My ice hockey playing, Nascar loving, computer geek of a sister has a pretty cool, fat cat. Here is the cat dreaming of cheetos. I am submitting this to Cheetos.com . I hope they will pick it up! 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.

Itaewon Charcoal BBQ Chicken Itaewon Charcoal Chicken has been in business since 1983 because their classic, charcoal grilled chicken is timeless. It takes me back to outdoor barbecues I would have with my family after spending the day swimming and playing beachball volleyball in the pool. I think this place takes Korean people back as well, for before there was fried chicken, there was simple, charcoal grilled, chicken. Ok, I have to admit that it doesn't look like much- actually it looks like the place will cave in on itself. You'll often see the cook tediously grilling chicken on the grill and sometimes using a hairdryer. Yes, if you have been down to the Gyeonidan area just past Taco Taco Chili Chili, I know that you have seen this place. So, why the hairdryer you might ask? That was the first question that asked the cook when I decided to take the plunge and venture inside. "To get the coals hot," he answered. It was a simple and logical answer and of ...

Sundubu I am such a lucky boy. I get to eat homemade food everyday. Today I ate Sundubu, Dubu Jorim (braised tofu in sauce) and Pajeon (Seafood Pancake). Thank you Chef Hyejin for preparing lunch. Dan

Luxury Italian Cooking Class and Lunch with Chef Sebastiano Where: O'ngo Culinary School (www.ongofood.com) Cost: 60,000 KRW Date: April 27, 2010 at 10am Buongiorno! If you are interested in learning real Italian cuisine from a world class Italian chef, then you should come join on on April 27th. Our energetic chef, Sebastiano, has worked in top restaurants in Rome and moved to Korea in 2007 with his Korean wife and their son, and joined the Grissini Beinnale chain. He is currently the chef at the famous Antonio in Cheongdam and has his own line of Italian meals with Pulmone. The class will start with a demonstration and tasting of a classic Italian seafood dish and balsamic chicken entree, and then we will have a hands-on cooking workshop of puttenesca pasta. After the class we will have lunch together to enjoy the real Italian food. Ingredients will be on sale after the class for those that would share their lesson with their family. Class will start at 10am and finis...

장 소 : 온고프드 커뮤니케이션 (www.delectabletravels.com) 참가비용 : 60,000원 Buongiorno! 세계적인 이탈리안 쉐프로부터 정통 이탈리안 요리를 배우기를 원하시는 분들은 3월 24일에 열리는 쿠킹 클래스에 참가해 보세요. 매우 열정적인 쉐프 세바스티아노는 로마에 있는 최고급 레스토랑에서 일을 하였으며 2007년 한국인 부인과 아들을 데리고 한국으로 건너와 Grissini Beinnale 체인에 합류하였습니다. 쉐프 세바스티아노는 현재 청담동에 있는 유명 레스토랑 안토니오(Antonio)를 총괄하고 있습니다. 쿠킹 클래스는 먼저 쉐프의 시연을 본 후 쉐프가 직접 요리한 클래식 이탈리안 해산물 요리와 발사믹 치킨 요리를 맛볼 수 있는 시간을 가질 예정입니다. 시식이 끝나면 푸테네스카 파스타를 직접 만들어 볼 수 있습니다. 수업 후에는 직접 만든 요리와 쉐프의 특별 메뉴로 점심식사를 하게 됩니다. 또한 집에 돌아가서 가족 또는 친구들을 위해 만들어 볼 수 있도록 필요한 재료를 소량 포장하여 저렴한 가격에 판매할 예정입니다. 수업은 오전 10시부터 12시 30분~1시까지 진행될 예정입니다. 온고 푸드 커뮤니케이션은 인사동에 위치해 있습니다. 수업은 영어로 진행 될 예정이며 경우에 따라서 약간의 이탈리아어와 한국어로도 진행될 것입니다. 이메일과 전화로 예약할 수 있고 더 궁금하신 사항이 있다면 아래 연락처로 연락 주시기 바랍니다. eat@delectabletravels.com Join the Seoul Eats Facebook Group Page to keep to date with the latest events.

Korean Live Octopus Eye This is probably one of the more bizarre things that you will probably see. Sometimes when you eat live octopus in Korea, you'll notice that the eye will focus in and out on you as you eat its body. It's like something straight out of a horror movie. Dan

Borsch at Siberia 2 in Gyeonidan These days, I have been meeting quite a few Russian people. Last week, I took a Russian family to the fish market for a tour and yesterday we had a group of Russians that took cooking classes. I was surprised to learn that kimchi is very popular in Russia. Korea's quintessential condiment can be found at most supermarkets. The most popular kind, however, is not cabbage: it's carrot. I guess I had Russia on my mind because last night I went over to Siberia 2 restaurant for a big bowl of Borsch and a pirozhki. I love borsch not just because of the taste, but because of the color. I love to mix in the sour cream into the deep red broth to make a neon-pink hue of deliciousness. The big bowl of borsch at Siberia 2 is pretty good- well the broth is- I don't know what the mystery bits of meat were near the bottom, but I left them behind. The borsch is full of sour cabbage, green onions, and ground beet. It was excellent with the cabbage and ...

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.

Korean Watermelon I do loves me some watermelon and I was dang surprised to see that they had these ones for sale on April 10th. They ain't big yet, but that probably means they are sweet. I can't wait 'til watermelon season starts 'cause I'm going to eat my bellyful. Dan

Our good friends over at Eat Your Kimchi are celebrating their 200th video. To celebrate they made this film on their typical day as power vloggers. Congratulations! 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.

Written and Photographed by Aaron JacksonCrabb Luni Euli Cafe in Hyeri “Hello, how are you today?” came the soft warm voice of the proprietor as she walked up from behind. “I am well, thank you,” I replied glancing over my shoulder to see who was speaking to me. “How are you?” I inquired as she moved around me taking up her position behind the counter while opening a menu book and placing it before me. “Do you know Dutch Coffee?” She asked. “Unfortunately, no. I do not.” “Well than, let me introduce you to Dutch Coffee. My name is Euli. My friend Luni and I opened this café just two weeks ago,” she began to explain, “Dutch Coffee takes a very long time to brew. It is a specialty coffee. You see the shelf in the corner over there,” pointing towards the corner where a three columned shelf sat on top of a mechanics red tool box with a bunch of glass chemist beakers, “that is our brewing equipment. When we pour water into the top dripper it slowly drips a single droplet of water out ...

Guitarra Pasta at Antonio My good friend, Sebastiano at restaurant Antonio and I had a meeting last week and I was lucky enough to test out a new menu that he had. It was pasta made from a guitarra: a device that has many metal strings like a guitar that would be used to slice a sheet of pasta into noodles. It gives the noodles a square, edged cut and a smooth texture. The pasta he used was mixed with some squid ink to make them dark and then he tossed it in a buttery sauce with popcorn-like scallops and shrimp. The light sauce was complemented with the crisp asparagus and ripe tomatoes- a perfect spring pasta. He also shared with me a glass of his homemade lemoncello and we finished the meal with a strong espresso. Thank you Sebastiano for your hospitality. Cheers, Dan Barunson Bldg., fl. 193-8, Cheongdam-dong Seoul, South Korea 02-3443-4333 www.antonio.kr Guitarra Pasta at Antonio                        ...