Retro Style Aluminum/Stainless Steel Lunch Box
Retro Style Aluminum/Stainless Steel Lunch Box
Packing a Vintage-Inspired Bento with Aluminum/Stainless Steel Lunch Boxes
It’s picnic day! I packed a lunch box and went on a picnic with my friend. Instead of the old-fashioned aluminum lunch boxes, I used a modern stainless steel one to capture that retro vibe. It felt like taking a trip down memory lane! I prepared about 4-5 main dishes and used pre-made side dishes, making it look like there were many more items while keeping the preparation simple. If you need to prepare everything from scratch, making the side dishes the day before will make packing much easier and faster. Food just tastes better outdoors, doesn’t it? I guess the wind and greenery act as the best seasonings.
Rice- Turmeric Rice, 2 bowls
Cooking Instructions
Step 1
First, prepare the rice. Add 1 tablespoon of turmeric powder to the water before cooking the rice to give it a beautiful yellow hue and added health benefits. Prepare two bowls of freshly cooked, warm rice.
Step 2
Let’s make enoki mushroom pancakes. Trim the tough ends of the enoki mushrooms and gently pull them apart. Lightly season with fine salt. Dredge them in pancake mix, then dip in beaten egg and pan-fry until golden brown on both sides. They have a wonderfully chewy texture and savory flavor.
Step 3
For the stir-fried sausages, blanch them in boiling water first to remove any undesirable additives. Rinse under cold water, drain thoroughly, and then slice them into about 10 pieces. Heat a pan with a little oil and pan-fry the sausage slices until they are nicely browned. This is a simple yet crowd-pleasing side dish.
Step 4
Prepare the pickled garlic scapes and stir-fried eggplant. Lightly blanch the garlic scapes to retain their crispness, then season them with your favorite marinade, such as fermented shrimp sauce, pear juice, and gochugaru (Korean chili flakes). For the stir-fried eggplant, slice the eggplant into 1cm thick pieces and pan-fry them in a skillet with a little olive oil until tender. Once softened, stir in a splash of soy sauce and a touch of oligosaccharide, then finish with sesame oil for added fragrance.
Step 5
Utilize the pre-made pickled green garlic. Wash and slice the green garlic. Prepare a pickling brine by boiling water, soy sauce, vinegar, and sugar in a 2:1:1:1 ratio. Pour this brine over the sliced green garlic and let it pickle. This creates a sweet and sour pickle that cuts through richness and is easy to store. Prepare about 2 tablespoons.
Step 6
Prepare the star of the meal: braised beef and abalone. First, place the beef (for braising) in a pot, add enough water to cover it about two-thirds of the way, cover with a lid, and simmer over medium heat for about 40 minutes until very tender. Slice the cooked beef into bite-sized pieces. Prepare the cleaned abalone. In a pot, combine the sliced beef, soy sauce, sugar, minced garlic, and chili peppers (optional). Simmer over medium heat until the sauce thickens and coats the beef. Finally, add the abalone and cook for another 5 minutes until tender and infused with flavor. Prepare about 6-7 pieces.
Step 7
Make the crunchy stir-fried balloon flower root. Rinse the balloon flower root thoroughly multiple times and then soak it in water. Blanch it in boiling water, then pour a soy sauce-based pickling brine over it and let it mature. Later, drain the balloon flower root and toss it with a sweet and spicy gochujang-based sauce (gochujang, soy sauce, sugar, vinegar, sesame oil, etc.). This method makes a delicious side dish that can be stored for a long time without spoiling. Prepare about 2-3 tablespoons.
Step 8
Prepare the fragrant dureup (angelica tree shoot) salad. Blanch the dureup in boiling water the day before, rinse with cold water, and squeeze out excess moisture. Gently toss with fish sauce (or soy sauce), and sesame oil to enhance its aromatic qualities. Prepare about 3-4 tablespoons.
Step 9
Make the classic stir-fried fish cakes. Blanch the fish cakes in boiling water to remove any excess oil, then rinse. Slice them into bite-sized pieces and stir-fry in a pan with a little oil. Add soy sauce and oligosaccharide, stir-frying until glossy. This results in a tasty stir-fried fish cake. Prepare about 3-4 tablespoons.
Step 10
Now it’s time to assemble the lunch box. Arrange the prepared turmeric rice attractively in the lunch box. Using muffin cups or small containers for each side dish will make the lunch box look neater and more abundant. Slice and pack fruits like apples, Korean melons, and kiwis separately to keep them fresh. Pack drip coffee or your favorite tea bags to make your picnic even more enjoyable!
