This weekend I looked in my fridge/cupboard and there were quite a lot of ingredients that needed to be used within the next couple of days, so I decided to make lots of side dishes to pack for my lunches this week.
The side dishes I made are all Korean (banchan);
- Some Gamja Jorim (potato side dish, which I have made before) sprinkled with sesame seeds
- Crispy tofu cubes, marinated in soy sauce/sesame oil and oven baked. I accidentally over baked them and they are very very crispy! But still nice 🙂
- Oi-muchim: spicy cucumber salad, I used this recipe from Maangchi, only omitted the onion and replaced that with more green onion instead
- A few Jang Jorim: quail eggs simmer in soy sauce (I always use this recipe) which are resting on a pickled radish/carrot salad.
Jorim is a Korean name for a type of cooking which means, “food in a boiled-down soy sauce or other seasonings”, and it makes for very tasty food but unfortunately it does make everything look rather “brown”. Because of that (and also to avoid mixing the “wet dishes”), I packed my lunch in this box which has colourful compartments and a leak-proof lid. I also used lots of food picks and added a few melon balls, both for colour and for some refreshing sweetness.
I won’t need to prepare more food for this week’s lunches so I can focus on my bakes for class (see previous post) 😉