Flavor Packed Dosiraks. Recipe

Rinse and cook rice

Rinse the short-grain rice under cold water, stirring with your hand, until the water runs mostly clear (about 3–4 rinses). Drain 10–15 seconds. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, then reduce to low, cover and simmer 12–14 minutes until water is absorbed. Turn off heat and let rest, covered, 10 minutes.

Season rice

While rice rests, mix 1 tbsp rice vinegar, 1 tsp sugar and 1/2 tsp salt until dissolved. Gently fold this seasoning into the warm rice with a rice paddle or spatula, fanning if possible to give glossy grains. Keep covered and warm until assembly.

Marinate beef

In a bowl combine 3 tbsp soy sauce, 1.5 tbsp brown sugar, 1 tbsp mirin, 1 tbsp sesame oil, minced garlic, grated ginger, grated pear, 1/4 tsp black pepper and sliced green onion. Add the thinly sliced beef and toss to coat thoroughly. Marinate at least 20 minutes at room temperature or up to 2 hours in the fridge.

Cook beef

Heat 1 tbsp vegetable oil in a large skillet or cast-iron pan over medium-high. Add marinated beef in a single layer (work in batches if necessary) and sear until edges caramelize and beef is cooked through, about 2–4 minutes per side depending on thickness. Remove to a plate and keep warm. Spoon any pan juices over the beef.

If you prefer chicken instead of beef, toss sliced chicken thighs with 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, 2 minced garlic cloves and 1 tsp rice vinegar. Let sit 15–30 minutes. Heat 1 tbsp vegetable oil in a skillet over medium-high and cook chicken until caramelized and cooked through, 5–7 minutes, turning once. Keep warm.

Quick pickles

Combine cucumber matchsticks, julienned carrot and optional daikon in a bowl. Sprinkle with 1/2 tsp salt and toss. Let sit 5 minutes, then squeeze out excess liquid. Mix 2 tbsp rice vinegar and 1 tsp sugar and toss with the vegetables. Sprinkle 1 tsp toasted sesame seeds and sliced scallions. Set aside.

Spinach (namul)

Blanch spinach in boiling water 20–30 seconds until wilted. Drain and plunge into ice water. Squeeze thoroughly to remove water, then toss with 1/2 tsp sesame oil and a pinch of salt. Reserve.

Prepare kimchi and nori

Chop kimchi into bite-sized pieces. Tear nori sheets into strips or small pieces for texture and wrapping rice.

Make a quick gochujang mayo by mixing 2 tsp gochujang with 2 tsp mayonnaise. Taste and adjust heat/sweetness. Keep sesame oil and toasted sesame seeds ready for finishing touches; have furikake and pickled radish nearby for optional layering.

Portion rice

Line a bowl with plastic wrap. Scoop a desired portion of seasoned rice (about 1 cup cooked per serving; this recipe yields ~4 servings) into the bowl and press into a compact shape (rectangular or oval). Invert the bowl onto the rice compartment of your dosirak box and lift the bowl to release the shaped rice. Alternatively, place loose rice in its compartment and press gently to compact.

Arrange proteins and sides

Place a portion of cooked bulgogi (about 100 g per serving) or gochujang chicken into a main compartment. Add a serving of pickled cucumber/carrot, a portion of blanched spinach, a spoonful of chopped kimchi, and a few strips of torn nori in separate compartments. Add pickled radish slices if using.

Finish and pack

Drizzle a little sesame oil over rice and sprinkle toasted sesame seeds and furikake if desired. Add a small container or silicone cup with gochujang mayo on the side for dipping. Close the dosirak. If packing for later, allow components to cool to near room temperature before sealing to avoid sogginess. Keep refrigerated if not eaten within 2–3 hours; reheat beef/chicken briefly before eating or enjoy cold.