Nostalgic Old-Fashioned Lunchbox: 6 Homemade Side Dishes
Pack a Delicious and Hearty Old-Fashioned Lunchbox with 6 Popular Side Dishes
I made a special nostalgic old-fashioned lunchbox for my daughter who works from home translating. Seeing her happily enjoy it brought me immense joy as a mother. Preparing 6 popular homemade side dishes and packing them into this lunchbox makes it even more special and delicious. This recipe is perfect for creating a simple yet satisfying meal.
Lunchbox Ingredients
- 1 can Tuna (135g)
- 270g Aged Kimchi
- 1/2 Onion
- 7 Eggs
- 3 String Cheeses
- 2 ‘Cheonhajangsa’ Sausages
- 200g Pink Sausage
- 200g Square Fish Cakes
- 350g Bean Sprouts
- Sesame oil, to taste
- 4 Tbsp Perilla Oil
- All-purpose flour, for dusting
Seasoning Ingredients
- 0.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Sugar
- 0.5 Tbsp Soy Sauce
- 1.5 Tbsp Oyster Sauce
- 2 Tbsp Oligodang (corn syrup)
- A pinch of Black Pepper
- Salt, to taste
- 3 Tbsp Minced Scallion
- 3 Tbsp Sliced Garlic
- Sesame seeds, to taste
- 0.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Sugar
- 0.5 Tbsp Soy Sauce
- 1.5 Tbsp Oyster Sauce
- 2 Tbsp Oligodang (corn syrup)
- A pinch of Black Pepper
- Salt, to taste
- 3 Tbsp Minced Scallion
- 3 Tbsp Sliced Garlic
- Sesame seeds, to taste
Cooking Instructions
Step 1
**[Tuna Kimchi Stir-fry]** Drain the oil thoroughly from the canned tuna. This step ensures a cleaner and less greasy stir-fry.
Step 2
Heat 2 Tbsp of perilla oil in a frying pan over medium heat. Add 1 Tbsp of sliced garlic and sauté for about 30 seconds until fragrant. Add 270g of finely chopped aged kimchi and stir-fry for 3 minutes until softened. Then, add the drained tuna, half an onion, 0.5 Tbsp gochujang, and 2 Tbsp sugar. Stir-fry for another minute until well combined.
Step 3
Turn off the heat. Stir in 1 Tbsp each of sesame oil, sesame seeds, and minced scallion. Mix well and your delicious Tuna Kimchi Stir-fry is ready! A freshly stir-fried dish is always a delight.
Step 4
**[Sausage & Cheese Rolled Omelet]** Separate 5 eggs into yolks and whites in two separate bowls. Add 2 pinches of salt to each bowl and whisk gently until smooth to prepare the egg mixtures. Separating the eggs helps create beautifully colored omelets.
Step 5
Prepare the ‘Cheonhajangsa’ sausages and string cheese. Cutting them into bite-sized pieces can make them even easier for kids to eat.
Step 6
Heat 1 Tbsp of sesame oil in a frying pan over low heat. Pour in the egg yolk mixture and let it spread thinly. Place a string cheese on top and carefully roll it up using a spatula or chopsticks. Once partially cooked, pour in the egg white mixture and roll again. Layering the egg creates a visually appealing omelet.
Step 7
Add another 1 Tbsp of sesame oil to the pan. Pour in the remaining egg white mixture, add the sausages, and roll them up. Finally, pour the remaining egg yolk mixture and roll again to encase the sausages in the center. Cook slowly over low heat until all layers are cooked through.
Step 8
**[Pink Sausage Pan-fry]** Slice the pink sausage into 0.5cm thick rounds. Lightly coat the sausage slices with all-purpose flour. Then, dip each slice into a beaten egg (1 egg beaten) to create a batter coating.
Step 9
Heat 1 Tbsp of sesame oil in a frying pan over low heat. Pan-fry the coated sausage slices on both sides until golden brown and slightly crispy. This method gives the pink sausage a delightful crispy exterior and tender interior.
Step 10
**[Stir-fried Fish Cakes]** Cut the square fish cakes into strips about 0.5cm wide and 5cm long. Blanch the cut fish cakes in boiling water for about 3 minutes. This removes any impurities and softens them, allowing them to absorb sauce better. After blanching, drain them thoroughly in a colander.
Step 11
Heat 1 Tbsp of perilla oil in a frying pan over medium heat. Add 1 Tbsp of sliced garlic and sauté for 1 minute to release its aroma. Add 0.5 Tbsp gochujang, 2 Tbsp oligodang, 0.5 Tbsp soy sauce, 0.5 Tbsp oyster sauce, and 3 Tbsp water. Bring to a simmer, then add the blanched fish cakes. Stir-fry until the sauce thickens and coats the fish cakes. Turn off the heat and stir in 1 Tbsp each of sesame oil, sesame seeds, and minced scallion for a delicious finish.
Step 12
**[Stir-fried Bean Sprouts]** Rinse the 350g of bean sprouts thoroughly in water at least 3 times. Drain them completely in a colander to prevent them from becoming watery when stir-fried.
Step 13
Heat 1 Tbsp of perilla oil in a frying pan over medium heat. Add 1 Tbsp of sliced garlic and sauté for 1 minute until fragrant. Add 1 Tbsp of oyster sauce and bring to a simmer. Increase heat to high and add the drained bean sprouts. Stir-fry quickly until they are just wilted. It’s important to maintain their crispness, so turn off the heat immediately once they are slightly softened.
Step 14
Turn off the heat and stir in 1 Tbsp each of sesame oil, sesame seeds, and minced scallion. Mix gently to create crisp and flavorful stir-fried bean sprouts. The fresh aroma is best right after cooking.
Step 15
Arrange the cooked rice and the 6 prepared side dishes attractively in your lunchbox. For an extra touch, top the rice with a perfectly fried sunny-side-up egg, cooked to your preference.
Step 16
This old-fashioned lunchbox and the remaining side dishes make for a hearty and satisfying meal. They also serve as excellent homemade side dishes for future meals!
