Lunch Box (Dosirak)

I found these old school stainless steel lunchboxes a couple years ago at a garage sale and couldn't resist. Brings back memories of Korea, picnics, Mom. All that good stuff.

Here we recreated a version that they have at Kanghodong Baekjeong in LA. (Their rib eye is to die for by the way). They have the shaken lunchbox on the menu and it seemed so easy and fun to make we decided to give it a try. The banchan can change depending on what you have in your fridge but I would always use kimchi, fried egg, and the seaweed.

Ingredients:

- 1 bowl cooked rice

- Banchan 1: 

- Banchan 2:

- Banchan 3:

- 1 fried egg, sunny side up

- Some crushed seasoned seaweed

Banchan 1: Lotus Root

Banchan 2: Stir Fried Anchovy

Banchan 3: Fried Kimchi. It's super easy. Just heat a spoon of oil in a pan. Add a 1/2 cup of chopped kimchi and 1/2 t sugar. Fry until the oil in pan is bright orange and kimchi is soft, around 5 min.

When you have all your banchan ready you can start assembling the lunchbox. First put the rice in the lunchbox.

Then arrange the different banch on top of the rice along with the crushed seaweed.

We used the second lunchbox for dessert. Fresh cherries!

I would love to have this in my bag for lunch everyday.

Shake it up like they make you do at Konghodong. Or just mix it around with your chopsticks and voila you have a lovely lunch. Oh and the bohjagi can double as a table cloth.