I shared my Korean Chicken Bulgogi Recipe a few weeks back when I made my first bento. This time round, I’ve cooked the same but have added two ‘more exciting’ side dishes as accompaniments. And it has been fun playing around with the presentation and plating of the meal because I’ve been stocking up on these lovely Japanese-style crockery and I think they just make food look even more appealing on the table, lol.
This was the meal I made for dinner. Brown rice with diced avocado & dried seaweed strips, Korean style chicken bulgogi, chilled tofu, seasoned spinach, button mushroom omelette and a cup of hot matcha 🙂
For those who are interested to know how I made the seasoned spinach, I merely blanched the spinach (I used China spinach aka ‘puay leng’ in our local dialect) in hot boiling water till the leaves wilted and then tossed them with minced garlic, chopped spring onions, light soy sauce, sesame oil and toasted sesame seeds.
The chilled tofu was just flavoured with light soy sauce and then sprinkled with chopped spring onions and toasted sesame seeds on top. Easy peasy 😉
And this was the Chicken Bulgogi Bento I assembled with the leftover ingredients after the meal. I used colourful silicone baking cups to separate the dishes (which also prevented the sauce from the bulgogi chicken from messing up the other components) and also included cherry tomatoes, sliced Japanese cucumber and lettuce leaves. This is what I call homemade ‘chap chye png’ (economy mixed rice) with a bit more finesse, lol. Bon appetit! 🙂
For more bento box ideas, check out my other creations here