Korean Budae Jjigae Hospital Cafeteria Meal Tray

Hello, this is Ijjingne Nutrition Diary. Today is a Korean-style budae jjigae set made with menu items almost everyone likes.

Grilled mackerel, tangsuyuk with sauce, corn chive jeon, and seaweed radish muchim Spicy budae jjigae / beef brisket seaweed soup 25 ward meals / 170 staff meals

Because the soup was spicy today, I kept the side dishes a little lighter. It still looks pretty, right?

First up is the corn chive jeon. With 1.5 kg of chives in it, the batch was huge. I added onion, carrot, and canned corn to the batter.

We do not have a griddle, so our kitchen manager worked hard with frying pans on both sides. She even cut and plated everything neatly, which was a great touch.

Our staff seem to really like seaweed muchim in winter. I like it too because it is sweet and tangy. We prepared 4 kg of seaweed and 6 kg of radish. Just a little carrot went in for color.

The final mild side dish was mackerel. I wish I could serve boneless mackerel, but the cost does not work out, which is a shame.

It snowed heavily from early morning that day. After eating with the kitchen team, we made a cute snowman. An obstetrics-hospital snowman even has seaweed for its eyes, nose, and mouth.

Anyway, maybe because of weather like that, the hot budae jjigae was a big hit. Bean sprouts, ham, sausage, tofu, and kimchi are a combination that is hard not to like.

November 27 group meal at an obstetrics hospital: maternity meals and staff meals.

Thank you for enjoying today's meal. #KoreanGroupMeals #BudaeJjigaeMenu #HospitalCafeteria #HospitalGroupMeals #MaternityMeals #PregnancyMeals #KoreanCafeteriaMenu