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As I mentioned in a previous post, and I have been there now for just over a month. It’s all going well, and I am mostly working from home due to the pandemic, but the company also have a hybrid working structure. I really enjoy working from home and as long as I have a nice desk area set up and a comfortable chair, I am good to go. Having not long moved house, it’s taken a couple of weeks to have my desk area set up, but I am almost there and I am really happy with my little work station. I will write about it in another post and share links to where I found some proper bargain pieces for a home office.
Working from home means I’m near my kitchen and I can make lunch. And that’s exactly what I have been doing. There’s a lovely local baker who make delicious salad rolls and I sometimes treat myself walking there to buy a roll or two. I really like eating something warm at lunch time and I think that stems from spending more than ten years living and working in Asia, where lunches are rarely cold and definitely not sandwiches.
When I was in South Korea, I often enjoyed Ttukbokki (pronounced tuck-po-gee) as a quick lunch – a spicy soup containing gluttonous rice cakes, various fish cakes, sliced vegetables – usually carrots, cabbage and spring onions, and there’s always a hard-boiled egg in there. Korean red pepper paste 고추장 (gochujang) is what makes it spicy and really delicious. I bought my ingredients at See Woo Glasgow but I have noticed that some mainstream supermarkets are stocking more and more Asian ingredients.
I only take a full hour for lunch if I need to run an errand, or if its sunny and I want to enjoy the garden and weather. Ttukbokki takes about 20 minutes to make and I always follow this recipe from Maangchi, a queen of Korean cooking online. I do often adapt the recipe and add in cooked chicken, other vegetables and I use this as a bit of an opportunity to clear out some of the wilting or leftover bits and pieces in the fridge.
One useful tip if making this for one, like I do at lunch time. Put your egg or eggs into one pint of water and let them start to boil while you prepare the other ingredients. Once the other ingredients are ready, I simply add them to the pan with the eggs and water in. By the time the ingredients are cooked, the eggs can be removed with a slotted spoon, shelled, and added to the soup. You can always top up the water if needed, but you don’t want the stew to be too liquid. It should coat the ingredients in a nice sheen. I always like to cut them in half before adding them to the soup that they absorb the saucy goodness of the stew.
Pour it all into a nice large bowl and enjoy. Whats your favourite working from home lunch? Why not share it with me in the comments, or on instagram or twitter? I’d love to hear from you.
Have a fantastic weekend and thanks for reading.
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