Right across the street from Seoul's Insadong district, Colin talks with Daniel Gray, creator of the site Seoul Eats, proprietor of craft beer restaurants Brew 3.14π and Brew 3.15π, and for four years a partner at O'ngo Food Communications. They discuss his weariness of the term "Seoul food"; what part of Korean culture happens around the table; what goes into "Daniel Gray's Ultimate Food Tour"; the pre-existing perceptions food tourists bring about Korean cuisine; the two senses in which Koreans "eat everything together"; why Koreans ask not if foreigners want to eat Korean food, but if they can; how he grew up adopted in Delaware and decided to explore Korea only after college; his first encounter with Korea in adulthood, attempting to find breakfast in Gyeongju; whether any remnants of the Korean language remained in his mind from the first five years of his life; how he got started writing not about food, but about his experience seeking out his biological mother; the meals that made him realize he loved Korean food; the dishes that took him the most getting used to, especially Korea's "nostalgic foods" from the 1960s and 70s; the way Koreans use American cheese; the sugar on Korean garlic bread; the importance of balancing all the flavors; whether the average Korean has a higher awareness of food than the average Westerner; what happened to a pizzeria in Korea when it didn't serve pickles; what makes Brew 3.14π's pizza different; what a Korean gets when they want American food; why you can't badly criticize a restaurant in the Korean media, and how that made Seoul Eats a refreshing read; the difference in attitude toward (and ease of) opening one's own restaurant in Korea and America; how restaurants show their generosity with their side dishes; the foreigner's search for "real Korean flavor" and "authenticity" in general; where to go first to get a handle on eating in Seoul; why Korean food hasn't taken off in the wider world to the extent that, for example, Japanese food has, and what that might have to do with its lack of a unifying idea; the international barriers to entry of 떡볶이; the food experiences without which you cannot understand Korean food; what he learns about international Korean food from the stream of food tourists he's met; and how he introduced his American parents to Korean food.