Heartwarming Homemade Lunchbox
A Homemade Lunchbox Prepared for My Daughter Who Came Home After a Long Time
My daughter, who has been too busy with her studies to visit home often, came over this weekend and enjoyed some time in my embrace. This is the homemade lunchbox she took with her as she headed back out into the world.
Winter Wintercress Salad Ingredients
- 150g fresh wintercress
- 2 Tbsp anchovy sauce
- 2 Tbsp minced garlic
- Sesame seeds
- A pinch of sesame oil
Bean Sprout Salad Ingredients
- 1 bag bean sprouts (approx. 300g)
- 2 Tbsp anchovy sauce
- 2 Tbsp minced garlic
- Sesame seeds
- A pinch of sesame oil
Zucchini Pancake Ingredients
- 1/2 zucchini
- 2 Tbsp pancake mix
- 1 fresh egg
- Cooking oil (corn oil)
- A pinch of salt
Beef Bulgogi Ingredients
- 200g beef (for bulgogi)
- 1/2 stalk green onion
- 1 green chili pepper
- 1 red chili pepper
- 1/2 onion
- 1/4 carrot
- 2 Tbsp soy sauce
- 2 Tbsp corn syrup
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- A pinch of black pepper
Kimchi Stew Ingredients
- 150g pork
- 1/8 head aged kimchi
- 1/2 stalk green onion
- 1 green chili pepper
- 1/2 zucchini
- 1/2 block firm tofu
- 6 cups (1.2L) anchovy broth
- 1 Tbsp minced garlic
- 1 bag bean sprouts (approx. 300g)
- 2 Tbsp anchovy sauce
- 2 Tbsp minced garlic
- Sesame seeds
- A pinch of sesame oil
Zucchini Pancake Ingredients
- 1/2 zucchini
- 2 Tbsp pancake mix
- 1 fresh egg
- Cooking oil (corn oil)
- A pinch of salt
Beef Bulgogi Ingredients
- 200g beef (for bulgogi)
- 1/2 stalk green onion
- 1 green chili pepper
- 1 red chili pepper
- 1/2 onion
- 1/4 carrot
- 2 Tbsp soy sauce
- 2 Tbsp corn syrup
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- A pinch of black pepper
Kimchi Stew Ingredients
- 150g pork
- 1/8 head aged kimchi
- 1/2 stalk green onion
- 1 green chili pepper
- 1/2 zucchini
- 1/2 block firm tofu
- 6 cups (1.2L) anchovy broth
- 1 Tbsp minced garlic
- 200g beef (for bulgogi)
- 1/2 stalk green onion
- 1 green chili pepper
- 1 red chili pepper
- 1/2 onion
- 1/4 carrot
- 2 Tbsp soy sauce
- 2 Tbsp corn syrup
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- A pinch of black pepper
Kimchi Stew Ingredients
- 150g pork
- 1/8 head aged kimchi
- 1/2 stalk green onion
- 1 green chili pepper
- 1/2 zucchini
- 1/2 block firm tofu
- 6 cups (1.2L) anchovy broth
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
1. Making the Wintercress Salad:
First, gently blanch the cleaned wintercress in boiling water for about 30 seconds. Be careful not to overcook it, as this will diminish its fragrant aroma. After blanching, rinse the wintercress under cold water, squeeze out excess moisture, and then cut it into bite-sized pieces, about 3-4 cm long.
Step 2
In a bowl, combine the cut wintercress with 2 Tbsp anchovy sauce, 2 Tbsp minced garlic, sesame seeds, and a pinch of sesame oil. Gently mix everything together with your hands until well combined. This will result in a delicious and fragrant wintercress salad.
Step 3
2. Making the Bean Sprout Salad:
Wash the bean sprouts thoroughly. Blanch them in boiling water for just about 1 minute. Bean sprouts cook very quickly, so avoid overcooking to maintain their crisp texture. After blanching, rinse under cold water and squeeze out any excess moisture. Place the bean sprouts in a bowl and mix with 2 Tbsp anchovy sauce, 2 Tbsp minced garlic, sesame seeds, and a pinch of sesame oil. Gently toss to combine for a crisp and flavorful bean sprout salad.
Step 4
3. Making the Zucchini Pancakes:
Wash the zucchini and slice it into approximately 0.7 cm thick half-moons or rounds. Lightly sprinkle the sliced zucchini with salt and let it sit for about 5 minutes to draw out some moisture. This step helps prevent the pancakes from becoming too watery.
Step 5
In a resealable plastic bag, add 2 Tbsp of pancake mix. Add the salted zucchini slices and shake the bag gently to coat each piece evenly with the flour. Next, lightly beat one egg in a separate bowl and dip the floured zucchini slices into the egg wash. Heat a frying pan over medium-low heat with enough cooking oil to coat the bottom. Place the zucchini slices in the pan and cook until golden brown and crisp on both sides.
Step 6
4. Making the Beef Bulgogi:
Wash and slice the green onion, green chili pepper, red chili pepper, onion, and carrot into pieces suitable for stir-frying with the beef. Pat the beef dry with paper towels to remove excess moisture. In a bowl, combine the beef with 2 Tbsp soy sauce, 2 Tbsp corn syrup, 2 Tbsp minced garlic, 2 Tbsp sesame oil, and a pinch of black pepper. Mix well and let it marinate for at least 10 minutes. Marinating helps tenderize the beef and infuse it with flavor.
Step 7
Heat a frying pan over high heat. Add the marinated beef and stir-fry quickly. Once the beef starts to change color on the outside, add all the prepared vegetables to the pan and continue to stir-fry. Cooking over high heat ensures the beef stays juicy and flavorful.
Step 8
Once the vegetables are tender-crisp and the beef is fully cooked, sprinkle with sesame seeds and give it a final toss. Your delicious beef bulgogi lunchbox side dish is ready! Taste and adjust seasoning if needed, adding a little more soy sauce if desired.
Step 9
5. Making the Kimchi Stew:
In a pot, stir-fry the pork and the cut aged kimchi until the pork is cooked through. Then, pour in 6 cups (1.2L) of anchovy broth to create a flavorful base for the kimchi stew. Bring the stew to a boil over high heat and let it simmer until the kimchi softens and breaks down, allowing the flavors to meld.
Step 10
Once the broth is boiling, add the sliced zucchini, cubed firm tofu, and 1 Tbsp minced garlic. Reduce the heat to medium and let the stew simmer for about 5 more minutes. Finally, add the sliced green onion and green chili pepper, and simmer for another minute. This will result in a spicy and refreshing kimchi stew. Adjust the seasoning to your preference.
