Weekly Meal Plan for the 2nd Week of October: Korean Home Cooking with Fall Ingredients
This is the Weekly Meal Plan for the second week of October.
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On the very first day of October yesterday,
I opened the window in the morning
and was surprised by how cold the wind had suddenly become.
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Whenever the hot sun made me sweat,
I would wonder,
“When will it finally start to feel like fall?”
But since yesterday, it has truly felt like autumn—
and if I exaggerate just a little,
I could almost say that it feels like the beginning of winter.
The wind was that cold.
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The chilly breeze greeted me again this morning,
and I finally thought,
“I guess it’s time to put away my short-sleeved clothes.”
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As autumn begins,
the popular places known for their beautiful fall foliage
already start filling up with reservations.
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Forests, parks, mountains—
anywhere you can enjoy the colorful autumn leaves.
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It feels as though people have been waiting all year
to see this beautiful seasonal scenery,
so many will be heading out to enjoy the fall foliage.
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Feeling the cool, crisp breeze,
holding hands or linking arms with someone you love,
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and walking a little more slowly
as you take in the beautiful autumn colors…
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You may even find your appetite returning naturally
after losing it during the hot summer,
and seasonal foods can suddenly taste even more delicious.
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Before the cold, dry wind turns all the leaves into fallen leaves,
I hope that during the upcoming holiday,
you can spend some time with the people you love,
or simply enjoy some peaceful time on your own.
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Take a walk through a nearby park
or along a walking path near your home,
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and enjoy the autumn colors as they slowly deepen,
watching the leaves gently flutter down in the breeze.
I hope you get to experience the beauty of fall with all your senses.
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▶︎ Seasonal Ingredients
- Potatoes, sweet potatoes, corn, king oyster mushrooms, chestnuts, mackerel
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Weekly Meal Plan for the 2nd Week of October
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| Table | Morning | Dinner | ||
| Main | Side 1 | Side 2 | ||
| 10/5 (Mon) | Bagel Avocado Sandwich | Stir-Fried King Oyster Mushrooms & Carrots | Potato & Chicken Rice Porridge | Pickled Radish |
| 10/6 (Tue) | Kimchi & Green Onion Fried Rice | Creamy Chicken Stew | Roasted Broccoli & Potatoes | Carrot Rice |
| 10/7 (Wed) | Honey-Glazed Sweet Potatoes, Chestnuts & Nuts | Spicy Stir-Fried Baby Octopus | Korean Bean Sprout & Crab Stick Salad | Flying Fish Roe & Perilla Leaf Wraps |
| 10/8 (Thu) | Chickpea & Corn Rice | Potato Lasagna | Arugula & Tomato Salad | Sweet Potato Mash Salad |
| 10/9 (Fri) | Avocado & Egg Cobb Salad | Grilled Mackerel | Braised King Oyster Mushrooms & Peanuts | Broccoli with Sesame Dressing |
| 10/10 (Sat) | Chickpea & Corn Rice | Potato Lasagna | Arugula & Tomato Salad | Seasoned Chamnamul Greens |
| 10/11 (Sun) | Corn Soup & Croutons | Salt-Grilled Jumbo Shrimp | Broccoli Mixed Rice | Potato & Egg Soup |
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Daily Meal Details & Ingredients
October 5 (Mon)
| Meal | Menu | Ingredients | |
| Breakfast | Bagel Avocado Sandwich | Bagel, avocado, cream cheese | |
| Dinner | A Meal | Stir-Fried King Oyster Mushrooms & Carrots | King oyster mushrooms, carrots |
| Side Dish 1 | Potato & Chicken Rice Porridge | Potato, chicken breast, onion, carrot | |
| Side Dish 2 | Pickled Radish | Radish | |
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October 6 (Tue)
| Meal | Menu | Ingredients | |
| Breakfast | Kimchi & Green Onion Fried Rice | Aged kimchi, green onion, onion | |
| Dinner | A Meal | Creamy Chicken Stew | Chicken breast, heavy cream, onion |
| Side Dish 1 | Roasted Broccoli & Potatoes | Broccoli, potatoes | |
| Side Dish 2 | Carrot Rice | Carrot | |
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October 7 (Wed)
| Meal | Menu | Ingredients | |
| Breakfast | Honey-Glazed Sweet Potatoes, Chestnuts & Nuts | Sweet potato, chestnuts, mixed nuts, honey | |
| Dinner | A Meal | Spicy Stir-Fried Baby Octopus | Baby octopus, onion, green onion |
| Side Dish 1 | Korean Bean Sprout & Crab Stick Salad | Bean sprouts, imitation crab sticks | |
| Side Dish 2 | Flying Fish Roe & Perilla Leaf Wraps | Flying fish roe, perilla leaves | |
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October 8 (Thu)
| Meal | Menu | Ingredients | |
| Breakfast | Chickpea & Corn Rice | Chickpeas, corn | |
| Dinner | A Meal | Potato Lasagna | Potatoes, lasagna sheets, tomato ragù sauce |
| Side Dish 1 | Arugula & Tomato Salad | Arugula, tomatoes | |
| Side Dish 2 | Sweet Potato Mash Salad | Sweet potato, mixed nuts, dried fruit | |
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October 9 (Fri)
| Meal | Menu | Ingredients | |
| Breakfast | Avocado & Egg Cobb Salad | Avocado, eggs, corn, salad greens, olive oil | |
| Dinner | A Meal | Grilled Mackerel | Mackerel |
| Side Dish 1 | Braised King Oyster Mushrooms & Peanuts | King oyster mushrooms, peanuts | |
| Side Dish 2 | Broccoli with Sesame Dressing | Broccoli, sesame seeds | |
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October 10 (Sat)
| Meal | Menu | Ingredients | |
| Breakfast | Tomato & Brie Cheese Salad | Tomatoes, Brie cheese | |
| Dinner | A Meal | Spicy Braised Chicken & Sweet Potatoes | Sweet potato, chicken, onion, carrot |
| Side Dish 1 | Tofu & Egg Patties | Tofu, eggs | |
| Side Dish 2 | Seasoned Chamnamul Greens | Chamnamul greens | |
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October 11 (Sun)
| Meal | Menu | Ingredients | |
| Breakfast | Corn Soup & Croutons | Corn soup, croutons | |
| Dinner | A Meal | Salt-Grilled Jumbo Shrimp | Jumbo shrimp, salt |
| Side Dish 1 | Broccoli Mixed Rice | Broccoli, mixed vegetables | |
| Side Dish 2 | Potato & Egg Soup | Potatoes, eggs | |
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▶︎ Reference: Weekly Meal Plan for the 1st Week of October, 2026
▶︎ Reference: Detailed Korean Blog Post
A choice for a Better Today than yesterday,
