How to call packing soup for lunch? Liquid lunch has a whole different meaning to me 😉 but not sure if Slunch sounds very appetising? I do realise that this lunch doesn’t actually look that appetising either, but that is mainly because I packed the soup (and made the photo) whilst it was cold. It does look – and taste – a lot better once I have heated it up ready for eating.
The soup that I packed is a Korean beef & radish soup called Seogogi-Muguk. I think this soup that is quite often eaten in Korea, as it is easy to make and non spicy. I really like the texture of the cooked radish, it is tender but retains a little bite and the slightly sweet flavour goes well with the beef and other seasoning (soup soy sauce/sesame oil/garlic). For this recipe it’s best to use Korean radish (Mu) but if you can’t find it, it can be replaced by daikon. I won’t give a recipe here, as there are lots of recipes available online, this one at Maangchi is very easy to follow.
There is some more Korean radish on top of the rice, this is the yellow pickled one called danmuji. And some fruit, but I was a bit in a hurry so didn’t prepare the fruit into a container.
Looking back at the photo, I wish I could make the soup look nicer, but you will just have to believe me, google a recipe and try it out! 🙂
Packed an Asian inspired sea food soup for my lunch.
I did not follow any recipe, just made a basic fish stock with some fish stock granules, dried anchovies and miso. Added some more flavour with fish sauce and soup soy sauce (Guk Ganjang) and wakame. Further filled it with carrot, leek and mini corn and of course sea food. I used tiger prawns, crabsticks, mixed seafood (octopus, mussels, prawns) and some crab fish balls that I had cut up in smaller pieces.
Very easy and delicious.
The fruit is Korean melon. Never tried it before, but it was smelling so delicious so thought to give it a try.
To be honest, it was a bit disappointing as the taste didn’t live up to the promising smell. Based on that, I was expecting it to taste like a cantaloupe, maybe even sweeter, but instead the flavour was very light, more like a pear than a melon. It has a very thin rind, and the texture is very crisp, quite juicy, refreshing and nice but just not what I expected! Was good to try out though 🙂
Previously I turned Ochazuke into a Bento, and as I really enjoyed having this for lunch, I made a repeat version today.
I’m also still attempting to avoid getting a cold, so made my lunch extra healthy by adding lots of vegetables this time, broccoli, spring onion and carrot (flowers).
The broccoli and carrots were briefly blanched before packing, as the hot tea alone wouldn’t cook them. I do like crispy veggies, but there is a difference between crispy and raw! The veggies were packed together with the salmon and spring onion and stored on top of the rice in the larger container. See my previous post on how I packed the Bento.
You will probably see a few more of these lunches as I love Ochazuke. It has also really turned into Autumn here in London,so I am craving hot food for my lunch.