Dosirak Lunch Box Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain in a sieve for 5 minutes.

Combine rinsed rice, 2.2 cups water and 0.25 tsp salt in a rice cooker or a medium pot. If using a pot: bring to a boil over medium-high heat, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 10 minutes.

Fluff the rice with a rice paddle or fork and gently fold in 1 tsp sesame oil. Keep warm until packing the box.

Marinate and Cook Chicken

Cut chicken thighs into bite-size strips or small cubes. In a bowl combine 2 tbs soy sauce, 1 tbs gochujang, 1 tsp honey and 2 cloves minced garlic. Add chicken, toss to coat and let marinate 10–15 minutes (or up to 1 hour in fridge).

Heat a nonstick skillet over medium-high heat and add 1 tsp vegetable oil. Add marinated chicken in a single layer and cook 3–4 minutes per side until browned and cooked through (internal temperature 74°C / 165°F). Reduce heat if sauce begins to burn; spoon pan juices over chicken as it cooks so it glazes slightly.

When chicken is cooked, sprinkle 1 tsp toasted sesame seeds and 1 tbs sliced scallion over it. Remove from pan and let rest 2 minutes before packing.

Fried Egg

Heat a small nonstick pan over medium. Add a light film of oil. Crack 2 eggs into the pan, season with 1/4 tsp salt, and fry sunny-side up until whites are set but yolks still runny (about 2–3 minutes). For over-easy, flip briefly and cook 10–20 seconds more. Remove and keep warm.

Carrot and Zucchini Stir-Fry

Heat a small skillet with 1 tsp sesame oil over medium. Add julienned carrot and zucchini and sauté 2–3 minutes until tender-crisp. Add 1 tsp soy sauce, 1/2 tsp sugar and a pinch of pepper; toss 30 seconds and remove. Keep separate for the box.

Spinach Namul

Bring a pot of water to a boil and add 1/2 tsp salt. Blanch 2 cups spinach for 20–30 seconds until wilted. Drain and immediately rinse under cold water to stop cooking. Squeeze out excess water with hands or towel. In a bowl, mix blanched spinach with 1 tsp soy sauce, 1 tsp sesame oil and 1 clove minced garlic. Toss to combine and set aside.

Drain and chop 1/2 cup kimchi. If using quick-pickled cucumber or danmuji, slice into bite-size pieces. Place nori sheets on a plate and cut into strips if not pre-cut.

Whisk together 1 tbs gochujang, 0.5 tsp sesame oil, 0.5 tsp rice vinegar and 0.5 tsp honey. Taste and adjust for desired heat/sweetness. Pack in a small leakproof container to drizzle over rice/protein when eating.

Divide cooked rice evenly among lunch boxes (for two servings spoon about 1 cup cooked rice per box). Smooth the surface slightly.

Arrange glazed chicken, carrot, zucchini, spinach namul, kimchi and pickles in separate compartments or sections so flavors don't mix. Place the fried egg on top of the rice or beside the chicken. Add nori strips and extra sesame seeds as garnish. Include the sauce container if using.

Let boxes cool to near room temperature before sealing and refrigerating. Consume within 24 hours; reheat protein and egg briefly before eating if desired.