The first two weeks of September 2026 were a whirlwind of delicious meals and busy workdays. From attempting kimchi fried rice for the first time to indulging in savory samgyeopsal in Sadang-dong and spicy stir-fried octopus in Gangnam, this period offered a diverse culinary journey alongside professional life.
Navigating Early September: A Mix of Work and Culinary Adventures
September 1st kicked off with a homemade kimchi fried rice experiment, complete with spam and a fried egg. Due to a packed meeting schedule, dinner was delayed until 5 PM, featuring pork tenderloin cutlet that visually resembled the loin cut, a slight disappointment. On September 2nd, I focused on marketing strategies for the English learning app 'Speak,' while dinner consisted of crab meat fried rice. The workload remained high, leading to skipping lunch on September 3rd. That evening, however, a treat awaited: samgyeopsal (pork belly) and gopchang (pork intestines) in Sadang-dong, followed by ice cream. The next day, September 4th, a refreshing pollack soup (dongtae-tang) was the perfect remedy for a lingering hangover, served in a neat individual portion. Later, I tried a new restaurant for stir-fried octopus with a fiery, smoky flavor that was highly satisfying. Friday, September 5th, brought a classic Korean lunch of meat and kimchi stew. A colleague recommended a unique corn-based bread, offering a chewy texture somewhere between bread and rice cake. For dinner, a protein-rich poke bowl with beef tartare was ordered, though it looked a bit sparse without the seaweed. Saturday, September 6th, was packed with a Pilates session, a vet visit for my dog, a 2 PM meeting, and evening plans. Despite heavy rain, friends and I enjoyed a seafood feast, including butter-grilled shrimp and a standout dish of crispy rice cake stuffed with squid. A seafood ramen rounded out the meal, followed by drinks.
Weekend Delights and Unexpected Cafe Experiences
Sunday, September 7th, involved lunch in Mullae before visiting a cafe near Yeongdeungpo-gu Office. I ordered Kaisendon (sashimi rice bowl) and sushi for lunch. For dessert, I opted for a to-go Basque cheesecake from a cafe; despite its small size and higher price point (around $7-8), the taste was exceptional. Dinner was a half-and-half jokbal (pig's trotters) platter with Gorgonzola pizza as a complimentary side. The week of September 8th began with continued English speaking practice. Lunch was bossam (boiled pork wraps), and after a day of meetings, I grabbed a Subway Italian BMT. On September 9th, I had bean sprout soup for lunch but forgot to take a photo. Dinner was a hearty seafood and vegetable fried rice. September 10th was payday, but the high taxes were a bit disheartening. Lunch featured sweet potato cheese pork cutlet, though the cheese flavor was subtle. An afternoon pick-me-up with colleagues involved sharing cheesecake and madeleines. After an early departure from work, I exercised. To celebrate payday, I enjoyed a generous portion of tuna sashimi and even received a small cash gift from my sibling. September 11th included lunch at Seoul Galmaegi and zaru udon (cold dipping noodles) at Issho. Friday, September 12th, featured beef noodle soup for lunch and an unexpectedly good franchise stewed eel (chueotang) for dinner. A post-work beer with a friend was cut short by a sudden downpour on the way home.
Weekend Desserts and Family Meals
Saturday morning, September 13th, after Pilates, I indulged in my favorite egg tarts from Nata D'Nata. Later, I enjoyed sushi with my mother – both beef and shrimp varieties – before heading to Ttukseom. Sunday, September 14th, was spent relaxing with a friend in the Ttukseom area.
Balancing Diet and Wellness in Early September
The first two weeks of September were a blend of enjoying diverse Korean cuisine while managing work and health. Activities like Pilates and vet visits were part of the routine. While occasional overeating occurred, the overall goal was to maintain a balanced diet. Sticking to planned meals, even amidst unexpected rain or heavy workloads, was key. The plan is to establish a more structured diet and wellness routine in the coming month.
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