Heartwarming Kimchi Fried Rice Lunchbox
A Signature Korean Dish: Kimchi Fried Rice Lunchbox
This lunchbox is perfectly designed for the busy modern individual, featuring the quintessential Korean dish, kimchi fried rice. We’ve complemented it with winter seasonal delights: sweet radish salad and fresh spinach salad. For a balanced meal, we’ve also included a fluffy rolled omelet, a complete protein source, and the universally loved chewy ‘Soktteok Soktteok’ (rice cakes). This combination offers a variety of delicious and colorful side dishes for a truly satisfying meal!
– Nutritional balance was a top priority, ensuring all essential nutrients are consumed. The total calorie count is thoughtfully designed to be between 530-580 kcal.
– To consider real-world production, we’ve incorporated our company’s products, making this recipe suitable for mass production and ensuring market competitiveness.
– With the global surge in K-food, this ‘Kimchi Fried Rice Lunchbox’ presents a fantastic opportunity to showcase the versatility of kimchi to international audiences.
Flavorful Kimchi Fried Rice- Well-fermented Kimchi 200g, chopped
- Cooked Rice 200g
- Onion 1/4, finely chopped
- Minced Garlic 1 Tbsp
- Gochugaru (Korean chili flakes) – a pinch, for color and mild heat
- Soy Sauce 0.5 Tbsp
- Oyster Sauce 0.5 Tbsp
- Cooking Oil – as needed
- Sesame Oil 0.5 Tbsp
- Seaweed sheets 3, crumbled for garnish
Refreshing Spinach Salad- Fresh Spinach 70g
- Soy Sauce 1 Tbsp
- Sesame Seeds – a pinch, for nutty flavor
- Sesame Oil 1 Tbsp, for a smooth aroma
Savory Radish Salad- Radish 100g, thinly julienned
- Perilla Seed Powder 3 Tbsp, for a rich, nutty taste
- Sesame Oil – a drizzle
- Salt – to taste
- Black Pepper – a pinch
- Cooking Oil – a small amount
Delicate Rolled Omelet- Eggs 2
- Salt – a pinch, for seasoning
- Cooking Oil – a small amount
Chewy Rice Cakes (Soktteok Soktteok)- Pulmuone Soktteok Soktteok 2 pieces
- Cooking Oil – as needed, for frying/pan-frying
Dipping Sauce- Ketchup 2 Tbsp (for Soktteok Soktteok and omelet)
- Fresh Spinach 70g
- Soy Sauce 1 Tbsp
- Sesame Seeds – a pinch, for nutty flavor
- Sesame Oil 1 Tbsp, for a smooth aroma
Savory Radish Salad- Radish 100g, thinly julienned
- Perilla Seed Powder 3 Tbsp, for a rich, nutty taste
- Sesame Oil – a drizzle
- Salt – to taste
- Black Pepper – a pinch
- Cooking Oil – a small amount
Delicate Rolled Omelet- Eggs 2
- Salt – a pinch, for seasoning
- Cooking Oil – a small amount
Chewy Rice Cakes (Soktteok Soktteok)- Pulmuone Soktteok Soktteok 2 pieces
- Cooking Oil – as needed, for frying/pan-frying
Dipping Sauce- Ketchup 2 Tbsp (for Soktteok Soktteok and omelet)
- Eggs 2
- Salt – a pinch, for seasoning
- Cooking Oil – a small amount
Chewy Rice Cakes (Soktteok Soktteok)- Pulmuone Soktteok Soktteok 2 pieces
- Cooking Oil – as needed, for frying/pan-frying
Dipping Sauce- Ketchup 2 Tbsp (for Soktteok Soktteok and omelet)
- Ketchup 2 Tbsp (for Soktteok Soktteok and omelet)
Cooking Instructions
Step 1
First, let’s prepare the spinach salad. Wash the spinach thoroughly, trim the roots, and cut it into pieces about the length of your palm. Blanch the spinach in boiling water with a pinch of salt for about 30 seconds to 1 minute. Immediately rinse it under cold water to stop the cooking and preserve its vibrant green color and crisp texture.
Step 2
Squeeze out as much water as possible from the blanched spinach using your hands. Place the spinach in a bowl and gently mix it with 1 Tbsp soy sauce, 1 Tbsp sesame oil, and a pinch of sesame seeds. Season to your preference.
Step 3
Next, we’ll make the savory radish salad. Wash the radish and thinly julienne it. Slicing it thinly ensures it becomes tender and absorbs the seasonings well when cooked.
Step 4
Heat a non-stick pan over medium-low heat and add a small amount of cooking oil. Add the julienned radish and sauté until it becomes translucent. This indicates that the radish is almost cooked.
Step 5
Once the radish turns translucent, reduce the heat to low. Stir in 3 Tbsp perilla seed powder, a pinch of salt, and a pinch of black pepper. Gently toss everything together until well combined. The nutty flavor of the perilla seeds complements the mildness of the radish perfectly.
Step 6
Now, for the delicate rolled omelet! Crack 2 eggs into a bowl, add a pinch of salt, and whisk gently until combined. Avoid whisking too vigorously to prevent excess foam.
Step 7
Lightly grease a non-stick pan with cooking oil, wiping it with a paper towel to create a thin, even coating. Keep the heat on low. Pour a thin layer of the egg mixture into the pan. I divided the egg mixture into two parts for a thicker omelet, pouring half each time and spreading it thinly. You can also divide it into 3-4 parts for thinner layers.
Step 8
As the egg begins to set, gently roll it up from one edge using chopsticks or a spatula. Press lightly on the sides, top, and bottom to shape the omelet into a neat, firm roll. Try to maintain a good shape as you roll.
Step 9
Let’s get the chewy rice cakes ready! Pour a generous amount of cooking oil into a pan and add 2 Pulmuone Soktteok Soktteok pieces. Fry them until golden brown and slightly crispy. I cooked a few extra because I enjoy them so much, but the recipe calls for 2 pieces. They should be crispy on the outside and chewy on the inside.
Step 10
Finally, let’s make the star of our lunchbox: delicious kimchi fried rice! Add a generous amount of cooking oil to a pan and sauté 1 Tbsp of minced garlic over medium-low heat until fragrant, creating garlic-infused oil. Be careful not to burn the garlic.
Step 11
While the garlic is toasting, prepare the kimchi and onion. Chop the well-fermented kimchi into bite-sized pieces, and finely dice the onion. It’s best to dice them so they still have a slight texture, which enhances the flavor of the fried rice.
Step 12
Once the garlic is fragrant, add the chopped kimchi and onion to the pan. Stir-fry over medium heat until the kimchi becomes slightly translucent and the onions soften. This step is crucial for developing the deep flavor of the kimchi fried rice.
Step 13
Add 200g of cooked rice to the sautéed kimchi and onion mixture. Use a spatula to gently break up the rice clumps and mix everything evenly, ensuring each grain of rice is coated with the kimchi and other ingredients. Stir-fry carefully to avoid mashing the rice.
Step 14
For enhanced color and flavor, add a pinch of gochugaru, 0.5 Tbsp soy sauce, and 0.5 Tbsp oyster sauce. Stir-fry until everything is well combined. The soy and oyster sauces amplify the umami of the kimchi, creating a richer taste.
Step 15
Turn off the heat and, while the pan is still warm, drizzle in 0.5 Tbsp of sesame oil. Give it a final gentle stir to distribute the sesame oil evenly. This adds a wonderful nutty aroma that won’t dissipate. Adding sesame oil at the end preserves its fragrance.
Step 16
Your delicious kimchi fried rice, along with the refreshing spinach salad, savory radish salad, delicate rolled omelet, and chewy rice cakes, is now ready! Arrange all the components attractively in your lunchbox for a nutritious and satisfying meal. Enjoy!
