Korean Maternity Hospital Meal: Chive Japchae and Flower Buns

Hello, this is Ijjin-ne's nutrition diary. Since this is the first nutrition diary, I prepared a simple low-cost menu. Ijjin-ne works at an obstetrics clinic, providing hospital meals for pregnant and postpartum patients as well as staff meals.

Menu: chive japchae with flower buns, grilled yellow corvina, anchovies with garlic scapes, spring cabbage geotjeori or salad, gochujang stew or brisket seaweed soup. Meal count: 30 ward meals and 160 staff meals.

These are the chives used for today's chive japchae. Since it was the first time serving this menu, I planned about 4K, but there was too much, so I cooked after leaving about 1.5K. It filled one vat and was not short.

Ingredients: 2.5K chives, 2K pork hind leg strips, green bell pepper, red bell pepper, carrot, and onion.

For the staff anchovy stir-fry, I added a little chili oil and cooked it with garlic scapes for extra crunch.

Some garlic scapes had a slightly sharp taste, so for the maternity patients I left them out and added nuts for a nutty flavor. The amounts were 2K anchovies and 2K garlic scapes, with pumpkin seeds, walnuts, and peanuts as the nuts.

I have tried several kinds of flower buns, and this product seemed the best. The writer asks other teachers to recommend any better product. Flower buns tend to be a bit dry, but this one felt somewhat softer.

With winter winds starting, spring cabbage has been inexpensive and tasty lately, so we seasoned it into a good geotjeori. I planned 7K of spring cabbage.

For the maternity patients, we mixed the cabbage with yuja syrup and vegetables to make a spring cabbage yuja salad. It was fresh, crunchy, and popular because serving spring cabbage this way felt different. Salad really seems like a must for maternity patients.

The staff soup was gochujang stew filled with potatoes, zucchini, and tofu. Cook the potatoes fully first, then add the tofu and zucchini at the end.

For the maternity patient set meals, the seaweed soup was plated nicely and topped with brisket.

November 20 group meal at an obstetrics cafeteria, covering maternity patient meals and staff meals.

Thank you again today for enjoying the meal. I will keep posting nutrition diaries, so look forward to the next menu.