Korean "Hangover" Soups

Now that I'm back in America, I'm slightly overwhelmed by all of the different food options.

In Korea, I was fairly limited in what I could eat, largely because of my infant's understanding of Korean. I mostly ate what people would order for me, at restaurants that had English and/or picture menus, and at restaurants I went to so often I didn't even need to order any more.

So far, it's been awesome eating here at home, but there are two foods I find myself missing, even in this first week back.

And they're both known as "Hangover Soups".

Hae Jang Guk and Soondae Gook.

I already wrote a post about them in my other blog, Ruh Rok ROK (see post here), so I won't rehash it all here, but definitely check it out, plus some pictures I took while in Korea... Sorry about the photo quality!

Hae Jang Guk 해장국

A friend enjoying the soup and the side goodies: VERY spicy kimchi, marinated onions, radish kimchi, and spicy mustard sauce

Bird's eye view

Soondae Guk 순대 국

The full spread: Soup, rice, chilis, red pepper paste, unfermented kimchi, and marinated onions

A piece of the soonade itself-- YUM!!

I found a recipe online for Hae Jang Guk, but I think it'll be hard to pull off in America. Do I dare try?? 

Home! And the Beginning

After a long (and delicious!) year in Korea, I am finally home.

Home means a refrigerator bigger than two stacked shoeboxes, vegetables that are (relatively) cheap, plentiful, ripe, local, organic, etc., etc. Amazing. It also means I have access to seasonings that I've heard of, fresh herbs, fancy cheese, turkey...

It's fantastic.

And so is the food!

To celebrate the delicious things I've had when in Korea and what I've made when I'm home, AND what I will eat once I move to Beijing in about a month, I decided to start this little blog.

So, here is the first thing I made when I got home:

Leftover Salmon Salad 

I know not everyone has access to the same gold standard of salmon as we get out here in Oregon, but it makes me sad for the rest of you because it is just. So. Good. Grilled simply with lemon, S&P, and dill, it was fantastic and really let the flavor of the salmon star.

Take some leftovers of that, add some veggies already in the fridge, and boom! Brunch of the year.

I painted this plate, not a big deal at all.

What you need:

1/2 c Cherry tomatoes
1/2 c edamame (pre-cooked and shelled)
2 c mixed greens and/or baby spinach
1/2 c leftover salmon, flaked
2 tbs Annie's Naturals Balsamic Vinaigrette

You can, of course, add any other veggies you want in this, but the ones listed were what I found in my refrigerator that day.

How to do it:

• Quarter the tomatoes
• Chop or tear the greens into sizes that can fit in your mouth (unless you're eating alone, then go for it with the big guys!)
• Put it all together

That's it! Gotta love salads, and family members who can do amazing things with a fish and a grill. 

I have every intention of this blog getting a little more ambitious with it's food, but easy food can be delicious too~~