The image to the left is of Mediterranean food from a restaurant in Itaewon called Petra. This was the best food I’ve had since I’ve been here.
Hello world! It’s been a while. Since moving 8000 miles away from my home in America to Seoul, South Korea, I’ve experienced a lot. It feels like a year’s worth of memories in just four months. I’m going to attempt to document the food I’ve eaten, among other things, on this rebrand of The Grub Bowl.
The Grub Bowl originated as a log of my dietary choices and therefore, my philosophy about a lot of things. But now I believe food extends further than just taste, or gathering to eat; for me, it’s reflective of my lifestyle and my overall wellbeing. I can tell a lot about how I’m feeling in the moment when I think of what I’ve had to eat for the day, week, or even month.
I’ve been struggling to find balance since moving to Seoul, as there are an endless amount of things to do, constantly, and part of me wants to indulge in every impulse to go see the sights. I’ve allowed myself to do this many weekends in a row. However, now that I’m settled into my job, I have time for myself. And of course, for me, that means time for cooking.
Today I’ll be sharing the interesting food inspirations I’ve come across since my arrival in South Korea, and my aspirations for future dishes, along with other experiences (of course, revolving around meals) that I’ve come to appreciate, along with a bit of “The Grub Bowl soup for the Seoul.”
A “croffle” a.k.a. croissant waffle from a cute cafe in Mullae called Route 442. The desserts are amazing in Seoul. I’ve been trying more sweets since I’ve arrived here, and I’m starting to like the overwhelmingly sweet flavors of the cakes and cookies here. Paris Baguette, a popular chain here, makes incredible tiramisu cake.
Homemade avocado toast with everything but the bagel seasoning that I brought from home! Avocados are expensive here (along with other fruits) so when I do decide to buy them, it’s a splurge.
Every winter my mom used to make a giant vat of chicken noodle soup. I’m channeling that energy here in this recipe. This simple soup is warming, especially in these (extremely) cold winters in Seoul. Get some crusty bread with (vegan) butter and you’ve got a delicious warm meal.
Grub Bowl Soup for the Seoul
Ingredients:
- 1 tbsp olive oil
- 1/2 medium onion, sliced
- 3 cloves garlic, minced
- 3 stalks celery, chopped
- 1 large carrot, chopped
- 3 cups hot water
- 2 bouillon cubes
- 1 bay leaf
- 2 russet potatoes, cubed
- salt
- pepper
In a large pot, start with a sautee of the onions, garlic, celery, and carrot on medium heat until the onions turn clear, about five minutes.
In the hot water, dissolve 2 bouillon cubes. Pour that into the pot and bring to a boil.
After the soup is brought to a boil, add the bay leaf and potato cubes. Boil for 5 more minutes and then reduce to a simmer. Let simmer for 10-15 minutes, or until the potatoes are fork tender.
Season with salt and pepper, and serve with hot crusty bread.
the grub bowl 