Dear Seoul Eats Readers, If there are any Korean chefs that would like to work in Abu Dhabi for 1 year, this is a good opportunity. They need a chef that can cook for Samsung Engineering. The chef should have experience for catering. The monthly salary is 4 million won a month and housing and insurance are included. Click below for more information:

Halloween is coming and in preparation, I've been scrounging around the web to find some good videos. Here's one a super creepy one I found from Snickers- It gives me the chills! And here's a fun video I found on how you can make your very own bleeding zombie brains. After the jump, watch videos on the Windsor Pumpkin Regatta and Delaware's "Pumpkin Chunkin Contest.

Kimchi Found for Cheap! My buddy Danny wrote to me concerning my previous post on Kimchi. Here's what he said:  Link to this post:   http://www.google.com/buzz/116419200995170296019/XoPLc2tdJ6y/Is-Kimchi-worth-its-weight-in-Gold 7:33 am Daniel Gray: Is Kimchi worth its weight in Gold? 9:08 am Danny Byrnes: I just bought two heads for $4 each here. I'm going to try making kimchi today. 9:29 am Daniel Gray: Where did you get it for $4! 9:31 am Danny Byrnes: Bellevue, Washington, US of A! I think I'm going to Washington. Who's coming with me.

The napa cabbage prices are getting ridiculous. The other day I bought a head of napa cabbage and it cost me 15,000 won ($13.00) a head. And what makes it even worse is that the heads are smaller. As the owner of a cooking school that regularly does a kimchi making class, our costs for material is taking up a huge percentage of our cooking class fees. We've had to adjust, so now we are making different types of kimchi: turnip greens, green onion, cucumber, and turnip. I think many people forget that kimchi is not one particular dish, but a technique. Kimchi is a way of preserving vegetables for the winter when vegetables are hard to come by. There are, reportedly, over 130 different types of kimchi and even more in North Korea. In a way, the napa cabbage kimchi is a good thing- it diversifies the types of kimchi that people will make this year (this will make farmers diversify the number of crops they'll plant this year.) My blog-buddy, Zen Kimchi, was recently quoted in...

Nightlife in Korea is exciting and the best place for nightlife is in Hongdae. Whenever I have guests visit me, I take them out to the back side of Hongik University (Walk down from Sangsu Station Exit 2). Here you can find great bars, clubs, and ramen shops . Cocktails in a Bag at Vinyl in Hongdae, Seoul, Korea Twice Born Fried Chicken in Hongdae, Seoul, Korea

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

Persimmons by Lindsey Huster October in Korea. This season is known for its foliage- a glowing exterior that resonates just as warmly as cherry blossom season. Colors like cinnamon, crimson, and golden rod adorn trees. An unmistakable orange hue, however, also comes into fruition this season. Ah yes, the color of a persimmon. I cannot conjure a better produce-personification of Korea- or for that matter, South East Asia. I can even recall my first persimmon encounter in Korea. It was  fall, my first weeks in Korea (which also happened to be my first few weeks without a proper sandwich). As I cut thick slices of what I believed to be tomato, I uncovered rather the delicately sweet, but also tart treat. As a fruit, it does appear to be a kissing cousin of the tomato. Although a bit oversized and with a pointed bottom, some persimmons carry the familiar red hue and skin consistency of a tomato. Others tend to be more orange and smaller shaped.  Both grow, however, o...

Physical Pizza Networking Theory This is a pizza that would be right out of Austin Power's if Mini-me sat on the face of Doctor Evil. It's a giant pizza topped with a variety of different pizzas: Hawaiian, vegan, meat lovers, pesto nut, etc. It's truly a work of art by John Riepenhoff. Via Gizmodo

Mac 'N Cheese Cheeseburger from Dillon's Irish Pub in Hollywood. It's a good thing that I live in Korea because I would weigh a million pounds in the states. This burger is all that is wonderful from my childhood and I would like to enjoy it with a mug of Hawaiian punch. It's located in LA on sunset strip. Next time I'm in LA, I'll have to stop by. Via Seriouseats

Chez Simon in Samcheongdong, Seoul Back before Samcheongdong became the date hotspot, the street was famous for restaurants. These days the trend seems to be on turn and burn establishments and too, too many cafes. My favorite bouillabaisse went defunct and became another cafe. Just when I thought all was lost, I happened to find Chez Simon. For years they have been turning out great homemade cuisine in a 20 seat, reservation-only restaurant. Chez Simon's menu changes regularly depending on local ingredients that are available. The secret to the restaurant's success is the ability of the chef to transform these ingredients into works of art. Each plate is adorned with mini fireworks of flavor. The crispy ravioli first course was served over tomato and bean sauce, accented with oregano. The potato foam soup was frothy like a perfect cappuccino. The pasta was cooked al dente and the anchovy, mushroom sauce was just right. My steak was cooked medium rare- the outside crispy a...

This Saturday at O'ngo Culinary School, we'll be having a Homemade Butter and Buttermilk cooking class at 10am. We'll teach you how to make your own butter and buttermilk from scratch and then we'll cook buttermilk biscuits and lemon butter chicken for lunch. You'll even get to take your butter home with you. The class is 65,000 won per person, but if you mention "I found out on Seoul Eats." You can get a 10,000 won discount so only 55,000 won per person. You can sign up by sending your name and contact information to me at  ongo at ongofood dot com . You can also call at 02-3446-1607. Expats and Koreans are invited to join. It's going to be a great class, so be sure to sign up. Also, vegetarian options will be available for those that don't like chicken. Thanks, Dan

Mechanically Separated Chicken aka Chicken Nuggets! One of my favorite non-food blogs, Early Onset of Night , posted this picture the other day explaining that this is mechanically separated chicken. This is the stuff that chicken nuggets, chicken patties, and processed frozen chicken is made from. The author Michael Kindt, writes: Basically, the entire chicken is smashed and pressed through a sieve—bones, eyes, guts, and all. it comes out looking like this. There’s more: because it’s crawling with bacteria, it will be washed with ammonia, soaked in it, actually. Then, because it tastes gross, it will be reflavored artificially. Then, because it is weirdly pink, it will be dyed with artificial color. Delicious? I always wondered what part of the chicken nuggets were made from. Now I know.