It's snowing today, so I'm not trying to go outside today. I am not a fan of the cold and I would rather live in a warm climate like Florida or New Mexico. I haven't had a day off in a long time so it is great to just be lazy all day. I got up at 10am and made some Shin Ramyeon to cure my hangover and then spent the morning doing some writing while watching the food network. I love the food network and I'm so happy that I can get it in Korea now via Slingbox. It reminds me of being back in college when I used to live in my very crappy apartment with my roommates eating crap food while wishing we could eat what they were making on the food network. I have to say that my love obsession with food is largely because of the food network. The current itineration of the food network is great. My favorite show is Diner's, Drive in's, and Dives with Guy Fieri. The places he checks out make my mouth water. I have to say that sometimes Iron Chef America gets on my ner...
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I have been meaning to put this up for some time because I think the Korean Food Foundation did an excellent job with this commercial and I think it really shows off what Korea has to offer in terms of culture and cuisine. 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
It should be blended into Johnny Walker. This is a whisky that I bought on a business trip back to Korea at a duty-free store. I knew that Dalwhinnie was my favorite, but I wanted to give it a chance. I have to say that it is pretty mediocre. It has a nice start but weak finish. The finish goes for peat and oak but evaporates into ...air. Pretty bad for a 50 dollar bottle. Dan - Posted using BlogPress from my iPhone
Let's try something new. With the advent of modern technology, I should be able to blog faster from location. Today I am at dukbaegi center behind the Pagoda building in Jongno 3Ga. It is my morning breakfast place because the food is good and fast. The ajummas have attitude and they will tear you apart if you give them flack. Today I am having the Sundubu, but normally I get the doenjang stew. They have 우렁된장 which has snails. I haven't had that yet. My favorite thing to do is to take the egg out of the soup and mix it with my rice to make bibimbap. I recommend you check it out. They are open early and there is nothing wrong with soup for breakfast. Dan Gwansu-dong 160-4 Seoul 110-420 South Korea - Posted using BlogPress from my iPhone
In January and February, O'ngo Culinary School will be offering Saturday Cooking Classes for those hoping to learn Korean cuisine and meet other foodies. You'll learn Korean favorites such as Daktoritang, Bibimbap, Japchae, and Sundubu throughout the 2 month course. You'll get a deep understanding of the culture and the techniques of Korean cuisine from our award winning chefs. First, you'll see a demonstration from the chef, then you'll have a chance to make your own, and then you'll get to eat what you made. January 29th: Korean New Year's Class: Mandu Rice Cake Soup February 5th: OFF HOLIDAY February 12th: Sundubu and Seafood Pancake February 19th: Japchae and Spicy Pork March 5th: Kimchi and Bulgogi March 12th: Daktoritang and Vegetable Side Dishes March 19th: Dolsot Bibimbap and Bean Sprout Soup The classes will be offered in English at 11am and at 3pm. You can sign up for 1 or all of the classes. There are 3 classes a month and classes...
Want to know what I'm eating throughout the day? Friend me on Facebook and you can see! I can't write about everything on Seouleats.com and I find that it is so much faster to just take a picture and post it on Facebook. Here is my facebook page: http://www.facebook.com/foodguy 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
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