Old school lunch boxes
The older generation brought a nickel-silver lunch box that their mother used to pack for them when they were in school. There are some restaurants that sell nickel-silver lunch boxes because of the retro craze again. I'm a middle-aged person who brought both nickel-silver and thermal lunch boxes. I'll make a lunch box of old memories while drawing the old days.
2 serving
Within 30 minutes
밥심은국력
Ingredients
  • instant rice
    1serving
  • Pink sausage
    1/3ea
  • egg
    3ea
  • leek
    little
  • Red pepper
    little
  • Flour
    1TS
  • canola oil
    2TS
  • perilla oil
    1TS
  • cabbage kimchi
    1/4ea
  • onion
    1ea
  • anchovy broth
    1/2cup
  • brown sugar
    1TS
  • Sesame
    little
Cooking Steps
STEP 1/9
Cut old sausages in circles. Put the raw flour on the sausage thinly so that it gets on the egg well. Beat in two eggs and add chopped red pepper and green onion. Cover the sausage with egg water.
STEP 2/9
Grease and fry sausage back and forth.
STEP 3/9
It's prettier with garnish.
STEP 4/9
I fry eggs in an oiled pan. If you eat at home, you don't have to cook the yolk because it's sunny side up, but if you take it with you as a lunch box, the yolk can explode, so it's better to cook it more.
STEP 5/9
Chop up the sour kimchi. Chop the onions, too.
STEP 6/9
Prepare half a cup of anchovy kelp stock.
STEP 7/9
Put 1 tablespoon of canola oil and 1 tablespoon of perilla oil in a pan and stir-fry sour kimchi and onions. Pour half a cup of anchovy kelp stock here.
STEP 8/9
Add 1 tablespoon of sugar to the sour kimchi to capture the sour taste. Add vinegar to the undercooked kimchi to make it taste ripe. Stir-fry until the soup is gone. Anchovy kelp stock has a salty taste and kimchi has a salty taste, so even without salt, it tastes good.
STEP 9/9
There should be no soup so that the kimchi soup doesn't flow when you put it in the lunch box. Finish with sesame seeds. Perilla oil tastes better than sesame oil when frying kimchi.
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