College entrance exam lunch box
Hello? Rice is national power. The CSAT day seems to come back early every year, but you don't want the test takers to come back soon, do you? This year's college entrance exam day is Thursday, November 16. The college entrance exam day is always set for the third Thursday of November. Parents must be burdened with making lunch boxes because they usually eat school meals. It's better to wrap it with what your child likes or eats. It's because you can get sick if you eat something different. Let's make a lunch box for the college entrance exam.
1 serving
Within 30 minutes
밥심은국력
Ingredients
  • Rice
    2cup
  • black rice
    2TS
  • Water
    2+1/4cup
  • quail eggs
    1pack
  • Chili peppers
    12ea
  • Seasoned soy sauce
    5TS
  • anchovy broth
    10TS
  • plum extract
    1TS
  • Starch syrup
    3TS
  • Sesame
    1/2TS
  • Kimchi
    2handful
  • onion
    1ea
  • perilla oil
    2TS
  • crushed garlic
    1/2TS
  • shiitake mushroom powder
    1TS
  • leek
    little
  • Sesame
    1/2TS
Cooking Steps
STEP 1/11
I made 2 servings while I was cooking rice, and I put 2 tablespoons of black rice in 2 cups of rice, poured water, and soaked it for 30 minutes. Wash the rice three or four times, soak it in water, and use the water as it is. It's because water-soluble vitamins are dissolved in water. The ratio of rice to water is 1:1.2.
STEP 2/11
It's better to pack multi-grain rice than white rice. Black rice is good for antioxidant function and anti-aging.
STEP 3/11
It is a good ingredient for protein supplementation. It's easy to make quail eggs in the morning if you boil them and peel them.
STEP 4/11
Peeled quail eggs are expensive and I'll show you a simple and easy way to peel them at home. Take the quail eggs out of the refrigerator so they don't get cold. Pour water enough to cover quail eggs in a pot, add 1 tablespoon vinegar and 1/2 tablespoon salt, and boil for 5 minutes. Soak it in cold water for about 3 minutes and put it in an airtight container. Put 1-2cm of cold water, close the lid, and shake it. Then you get a lot of balance on the quail eggs.
STEP 5/11
This makes it easier to peel, and it's very easy to peel.
STEP 6/11
Put 10 tablespoons of anchovy stock back in the pot, put boiled quail eggs, and when the broth boils, add 5 tablespoons of seasoned soy sauce, and add 1 tablespoon of plum juice.
STEP 7/11
Wash the pepper clean, cut the top, and cut it in half.
STEP 8/11
When the broth is boiled down a lot, add the pepper and when it's almost done, add 3 tablespoons of starch syrup to complete it. I'll sprinkle sesame seeds. If you put in the kkari peppers early, it will turn into konjuk, so be careful.
STEP 9/11
If you wrap kimchi, the soup flows and smells a lot, so please wrap the kimchi stir-fry. I skipped the seasoned soy sauce because it was salty. If kimchi is bland, add seasoned soy sauce or salt
STEP 10/11
Heat the pan, add 2 tablespoons of perilla oil, and stir-fry chopped kimchi. And stir-fry sliced onions.
STEP 11/11
Since kimchi already contains minced garlic, I added half a tablespoon of minced garlic. Stir-fry 1 tablespoon of shiitake mushroom powder and add green onions.
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