Soup for lunch (Slunch?)

How to call packing soup for lunch? Liquid lunch has a whole different meaning to me 😉 but not sure if Slunch sounds very appetising? I do realise that this lunch doesn’t actually look that appetising either, but that is mainly because I packed the soup (and made the photo) whilst it was cold. It does look – and taste – a lot better once I have heated it up ready for eating.

The soup that I packed is a Korean beef & radish soup called Seogogi-Muguk. I think this soup that is quite often eaten in Korea, as it is easy to make and non spicy. I really like the texture of the cooked radish, it is tender but retains a little bite and the slightly sweet flavour goes well with the beef and other seasoning (soup soy sauce/sesame oil/garlic). For this recipe it’s best to use Korean radish (Mu) but if you can’t find it, it can be replaced by daikon.  I won’t give a recipe here, as there are lots of recipes available online, this one at Maangchi is very easy to follow.

There is some more Korean radish on top of the rice, this is the yellow pickled one called danmuji. And some fruit, but I was a bit in a hurry so didn’t prepare the fruit into a container.

Looking back at the photo, I wish I could make the soup look nicer, but you will just have to believe me, google a recipe and try it out! 🙂

 

Trio of prawns

prawn bentoI do like prawns. Whether they are the tiny brown variety (which I think they call shrimp here in the UK) or the large tiger ones, I think prawns are delicious. Steamed, stir fried, tempura or a prawn cocktail, or added to pasta or soup, it doesn’t really matter how they are prepared, as long as they are not raw! I know that some (better) sushi shops offer a prawn nigiri made with a special prawn variety which I have tried several times, but there is just something in the texture that puts me off. But other than that, bring it on!

I have packed prawns before, some readers might remember the Song of the shrimp (and yes, I am humming the song whilst eating this lunch), or the home made prawn patties. I think that as long as prawns are cooked, it is perfectly safe to pack for lunch, but you might consider packing a cool pack or storing your lunch in the fridge if it’s a warm day. My lunch today was kept in the fridge, and I only reheated part of it in the microwave when I wanted to eat it.

So, which trio of prawn did I pack today? On the left there is some sweet & sour prawn. I bought this ready made at the Korean supermarket, so unfortunately I do not have a recipe. (I would love to find one, as it is delicious, so if any of my readers has made this dish, please feel welcome to share (your link) in the comments). Next to that are two prawn gyoza and two prawn dim sum (I think they are called siu mai). I usually buy these either ready to eat from a sushi shop, or frozen from the Korean supermarket. They can be packed cold and just need a minute or two in a steamer or microwave before eating. There is a little container of soya sauce for dipping, and I decorated with a few pickled danmuji flowers (danmuji = Korean pickled radish).

More flowers, this time vegetable ones, are in the other container, and also some radish and fruit to complete my lunch. I packed it all in my nice new lunch bag, which I was given by a friend (thanks G, I love it and use it daily). I do have a few specific bento bags, for example the one with the lovely Konglish slogan to Enjoy your well being life 🙂 but this new bag is a bit larger so most of my bento boxes fit in it with room to spare for a set of chopsticks/utensils, a small bottle of water, additional tubs/containers with rice, or fruit, or sweets etc.

I don’t know why, but this lunch makes me feel all ready for the Spring/Summer. I guess it’s because it’s quite a light lunch and full of colours, so it just makes me feel all happy and nice! Can’t wait for the berry season to start so that I can add even more colours to my lunches!

 

Dosirakbento

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A little bit of everything and nothing… Actually now I think about it, this is a vegetarian lunch as there is no fish nor meat in it. ..

Made little quail egg sticks with cherry tomato and carrot flowers and added some vegetable spring rolls. Filled up with more vegetables including radish pickles next to the rice and sprinkled that rice with some Perilla furikake. These radish pickles are very different to the ones I normally pack. You might remember seeing very bright yellow pickles in my lunches called danmuji, which is a slightly sweet pickle. The ones I packed in today’s lunch are a bit more savoury and less pickled if that makes sense, but I have forgotten how they are called.

There are a lot of vegetables that can be turned into pickles. So far my favourite are the Korean radish ones but we have just received some golden beetroot in our veg box delivery (our wonky veg one) so I am thinking of turning those into some Japanese pickles too!

I love sprinkling Perilla furikake to my rice as it adds a nice salty type flavour to it. Sometimes I even eat just plain rice with furikake, there are so many different varieties so your rice will always turn out different.  If you’re not familiar with furikake it’s worth looking this up. Basically furikake are Japanese sprinkles/seasoning which can be added to rice. You can find it at most Asian supermarkets, or you could make your own like I did here.

Recently, via another blogger, I learned about a different Japanese ingredient that I want to try out, which is called Mazekomi. Yukino is a blogger who shares her knowledge about cooking healthy Japanese food at home, and if you scroll to the comment section of this blog post, she explains what the difference is between Mazekomi and furikake. To summarise, both add flavour to rice but in a different way. Check out her blog though, the food looks delicious and I love her explanations and how she makes her recipes accessible for the not Japan-based cook!

 

Carrot men eating my lunch…

imageHelp, my lunch is being eaten by the carrot men!

Made a very quick lunch today and thought to add some fun by punching out these little men out of some carrot disks. I have not really gotten around to make a lot of bento recently. Partly that’s because I am so busy with decorating this year’s Christmas cakes. I made 4 (!) which will all be decorated differently and although it’s fun to do, it does take a lot of time. I’m hoping to post a photo of them all before Christmas. Currently no 2 is finished and have started on no 3….

Another reason why I haven’t been making a lot of bento is because I have been eating a lot less rice in recent weeks. Since winter has started, and temperatures dropping, I have been craving lots of comfort food like stews and oven dishes. Although I did make some Korean comfort food like Sundubu Jjigae, most other food has included potatoes and pasta. My taste buds seem to work that way, some months can go by without me eating any pasta at all, but than suddenly all I seem to want is spaghetti, macaroni cheese and lasagne! The same for potatoes, for the last weeks I’m yearning for mash, mash and more mash!  At some point my taste buds will call out for rice again, but for the moment I am indulging them.

However, even potatoes can be turned into a lunch, and I have packed them in the past, like with this Gamjajorim dish. Today’s lunch had potatoes in the form of a tortilla, always easy to make,  it can be prepared in advance and you can use up any left overs you have.

Recipe: Heat some oil in an non stick, oven proof, frying pan and add your filling of choice. I used onion, potatoes and garlic sausage. Fry for a few minutes until lightly coloured, whilst stirring regularly, and until potatoes are halfway cooked. Preheat oven or grill. Beat 2-3 eggs with some seasoning and add to frying pan, making sure the filing is evenly distributed. Fry for a minute more until slightly set and finish off under grill/in oven until firmly set. Can be eaten warm, tepid or cooled down and cut in pieces for your lunch 🙂

 

Sundubu Jjigae

Some more Korean comfort food, Sundubu Jjigae or aka Spicy Tofu Stew!

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I love this stew! So nice and comforting, especially now it is getting colder.

There are lots of different versions of this stew, with seafood (my favourite one) or with kimchi and pork, but they will all have this lovely soft dubu (tofu) in it which gives it an amazing creamy-melt-in-the-mouth texture. Hyosun on Korean Bapsang posted recently a very interesting white variation which had Perilla seeds. I quite like perilla but am often not sure how to use it, so her recipe is on my list to try out. A good recipe for the classic seafood version can be found on Maangchi, and she shows how to make the soup-broth-stock base for it.

I actually cheat a bit and use this packet:

wp-1479421800474.jpgI buy these at the Korean supermarket – where they even sell an instant version of sundubu jjigae (which is quite ok actually) – together with the soft dubu. I can’t read the instructions on the packet, but I just put it in a pan, add some water to it and some seafood and veggies.

This time I used mini corn, crab sticks and spring onion. Sometimes I also poach an egg in the stew just before serving, but that doesn’t really work for a packed lunch. This lunch was packed in my Ms Bento set, which is supposed to keep it warm until lunch time. Unfortunately, it had cooled down a bit though, but luckily only needed a quick minute in the microwave to become piping hot again. I always eat rice with this stew, and the other container had some spice garlic scape and cucumber.

Chasing away the rainy Monday Blues…

A cold, grey and wet Monday. Some days I just want to stay in bed! Obviously only with the remote control within reaching distance and copious amounts of tea, biscuits and other goodies 😀…

Unfortunately staying in bed was not an option today so I consoled myself with the second best alternative: comforting Korean food. 

Regular readers will know how much I love Dolsot Bibimbap so what better way to chase away my rainy Monday Blues than treating myself to a lunch out!

A lovely comforting bowl full of rice, veggies, beef and egg crisping up. Spicy gochujang sauce for that extra kick. Some soup and side dishes, the kimchi side will help combat any cold and sniffles the rain might bring on. 

Am feeling much better already 😊

Do you have any food favourites to combat the Monday Blues?

Left over salmon

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Trust me, this lunch tastes better than it looks!

We had some salmon for dinner last night, and I saved some to pack for my lunch. I also saved some of the skin to make salmon crisps (you can read how to do this here) and packed this separately to avoid them going soggy. The cooked salmon was simply mixed with some cucumber and spring onion and I also drizzled some sesame oil and soy sauce over it.  I ate it with some rice (packed separately, not in photo) and added a satsuma.

Simple but tasty!

Avocado salad and corn fritters recipe

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Today’s lunch was another healthy one… at least… until I mixed in the goat cheese and bacon 😛

The Sistema lunch box was used again again, and the big compartment holds an avocado salad. Very simple, just cubed avocado with sliced cucumber and scattered with crispy bacon and some goat cheese. Delicious! I also added some radishes, blueberries, tomato and some corn fritters to my lunch.

I quite like corn, especially corn on the cob with lashings of butter and salt, but often forget about this vegetable. I guess it’s because – other than the corn on the cob when in season – you don’t really see fresh corn in the shop, mostly it’s tinned or frozen. I keep tins, cans, unopened packets of flour, pasta and such in our utility kitchen, so I tend to overlook these when cooking. The other day I had to rearrange the shelves (to fit in another few kilo of flour for all my baking..) and discovered 4 tins of corn, so I thought up these corn fritters to make.

There are probably plenty of corn fritter recipes out there, I didn’t really look any up but just sort of guesstimated a recipe/method. Basically I blitzed 3 small tins of corn in the food processor, together with some green onions, 2 eggs and 2 heaped tablespoons of SR flour into a rough batter. I added another tin of corn to this mixture and seasoned it. Then I just fried large spoonfuls of the batter in a lightly greased frying pan and that’s it. Quick and easy.  The mixture made quite a few so I froze several ready for packing in my lunches.

These can be eaten hot, cold or at room temp. You could also pack them frozen (it will keep your lunch cool) and just reheat in the microwave. Anyway, not really a recipe but you sort of get the gist of how these were made. All kind of variations are possible, adding herbs, or maybe some chili peppers would be nice, something to try out next time 🙂

 

Healthy snack box

healthy snack box

After eating way too many cakes in the recent months, I thought I’d better pack myself some healthy snacks 🙂

I have cut cucumber and carrot into small sticks, and rolled these up – together with some crab sticks – into lettuce leaves. Lettuce wraps are a great way to pack up all kinds of foods, like Thai inspired shrimps, Mexican taco meat, Chinese sweet chicken and so on. Or even better, make Korean Ssambap and wrap up some rice topped with grilled beef, chicken or pork!

Anyway, I digress, and even though I would love to have some Korean Samgyeopsal-gui (grilled pork belly) now, I was quite happy with how my crab-cucumber-carrot-lettuce wraps turned out. The lettuce kept the veggies moist and crisp and they were actually quite filling. To go with my wraps I also packed some radishes, blueberries, a satsuma and some nuts.

It all packed very neatly in my new Bento Box. Found it some time ago, it’s from Sistema and quite practical. It has a main compartment with a movable divider, two small compartments with individual lids, and a side compartment which comes with a small lidded pot. Of course all food, freezer and dishwasher safe. The packaging says that it can also go in the microwave, but without the lid. The lid is hinged though, and although you can detach it from the box, it’s a bit fussy, so I think I’d rather use it for cold lunches only.

And I have still lots of cake ideas that I want to make, so I guess I’d better come up with some more healthy lunch ideas as well!

Bibimbap Hetbahn cup

Do you remember that I bought some instant Hetbahn cups at the Korean supermarket? Well, I tried some and they turned out to be pretty good. Actually much better than expected 🙂

The one I tried was the assorted vegetables Bibimbap. Bibimbap is mixed rice with vegetables, and I usually eat mine mixed in a hot stone bowl (a dolsot) so that you get some nice crusty rice. Of course that was not possible with this instant meal, but taste wise it was quite good. The Hetbahn cup consists of a pack of rice, some gochujang sauce and sesame oil and a packet of (vacuum packed) vegetables. It even comes with a little spoon.

Basically you heat up the rice in the microwave and add it to the cup before adding the other ingredients. I was surprised how good the vegetables were (carrot, beansprout and mushroom), they tasted really fresh although I do think it could benefit from some green vegetables like cucumber, courgette or spinach. But maybe these are not so suitable for vacuum packing?  The sesame oil and gochujang sacue were quite generous in quantity, you could adept it to suit your taste.

It is quite a small portion of rice though, compared to my usual bowl of Bibimbap this Hetbahncup was tiny. But a very tasty  and quick snack/lunch solution when you’re craving Korean food and can’t pack/make your own.