Originally Published in the February Issue of Seoul Selection Magazine. Kaiseki at Kyotofu Seoul Kaiseki Tofu Dessert at Kyotofu Tofu dessert sounds like a health food experiment gone horribly wrong; but when you open up a dessert place next to Edward Kwon's The Spice and Passion 5, you must have some game. They do. The Kaiseki (Japanese Coursed Meal) dessert will have you...pun intended...eating your words. The sweet tofu with kuromitsu (Japanese black honey) tastes like a fine flan and I couldn't believe that the creamy, rich black sesame ice cream was made with soy milk. The Green Tea (matcha) creme brulee has all the caffeine pow of a shot of espresso but with a subtler flair. It was almost perfect except the yuzu cheese tart. It had a spongy, fickle texture (next time, I will ask for a substitution). Oh, and the vegan chocolate was also quite good. Kyotofu Yongsan-gu, Hannam-dong 682-1 02-749-1488 Go out Hanganjin Station (Line 6) exit 3. Price Range: 10,000-3...

Reprinted with permission from the January 2011 Issue of Seoul Magazine. Pick up a copy around Seoul or at their bookstore.  Soon-il from: Story of the Blue Star in Seoul According to the Huffington Post, Choi Il-soon's rice wine bar: Story of the Blue Star, is "one of the coolest little bars in the whole wide world." That's because it is owned by one of the coolest guys in the whole world. Soon is a modest, optimistic man that looks like- and has the vibe- of Bob Marley. He was a stage actor for most of his career and he has also played in classic Korean movies such as “Tae Baek San Maek.” Mugwort Makgeolli at Story of the Blue Star in Seoul He loves acting, but his true passion is traveling. He has traveled to over 90 countries and has lived in Tibet, Nepal, and India to name a few. He has written several travel books about his journeys and he is currently organizing a group trip to Africa. Soon is also friends with many of Korea's most famous actors...

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.

These days I'm all about natural and homemade food. I'm trying to eat healthier because it makes me feel better. Everyday I start out with a big glass of water and I take my vitamin c tablets. I'm cooking a lot more. I'm also eating more raw foods and fruit. At our cooking studio , we're working hard to make food for scratch. These days we're researching how to make butter, cheese, and other products from dairy. In the upcoming months, we're thinking of doing a class on making tofu from scratch. Here are a few videos that I found on how to make tofu.