It was a simple breakfast on my day off.
I made Jjacheulin, a Korean jjajang instant noodle, with kimchi and pickled radish.
Then I looked at the plate and felt like I should probably eat some vegetables too.
So I added cucumber peppers with ssamjang.
Not exactly a healthy breakfast. But slightly more responsible.
What do you add when your conscience asks for vegetables?
I had some leftover spicy pork, cabbage, and perilla leaves in the fridge, so I used them up for dinner.
A couple of weeks ago, when it was around 38°C (100°F), I wouldn’t have even thought about standing at the stove and putting a meal together.
The heat finally eased a bit, so I reheated the pork with some cabbage, made a simple salad with the rest, and ate it with rice and fresh perilla leaves.
I got home after work, turned on the AC, and tried to wait out the heat. The room was still hovering between 84 and 86°F (29–30°C), so I finally ordered bingsu.
Got home after work and it was too hot to cook.
So I ordered tteokbokki, kimchi fried rice with an egg, and a few fried snacks around 1AM.
Apparently, the heat only applied to cooking.
Buckwheat noodles with cabbage, stir-fried onion, garlic mayo sauce, sesame oil, fried onion flakes, and grilled pork belly.
Not traditional, but it worked better than expected.
Its real name is dongjuk, but locals call it “mulchong” because it can squirt water.
It was bigger and chewier than bajirak.
It came as a clam hot pot with kalguksu on the side.
Got off work around 10PM and didn’t feel like cooking rice.
So dinner became convenience store rabokguri, tuna gimbap, and marinated pork I brought home from work.
Got some unexpected support money, so I ordered pork belly for a late lunch around 4PM.
Rice, stew, garlic, sauce — it felt like the right decision.
I took a long nap on my day off and ended up awake at 2AM.
Didn’t feel like going outside, so I made this with what I had at home.
Late-season strawberries are cheaper now.
Less sweet than peak season, but still tempting at this price.
Would you buy them?