17 (Thu) April 2014
Potato & Corn Croquettes
at the In-Laws’s home
-Apgujeong, Gangnam, Seoul, Republic of Korea-
with the Boys
Home Visit 4: Break + Housekeeping (Day 2)
- Day 1 (5.101 Chicken Inasal with Garlic Rice)
- Day 2 (5.102 Potato & Corn Croquettes)
- Day 3 (5.103 Mul Naeng Myeon x 2)
- Day 4 (5.104 Donggeurang-Ddaeng)
- Day 5 (5.105 Haemul Jjim)
- Day 6 (5.106 Spicy Taiwanese Crab Stir-Fry)
- Day 7 (5.107 Fusilli in Meat Sauce)
- Day 8 (5.108 Grilled Seabass)
- Day 9 (5.109 MIL’s Typical Korean At-Home Meal)
Concluding my initial 3-month contract with WHO, now extended 5.5 months, I’m back in Korea to take a break (contract break and personal break) and attend to various housekeeping matters – mostly for the (personal) break.
In Korea, croquettes are colloquially called “go-ro-kke (고로께),” after the Japanized pronunciation of “croquette.” Indeed, the fillings also follow the Japanese style, mashed potatoes with bits of corn and carrots, somewhat sweet, similar to salada. However, due to political correctness, which in Korea is largely focused on erasing/denying/revising cultural vestiges of Japan’s colonial occupation, including food terminology, the term is now being referred to officially (e.g., on packaging in chain bakeries that sell the item) as “keu-ro-ket (크로켓),” trying to reflect more accurately the original French pronunciation.
At long last, my years of slaving away in the kitchen for the kids are starting to pay off. After school on Thursdays, 1st-graders at DJ’s school each take an extracurricular elective class. And wouldn’t you know it, DJ chose cooking. From a social perspective, I’m also quite impressed that the school even allows boys to cook. This week, croquette was on the menu. He brought them home and let me have the first one. I actually teared. They were awesome, really.
Thanks, DJ! Sorry that I can’t be there every week to try your latest creation, but god knows how I wish that I could.
(See also IN FLIGHT)
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)