Heartfelt Lunchbox: Made with Gyeonggimi Gawaji No. 1 Rice
Heartfelt Lunchbox: Made with Gyeonggimi Gawaji No. 1 Rice
Lunchbox featuring our domestic rice variety, Gyeonggimi Gawaji No. 1
We’ve prepared a lunchbox that highlights the chewy and soft texture of our domestic rice, Gyeonggimi Gawaji No. 1. This bento includes everyday side dishes, a delightful egg dish, crispy fried food, and savory pancakes. We hope you enjoy your delicious meal!
For the Rice- Gyeonggimi Gawaji No. 1 Rice: 2 cups
Side Dish 1: Savory Braised Black Beans- Black beans: 2 cups
- Soy sauce: 4.5 Tbsp
- Sugar (or raw sugar): 4 Tbsp
Side Dish 2: Spicy Stir-fried Dried Pollock- Gochugaru (Korean chili flakes): 1 Tbsp
- Gochujang (Korean chili paste): 2 Tbsp
- Soy sauce: 1 Tbsp
- Sugar: 1 Tbsp
- Mishyang (cooking wine/mirin substitute): 1 Tbsp
- Minced garlic: 1/2 Tbsp
- Dried pollock (hwangtaechai): 2 handfuls (approx. 40-50g)
Side Dish 3: Refreshing Seasoned Seaweed- Soy sauce: 1 Tbsp
- Gochugaru (Korean chili flakes): 1 Tbsp
- Gochujang (Korean chili paste): 1 Tbsp
- Sugar: 1 Tbsp
- Minced garlic: 1 Tbsp
- Maesilcheong (plum extract): 1 Tbsp
- Sesame oil: 1/2 Tbsp
- Rehydrated seaweed: 2 handfuls (approx. 100g)
Side Dish 4: Creamy Corn Cheese Omelet- Canned corn (drained): 5 Tbsp
- Eggs: 2
- Sliced cheese: 2 slices
Side Dish 5: Savory Chive Pancake- Pancake mix: 3 Tbsp
- Cake flour (or all-purpose flour): 3 Tbsp
- Water: 7 Tbsp
- Chives: 2 handfuls (approx. 50g)
- Green chili pepper: 1/2
Side Dish 6: Crispy Fried Salmon- Mustard: 1 Tbsp
- Cream cheese: 1 Tbsp
- Mayonnaise: 1 Tbsp
- Diced onion: 1 Tbsp
- Fresh salmon: 100g
- Panko breadcrumbs
- Black beans: 2 cups
- Soy sauce: 4.5 Tbsp
- Sugar (or raw sugar): 4 Tbsp
Side Dish 2: Spicy Stir-fried Dried Pollock- Gochugaru (Korean chili flakes): 1 Tbsp
- Gochujang (Korean chili paste): 2 Tbsp
- Soy sauce: 1 Tbsp
- Sugar: 1 Tbsp
- Mishyang (cooking wine/mirin substitute): 1 Tbsp
- Minced garlic: 1/2 Tbsp
- Dried pollock (hwangtaechai): 2 handfuls (approx. 40-50g)
Side Dish 3: Refreshing Seasoned Seaweed- Soy sauce: 1 Tbsp
- Gochugaru (Korean chili flakes): 1 Tbsp
- Gochujang (Korean chili paste): 1 Tbsp
- Sugar: 1 Tbsp
- Minced garlic: 1 Tbsp
- Maesilcheong (plum extract): 1 Tbsp
- Sesame oil: 1/2 Tbsp
- Rehydrated seaweed: 2 handfuls (approx. 100g)
Side Dish 4: Creamy Corn Cheese Omelet- Canned corn (drained): 5 Tbsp
- Eggs: 2
- Sliced cheese: 2 slices
Side Dish 5: Savory Chive Pancake- Pancake mix: 3 Tbsp
- Cake flour (or all-purpose flour): 3 Tbsp
- Water: 7 Tbsp
- Chives: 2 handfuls (approx. 50g)
- Green chili pepper: 1/2
Side Dish 6: Crispy Fried Salmon- Mustard: 1 Tbsp
- Cream cheese: 1 Tbsp
- Mayonnaise: 1 Tbsp
- Diced onion: 1 Tbsp
- Fresh salmon: 100g
- Panko breadcrumbs
- Soy sauce: 1 Tbsp
- Gochugaru (Korean chili flakes): 1 Tbsp
- Gochujang (Korean chili paste): 1 Tbsp
- Sugar: 1 Tbsp
- Minced garlic: 1 Tbsp
- Maesilcheong (plum extract): 1 Tbsp
- Sesame oil: 1/2 Tbsp
- Rehydrated seaweed: 2 handfuls (approx. 100g)
Side Dish 4: Creamy Corn Cheese Omelet- Canned corn (drained): 5 Tbsp
- Eggs: 2
- Sliced cheese: 2 slices
Side Dish 5: Savory Chive Pancake- Pancake mix: 3 Tbsp
- Cake flour (or all-purpose flour): 3 Tbsp
- Water: 7 Tbsp
- Chives: 2 handfuls (approx. 50g)
- Green chili pepper: 1/2
Side Dish 6: Crispy Fried Salmon- Mustard: 1 Tbsp
- Cream cheese: 1 Tbsp
- Mayonnaise: 1 Tbsp
- Diced onion: 1 Tbsp
- Fresh salmon: 100g
- Panko breadcrumbs
- Pancake mix: 3 Tbsp
- Cake flour (or all-purpose flour): 3 Tbsp
- Water: 7 Tbsp
- Chives: 2 handfuls (approx. 50g)
- Green chili pepper: 1/2
Side Dish 6: Crispy Fried Salmon- Mustard: 1 Tbsp
- Cream cheese: 1 Tbsp
- Mayonnaise: 1 Tbsp
- Diced onion: 1 Tbsp
- Fresh salmon: 100g
- Panko breadcrumbs
Cooking Instructions
Step 1
Begin by preparing the rice. Wash 2 cups of Gyeonggimi Gawaji No. 1 rice by gently rinsing it three times, being careful not to break the grains. Place the washed rice in your rice cooker and add water until it reaches just above your knuckle when you place your hand on top (approximately 2 cups of water). Cook the rice using the standard ‘cook’ setting on your electric rice cooker. Keep the freshly cooked rice warm in the ‘keep warm’ setting.
Step 2
Now, let’s make some delicious side dishes! First, we’ll prepare the savory and sweet braised black beans. Rinse 2 cups of black beans thoroughly and place them in a pot. Add 2 cups of water and bring to a boil over high heat, cooking for 18 minutes until the beans are tender. Once the beans are cooked, add 4.5 Tbsp soy sauce and 4 Tbsp sugar (or raw sugar), stirring well to combine. When the mixture starts to boil again, reduce the heat to low and simmer for another 12 minutes, stirring occasionally to prevent sticking. Once they have a nice glaze, let them cool slightly.
Step 3
For the second side dish, we’ll make a spicy stir-fried dried pollock. Take about 2 handfuls of dried pollock (hwangtaechai) and cut it into 2-3 cm pieces. In a bowl, combine the cut pollock with 1/2 cup of water, 1 Tbsp gochugaru, 1 Tbsp gochujang, 1 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp Mishyang (or cooking wine), and 1/2 Tbsp minced garlic. Mix well by hand. Let this marinate in the refrigerator for at least 30 minutes to allow the flavors to meld. The next day, take out the marinated pollock, add another 1 Tbsp of gochujang, and mix again. Heat 1 Tbsp of cooking oil in a pan over low heat, add the pollock, and stir-fry for a few minutes until well-cooked and slightly chewy.
Step 4
Our third side dish is a refreshing seasoned seaweed salad. Rehydrate dried seaweed in water until soft, then rinse it well and drain thoroughly in a colander. Cut the seaweed into bite-sized pieces and place it in a bowl. Add 1 Tbsp soy sauce, 1 Tbsp gochugaru, 1 Tbsp gochujang, 1 Tbsp sugar, 1 Tbsp minced garlic, 1 Tbsp maesilcheong (plum extract), and 1/2 Tbsp sesame oil. Gently mix everything together with your hands. If you prefer a tangier flavor, you can add 1 Tbsp of vinegar to make a delicious seaweed salad with a sweet and sour dressing.
Step 5
For the fourth side, we’re making a creamy corn cheese omelet. Crack 2 eggs into a bowl, remove the chalazae (the stringy bits), and whisk them until smooth. For an even smoother texture, you can strain the egg mixture through a sieve. Lightly oil a non-stick pan and heat it over medium-low heat. Pour the beaten eggs into the pan, spreading them evenly. When about 80% of the egg has set, place 5 Tbsp of drained canned corn and 2 slices of cheese on one half of the omelet. Reduce the heat to low. Once the egg is about 95% cooked, turn off the heat and carefully fold the omelet in half. The residual heat will finish cooking the inside and melt the cheese, creating a soft and cheesy corn cheese omelet.
Step 6
Next, let’s make a fragrant chive pancake. In a bowl, combine 3 Tbsp of pancake mix and 3 Tbsp of cake flour (or all-purpose flour). Gradually add 7 Tbsp of water, whisking until you have a smooth batter with no lumps. Chop the washed chives into 2-3 cm lengths, and finely slice 1/2 green chili pepper after removing the seeds. Add these to the batter and mix. Heat a generous amount of cooking oil in a pan over medium-low heat. Pour a ladleful of batter into the pan and spread it into a round shape. Cook until golden brown and crispy on both sides.
Step 7
Finally, we’ll prepare crispy fried salmon. In a small bowl, mix together 1 Tbsp mustard, 1 Tbsp cream cheese, 1 Tbsp mayonnaise, and 1 Tbsp finely diced onion to create a sauce. Cut 100g of fresh salmon into bite-sized cubes. Coat the salmon pieces evenly with the prepared sauce on all sides. Then, generously coat the sauced salmon pieces with panko breadcrumbs. (You can enjoy them as is, but frying or using an air fryer will make them extra crispy.)
Step 8
If using an air fryer for the salmon, line the basket with parchment paper and lightly brush it with cooking oil. Place the salmon pieces in the preheated air fryer at 170°C (340°F) and cook for 5 minutes. After 5 minutes, flip the salmon pieces and cook for another 5 minutes on the other side. (For deep frying, heat oil to 170-180°C and fry for about 2-3 minutes, adjusting time based on salmon thickness.) It’s recommended to use generously sized parchment paper to prevent it from burning. Once crispy and golden, remove the fried salmon and let it cool slightly.
Step 9
Cut the finished corn cheese omelet into easy-to-eat portions, making it perfect for packing into a lunchbox. Cutting them into larger pieces can make them look even more appealing.
Step 10
Arrange the prepared side dishes attractively in your lunchbox. Pack the rice along with the braised black beans, stir-fried dried pollock, seasoned seaweed, corn cheese omelet, fried salmon, and chive pancake. Finely julienne the 1/2 green chili pepper and sprinkle it over the seasoned seaweed and stir-fried dried pollock as a garnish for added color.
Step 11
We’ve also prepared fresh grapes and grapefruit to enjoy after the meal. These refreshing fruits help cleanse the palate.
Step 12
The fried salmon is especially delicious when served with sweet chili sauce. Feel free to pair it with your favorite dipping sauce according to your preference (e.g., tartar sauce, soy sauce with wasabi, etc.).
Step 13
The crispy chive pancake can be cut into bite-sized pieces and enjoyed with a simple dipping sauce made by mixing soy sauce and vinegar in a 1:1 ratio.
Step 14
And there you have it – a hearty lunchbox made with chewy Gyeonggimi Gawaji No. 1 rice and a variety of delicious homemade side dishes. Enjoy your meal!
