Protein Packed Bento 3! (GyeRan Mali / Rolled fried egg)

Third Part of: "Protein Packed Bento 3!"

GyeRan Mali (Rolled fried egg)

2-3 Eggs

3 Stems of green onions

1/2 Carrot (optional)

3/4 cup Water

1 1/2 tbs.Vegetable oil

Salt

Pepper

Woo, almost done.

Chop the green onions (and carrot) extra finely. Break your eggs in a bowl and take a fork,

wisk very lightly and add in your chopped veggies. Once that's done, take your fork and gently lift up the egg repeatedly in order to mix it but keep some white intact, I'll explain why later.

Put a drizzle of vegetable oil in a skillet and turn on your stove to medium-high heat. Once your oil is hot, pour 1/3 of your egg mixture in the skillet. Spread the egg mixture in the pan so that it covers most of the surface of the pan. Let the egg cook until the bottom is solidified. Once it's cooked enough, with a spatula very carefully roll the egg. Push the rolled egg to one side of the skillet and repeat the process until you're out of egg mixture. Turn your heat down to medium.

Once you got your egg roll (lol) let it finish cooking on each side without burning it. Cover the skillet and turn off the heat. Put the roll on your cutting board and cut it into 1 inch wide pieces. You're done! Start assembling your bento or plate.

Bon Appétit!

Protein Packed Bento 2! (Gogi Wan-ja Jun/Korean Meatballs)

Welcome back, let's continue making our bento dishes shall we?

So we've finished  the Gamjachae bokkeum (Potato side dish).

Just click on the  link if you've missed  "Protein Packed Bento 1".

What was next again? Oh yeah, "Gogi Wan-ja Jun" (Korean meatballs).

As you've surely noticed by know, I will add my own touch to the dishes in order to make this more personal. First things first! Let's chop and prepare our ingredients for the next dish.

Gogi Wan-ja Jun (Korean meatballs)

250-300gr Ground beef

1/2 Yellow onion

3-4 Stems of garlic chives

2 Cloves of garlic

1 tsp Ginger

Panko breadcrumbs

1 Egg

(optional) Shichimi  (what's this?)

Curcuma Spice

Olive Oil

Salt

Pepper

Start by chopping your ingredients (Garlic chives and onion) very finely, for those of you who own a food processor, you can use that too. grate or mince your garlic, you want a pretty pasty consistency, so you choose how you want to process it. Put a drizzle of olive oil in a skillet and turn on your stove to medium-high heat.

In a big bowl, crack your egg, add your spices and chopped onion, ginger and garlic chives. Mix well.

Take out your ground beef and use a butcher knife to hammer it. Tenderize it. I use the blade of my knife but you can also use a good old meat tenderizer if needed. Add the ground beef to the egg mixture. Mix well with a fork or by using your hands. (I personally prefer using my hands.)

Now, prepare a plate or bowl with some Panko breadcrumbs.

Once you get a homogeneous mix, roll a small amount at a time in your palm into bite-sized balls, while the meatballs are still soaked from the egg roll them in the panko breadcrumbs. Make sure they are well coated!

Once your oil is hot, place your panko covered meatballs in the skillet. Let them cook for about 10 minutes while turning them periodically to make sure you get your meat evenly and thoroughly cooked.

Once golden brown, to make sure they are well cooked, check one of your meatballs by cutting it in half. If the center is cooked and there is no remaining pink meat, you're ready to serve!

Serving: 

I usually remove excess oil with a paper towel prior to storing or serving.

I like to serve these with some tonkatsu Bulldog sauce (what's this?) but you can use any sauce you like, including BBQ!

Voilà! Go to my next blog post to follow-up on the next dish in our bento!

Bon appétit!

Protein Packed Bento! (The Hard-working Employee Bento)

Hi Everyone !

As I mentioned in my first blog post, I'm a bento affictionado.

I have so much fun creating yummy foods to take to work with me.

This is great practice for pic-nicks as well. You can be creative

and let your imagination run wild with all types of ingredients.

Today I'll be making a Korean inspired bento. Which will be composed of:

• Rice
• Gamjachae bokkeum (Potato side dish)
• Gogi Wan-ja Jun (Korean meatballs)
• GyeRan Mali (Rolled fried egg)
• Kimchi (ready-made)

So if you're like me, you probably own a rice cooker which does all the cooking for you in 20 minutes or less!
Wash the rice 3 times, toss it in the rice cooker and forget it until we're done with everything!

As you've surely noticed by now, I always add my own touch to the dishes in order to make this more personal.
First things first!
Let's chop and prepare our ingredients for each dish.

 

Gamjachae bokkeum (Potato side dish)

2-3 Large potatoes (or 6 small ones)

4-5 Fresh Oyster mushrooms or Shiitake

1 Yellow onion

2 tbs Soy Sauce

1/2 cup Water

1 tbs Brown Sugar

Sesame Oil

Sesame Seeds

Salt

Pepper

The most important things to remember for this side dish:

• Your potatoes have to remain a bit firm while being fully cooked. It is important not to over-cook them.
• Your glaze has to be sticky and not liquid, make sure you don't add too much water and also let the sugar/soy/water mixture reduce to a minimum.

Julienne all three ingredients (Potato, mushroom and onion)  finely, about a match-stick size. Put a drizzle of olive oil in a skillet and turn on your stove to medium-high heat.

Once your oil is hot, place your julienne potatoes in the skillet first. Let them cook for about 2 minutes while stirring with a spatula.

Prepare in a small bowl 1/2 cup of water, 2 tbs soy sauce, 1 tbs brown sugar. Mix well until the sugar dissolves and reserve. Lower your heat to medium.

Now add in your julienne onion to the skillet and mix well. Cover the skillet and let the ingredients cook for about 1 1/2 minutes. Add your water/soy/sugar mixture to the skillet, mix well and cover. Let cook for about 2 minutes and remove the lid, add in your mushrooms and mix well. Add salt & pepper to taste and feel free to add more soy or sugar if you like it more on the sweeter side. Coat with a drizzle of sesame oil, mix well and top with some roasted or natural sesame seeds.
 

 Voilà! Go to my next blog post to follow-up on the next dish in our bento!

This is what yours could look like!


Bon Appétit!