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Dosirak

The Korean packed lunch box in its classic retro form: hot short-grain rice under a fried egg, stir-fried kimchi, sweet-salty glazed anchovies and crumbled seaweed, with a dab of gochujang. Snap the lid on, shake it hard, and eat it mixed.

MainsUnder 30 min
22 min10 prep · 12 cookEasy618 kcalper serving
Dosirak

Instructions

  1. Shake 15 g of dried anchovies in a sieve to lose the broken bits and dust. Put them in a small dry frying pan over medium heat and toast for 2 minutes, tossing constantly, until they are crisp and smell nutty rather than fishy. Tip onto a plate.
  2. Turn the heat to low and add 1 tsp of neutral oil to the pan with 1 tsp of soy sauce, 1 tsp of sugar and 1 tsp of rice syrup. When it bubbles, return the anchovies and toss for 1 minute until every one is glossy and coated, any longer and the glaze turns hard. Off the heat, stir through 1 tsp of toasted sesame seeds and set aside to cool.
  3. Wipe the pan clean and set it over medium-high heat. Add 60 g of chopped kimchi with a spoonful of its brine and stir-fry for 3 minutes, until the liquid has cooked off, the kimchi is glossy and the sharp raw smell has softened. Tip it out onto the plate beside the anchovies.

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Per serving

618kcal
20gprotein
78gcarbs
26gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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