It's soooo...good. It's creamy and nutty and hot. Perfect on a cold day. Locations throughout Korea

celebrity chef ^^ Beautiful event, thank you to all who came out and of course to Lugo for a lovely Saturday afternoon.

Daniel Gray is a long term resident of South Korea. He first came in 2004 and since then he has developed a very successful network and a partnership at O'ngo Food Communications. His blog has been mentioned in the New York Times , Serious Eats, Bizarre Foods with Andrew Zimmern, Lonely Planet, and Gourmet's Diary of a Foodie: Korea: Ancient Food, Modern World. He is a regular contributor to the Korea Herald , TBS eFM radio, and he is the dining editor for Groove Magazine. Daniel Gray is a writer and a marketer. He has vast experience of the Korean market and he has done consulting work for KTO (Korea Tourism Organization), STO (Seoul Tourism Organization), The Institute for Traditional Korean Food, Nongnimbu (Korea's Agriculture Ministry) and for local restaurants. He wrote the nightlife section of the travel guide: Seoul Book of Everything. Services offered: Consulting on how to enter the Korean market, the viability of your product for the Korean Market, and ho...

Apparently, that's what this Korean Credit Card company is suggesting you do. The inside joke is that Mu (Turnip) has a double meaning of being free. This card is advertising that this credit card has "No Interest." So...it's free like swiping a card down the crack of a turnip's butt (now do turnips have butts?). Dan

Dear Seoul Eats Readers, I hope you are all eating well. The last Seoul Eats Meet-up with the 2S2 Seoul Community group went very well. We had over 30 people come out. We started with Tteok Mandu-guk (Rice Cake and Dumpling Soup) then went and had corn hotteok, and then we went to a cafe. Everyone had a good time. I wanted to let you know that I would like to do another Seoul Eats meet-up this Saturday on Janurary 23, 2010 at 12:30pm. This week it will be at Lugo Italian Restaurant in Apgujeong. Recently, I met the chef, Mark Battle and I was totally impressed with his philosophy of cooking and the cuisine that he is bringing to Seoul. The interior of Lugo has a kinetic New York feel to it and his menu doesn't have your typical, boring Italian Fare. The thing I found most impressive on his menu was his mozzarella made to order and topped with figs or topped with prosciutto and roasted peppers. Because the mozzarella is made seconds before arriving at your table, it retains...

Jjajjamyeon Mapo Tofu I love Black bean sauce noodles and Mapo Tofu on cold days. One of my favorite places to go is over by Chumgmoro station exit 5. There, they make their own noodles on site and their black bean sauce has peanuts in it. Awesome for cold days because the blackbean noodles have like 900 calories per bowl (no joke...but that's if you eat all of the noodles and sauce).

It's a terrible, no-bake cheese cake with a gelatinus layer of lemony luck. The cheese is part yogurt and part cream cheese and doesn't taste that great. And the crust? The crust!! It's ok. Nothing to write home about.