Clockwise from top left: hamburger nugget in vegetable sauce; seafood pancake; kimchi; daikon and other vegetables in perilla broth; rice with mixed grains and strawberries.
I could have taken more than one hamburger nugget, but I only wanted one.
쇠고기찹스테이크, 해물파전, 배추김치, 들깨무채국, 잡곡밥, 딸기
This lunch was insane!
Clockwise from top left: stir-fried duck and onion; lettuce, perilla leaf and an unnamed other green; ssamjang, kimchi and raw carrots and cucumbers; udon soup with skewered fish cakes; rice and a fried cheese stick.
Clockwise from top left: brownie; baked chicken with honey-mustard sauce and sweet potato mat tang (caramel and black sesame sauce); pickled radish; egg and scallion soup; curry rice.
브라우니, 베이커드치킨, 고구마맛탕, 깍두기, 달걀파국, 카레라이스
Clockwise from top left: green onion and radish salad; peanuts, figs and black beans boiled in sweet soy sauce; pork duruchigi; fermented soybean paste soup containing greens and mushrooms; rice with black beans.
실파무생채, 무화과땅콩조림, 돼지두루치기, 근대된장국, 검정콩밥
Clockwise from top left: kimchi; chicken jjim; ground-beef and garlic-chive pancake; soup with squares of fish cake, mushrooms and leeks; rice.
I don’t know why this picture turned out so terribly.
Clockwise from top left: lightly pickled radish and cucumber with sesame seeds; breaded fried pork cutlet with mushroom sauce; sliced apples, bananas and tangerines in sweet mayonnaise dressing; fermented soybean paste soup containing greens and mushrooms; rice.
One of my co-workers liked the fruit and mayonnaise concoction so much that she filled her lunch tray’s bottom-right soup zone with it. She used a separate bowl for her soup.
Clockwise from top left: kimchi; calamari rings with soy sauce; sliced mushrooms and Korean chives in gochujang sauce; generic “Korean” vegetable soup; rice and patjuk (red bean porridge). As you may see from clicking the patjuk link, patjuk is eaten to commemorate the winter solstice.
Clockwise from bottom left: bibimbap; donkaseu; kimchi; generic “Korean” soup whose broth seemed to be based on both fermented bean paste and red chili flakes, with tofu, onions and daikon radish.
Today we had ssam. Clockwise from top left: kimchi and doenjang (Korean fermented soybean paste); lettuce leaves; steamed pork; bean sprout soup; rice. My co-workers really went wild for the ssam.
Clockwise from top left: kimchi; hot dogs stir-fried with onions in ddeokbokki sauce; spicy slaw; pork-bone soup; rice.
This meal was deceptively tasty. The flavor of the spicy slaw was exponentially improved by the inclusion of more sesame seeds than usual. Although the pork-bone soup looked like it would be quite a bummer, the broth had a strong flavor of ground-up perilla seed, which was a pleasant surprise. I can’t say anything positive about the hot dogs, but my male co-workers seemed to enjoy them.
Cabbage kimchi returned yesterday.
