Cherry Blossoms in Seoul A Dog Guarding Shoes I love when Spring rolls around in Korea because there are so many parks you can go to and even in the city you can see things in bloom. This winter (2014) was a bit rough and we had some extremely cold days even March. Which Koreans call this Ggotsaem Chuwa ( 꽃샘추위) which means, winter is jealous of the flowers. Luckily, things are starting to bloom and I was lucky enough to get some pictures of it plus some other shots in my neighbourhood in Gangnam. I recommend that you all take a walk and enjoy the weather these days. Recess in Korea Spring in Bloom

I wrote this for all those that love Kimchi.  Hi, my name is (insert name) and I am a kimchiholic. I have been addicted to Kimchi my entire life and it has caused me endless happiness. If I am without it for a day, I get angsty. Please have kimchi with every meal.

Boseong Green Tea Fields Korea Now that spring is right around the corner, I thought I would talk to you all about bom namul or Korean Spring Greens. These are greens are very seasonal and only last for a few weeks out of the year. You know how some times you just crave something fresh like a vegetable or fruit and you just eat a whole plate of them? I think that’s how many Koreans feel when winter is finishing. There is just something necessary in the spring greens that their body is telling them they just need to eat. In spring, when my Korean mother and I go for a mountain hike, for her it is a shopping excursion. She always has a basket to take with her because she’ll pick certain leaves and vegetables and then she’ll make a spring greens bibimbap. The vegetables that she picks are fresh shoots and leaves for if they are old, they taste bitter. My mother told me that the spring greens have a lot of panax, you know the same stuff in ginseng, so...

It's been a fun but busy week as I have been meeting old friends and setting up a new business. A photo goal of mine has been to really focus on composition and post processing to really make the photos pop. I have been using VSCO and Instagram (find me at Seouleats) to do this just because it is easiest to do. I guess like most of the world I have been moving towards microblogging platforms like Instagram, Facebook and Tumblr out of convenience and fun. While I would love to make a living from blogging and eating, I know the reality. It's a fun hobby but it won't feed my wife (or future daughter.) Anyway, on to the pictures. In this first picture I wanted to get the BBQ setting before the meal. I added a bit of contrast and some vibrancy to make the side dishes pop. I also put the menu because I love the font. It is from Jeju Harubang Dwetgogi which is my go to place for Jeju black pork. Here is a picture which I didn't process too much. I did a bit to balance the skin...

So after a long week at work I decided to go for a walk and take some photos. Friday was a good night and lots of people were out on dates and hanging out with friends. The Garusugil street by Sinsa Station is an energetic and hip place to hang out. The place has good energy and there are lots of places to eat at, shop at and generally have fun at. After a long walk I decided to have a drink at Pong Dang Craft Beer Company. They have a good selection of beer and they have a western bar so I didn't feel so terrible just having a drink by myself.

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By Daniel Gray   At the unveiling, A-list chefs, restauranteurs and media from all over the Asian region gathered as the third edition of Asia’s 50 Best Restaurants, sponsored by S. Pellegrino and Acqua Panna was unveiled at a ceremony at Capella Singapore on March 9.     The regional event of the World’s 50 Best Restaurant organization, the competition sponsored by S. Pellegrino & Aqua Panna covers Bangladesh, Bhutan, Myanmar, Brunei, Cambodia, China, Hong Kong, India, Indonesia, Japan, South Korea, Laos, Macau, Malaysia, Maldives, Micronesia, Nauru, Nepal, Pakistan, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Timor-Leste and Vietnam. Event group editor William Drew began the evening by discussing the judging process and selection of the best restaurants in Asia, regardless of decor or pedigree. He said that the judging panel of 300 were made up of 1/3 chefs and restauranteurs, 1/3 journalists and food critics, and 1/3 of well traveled gourmets...