_{post updated October 2026, originally published July 2007}

What is Dak Gae Jang

Dak Gae Jang (닭개장) is a Korean spicy chicken soup made with shredded chicken, leeks or green onions, and a rich, savory broth highly seasoned with garlic, ginger, and onions, and a big spicy kick from Korean chile powder gochugaru. It's essentially the chicken version of Yuk Gae Jang, a classic Korean spicy beef soup, with the same combination of lean, shredded meat, leek or green onions, spouts, and spicy broth.

The one ingredients modification to the soup I make is leaving out gosari 고사리, aka fernbracken. Gosari are the thin, somewhat fibrous and chewy dark purplish brown stems of a type of fern in the same family as fiddlehead ferns. Fernbracken are known to be toxic to livestock and have been shown to be carcinogenic (cancer-causing) to humans. Like all things, a small amount is probably ok, but why tempt fate? I personally don't find the taste to be all that remarkable, and instead add a huge umami boost to the soup with sliced mushrooms like shiitake and king oyster mushrooms.

Here's your Korean language lesson of the week:

When broken down, "Dak Gae Jang" 닭개장 translates to "chicken soup" where dalk 닭 means "chicken," like in Dak Jjim /Soy Braised Chicken, Dak Dori Tang/Spicy Braised Chicken, and Dak Bulgogi / Korean BBQ Chicken.

Gae Jang 개장 refers to a type of meat and vegetables based soup.

Difference Between Korean Jjigae, Gook, and Tang?

All the dishes mentioned, Jjigae, Gook, and Tang, are types of broth-based Korean soups and stews. The differentiating factors are usually preparation methods, how brothy the base is, and the way the dish is served and eaten.

Guk and Tang both refer to brothy soups. The differences between the two types of soup are almost too subtle to be described.

• Tteok-guk Korean rice cake soup
• Mandoo Guk, Korean dumpling soup
• Mu Guk, light, brothy Korean radish soup
• Galbi Tang, Korean short rib soup

Jjigae is commonly referred to as a "stew" in English. The broth base is slightly thicker and saltier than a classic soup. Traditionally, jjigae is cooked in an earthenware pot and served in the same pot at the table. Everyone at the table shares the jjigae. Well-known jjigaes include: Kimchi Jjigae, Soon Tofu Jjigae (silken tofu), Doen-jang Jjigae (soybean paste), and Budae Jjigae (Korean "Army Base" stew).

What Ingredients You Need to Make Korean Chicken Soup

for Spicy Chicken Soup

• chicken, 3½-4 pounds 
• garlic, 5-6 cloves, which is about half a bulb, peeled and lightly smashed with the side of a chef's knife
• ginger, 1 1-inch piece peeled and sliced
• onion, white or yellow ½ medium peeled and root end cut off
• green onions, 4-5 stalks
• mung bean sprouts, 10 ounces
• shiitake and/or king oyster mushrooms, 5 ounces
• 4 large eggs

for Soup Seasoning

• avocado oil, 2 tablesponos
• sesame oil, 1 tablespoon
• garlic, 2-3 cloves minced, about 1 teaspoon
• gochugaru Korean red chile flakes 2 tablespoons
• gukganjang aka Korean soup soy sauce (국간장) 1 tablespoon, or 2 tablespoon regular soy sauce
• fish sauce, 1 tablespoon

Optional: Add cooked Korean sweet potato glass noodles aka "dang-myun"

The world is, like with so many things, divided over whether you should wash raw chicken before cooking. While my cultural and generational instinct is to wash it, I stand firmly with both the USDA and the CDC on the side of DO NOT WASH because whatever bacteria you think you're washing off will be killed by fully cooking the chicken.

The ONLY time you might want to wash chicken is IF and only IF a butcher has cut chicken into pieces for you and you want to rinse off potential shards of bone. Even then, you can carefully inspect the chicken and remove the bone fragments by hand with a paper towel.

How to Make Spicy Korean Chicken Soup aka Dak Gae Jang

Make the Chicken Broth Base ~ 50-60 minutes

In a pot large enough to hold a whole chicken plus water to completely cover it by at least 2 inches, place the chicken, place 1 3½-4 pounds whole chicken, 5-6 cloves garlic, 1 1-inch piece ginger, ½ onion, and 10-12 cups of water.

Bring the contents of the pot to a rolling boil over high heat. Reduce the heat to medium-low, cover the pot with a lid, tilting it slightly to create a small vent for steam, and gently simmer for 50 minutes to 1 hour, until the chicken is completely cooked through, or until the chicken reached 165°F.

Make Spicy Seasonings While Chicken is Simmering

Make Spicy Soup Seasoning While Chicken Simmers ~ 3 minutes: In a large pan with high sides or a second large soup pot, heat 2 tablespoons avocado oil over medium heat. Add 2-3 cloves garlic minced and 1 tablespoons gochugaru Korean red chile flakes. Stir and cook until garlic is fragrant, about 45 seconds.

Add 10 ounces mung bean sprouts and 5 ounces shiitake and/or king oyster mushrooms. Stir fry for about 2 minutes until some of the moisture evaporates from the sprouts and mushrooms. Stir in 1 tablespoon gukganjang aka Korean soup soy sauce and 1 tablespoon fish sauce. Turn off heat.

Finish Spicy Korean Chicken Soup ~ 2 minutes

Once the chicken is completely cooked through, turn the heat off under the pot. Remove the chicken to a large plate or cutting board to cool a little. You can do this with 2 very large spoons or spatulas, or tongs. Fish out the garlic, ginger, and onion from the pot and discard, leaving the chicken stock in the pot.

Strain the stock. Remove rendered fat by carefully skimming it off the surface with a large spoon, using a fat separator, or turbo-cooling the stock in an ice bath then refrigerating the stock overnight for the fat to harden. (This makes the process a 2 day affair!)

When the chicken is cool enough to handle, remove and discard the skin. Pull the meat off the bones, shredding into thin strips.

Combine shredded chicken, 4-5 stalks green onions, and all the broth with the vegetables and seasonings in whichever pot is bigger. Bring to a boil, then turn down heat and simmer until green onions are softened, about 10 minutes.

Optional: Add 4-6 ounces cooked Korean sweet potato glass noodles aka "dang-myun" if using.

Add the lightly beaten 4 large eggs to the soup pot and continue simmering without stirring until eggs are cooked through, about 8 minutes.

Drizzle in 1 tablespoon sesame oil just before serving.

Ladle soup into individual serving bowl. Drizzle with extra sesame oil for added umami.

How to Serve and Eat Spicy Korean Chicken Soup

No one tells you how to eat a bowl of regular shmegular chicken soup, and the same is true for a steaming hot bowl Spicy Korean Chicken Soup! Enjoy your bowl of soup the way you like it!

However, here are a couple of tips for how I, as a fire-eating spice monster, like to eat mine:

• Season the soup in your bowl with a couple of large pinches of salt, since the main broth in the pot is only very subtly salted.
• Stir in extra gochujang or a spoon full of gochujang directly into the bowl to make it even more spicy.
• Scoop up a bite of rice with the broth in your spoon, grab a piece of chicken with your chopsticks, dip it in the chili paste, and add it to your spoon for a doubly spicy bite!

Dak Gae Jang Spicy Korean Chicken Soup Health Benefits

Depending on your health and dietary needs, Spicy Korean Chicken Soup can be part of a healthy lifestyle! The health benefits come from the aromatic bone broth, micronutrients and antioxidants in the garlic, ginger, and green onions, and the chicken's protein.

As published, this recipe for Spicy Korean Chicken Soup is:

• dairy-free
• gluten-free, if using gluten-free soy sauce or tamari

Best Brothy Soup Recipes

• Dak Gom Tang, garlicky, ginger-y Korean Chicken Soup
• Rotisserie Chicken Pho
• Tteok Guk / Dduk Gook, Korean Rice Cake Soup
• Chicken Bone Broth

Print

Dak Gae-Jang, Spicy Korean Chicken Soup Recipe

A healthy, garlicky, ginger-y Chicken Soup that's warm and cozy when it's cold AND surprisingly clean and refreshing when it's hot outside!

Course Main Course, Soup

Cuisine asian, korean

Keyword chicken soup

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Calories 508kcal

Ingredients

For Chicken Broth Base

• 1 3½-4 pounds whole chicken
• 5-6 cloves garlic about half a bulb, peeled and lightly smashed with the side of a chef's knife
• 1 1-inch piece ginger lightly smashed with the side of a chef's knife
• ½ onion white or yellow, peeled and root end cut off
• 4-5 stalks green onions 4-5 stalks
• 10 ounces mung bean sprouts
• 5 ounces shiitake and/or king oyster mushrooms
• 4 large eggs lightly beaten

for Soup Seasoning

• 2 tablespoons avocado oil
• 2-3 cloves garlic minced, about 1 teaspoon
• 1 tablespoons gochugaru Korean red chile flakes plus more (up to 1 tablespoon) for more heat
• 1 tablespoon sesame oil
• 1 tablespoon gukganjang aka Korean soup soy sauce 국간장, or 2 tablespoon regular soy sauce
• 1 tablespoon fish sauce

Optional

• 4-6 ounces cooked Korean sweet potato glass noodles aka "dang-myun"

Instructions

Make Chicken Broth Base ~ 1 hour, plus overnight if cooling chicken broth

• In a pot large enough to hold a whole chicken plus water to completely cover it by at least 2 inches, place the chicken, place 1 3½-4 pounds whole chicken, 5-6 cloves garlic, 1 1-inch piece ginger, ½ onion, and 10-12 cups of water.
  
• Bring the contents of the pot to a rolling boil over high heat. Reduce the heat to medium-low, cover the pot with a lid, tilting it slightly to create a small vent for steam, and gently simmer for 50 minutes to 1 hour, until the chicken is completely cooked through, or until the chicken reached 165°F.
  

Make Spicy Soup Seasoning While Chicken Simmers ~ 3 minutes

• In a large pan with high sides or a second large soup pot, heat 2 tablespoons avocado oil over medium heat. Add 2-3 cloves garlic minced and 1 tablespoons gochugaru Korean red chile flakes. Stir and cook until garlic is fragrant, about 45 seconds.
• Add 10 ounces mung bean sprouts and 5 ounces shiitake and/or king oyster mushrooms. Stir fry for about 2 minutes until some of the moisture evaporates from the sprouts and mushrooms. Stir in 1 tablespoon gukganjang aka Korean soup soy sauce and 1 tablespoon fish sauce. Turn off heat.

Finish Spicy Korean Chicken Soup ~ 2 minutes

• Once the chicken is completely cooked through, turn the heat off under the pot. Remove the chicken to a large plate or cutting board to cool a little. You can do this with 2 very large spoons or spatulas, or tongs. Fish out the garlic, ginger, and onion from the pot and discard, leaving the chicken stock in the pot.
  
• Strain the stock. Remove rendered fat by carefully skimming it off the surface with a large spoon, using a fat separator, or turbo-cooling the stock in an ice bath then refrigerating the stock overnight for the fat to harden. (This makes the process a 2 day affair!)
  
• When the chicken is cool enough to handle, remove and discard the skin. Pull the meat off the bones, shredding into thin strips.
  
• Combine shredded chicken, 4-5 stalks green onions, and all the broth with the vegetables and seasonings in whichever pot is bigger. Bring to a boil, then turn down heat and simmer until green onions are softened, about 10 minutes.
• Add 4-6 ounces cooked Korean sweet potato glass noodles aka "dang-myun" if using. Add the lightly beaten 4 large eggs to the soup pot and continue simmering without stirring until eggs are cooked through, about 8 minutes. Drizzle in 1 tablespoon sesame oil just before serving.
• Ladle soup into individual serving bowl. Drizzle with extra sesame oil for added umami.

Notes

Store leftover Spicy Korean Chicken Soup in an airtight container in the refrigerator for up to 2 days, or in the freezer for up to 3 months.

Nutrition information estimates are based on 1 serving, which is ⅙ of the full recipe and includes both white and dark meat evenly divided among the bowls, and not including the optional noodles.

Nutrition

Serving: 1serving | Calories: 508kcal | Protein: 55g | Saturated Fat: 8g | Fiber: 2.3g

Food for Afterthoughts

It's not easy being perfect.

Good thing I'm not even close.

However, being imperfect doesn't mean that I'm not deluded into thinking that at some point, I may achieve perfection. I still strive for it. I am a perfectionist. Whether it's a genetic feature that has been passed down from my ancestors and then mutated into some obscenely flawed version once it hit me, or whether it's a learned behavior that I developed from being the first-born child to first-generation Asian parents, the fact is that I have never known any other way than to seek perfection. When I was little, perfectionism manifested itself in school. Straight As might as well have been required to be a member of the Delicious family and any other activities were deemed inconsequential unless I was ranked number 1, consistently came in first place, won awards, or was the team leader. It was a lot of pressure to perform for a kindergartener.

When quantifiable numbers like grades and test scores are the measure, perfection may seem like an achievable reality. The problem is that outside of numbers, perfection is a really just an illusion. It is a concept. Not only is the idea of perfection merely a model for something that does not actually exist, but that for which we aim, the value which we assign as "perfect," is subjective. The characteristics of a "perfect" X are different for each individual; from a collective standpoint then, perfection is a moving target. Because there is no such thing as perfect, we should not worry so much about the actual outcome with some imaginary value and focus only on the quality of the effort we put into achieving that goal - something about the journey being more important than the destination?

Lucky for me, I just don't operate that way!

My logical right-brain can literally register the idea that perfection is merely a concept, but somewhere, the transmission gets double-agent intercepted, deciphered and recoded into poetry before being delivered to my psychological mind (that reads as "psycho" and "logical" - coincidence? I think not). That twisted message, coupled with current external factors, and tripled with the repetitive pressure to excel that I experienced in my formative school age years has turned the pursuit of some "perfect" X into an ugly, crippling demon that poisons every aspect of my life.

I can't make decisions for fear that they won't be the right decision. I can't complete projects unless I'm assured success. I waste inordinate amounts of valuable time analyzing every possible combination of events that lead to a variety of outcomes. I'm afraid to do anything because I'm afraid it won't be…perfect. And at the root of it all, I don't even know what the perfect outcome is because unlike report cards and test scores, most things in life aren't measured with letters and numbers. It's enough to make me wonder why I even bother doing anything at all.

The most obvious area of my life where perfectionism rears its hideous head is boys, but the complicated state of my love life is an issue to be tackled on another type of blog.

I'm talking about food and cooking. If my homemade soup isn't going to be perfect, why even bother? I don't even know what perfect soup is.

Like I said, I am not only deluded into believing that I could potentially achieve The Perfect, but I was seduced by a man, his words and superficial appearance. (Good grief, didn't I say I wasn't writing about boys?)

I made soup.

It wasn't perfect.

But I had a good time making it.

The post Dak Gae Jang, Korean Spicy Chicken Soup Recipe appeared first on The Delicious Life.

What is Soon Doo-boo Jji-gae 순두부 찌개?

Soon Doo-boo Jji-gae is a spicy, deeply flavorful soup-slash-stew made with very soft silken tofu in a spicy, umami-rich broth. Usually in a restaurant, Soon Dooboo Jjigae comes to the table straight from the stovetop still boiling and bubbling in a special Korean ceramic pot called a ttook-baegi (뚝배기). Because the stew is still boiling, you can crack a fresh egg directly into the pot right at the table.

At home, you can serve Soon Dooboo Jjigae similarly in a small 6-inch diameter pot if you don't have a ttook-baegi.

The stew often includes sliced beef or pork to make it a heartier dish for a full meal. This recipe, and my personal preference, is to skip the meat since there's already protein in the form of tofu and eggs, and add a ton of mushrooms for umami.

Difference Between Korean Jjigae, Gook, and Tang?

All the dishes mentioned, Jjigae, Gook, and Tang, are types of broth-based Korean soups and stews. The differentiating factors are usually preparation methods, how brothy the base is, and the way the dish is served and eaten.

Jjigae is commonly referred to as a "stew" in English. The broth base is slightly thicker and saltier than a classic soup. Traditionally, jjigae is cooked in an earthenware pot and served in the same pot at the table. Everyone at the table shares the jjigae. Well-known jjigaes include: Kimchi Jjigae, Soon Tofu Jjigae (silken tofu), Doen-jang Jjigae (soybean paste), and Budae Jjigae (Korean "Army Base" stew).

Guk and Tang both refer to brothy soups. The differences between the two types of soup are almost too subtle to be described.

• Tteok-guk Korean rice cake soup
• Mandoo Guk, Korean dumpling soup
• Mu Guk, light, brothy Korean radish soup
• Galbi Tang, Korean short rib soup

Ingredients You Need for Soon Dooboo Jjigae

Fresh/refrigerator ingredients:

• Onion, ½ yellow or white, chopped
• Garlic, 2 cloves finely minced
• Green onion, 1 stalk thinly sliced on a deep bias
• Jalapeño pepper or serrano pepper, 2-4 slices or for more spicy, optional
• Shiitake mushrooms, 2 ounces sliced
• King oyster mushrooms, 2 ounces sliced
• Zucchini, 1 medium cut into ½-inch slices
• Soft silken tofu, 1 package 11- or 12-ounce package
• Eggs, 2 large

Dry/pantry ingredients:

• Avocado oil or other neutral cooking oil, 1 tablespoon
• 2 tablespoons gochugaru Korean chili powder
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• Broth or stock, mushroom, rich vegetable, or anchovy kelp, 2 cups
• coarse sea salt as needed for taste
• fresh cracked black pepper optional
• 2 teaspoons toasted sesame oil

The beauty of Soon Dooboo Jjigae is that once you get the spicy base broth down, you can customize your pot by adding protein and adding any other vegetable to the dish. Hearty root vegetables like potatoes, Korean or daikon radish, and shiitake mushrooms are my personal favorites. But I have made this dish many times even with not-so-obvious for stew vegetables like butternut squash, broccolini, kale, spinach, and baby bok choy.

Additional Ingredients Notes and Resources

Broth or Stock. I will always recommend that you make your own bone broth, but like the Barefoot Contessa says, store-bought is fine. Read the ingredients list and get one with chicken as the first ingredient, and without added sugar or preferably without salt. I use mushroom stock.

Sesame oil. Use toasted, not regular, sesame oil. Toasted sesame oil is dark brown and is used as a finishing oil, not as a cooking oil. This is the Japanese brand that everyone and their mothers' have been using for years. You can find organic like this one in natural and higher end grocery stores.

Toasted Sesame Seeds add texture and a layer of umami. Make sure the seeds are toasted, otherwise toss them in a hot, dry skillet over medium heat for about 90 seconds or until they are fragrant.

How to Eat Soon Dooboo Jjigae

Take a spoonful of rice, then dip it into the Soon Dooboo Jjigae for the rice to soak up some the broth, and scoop up some of the tofu and other ingredients!

Can You Cook Soon Dooboo Jjigae in Advance?

Yes! You can cook this Doenjang Jjigae in advance to store in the refrigerator and eat the next day. Just make sure to cool the Doenjang before you refrigerate.

To re-heat, return the soup to a pot, bring to a boil, turn down heat and simmer for 10 minutes. Garnish and serve immediately.

How to Store Prepped or Leftover Soon Dooboo Jjigae

Refrigerator. You can keep cooked Soon Dooboo Jjigae in the refrigerator for 3 days.

Freezer. YES you can freeze Soon Dooboo Jjigae! Though it's so fast and easy to cook on the spot, you can cook and freeze for about 3 months. The way that works best for how I maintain my freezer is portioning the Soon Dooboo Jjigae directly into freezer-safe quart-sized bags, squeezing out all the air, sealing, and laying flat in the freezer until it freezes. Then I stand the bag or multiple bags up and line them up like thin books on a bookshelf. If you're looking to reduce single-use plastic, these are re-usable ziptop bags.

One thing to note with respect to freezing: tofu changes texture when you freeze it. It will get spongy and taste a little chewier.

Suggested Additions and Variations

Add 1-2 cups of any of the following vegetables along with the onions at the beginning of the recipe. Make sure to cut the vegetables into 1-inch pieces:

• Korean radish or daikon radish
• white potatoes
• butternut or kabocha squash in the fall and winter instead of zucchini

Make it Extra Spicy by stirring in a teaspoon or two of gochujang along with the broth or stock.

Tools and Equipment

• Dutch Oven. This is the large, oval Dutch oven I use for braising.
• Stock Pot: If you want a slightly lighter weight pot, I like this very large stock pot by this cookware company. It has a heavy bottom and easy-to-hold handles. Any large pot that fits the ingredients will do.
• Stainless steel tongs
• Strainer
• Large bowls, one that fits within the other. I use both stainless steel and glass mixing bowls.
• Thermometer
• Quart sized mason jars
• Plastic sealing lids for jars. Get rid of those annoying two-piece metal lids that come with mason jars (unless you're doing actual canning) and get wide-mouth lids for the larger jars, and wide-mouth smaller jars
• Plastic storage containers: I keep a decent supply of these plastic quart (32 ounces) containers for any- and everything. The containers are technically "disposable," but they can be used a few times with hand-washing between uses. The best thing, though, is freezer-safe glass. Always make sure the stock is cool before pouring into any type of storage container.
• Large format ice cube trays. If you plan to make and freeze bone borth for the rest of your life, these "souper cube" trays specifically dedicated to broths and soups are great to have.

What to Serve with Soon Dooboo Jjigae

Soon Dooboo Jjigae is technically a one-pot meal, so you don't really need anything else to serve and eat with it except for a bowl of fluffy steamed rice. However, it wouldn't be a Korean dish if you didn't serve some kind of banchan along with it. Serve with any of these alongside:

• Oi Muchim, Korean Spicy Cucumbers
• Spicy Cucumber Salad with Avocado
• Din Tai Fung Dupe Cucumbers
• Korean Sesame Spinach

Best Silken Tofu Recipes

So you bought a container of doenjang and you're wondering what else you can make with it? Think of doenjang like what it is, the older, funkier big sister to Japanese miso, and suddenly your options are endless! Here are some ideas for doenjang to get you started, not the least of which is Ssam Jang, a spicy condiment/dip/sauce that you'll use for everything:

Print

Soon Doo-boo Jji-gae aka Korean Spicy Silken Tofu Hot Pot

Course Main Course, Soup

Cuisine asian, korean

Keyword jjigae, silken tofu, tofu

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Ingredients

for Soup Base:

• 1 tablespoon avocado oil or other neutral cooking oil not olive oil
• ½ yellow or white onion chopped
• 2 cloves garlic finely minced
• 2 tablespoons gochugaru Korean chili powder
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 2 cups broth or stock mushroom, rich vegetable, or anchovy kelp stock
• coarse sea salt as needed for taste

for Soon Doo-Boo Jji-gae:

• 2 ounces shiitake mushrooms sliced
• 2 ounces king oyster mushrooms sliced
• 1 medium zucchini ½-inch slices
• 1 package 11- or 12-ounce Korean soft silken tofu comes in 11 ounce tube or 12 ounce rectangular package
• 2 eggs

garnish for serving:

• 2 teaspoons toasted sesame oil
• 1 stalk green onion thinly sliced on a deep bias
• fresh cracked black pepper optional
• 2-4 slices jalapeño pepper or serrano pepper for more spicy, optional

Instructions

• Heat 1 tablespoon avocado oil or other neutral cooking oil in a pot over medium high heat. Add ½ yellow or white onion and 2 cloves garlic and cook until onions begin to turn translucent and garlic becomes fragrant, about 3 minutes.
• Add 2 tablespoons gochugaru, 1 tablespoon soy sauce, and 1 teaspoon fish sauce if using, and stir to combine and lightly toast the gochugaru, about 1 minute.
• Pour in 2 cups broth or stock, turn up heat and bring to a boil.
• Once the stock comes to a boil, add 2 ounces shiitake mushrooms, 2 ounces king oyster mushrooms, 1 medium zucchini sliced, and silken tofu. Bring back to a boil, then turn down heat to medium and simmer until mushrooms are cooked through, about 4 minutes. Taste soup base and season with coarse sea salt (or more soy sauce) as needed.
• Just before serving, crack whole 2 eggs into pot, and do not disturb; you are essentially poaching eggs in the soup base. Boil until your preferred cook temperature for eggs, about 3 minutes for set white and runny egg yolk, up to 5½ minutes for a solid yolk (my preference).
• Using a large, deep ladle, spoon the Soon Doo-boo Jji-gae into serving bowls, evenly distributing the mushrooms, vegetables, and tofu, and including one whole egg for each serving. Garnish each bowl with a drizzle of toasted sesame oil, sliced green onions, and 2-4 slices jalapeño pepper and fresh cracked black pepper if using.

Nutrition

Serving: 1serving

Food for Afterthoughts

There is but one, only one, reason you would ever eat at Hodori Restaurant - you are drunk in Koreatown after 2 am and can't figure out where the other holes in the Great Wall of Koreatown are because you can't call 411 because you don't know the English name for "Sahn."

If you're drunk on the Westside late in the evening, you certainly wouldn't drive all the way out to Koreatown eat a sobering meal, and if you're in Koreatown at any other time of day, you should probably go to Sa Rit Gol. It has to be the complete combination of all factors - drunk, Koreatown, late - otherwise, really, you just have no excuse.

We were drunk. We were in Koreatown. It wasn't quite 2 AM when we decided to sober up, but by the time we descended upon Hodori like the buzzards we were, the clock had just turned. Perfect drunken timing.

Hodori is in a strip mall on the southwest corner of Olympic Blvd and Vermont Avenue. Though you may not see the sign for the restaurant right away, there is no way you can miss the screaming neon of the entire plaza. Just make sure you can get into the plaza. At prime time, you may have to grease the parking patrol's hand to land a spot inside the plaza. Otherwise, you wait in your idling car until someone leaves. Once you're in the plaza, look for Hodori, the dorky tiger that was the symbol of the Seoul Olympics of which Koreans are unnecessarily proud. Seriously? The Olympics were over in 1984 1988 (thanks, anonymous). Move on.

With fluorescent lighting, tables smacked up against one another end to end, and a calming, chaotic din, Hodori has a bit of a cafeteria vibe. Enormous menus are posted high above on the walls behind the counter, written in Korean, translated into English, and I can't be sure, but I think there are some with photographs, for those of us who are at a point in the evening when all we can do is recognize images.

panic button

bahn-chan, bring it ahn

Hodori serves café-style Korean food - soups, jjigaes, and rice dishes - all things suited to sober one's senses and attempt to pre-empt the imminent hangover with food coma. My personal poison, when it's not Citron/soda, is a bowl of yook-gae-jahng, a five-alarm beef and green onion soup that perhaps helps sober me up only because it makes me sweat so hard that any residual alcohol in my system will come flooding out of my pores. I won't even mention the fire-rrhea the next day. Oops. I just did.

We went all kinds of crazy and ordered, instead, something else. Bi-bim-bahp wasn't my choice. For one thing, paying money for what is essentially a bowl of white rice (free) with marinated vegetables (bahnchan is free) and hot sauce (condiments on table are free) seems a ridiculous waste. I suppose you're paying that $6.99 or whatever it is for the fried egg on top which, despite the fact that I have a long-time love affair with eggs, I always remove from bi-bim-bahp. Plus, mixing the ingredients together is just way too much work. However, I do appreciate a good, overwhelming dose of goh-choo-jahng, so I didn't argue. Many people go bonkers for dolsot bi-bim-bahp, which is the same content but in a different presentation. Instead of the usual oversized stainless steel bowl of regular bi-bim-bahp, the rice is served in a "dolsot," a heated stone pot that causes the rice to sizzle and create a disgusting crust on the bottom that is, for some weird reason, a highly prized ending to the meal. It's the crust. It's residue. Gross, but whatever. I drink the milk at the bottom of the bowl of cereal, so I shouldn't talk.

mashup of bahnchan, imho

five alarm wake up call

We placed our order of the bi-bim-bahp as well as soon doo-boo jjigae, a tiny little hotpot of soft tofu, vegetables, and sometimes seafood, beef, or pork, that comes to the table still boiling. We sat down at one of the tables and
began picking away at the array of bahn-chan: kimchee, ggak-doo-gi (spicy pickled radish), sook-ju namul (marinated sprouts), moo (acorn jelly with vinegared soy sauce), and that ever-so-Korean dish, potato salad! Hodori's bahn-chan selection is decent, but the taste left something to be desired. I shan't complain beyond that since it is "free."

Between rubber-necking the shiny, red-faced clientele around the dining room, "picnicking" on the potato salad, and chattering away about the unraveling of events of the evening, I was tempted to press the tiny little doorbell that is attached to the edge of every table in the restaurant. This is the waitress "call-button" and I have never seen it any other type of establishment other than Korean. It's a doorbell. Though empirically it makes perfect sense to have such an efficient, and "quiet" way of calling the waitress to the table (rather than shouting "yo-gi-yo!" or in a club, raising up candle), it just seems so...cheesy. I never pressed it, since I didn't really have any other reason than to ask where our order was.

The bi-bim-bahp came out looking exactly as it should - a collage of colorful vegetables with a fried egg on top. After everything was mixed all together, it tasted good enough, though I was slightly disappointed by the goh-chu-jahng sauce that we had to use. It was way too sweet, which has become a frequent complaint of mine of Korean food in restaurants. Either I am becoming increasingly sensitive to sweetness, or Korean restaurants are falling into the trap of making food sweeter to appeal to a wider audience.

We didn't crack a raw egg into the soon dooboo jjigae like people usually do when it arrived gurgling at the table. I have no idea why. I often wonder if serving a raw egg at the table like that is legal, but I suppose if Caesar salads are legal, it's okay. The jjigae was dragon fire red, but it didn't taste as spicy as it looked. It did have, however, the usual paradoxical refreshing sensation, "shyun-hae"-ness, from a steaming, boiling hot, spicy broth. I spent an inordinate amount of effort fishing with the long, thin-handled spoon for the slippery shards of tofu to suck down whole and of course, burnt my mouth on the temperature almost every time.

Hodori wasn't the best meal I've ever had, but when is Denny's, Dolores or Benito's ever the best meal you've ever had?

Scratch that. Benito's is the best meal I've ever had. Every time.

The post Soon Dooboo Jji-gae, the Best Korean Soft Tofu Soup in a Hot Pot appeared first on The Delicious Life.

Eat Fall Foods

1. Pumpkin Everything

Pumpkin appears earlier and earlier every year-Starbucks launched their Pumpkin Spice drinks on August 24th this year!-but I can't say that I'm mad about that.

Perfectly Perfect Pumpkin Bread Recipe

Check out this recipe

This is the original Pumpkin Pie recipe from the 1993 Thanksgiving issue of Cook's Illustrated. I have made adjustments over the years to improve the recipe for my and my family's personal tastes. Additional notes on ingredients and shopping resources are included after the recipe.

Check out this recipe

Pumpkin Spice Layer "PSL" Cake with Salted Caramel Cream Cheese Frosting

Check out this recipe

Pumpkin Pie Ice Cream Sandwiches

Check out this recipe

Pumpkin Butter Mochi Recipe

Like pumpkin pie, but in that bouncy, chewy texture of mochi, Pumpkin Butter Mochi is your new favorite for fall and beyond!

Check out this recipe

Pumpkin Spice Baked Oatmeal Recipe

Made with that good morning staple, oats, and naturally sweet, antioxidant-rich pumpkin, this recipe for Pumpkin Spice Baked Oatmeal is a deliciously healthy must-make! Perfect as a breakfast or snack to-go!

Check out this recipe

Pumpkin Spice Latte Chia Pudding

Like a pumpkin spice latte, but with all the power-antioxidant super foods like chia seeds and anti-inflammatory spices, and none of the empty fat and calories

Check out this recipe

Ultimate Pumpkin Cheesecake Recipe

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Pumpkin Spice Cold Brew Coffee

2. Epic Tailgate Party Foods

Epic Game Day Charcuterie Board

How to put together the most EPIC Game Day Cheese and Charcuterie spread, with downloadable shopping lists in spreadsheet format so you can sort and color-code as you need!

Check out this recipe

Plus wings, nachos, sliders, hot dogs, sandwiches, all the chips with all the dips, jalapeño poppers, pizza, salsa and guacamole, and chili

3. An Apple a Day

Invisible Apple Cake Recipe

Invisible Apple Cake is a light French apple cake with thin layers of apples, a custardy texture, and the perfect fall baking dessert.

Check out this recipe

Easy Apple Cake with Olive Oil Recipe

A simple olive oil-based Apple Cake that's subtly sweet so it can be served as an afternoon snack cake, or dressed up with a dusting of powdered sugar or cream cheese icing to serve as dessert.

Check out this recipe

Fall Harvest Salad with Apples and Walnuts

Crisp fresh apples, crunchy toasted walnuts, tart fresh cherries, and tangy salty feta make a craveable salad perfect for fall!

Check out this recipe

Apple Cabbage Salad with Miso Mustard Dressing

Crunchy shredded cabbage combined with crisp sweet apples is the perfect palette for a spicy, tangy, Miso Mustard Dressing that you will not be able to stop eating!

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Fall Fruit Salad Recipe

Fall Fruit Salad is the light, bright, fresh palate cleanser you need between all those rich, buttery recipes throughout the season! Serve it as dessert after a heavy Holiday or Thanksgiving dinner, as a light, healthy snack, or on top of salads and yogurt bowls.

Check out this recipe

Apple Kimchi Recipe

Apple Kimchi is the best way to get the most out of that bushel of apples you couldn't help but pick up! Spicy, salty, tangy and so refreshingly delicious!

Check out this recipe

Apple Cider Vinaigrette

Apple Cider Vinaigrette is a light, bright dressing that dresses salads, bowls, and even works as a marinade! It's so fast and easy to make, keep a jar in your fridge all the time.

Check out this recipe

4. Fresh, Ripe Figs

Fig Salad with Goat Cheese and Pistachios

When figs are in season, they're the perfect sweet complement to bitter, peppery arugula in this well-balanced salad

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Fig Ricotta Toast with Honey, Balsamic, and Pistachios Recipe

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Walnut Olive Oil Cake with Figs Recipe

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Fresh Fig Ice Cream Recipe

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5. Back to School (and Work!) Fall Foods

Fast and easy weeknight dinners, packable workday lunches, afternoon snacks, and breakfast-to-go.

Korean Beef Bowl Recipe

Bring home the flavor and fire of Korean BBQ with this easy recipe for a Korean Beef Bowl that you can throw together quickly and easily on a weeknight.

Check out this recipe

California Roll in a Bowl Recipe

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Blueberry Muffin Baked Oatmeal Recipe

Like a blueberry muffin, but fiber-rich and filling, perfect as breakfast with sustained energy throughout the morning, or as a snack

Check out this recipe

Brownie Baked Oatmeal Recipe

Is it a healthy dessert? Is it an indulgent breakfast? Brownie Baked Oatmeal is your favorite breakfast bowl infused with antioxidant-rich dark chocolate and sweetened with a secret, no refined sugar (nor bananas for that matter)!

Check out this recipe

What to do with a Rotisserie Chicken

6. Grapes

Multi-colored Grapes Cheese Board

Grab all the colors of the grape rainbow and throw them onto an epic cheeseboard for your early Fall entertaining and tail-gating-at-home!

Check out this recipe

7. NFL Sunday Funday Brunch

8. Pears

Pear, Walnut, and Blue Cheese Pizza Recipe

inspired by the seasonal offering at Offspring Pizza in Boonville, Anderson Valley, CA. Pair with an interesting dry white wine like Gewurztraminer or Riesling, or if you're inclined toward red, you can never go wrong with a Pinot Noir, especially one grown in the valley.

Check out this recipe

Arugula Pear Salad Recipe

Crisp sweet pears are perfectly balanced by peppery arugula, crunchy walnuts, tart pomegranate, and a little bit of funk from an aged cheese.

Check out this recipe

9. Oatmeal for Breakfast

Pumpkin Spice Baked Oatmeal Recipe

Made with that good morning staple, oats, and naturally sweet, antioxidant-rich pumpkin, this recipe for Pumpkin Spice Baked Oatmeal is a deliciously healthy must-make! Perfect as a breakfast or snack to-go!

Check out this recipe

Blueberry Muffin Baked Oatmeal Recipe

Made with that good morning staple, oats, and naturally sweet, antioxidant-rich blueberries, this recipe for Blueberry Muffin Baked Oatmeal is a deliciously healthy must-make! Perfect as a breakfast or snack to-go!

Check out this recipe

Brownie Baked Oatmeal Recipe

Is it an indulgent breakfast? Or is it a healthy dessert? It's both! Made with that good morning staple, oats, and naturally sweet, nutrient-rich prunes, this recipe for Brownie Baked Oatmeal, aka Breakfast Brownies is an absolutely deliciously healthy must-make!

Check out this recipe

Savory Oatmeal

Boost your bowl of oatmeal by cooking oats in protein-rich bone broth and topping with healthy, savory ingredients!

Check out this recipe

10. (Not) Avocado Toast.

Avocados are a summer fruit in California, but that doesn't stop us from smashing, slicing, and spreading them onto toast year-round because we are practically in Mexico, which supplies almost the rest of the world outside California. However, there has been some drama related to avocados from Mexico that I'm too stupid and lazy to research in depth, but have heard enough to draw the conclusion that our cooler season's avocado supply has been total crap in terms of both supply amounts and actual quality. So maybe let's try to make toast with other things.
Ricotta and Butternut Squash Toast

11. Rosemary and Sage

Rosemary Olive Oil Cake Recipe

A dead-simple olive oil cake that's subtly sweet that can be served as an afternoon snack cake, or dressed up with a dusting of powdered sugar and Candied Rosemary to serve as dessert.

Check out this recipe

• How to Make Fried Sage
• Butternut Squash Ricotta Toast with Fried Sage

12. Brussels Sprouts. 

I will never give up roasted Brussels sprouts, but every once in a while a fresh perspective does good for your appreciation of the bitter, sweet, caramelization of roasting.

Crispy Shaved Brussels Sprouts with Pomegranate and Walnuts

Nothing makes Brussels sprouts more craveable than shredding them then roasting them (or air-frying if you have an air fryer!) until golden brown with delicious crispy bits. Add tart pomegranate and crunchy toasted walnuts and it'll become an addiction.

Check out this recipe

Shaved and Sauteed Brussels Sprouts with Pears Recipe

Twice the Brussels sprouts texture in this recipe with Brussels sprouts that are both raw and roasted, and served with double layer of sliced pears and honeyed pear dressing.

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Miso Brussels Sprouts and Shiitake Mushrooms Recipe

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13. Cauliflower

Whole Roasted Cauliflower Head Recipe, Spicy "a la Brasa" Style

serves 2-4

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Roasted Cauliflower Salad with Chickpeas, Walnuts, and Parsley Recipe

This recipe is inspired by the Roasted Cauliflower, Hazelnuts and Pomegranate Salad from the Jerusalem cookbook by Yotam Ottolenghi and Sami Tamini, but has neither hazelnuts (because I'm allergic) nor any of the spices, so basically it is nothing like that recipe except for the roasted cauliflower.

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Cauliflower Steaks with Golden Raisins and Pistachios Recipe

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Cauliflower Steak Recipe

Serving cauliflower as steaks takes the humble vegetable from the usual side dish to an impressive yet light vegetarian main dish

Check out this recipe

14. Mushrooms

Lion's Mane Mushroom Recipe

A quick stovetop sauté of lion's mane mushrooms and a simple drizzle of soy sauce makes it easy to eat one of the most beneficial mushrooms for our brains and bodies, lion's mane.

Check out this recipe

15. Winter Squash

Butternut squash is just the beginning. Make this the year to check out acorn squash, delicata, kabocha, and relatively new hybrid, teeny tiny cute little Honeynut squash!

Roasted Honeynut Squash Recipe

A simple roast of these tiny squash is all you need because they're already so sweet and flavorful!

Check out this recipe

Roasted Butternut Squash with Feta and Pomegranate Salsa

Nutrient-rich butternut squash gets caramelized with an oven roast then dressed with a tart and tangy complement from whipped feta and pomegranate salsa

Check out this recipe

Butternut Squash Carbonara Pasta Recipe

serves 4

Check out this recipe

Butternut Squash Black Bean Chili Recipe

Check out this recipe

16. Sweet Potatoes

Whipped Sweet Potatoes Recipe

Whipped Sweet Potatoes recipe that works for any kind and color of sweet potato, whether orange, white, or purple, or all three together like I do!

Check out this recipe

Whipped Sweet Potatoes with Feta and Pomegranate
Crispy Smashed Sweet Potatoes

17. Crudité Platter with Fall Fruits and Vegetables

Cheese boards and charcuterie plates don't get their own numbered lines here because they are always in season.

18. Oysters

I feel like I'm cheating by putting oysters on this Fall list because not only was it on the Summer list, but I didn't actually eat any oysters this summer, or any summer for that matter because oysters are fucking terrifying, so it's like I failed and have to give myself another chance to fail, kind of like what happened with Physics 8A, which is a freshman class that I had to take three times.

19. Bone Broth

Chicken Bone Broth

Simmer chicken bones and veges for the deepest, darkest, mot nutrient-rich Chicken Bone Broth that you can sip for healing

Check out this recipe

Turkey Bone Broth Recipe

The best part of Thanksgiving turkey isn't the turkey, but the glorious, nutrient-rich bone broth you make with the leftover bones!

Check out this recipe

20. Soups

French Onion Soup Recipe

Inspired by the ease of Trader Joe's French Onion Soup, here's a recipe for cozy, comforting Vegetarian French Onion Soup with more natural flavor and fewer un-pronounceable ingredients!

Check out this recipe

Split Pea Soup Recipe

You'd never know you could get so much health-supporting fiber from a bowl of soup! Split Pea Soup inspired by Joy of Cooking, 75th Anniversary edition, page 134

Check out this recipe

Vegetarian Split Pea Soup Recipe

Protein-packed, fiber-rich, and 100% plant-based to keep you warm and cozy all through soup season (which is every season).

Check out this recipe

21. Braised Chicken

Let's be honest. I make braised chicken year round because I just do. Though it's in the same family as slow-cooking, chicken cooks much faster.

Crispy Braised Chicken Thighs with Beans and Greens

Check out this recipe

Chicken Cacciatore Recipe

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Dak Jjim, Korean Garlic Soy Braised Chicken

Check out this recipe

22. Hearty Slow Cooked Meats

Gone are the days of flash grilling foods out on the patio. Fall means slow-cooking big, heartier cuts of meat like short ribs and making stews.

Galbi Jjim, Korean Soy Braised Short Ribs

Check out this recipe

Barolo Braised Short Ribs

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Boeuf Bourguignon, French Red Wine-Braised Beef

Check out this recipe

23. (Leftover) Halloween Candy

Heath Bar Cookies Recipe

If you have leftover Heath bars, make them into these cookies! But these cookies are so good, they're worth getting the candy bars just to bake them!

Check out this recipe

Heath Bar Blondies Recipe

Get all the buttery, nutty deliciousness of English toffee in a bar cookie, without having to actually getting out the candy thermometer to make English toffee with these Heath Bar Blondies! Especially perfect if you have leftover Heath Bars from Halloween!

Check out this recipe

24. Persimmons

Persimmon Salad with Pomegranate, aka Autumn Caprese Recipe

There is no absolute right or wrong way to arrange the ingredients on the platter. However, some ways are righter than others. I like to keep each of the ingredients generally together, and everything arranged in rainbow-ish order. Tossing everything into a bowl probably works, too. It's a salad, ffs.

serves 2 as a light main or 4 as a starter

Check out this recipe

Persimmon Upside Down Cake with Persimmons

The season will dictate whether to use plum (summer), pear (fall/winter), or blood orange (winter)

Check out this recipe

Farmers Market Salad with Maple Citrus Vinaigrette

Check out this recipe

25. Pomegranate 

Homemade Pomegranate Molasses and Pomegranate Salsa, which I am predicting will overtake has officially taken over cranberry sauce in consumption on my Thanksgiving table.

Pomegranate Salsa Recipe

All the health benefits of pomegranate in a spoonable salsa. Pro-tip: make double, or even triple, and use it straight out of the fridge for days!

Check out this recipe

Spicy Pomegranate Salsa

This spicy rendition of Pomegranate Salsa is perfect when you want both the health benefits of pomegranate and a hit of heat to keep warm in the fall and winter

Check out this recipe

26. Fall Pies

Best Pumpkin Pie Recipe

This is the original Pumpkin Pie recipe from the 1993 Thanksgiving issue of Cook's Illustrated. I have made adjustments over the years to improve the recipe for my and my family's personal tastes. They are included in parentheses! Additional notes on ingredients and shopping resources are included after the recipe.

Check out this recipe

Apple Pie, Pecan Pie, Pumpkin Pie, Sweet Potato Pie

27. Thanksgiving 

The Perfect Thanksgiving Menu

This year's perfect Mediterrasian Thanksgiving, based on two of the world's healthiest diets, Mediterranean and Asian

Check out this recipe

Thanksgiving made healthier. I know. Roll your eyes. But here's the weird thing. I think this is the year, THIS IS THE YEAR, that 1) my family is willing to break from traditions, namely the Green Bean Casserole without protest and 2) they want foods to be healthier. This comes of course, from all of our, my sisters and I included, aging, and with aging, comes health issues. Hallefuckinglujah! Roasted vegetables! Green salads! Cauliflower puree! But mostly, no more fucking green bean casserole. I also think every year is THE YEAR.

Drink Fall Lattes, Wine, and Cocktails

28. Pumpkin Spice Latte. Up until a couple of years ago, I had never once in my life had a Pumpkin Spice Latte, aka PSL for those basic bitches in the know. I finally tried one. I don't ever need to drink one again. This is on the list not for me, but for you.

29. Carrot Ginger Turmeric Juice. Carrot juice is a warm, welcoming, wide-open gateway to juicing because carrots have natural sweetness so the juice tastes fucking delicious. Until you add fresh turmeric to up the health factor and then carrot juice tastes worse than straight up lawn mower clippings because turmeric tastes like dirt. But anyway, start with carrot juice, and if you can stand the heat, ginger. And if you're already drinking this combination (I am!), it's time to level up to adaptogens.

30. Hot Dark Chocolate

31. Hot Toddy

32. Mulled Wine

33. Pumpkin Beer. Fall Rosé. I am just being realistic here. Pumpkin Beer will never get checked off this list, because I don't always drink beer, but when I do, fuck that, I still drink rosé.

34. Beaujolais Nouveau

35. Cranberry Moscow Mule

Cranberry Moscow Mule Recipe

A little sweet, a little spicy, the Cranberry Mule is the perfect cocktail for the holidays!

Check out this recipe

Do Fall Activities

36. See Fall colors. I live in Los Angeles. I have no idea how to do this.

37. Fall cleaning. Because I live in southern California, there really is no SOP for prepping the house for the Fall and Winter like clearing debris out gutters, weatherproofing windows, or even switching bedding from summery linen to warm winter cashmere. What we DO do, at least what I do, is do a deep clean of the kitchen, specifically the refrigerator and pantries.

38. Go back to school. And learn something. Anything. For God's sake could you just read a book?

39. Tailgate in an actual parking lot and watch a live football game

40. Visit wine country and go wine tasting

Harvest in California starts as early as August and can run through November, depending on the region and the wine. Fall is a great time to visit because the vines are heavy with grapes, some of the leaves may start turning golden, and the wineries themselves are buzzing with activity. Napa and Sonoma are obvious options, and here are some slightly under-the-radar California regions that absolutely deserve a weekend getaway, listed North to South:

• Anderson Valley, a tiny, remote AVA in Mendocino County, about 2½ hours north of San Francisco
• Monterey County, well-known as a tourist destination for a whole host of other attractions, but wine is becoming a bigger draw!
• Paso Robles, inland and part of the larger Central Coast AVA, well known for some of my faves, Rhone varietals
• Santa Ynez and Santa Maria Valleys, smaller wine producing regions within the grater Santa Barbara region
• Santa Barbara, both the city, and the greater wine region that was named Wine Enthusiast's Wine Region of the Year for 2021

41. Watch the World Series. Which is really just an excuse to eat Dodger Dogs with Farmers Market Fresh Toppings and all the other trash stadium foods.

Wear Fall Style

42. Boots. Not ankle boots, or booties, or even Uggs really which are a category unto themselves so depressing that they have been relegated to last on this list (see #50 below), but 100% legit boots that reach up to your knees to protect your jeans hems, pant cuffs, and legs from the elements if you live anywhere but southern California, and even over-the-knee-boots, to protect your modesty when you're wearing ass-grazing hemlines, probably in southern California.

43. Dark nail polish

44. Fall uniform. I don't know about you but my fall uniform is also my summer uniform, just worn in the Fall. Zip hoodie and black yoga pants.

45. Knit beanie

46. Scarf

47. Short, dark hair

48. Sneakers

49. SPF. Every day. Oh, the sun's not as strong because it's Fall so you think you can get lax about SPF? That is precisely why you have to be hyperaware. Here are some of my favorite sunscreens, and yes, having SPF in multiple products as layers is not a bad thing:

• Facial moisturizer with SPF
• Face Sunscreen, my all-time favorite SPF 46, a little pricey
• Drugstore facial sunscreen (<$25), mineral-based, little to no white cast (depending on skin tone)
• Foundation with SPF, SPF 50, sort of heavy coverage, but hey, it's fall/winter
• Compact powder with SPF to re-apply SPF over makeup through out the day

50. Uggs. Ugh. Look, I'm not saying Uggs are stylish. I am saying they are acceptable to wear in the Fall because they're truly functional for warmth and actually coordinate with your fleece-lined leggings and quilted puffer.

Extras for Fall

These are things that were originally on the full 90-items-for-90-days of Fall Eat Drink Do Wear list but edited out because the "F" alliteration of Fifty Fall is so much more satisfying. They are included as an afterthought here anyway so that if you did do them already/anyway, you can check them off and feel accomplished, kind of like the way you write-in "Walk the dog" on Your To-Do list after you've already done it anyway just to feel better about yourself. Oh, no, not you? Ok, never mind.

• Apple Cider Doughnuts
• Caramel Apples
• Go Apple Picking
• Visit a Pumpkin Patch
• Get Lost in a Corn Maize Maze
• Carve a Jack-o-Lantern
• Roast Pumpkin Seeds
• Eat the Candy that Only Comes Out Around Halloween Like Candy Corn and, That's About It I Guess
• Wear a Halloween Costume
• Throw a Halloween Party
• Go Trick or Treating
• Wear New Yoga Pants. Please. Even if they're from Target. Just throw out those faded, fraying, pilling, thinning-in-all-the-wrong-places "pants" you've been trying to pass off as pants in Life.
• Celebrate Día de Los Muertos

And there you go. Let's compare notes on the last day of Fall, December 20, then start the Winter List! Which, to be honest, will be so easy because it has only, like, four things on it.

The post Fall Bucket List: 50 Best Fall Foods, Drinks, and Things You MUST Do appeared first on The Delicious Life.