Edward Kwon Roasted fig, arugula and cherry tomato confit! Entrees Soups Soups Salads. I'm noticing that he likes cherries. Hmmm...Tomatillos in Korea. Interesting. Here is the menu. It has a fresh, California style food- it reminds me a bit of Wolfgang Puck's bistros.
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The Seoul Global Center is so cool. I just got this e-mail. I think it's perfect for anyone looking to make kimchi. And yes, that is kimchi on top of a burger. A Speciality in North Korea. Read more about that here. Dan Finally, in October, we will also be going to Soodo Cooking Academy for Kimchi making classes. There will be classes on October 6th, 12th, and 20th from 10am to 12pm and the classes are free of charge. Details for the Korean class registration and the other events can all be found in the News section of our website http://global.seoul.go.kr/ itaewon/
The other day, I was invited by Sunafood's Sean Han to visit Red Pepper Republic. First of all, great name for a restaurant. The concept of the restaurant is spicy szechwan style food done in a sleek, seductive way. It doesn't look like one of those Chinese joints with gaudy red lanterns hanging from the ceiling. The space is modern, yet secretive. I imagine that games of high stakes poker were being played in the nooks and corners- it has the Chinese club vibe from Indiana Jones going for it. Anyway, I got to interview Stanley Choo, one of the heads of marketing and he's going to tell you about this restaurant. You can find it across from the City Air Terminal near Samsung Station (COEX). 02 508 1320. The shrimp dish was very different than what I had before. The addition of green peppercorns and other spices gave it almost an Indian spin to the szechwan dish. Dan
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