Main ingredients 🥩
napa cabbage kimchituna canpink sausageeggsesame oil
Jung Ho-young's Nostalgic Old-Time Bento
A nostalgic bento featuring tuna kimchi stir-fry, egg dishes, and pink sausage, all mixed together and enjoyed by shaking the container.
🙋 Recommended for
- ⭐ Those who want to relive the feeling and flavor of shaking their old-school school bento
- ⭐ People looking to quickly and deliciously use up leftover fresh kimchi and canned tuna for a satisfying meal
Ingredients needed 🛒1 servings
- fresh kimchi 1 cup
- tuna can 1 can
- pink sausage 1/3 piece
- eggs 2
- sugar 1 teaspoon
- sesame oil 1 tablespoon
- seasoning mix a pinch
- vegetable oil as needed
- rice 1 bowl
Recipe 🍳
- Chop the well-fermented fresh kimchi into bite-sized pieces, and slice the pink sausage thickly.
- Whisk the eggs smoothly and prepare an omelet or fry them to your preferred doneness.
- Heat a pan, reserve the oil from the tuna can, then add the prepared kimchi and stir-fry until softened.
- When the kimchi becomes translucent, add the tuna meat, sugar, and a touch of seasoning for extra savoriness, and stir together.
- Turn off the heat when the sauce has reduced slightly, then drizzle sesame oil around to enhance aroma and finish the tuna kimchi stir-fry.
- In a clean pan, lightly grease with oil and grill the pink sausage on both sides until golden brown.
- Layer warm rice evenly in the bento box, arrange the grilled sausage, kimchi stir-fry, and egg dish attractively, and finish.
- Dice the kimchi and sausage to appropriate sizes, and prepare the egg dish in advance.
- Stir-fry the kimchi with tuna oil, adding tuna meat, sugar, and seasoning to create a rich, flavorful kimchi dish.
- Fill the bento box with warm rice, then top with kimchi stir-fry, grilled sausage, and egg to complete.
Cooking tips 💡
- Use the oil from the tuna can instead of discarding it—it adds depth and richness to the stir-fried kimchi.
- Adding a small amount of sugar balances the sharp tang of fresh kimchi and smooths out the overall flavor.
- When shaking the bento to mix everything, add a spoonful of kimchi broth to prevent the rice from clumping and ensure even blending.
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