My Accomplishments in 2009
1. Wrote 691 Blog Posts on Seouleats.com 2. Appeared on 48 episodes of the Steve Hatherly Show for TBS eFM. 3. Was the dining editor for Eloquence Magazine for 5…
5 hours till 2010: Last Minute Party Updates
These are the places having parties tonight: Berlin in Itaewon Le Quartier Latin in Sinchon Beer O’Clock in Sinchon I’ll be watching a salsa competition in Apgujeong^^ Have a Happy…
Italian Wine Tasting at VineStock January 9, 2010
* 4 Items of Wine from Luca ABRATE(Piemonte/ITALIA) * – 2007 Barbera d’Alba D.O.C. “Castelve”, 100% Barbera – 2007 Nebbiolo d’Alba D.O.C. “Brico Rotondo”,100% Nebbiolo – 2006 Barbaresco…
Dan Can Cook: 30 minute Herbed Pork with Garlic Mashed Potatoes
These days I have been cooking quite a bit more. Now before I start, I set a budget of the amount of money I can spend and a time limit.…
Korea Herald: Best Kebabs in Korea
Yakup Baraym, 35, from Turkey prepares a kebab at Sultan Kebab in Jongno, Seoul yesterday. Sultan Kebab came in second in foodie Daniel Gray`s “Top 5 kebabs” list. [Matthew Lamers/The…
Christmas at an Orphanage
Instead of spending Christmas at an expensive hotel, I decided to go to an orphanage on the outskirts of Seoul to help prepare lunch. Christmas dinner isn’t what you might…
Leftovers: Turkey Cranberry Sandwich
This is my favorite part of the holidays. The day after– and the the next week– I get to have Turkey sandwiches. My favorite sandwich is just a roll with…
CLOSED: Dessert: Kaiser Schmarren and Hot Chocolate at Chef Meili’s in Itaewon
Chef Meili’s in Itaewon is not well known for his desserts, but he should be. This dessert menu shows his range of skills. His Apple Strudel is the best in…
The bibimbap ad in the New York Times is embarassing
Here is the text: How about bibimbap for lunch today? Bibimbap is a dish mixed of cooked rice with various vegetables, beef, garnishes, and fried pepper paste. It is said…
Dan Can Cook: Deonjang Penne
Deonjang Penne. I love deonjang: Korea’s robustly flavored soybean paste. It’s stonger and more pungent than the sweet Japanese miso. I like to use deonjang to make a sauce with…