In the last part of summer and early fall, we were on something of a Korean food phase, and it seemed like every other meal we made had some Korean ingredients incorporated into it. We bought a very large container of kimchi from Arum Korean Market on Bank Street, so this encouraged us to make other Korean dishes. The lunch above comprised of leftover soondubu jjigae (soft tofu stew) from the previous night's dinner.
As you can see, there is a fair bit of kimchi in it, so I'm not sure if it actually qualifies as a soondubu jjigae or if it is more of a kimchi jjigae (kimchi stew). Regardless, it turned out to be one of the best Korean stews I've ever made, since I finally made the effort to buy dried anchovies to make a proper broth. For this lunch, I heated up the leftover soup and added some Shin Ramyun instant noodles -- without the seasoning packets -- to bulk it up a little.
As a side dish, since I was apparently feeling quite fancy that day, I also made a kimchi omelette. I was a little overzealous and added too much chopped kimchi, so the omelette fell apart somewhat in the pan. It was still pretty delicious for a quick leftover lunch.
Now that I am taking the time to come home for lunch, I have even more incentive to cook dinner. Great dinners typically turn out to be the best lunches on the next day. Now the challenge is to keep this habit up and continue posting about homemade food!
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