O'ngo Food Communications I would like to thank all of our guests that have taken the time to write reviews about our cooking school and culinary tours. We really appreciate it and we'll continue to improve to give you better service so you'll leave Korea with fond memories. Sincerely, Daniel Gray O'ngo Food Communications www.ongofood.com  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.

I didn't even know that I had Japanese fans! One fan decided to translate one of my posts so her Japanese friends could find the best eats in Seoul. Thank you so much Junko! If you would ever like to contribute stories, pictures, comments, or videos to Seoul Eats, feel free to contact me at seouleats at gmail dot com Thanks, Dan (The post that follows is the one that is above this post is what Junko translated)

I think that we all want to do what we love. Food is my passion and Korea is my homeland. I have been working hard to combine my passions into a business that is beneficial to me and to the community at large. By doing this, it will allow me and the Seoul Eats Team to bring you even better content and tips on how to find the best restaurants in Korea. Taking more of a business approach to blogging doesn't mean that I will stray from the original mission of this site. When I started, I wanted to have a forum to critique restaurants and to let others know where the best places to eat in Seoul are. Even if I am asked to go to a restaurant, I write my honest opinions on the food. If it is bad, then I will tell you so in an objective way. Also, if I am invited to a restaurant then I will disclose this information. Since my blog has started I have been privileged to work on many projects revolving around food and there are even bigger ones in the horizon. For example, in the coming year...

Lindsey Huster and Julia Marsh for joining the Seoul Eats Team. Lindsey, who has a wealth of writing experience, will be contributing articles in her column. Julia will be helping to copy edit the site. I owe you both something delicious. Thank you so much for joining the team. Seoul Eats has a number of contributors and wouldn't be able to survive without your readership and support. Thank you and Happy Lunar New Year! Sincerely, Dan

Wow. Seoul Eats now has 2002 posts.  I would like to thank all my readers and the writers that have helped contribute to this site. Thank you so much. If you have any interest in writing for Seoul Eats or if you have any questions about food or Seoul, feel free to e-mail me. Sincerely, Dan

It's going to be a busy month. Today I started Korean level 3 at Sookmyeong University. My Korean is getting better and I hope that soon, I will be like Neo and just be able to speak full, cognizant sentences without everyone just saying "eHHH?!" Whenever I speak Korean, that's the reaction I get. I originally thought it was my breath, but it's a mixture of accent and the unexpected low level of Korean that I can speak. I go to school from 9-1pm and I've got quite a few projects that I have on the board right now. On top of that I'm teaching part time. So...what I'm trying to say is that if I don't blog as regularly, don't hate me. I'm just super busy. And if anyone wants to help me fill the gap and write a bit for Seoul Eats, I can promise some great meals in the future. Plus, I have gift certificates to Tomatillo, if anyone is interested. You can submit your food stories, pictures, tips, and reviews HERE.  Thanks, Dan

This is a publicity post for Seoul Eats. This blog started 5 years ago, but it has exclusively been a food blog for around 2 years. 2 years ago I moved to Itaewon to an apartment with an oven and started to cook and write about food. Since then this blog has gained tremendous amount of attention such as the New York Times, Gourmet Magazine, Serious Eats, Bizarre Foods, and many many more. Back in February I decided to see what if I could live off my work with food and I have. It has been a tumultuous couple of months, but I feel that there really is a future in food. I would like to thank all my readers. On average there are about 1,500 page views a day. It is all of you that make me keep going. There are big plans in the works that I will reveal soon. Thanks again. Please join the Seoul Eats Facebook page.  Click here to join the Seoul Eats' Facebook page. Also, if you know of good restaurants you recommend, I have started up a forum page. You can join up and then rate rest...

This blog wouldn't exist if it weren't for its readers and writers. Believe it or not, I can't do this all by myself and I always appreciate other contributors. Plus, I think it keeps the blog from getting stale. Please read Aaron's article here. Also, be sure to check out his blog, here. I agree with Aaron that food is healing. And it's not just for the body but also for the soul. I met a friend the other day and whenever he is home alone or feels out of sorts, he makes bread. He says it reminds him of home. Most of the bread he makes, he gives away. I got one of these rolls and I was so impressed it was artisan made. He told me he had to tweak his ingredients a bit and also become familiar with his oven. He also worked out a system of adding steam to the oven by adding a shallow pot with water in the bottom of the oven and then dropping a smoking hot rock into the pot. The steam would allow the bread to create a crisp crust. I asked him where he got the rock and h...