Hubby gets a simple bento when I only have to make his bento lol. Cheap fresh greens are finally available these days. Spinach is in season here right now, which has no harsh taste and is sweet! I've been eating it lately. Spinach itself tastes so good that it doesn't call for much extra flavor to add. I think namul is perfect for a rice bento. I quick boiled fresh spinach, then rinsed and drained by hand, then seasoned with salt, sesame oil and sesame seeds.
I sauteed some strips of chicken tender, then seasoned with shoyu and Korean chili paste (gochujang).
I simmered very thin slices of pork in a shoyu/sugar mixture for a while. You can prepare this simmered pork the night before.
At this time, I didn't have any decent bento stash. At least I made crab (mock) tamagoyaki to fill up the gap in the bento. Though I just posted how-to-make a tamagoyaki, I made this one in a rather different way. I cooked egg like a half done omelet or scrambled egg, then tightly wrapped it in plastic wrap, and microwaved until done. So easy and quick to make but it's still good!
Have you installed Picasa3.9 yet? They've brought in some features from Picnik.
I love your simple bentos, but they never look simple to me :) I want all of these bentos!!
ReplyDeleteAw you're so nice! My bento style has been in a rut for so long. Maybe I should do chara-ben... it's unlikely lol.
ReplyDeleteThe Korean flavours are great aren't they? I'm into gochujang at the moment too! I'm always nervous to put seafood in omelet in bento for some reason...now I will definitely give it a try. I always look forward to your new post appearing, thank you!
ReplyDeleteYes totally! Korean food is so appetizing, love it!
ReplyDeleteThe crab flavor goes well with omelet if you don't mind it. I like a combo of real-crab omelet and rice. Thank you too for the encouraging comment! :)
How always everything look VERY VERY delicious :)
ReplyDeleteThank you Strange! I'm so glad you liked the bentos! :D
ReplyDeleteOh these bentos are so delicious looking. I recently bought gochujang but im unfamiliar with using it in cooking, when you made your chicken did you add the gochujang while you were cooking the chicken on the stovetop or did you add it like a sauce at the end?
ReplyDeleteWelcome Leyla! I added a bit of soy sauce and about the same amount of water with the gochujang to the gochujang, then dressed the chicken with it while heating. (Keep cooking until the liquid is right thickened. You can use gochujang for everything, especially as a seasoning for sauces. :)
ReplyDeleteoh thank you so much :) I cant wait to try it out!
ReplyDeleteMy pleasure! :)
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