Our Korean Thanksgiving

We skipped Thanksgiving-day right out. Thursday went by with almost no mention of it. As I taught two classes  about Thanksgiving we talked about how it was “always on Thursday” not “it’s today.” I kind of forgot a little bit.

Mostly, there was no way we were going to go home and waste the night away cooking. So we cooked all day on Saturday. We even put our little tree up for fun.

What was on the menu?

  • Bread Stuffing baked over sliced chicken breasts. No turkey here.
  • Canned-green-bean Casserole with unsalted-fried-shallots on top. No fried onions but really close.
  • Creamed corn thickened with sweet potato powder.
  • Kabocha (a type of pumpkin)Pie
  • Really sh***y wine. Like, really bad. Imported Chilean, sulfite-laden, not-aged, s**t-wine in both the white and red persuasions. Opened the white – yuck. Opened the red – yuck. Okay then.

The creamed corn was just an afterthought but ended up being the best thing on the menu. The stuffing was just like home but that’s because my mom shipped us some sage.DSC00914

It was actually all we needed. No mashed potatoes and gravy, no marshmallow-y sweet potatoes… just stuffing, green beans, and corn – and PIE. Obviously pie. That was thanksgiving enough.

We got some crazy canned green beans (not french style) imported from Thailand. We cut them up to be french-style and then mixed with some mushroom soup mix we found (imported from Malaysia). It was good, but not 100% there.

The Kabocha pumpkin is some Japanese pumpkin that’s exactly like a “regular” pumpkin. It made some darn fine pie. Baked in a cake form and muffin tin – obviously.

"Insert knife 1 inch from side to check for done-ness" - Stabs with metal chopstick.
“Insert knife 1 inch from side to check for done-ness” – Stabs with metal chopstick.

So we had a lovely feast alongside our new tree


It was quite festive. But something was missing. Obviously the family element was missing. But in terms of food. Something was missing.  And here is where things are going to get weird.

I think it goes without saying that we couldn’t find cranberry sauce here. Because no one ever eats it in America except for once, maybe twice a year . There’s no reason to eat it in Korea and there is no demand for it.

But it was missing. We mulled over the fact that we had frozen blueberries…maybe? somehow we could…? Nah, that’s stupid.

But wait. We do have grape jelly in the fridge. How different can it be, really?


Not that different, apparently. Don’t judge us.



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