the next three years. One hundred in the next six. Right now, Seoul has about 30 Mexican and Tex-Mex restaurants. I just hope he doesn't expand too fast, because I think Taco Bell works in Itaewon, but I don't think it would work in- let's say- Nowon (way up north east). The article hits on the food trends in Seoul and mentions Omer of Sultan Kebap and Suji Park of Suji's Restaurant . Go here for the full article: http://www.washingtonpost.com/wp-dyn/content/article/2010/09/24/AR2010092402715.html?sub=AR
Hi everyone, I hope you are doing well on this dreary day (It's raining for the umpteenth day in Seoul...) I wanted to share with you a story that I wrote for Koreataste.org. The website is an in-depth website into Korean food. It has great columns and pictures. The story I wrote for the site was on Korean Street-Cart Food. Here it is. Enjoy, Dan Korean Street food epitomizes Korea. It is mobile. It is fast. It is fun. And the people who make it embody the “Spirit of the Hungry”: the never say die attitude to survive in a competitive society. You’ll see these carts everywhere and they are all working hard to feed a nation of taste-obsessed citizens. One tiny cart that is only the size of a golf cart holds a plethora of tasty tidbits. You have lightly battered fried sweet potato, fried cuttlefish, fried dumplings, fried shrimp, battered and fried hotdogs, and vegetable fritters. The fried hotdogs look similar to ones that you might find on Coney Island. A wiener is impaled w...
Just another post of what the food bloggers are doing in Korea to market Korean food. I think this is like the umpteenth interview that I've done on this topic and well...it's ok. Does it have any real impact on government policies and such? Honestly, it does. Korea is all about print- they love hard copy. The idea that a internet blog makes it into print means that important people will read it and it gives credibility to the whole blogging...thing. Anywho, Shin Hye-gi did a great write up on it for the Weekly Chosun and you can pick up your copy at newstands now. Look! That's me in the middle! This is what the cover to the magazine looks like. Pick it up today! The pictures are from Zenkimchi. You should go to his write-up because he has a particularly prickly thing to say about the whole "Korean Food the World" project. Here's the link.
Maangchi of the very popular website: www.maangchi.com mentioned my daktoritang video on her website as one of the videos she's interested in for the K orean food video contest run by the Korean government. Here's what Maangchi had to say: 7. Spicy chicken and soybean sprouts and spinach side dish A popular blogger Daniel Gray is making dakbokkeumtang (spicy chicken with vegetables), spinach, and soy bean sprouts side dishes in this video. Fast, simple, and delicious looking recipes! If you haven't seen the video yet, here it is again:
http://news.donga.com/3/all/20100322/27003404/1 Shin Minji, a journalist from the Dong-a Ilbo came to the first Korean Taste Tour that we had over the weekend. Even though it was cloudy and dusty, 22 people came out and Jennifer Flinn regaled the crowd with her infinite knowledge and humor. Simon and Martina from Eatyourkimchi was in attendance and so was Anne from Korea4expats . We are planning the next one on April 3rd. Details will be coming soon. Dan 20일 오전 11시 서울 종로구 인사동 골목에 외국인 20여 명이 모였다. 음식전문 컨설팅회사인 온고푸드커뮤니케이션이 주최한 한식 투어에 참가한 이들이다. 한식투어는 한식을 체험하면서 동시에 전통 문화 등을 탐방하는 새로운 형식의 체험형 관광 프로그램이다. 꼬불꼬불한 인사동 골목길에 위치한 한옥 으로 지은 전통 음식점에 들어선 이들은 문 밖에서부터 풍기는 고소한 냄새에 기대감을 감추지 못했다. 잘 닦은 놋그릇에 정갈하게 차려진 음식이 하나둘 나왔다. 유네스코에서 일하며 한국 문화 를 공부하고 있는 제니퍼 플린 씨( 29 ) 가 이날 한국 음식과 문화를 소개하는 사회자로 나섰다. 취나물, 야생초를 양파를 갈아 넣은 양념장에 버무린 샐러드가 나왔다. “한국 음식의 특징은 제철에 나는 재료를 가지고 만드는 것입니다. 구하기도 쉽지만 몸에도 좋고 자연을 거스르지 않으며 더불어 살아가는 방법이기 때문이죠.” 한식 이야기는 한국의 전통 문화에 대한 설명으로 자연스레 이어졌다. 양반다리가 어색한 한식 투어 참가자들이 다리를 이리저리 뒤...
Yakup Baraym, 35, from Turkey prepares a kebab at Sultan Kebab in Jongno, Seoul yesterday. Sultan Kebab came in second in foodie Daniel Gray`s "Top 5 kebabs" list. [Matthew Lamers/The Korea Herald The Korea Herald published my story on the best kebab in Korea. You can see it online here or pick up a copy of today's Korea Herald to read it. Dan Seoul Eats If you happen to run into Rami Mohammed from Yemen, don't mix up kebabs and shwarma. Mohammed didn't call the chicken or lamb dish cooked on a rotating spit and wrapped in tortilla with pickles, lettuce, tomatoes and a sauce "kebab." He called this dish shwarma. "Kebab is usually made with ground meat, while shawarma is made with whole meats such as chicken," he said. Also, a kebab - which he called doner kebab - is not supposed to be served on a thin tortilla. Rather, it should be served on a hearty bread he called ekmek arasi. While I respect his scruples, this did not stop me ...
Seoul Eats is in the story along with Zenkimchi Here is the link for the story. Dan “해외 유명 셰프·언론도 ‘코리안 푸드’ 하면 우릴 찾죠!” 글로벌 한식 ‘길라잡이’ 외국인 푸드 블로거 3인…정부 주도 한식 세계화는 열린 마음으로 해야 류 지 원 뉴스위크 한국판 기자 미 국인 조 맥퍼슨(35)은 대학 시절 들었던 한국사 강의가 인연이 돼 먼 이국땅을 찾게 됐다. 처음에는 어학원 강사로 일하며 1년가량 머무를 계획이었지만 활기차고 역동적인 한국 사회의 분위기에 매료됐다. 평소 호기심이 많은 그의 성격에도 잘 맞는 듯했다. 특히 한국 음식은 그에게 경이의 대상이었다. “서양인들에게 한식은 아직 알려지지 않은 미개척지”라고 그가 말했다. 맥퍼슨은 전국을 돌면서 한국의 맛 탐험에 나섰다. 그런 과정을 거쳐 그가 뽑은 ‘죽기 전에 꼭 먹어봐야 할 한국 음식 100가지’ 목록에는 한국인들도 선뜻 먹기를 주저하는 음식들이 즐비하다. 자라탕, 산낙지, 닭발, 홍어 등이 눈길을 끈다. 애초 미국에 있는 가족과 연락을 주고받으려는 심산으로 만들었던 그의 개인 블로그에는 맛 탐험 일기들이 하나둘씩 실렸다. “어 느 날 관심을 갖고 찾아보니 음식 관련 블로그가 지천인데 영문으로 된 한식 블로그는 거의 없었어요. 그래서 ‘제대로 해보자’는 생각이 들었죠.” 그게 2005년이었다. 그의 블로그 zenkimchi.com은 현재 대표적인 한식 관련 영문 블로그로 성장했다. 하루 평균 600~1000명의 방문자가 그의 블로그를 찾는다. 대니얼 그레이(30)는 다섯 살 때 미국 가정에 입양된 한국계 미국인이다. 어린 시절 한국에서의 기억은 희미해졌지만 유독 그의 머릿속에 또렷하게 남은 기억이 있다. “한 국인 친어머니께서 자주 해주시던 오이냉채 맛을 잊을 수 없어요. 입양되기 전에 고아원을 찾은 한 미국인 부부와 함께 먹기도 했었죠.” 미국에서 자라면서 한국 음식이나 문화를 접할 기회는 ...
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