Heat Up & Cool Down with Good Stock This Week

Good morning!

There’s a Korean saying yi yum chi yul, which means “fight fire with fire.” This follows a tradition of eating hot chicken soup on the hottest days of summer. Why would anyone do this? Because they are genius soup lovers, that’s why! But also because there is legitimate science behind this. So, we are trying to get a little smarter and cool down at the same time this week, and are thus taking our inspiration from Korea. 


The most common soup eaten on this day is samgyetang, or Ginseng Chicken Soup. It’s a soup that’s traditionally made by cooking a whole chicken stuffed with sticky rice and red dates in a broth studded with ginseng, garlic, and ginger. Ginseng and garlic in particular are said to have medicinal properties to them that aid in cooling. Tastes great + healthy = yes please. In our biased opinion, at least!

We’re also serving a light, refreshing side salad as well made up of baby lettuces, baby greens, and pluots lightly dressed in a spicy honey-sesame vinaigrette.

I’m very excited to serve samgyetang this week, as it’s one of the first soups I came across when I asked myself “What are we going to do in the summer?” At Good Stock, we, like you, love soup. And we are committed to serving the best possible soup all year round, no matter the weather. You can find our full daily menus here. And for more on this great Korean tradition, check out two interesting articles:  Why Do Koreans Eat Hot Food to Cool Down?, and Hot Enough for You? Try Eating Something Hotter.

Have a great week!


Who Wants Tacos?

Good morning!

As summer continues, and the heat along with it, we've been looking to hot climates to get an idea for they traditionally eat. We were thinking about the beach and tacos (which we do from time to time) and ended up on Mexico's Yucatan Peninsula.  So, we decided to get a little playful this week and riff on one our of favorite dishes at Good Stock - the al pastortaco - and turn it into a soup.

Our version of this soup is made up of adobo-roasted chicken, corn stock, onions, garlic, cilantro, and epazote. We are going to garnish it with tortilla strips and roasted pineapple. We love this fun escape of a soup and hope you do too.


For our salad, we were thinking about cooking in the style of a pibil, or smoking or slow-roasting food. We decided to do that with sweet corn, which you know by now is one of our favorite seasonal items right now. This refreshing salad is made up of smoked corn, swiss chard, summer squash, ninja radish, jicama, and chayote. We dress it with an orange-habanero vinaigrette for brightness and a little zip. So tasty you won't even realize how healthy it is.

Here's to eating something delicious this week!


Chinese-American Week at Good Stock

Good morning!

One of our great loves at Good Stock is the traditional Chinese-American restaurant. Wonton Soup, Hot and Sour Soup, Egg Rolls, General Tso's Chicken, Fried Rice...what's not to love? And it's sort of amazing that almost no matter where you grew up, that place had a pretty good Chinese-American restaurant. So we are using that ubiquitous restaurant as our theme this week.


Our soup for the week is a Chinese Chicken & Corn Soup. It's a lighter, more summery version of what is typically seen on menus. We make a combine chicken and corn stock from fresh sweet corn cobs and the chickens for the soup. We then add a few vegetables before adding spinach and bean sprouts right at the end. It's a really great and light soup. If you want a little more heft in there, feel free to add a sous-vide egg.

Our salad will be changing up throughout the week, but today we will be serving a Summer Vegetable & Lo Mein Salad. Summer squash, red pepper, cucumber, and a few other veggies are tossed with lo mein noodles and a sesame dressing. We are incredibly biased, but we think it's a pretty great way to start the week.

As always, thanks for indulging my musings. Have a  great week!