Egg heart rice

A very simple but effective way to make your left over egg fried rice look more attractive!

I use a special heart shaped shape for it, but basically any metal cookie cutter would work. Just make sure that you brush some oil on the inside of your cutter, oil your pan carefully and fry on a low heat. I tend to buy large eggs, so sometimes the quantity of egg seems to large for a cookie cutter and threatens to spill, but I managed to solve that by adding the egg very slowly to the pan. That way all the egg stays inside the cutter and you end up with a nice thick egg.

Another way to quickly “cute” up your lunch is by adding small nori (seaweed) shapes. There are special bento nori cutters but I have found that paper punchers work equally well (as long as you keep them for kitchen use only).

The little onigiri shaped container has some grapes hidden under (gigantic) radishes.

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Dosirakbento

The eagle eyed might spot a new bento box in this post!

Yes, I know…I have loads of boxes already but still… I just couldn’t resist this one as it’s very practical for packing my lunches 😉

I am a big fan of this brand (Black+Blum) and have a few of their bento/lunch boxes. They are sturdy and practical and there are lots of different shapes and sizes for different needs. I have to confess that I am actually tempted to also buy the bigger version of this round one as I had to pack my rice separately. But I will be good and wait a bit longer until I have used it more often and know better how much food I can pack into it. Quite often the trick with packing lunches is to pack the food quite tightly together. This will help avoid that the food shifts around and the chances are bigger your lunch will still look attractive by the time you are actually opening your lunchbox and eating it. (As you can imagine, for my blog I tend to make the photos directly after packing.)

In my dosirakbento today, I packed some of the Korean meatballs I had made previously (and frozen) and some Japanese Tonpei-Yaki pieces. The recipe for Tonpei-Yaki can be found here. I also cheated and used some ready cooked rice. I had run out completely of my rice freezer stash (read more about bento preparation here) and these little tubs are a great back-up to have.

Although the rice is not as tasty as my beloved Koshihikari (see my “rice snob” post) these are quite good and especially practical when travelling etc. The brand I buy is again CJ (same as the Hetbahncups I bought last year) and they come in different varieties (plain, rice and black beans, five grains etc) but there are lots of other brands around.

 

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Omurice Bento

Today’s Bento is an Omurice Chick!

Omurice or Japanese Omelet rice is a fusion between fried rice and omelet. The rice is usually pan-fried with ketchup and chicken before being wrapped in thin sheet of egg and a great way to use up leftovers.

According to Hyosun from Korean Bapsang, omurice gained a lot of popularity after appearing in a Korean drama called Rooftop Prince (옥탑방 왕세자). She also gives a recipe if you would like to make this at home.

Most omurice versions will have some more ketchup drizzled on top of the omelet, but I turned mine into a chick by adding some face decoration made from carrot and cucumber. I completed this bento with some more veggies and raspberries. There is some soy sauce in the cute little chick bottle.

 

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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! 🙂

 

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!

 

Happy Valentine!

Valentine bento

I know! It has been some time since my last post but I thought today would be a great date to restart blogging again.

Today is actually 3 years ago that I started this blog, and a lot has changed. I can remember how totally obsessed I was with making bento during the first months, I bought loads and loads of bento stuff and spent so much time creating them. Since then my focus has shifted, I discovered cake decorating and a lot of my free time was taken up with that instead of making dosirak/bento. So sometimes I blogged about my cakes instead. Or took some time of blogging because I felt uninspired, my lunches were boring or life got in the way.

Anyway, 3 years later, I’m still there and although I don’t want to make any promises about how often I will blog or how active I will be be, but it’s good to be back again. I would also like to thank again all my readers, followers and people who comment. It always surprises me that even when I don’t have anything new to show, my blog is still being seen and liked.

So this Valentine Day inspired dosirakbento today is to show my love for all of of you! 🙂

In the box at the back, there is some pink sushi rice, which I tried to shape in a heart but not totally successful…, with heart shaped vegetables. The box in the front has some Korean meatballs, and more of the pink rice and heart shaped veggies. And I love how the beet slices are bleeding a bit onto the radish, this was not planned, but it does look very pretty!

The Korean meatballs are my own invention, I used some beef mince and mixed that with Gochujang, soy sauce, garlic and sesame oil before shaping that into small meatballs and frying. They are great to pack into boxes and freeze well, so I made a batch to use in the coming weeks.

I hope that you have a lovely Valentine’s Day, and here are a few links to some of my previous posts that highlight (my) LOVE (for food)!

A cute boy loves girl bento made from onigiri.

I had my first blog anniversary and remade my Bunnies in Love.

Who says eggs are boring? These lovebirds were created with eggs.

And cake can be turned into love too, as these halloween pumpkin wedding couple prove.

 

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?

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.

Korean supermarket lunch

imageAs I mentioned in my previous post, life is a bit busy at the moment, and I haven’t packed a lot of lunches to blog about. Fortunately for me, I live very close to some large Korean supermarkets, Koreafoods and H Mart in New Malden.

So today’s lunch is packed with courtesy of the ready made food counter of H mart! The container on the left has Japchae – stir fried potato starch noodles with vegetables and sesame/soy flavouring.  This version at the supermarket doesn’t have any beef in it, so the other container holds spicy chicken. So delicious!  There are some tomato pieces in the last container to add a bit of health to this lunch..

Whilst I was at H mart, I saw these instant Hetbahn Cupbahn instant rice bowls from CJ. CJ Cheiljedang  is a huge Korean food producer (among other), and brands include Beksul, Bibigo, CJ Hat Kimchi, DASIDA and Haechandle. I think that here in the UK, Bibigo is the most well known as they have also several restaurants in central London. Bibigo food products were originally created only to be exported, to spread Korean cuisine around the world, but it became so popular that it is now sold in Korea itself as well.

imageAnyway, to go back to these Hetbahn cupbahn rice bowls… apparently “bahn” is a traditional way of saying “bap = rice”, meaning main meal. As I will be away on a course for the next two weeks, I thought to try out a few. There were different flavours, but I choose the assorted vegetables bibimbap and soft tofu stew ones as these are some of my favourite korean dishes.

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I also bought some instant ramen. I know, not very healthy! But I won’t be able to prepare proper food for myself and I don’t want to have to go out for dinner every evening. Plus…secretly… I quite like instant ramen… it always reminds me of Korean dramas. Everyone in Korean dramas seems to eat ramen, usually bought and heated up at the local supermarket and topped up with some processed cheese. Not sure about the processed cheese…. but I will update on how the Hetbah cupbahn turn out!

Take care and let me know if you have any favourite instant Korean food!