11.155 Gobchang Jeongol with Sundae and Sundubu


8 (Mon) June 2020

Gobchang Jeongol with Sundae and Sundubu


by me

at the cabin

-Changchon, Seowon, Hoengseong, Gangwon, Republic of Korea-

with the Family

Quarantine Day 8 of 14.

After living and working 6.5 years in the Philippines, we’re back in Korea, for good (for now).  We arrived on 1 June 2020.  As required by Korean regulations in response to Covid-19, we will spend 14 days under quarantine.  Fortunately, we have a family cabin, so it’ll be more like a long holiday, a well-deserved vacation.  Even if we didn’t have to quarantine, our new apartment will be empty until our stuff arrives from Manila, sometime towards the end of the month, so this is the most comfortable place for us to be (for now).

The dish started with a frozen package of gopbchang jeongol, a soup/hotpot of pork intestines.  I added sundae (blood sausages) and sundubu (silken tofu), along with mugwort leaves from the garden.

It didn’t turn out so great, mainly because the frozen package of gopbchang jeongol wasn’t so great.


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