A Lunchbox Filled with Love for My Daughter Away From Home
Preparing a Personalized Lunchbox for My Daughter Living Far Away
I prepared a lunchbox full of love for my daughter, who is living away from home and whom I miss dearly. I suddenly had the chance to visit her, so I rummaged through my refrigerator to make her favorite side dishes. Along with some delicious kimchi, my husband and I took this special lunchbox to her. Please share this meal with your loved ones to convey your warm heart and provide them with a satisfying meal.
Fragrant Perilla Leaf Salad- 150g perilla leaves
- 1 Tbsp anchovy sauce
- A pinch of sesame seeds
- A little sesame oil
Crispy Bean Sprout Salad- 320g bean sprouts
- 2 Tbsp anchovy sauce
- A pinch of sesame seeds
- A little sesame oil
Savory Stir-fried Mushrooms- 8 mushrooms (e.g., shiitake or oyster)
- 1/2 onion
- 2 Korean chili peppers (optional, for heat)
- A little carrot
- 5 Tbsp anchovy and kelp broth
- 2 Tbsp anchovy sauce
- 1/2 Tbsp minced garlic
Hearty Beef and Radish Soup- 200g thinly sliced beef (for shabu-shabu)
- 1/5 radish (approx. 150g)
- 1/2 green onion
- 1 Tbsp minced garlic
- 3 Tbsp soy sauce for soup or anchovy sauce (adjust to taste)
- 320g bean sprouts
- 2 Tbsp anchovy sauce
- A pinch of sesame seeds
- A little sesame oil
Savory Stir-fried Mushrooms- 8 mushrooms (e.g., shiitake or oyster)
- 1/2 onion
- 2 Korean chili peppers (optional, for heat)
- A little carrot
- 5 Tbsp anchovy and kelp broth
- 2 Tbsp anchovy sauce
- 1/2 Tbsp minced garlic
Hearty Beef and Radish Soup- 200g thinly sliced beef (for shabu-shabu)
- 1/5 radish (approx. 150g)
- 1/2 green onion
- 1 Tbsp minced garlic
- 3 Tbsp soy sauce for soup or anchovy sauce (adjust to taste)
- 200g thinly sliced beef (for shabu-shabu)
- 1/5 radish (approx. 150g)
- 1/2 green onion
- 1 Tbsp minced garlic
- 3 Tbsp soy sauce for soup or anchovy sauce (adjust to taste)
Cooking Instructions
Step 1
[Fragrant Perilla Leaf Salad] First, wash the perilla leaves thoroughly and blanch them in boiling water for about 30 seconds to 1 minute. Be careful not to overcook, or they will become too soft. Rinse the blanched leaves under cold water and squeeze out excess moisture. Cut them into bite-sized pieces (about 5-7 cm). Place the cut perilla leaves in a large bowl, add anchovy sauce, sesame seeds, and sesame oil, and gently mix by hand until well combined. Your fragrant perilla leaf salad is ready! 
Step 2
[Crispy Bean Sprout Salad] Rinse the bean sprouts thoroughly under running water. In a pot, add enough water to cover the bean sprouts and bring it to a boil. Add the bean sprouts and cook for 3-5 minutes until tender but still crisp. Drain the cooked bean sprouts in a colander and let them cool slightly. Place the drained bean sprouts in a bowl, add anchovy sauce, sesame seeds, and sesame oil, and gently toss to combine. This will create a refreshingly crisp bean sprout salad. 
Step 3
[Savory Stir-fried Mushrooms] Slice the mushrooms (shiitake or oyster) after removing the tough ends. Slice the onion thinly and finely chop the Korean chili peppers. Thinly julienne the carrot for a touch of color. Lightly oil a pan and heat it over medium heat. Add the sliced mushrooms and carrots and stir-fry. Once the mushrooms begin to soften, add the sliced onion and chili peppers and continue to stir-fry. Pour in the anchovy and kelp broth (5 Tbsp) and anchovy sauce (2 Tbsp), and cook until the vegetables are tender. Finally, add the minced garlic, stir quickly, turn off the heat, and finish with a drizzle of sesame oil and a sprinkle of sesame seeds. 
Step 4
[Hearty Beef and Radish Soup] To prepare the beef and radish soup, thinly slice the radish into half-moon shapes (about 0.5 cm thick). Slice the green onion diagonally and mince the garlic. Gently pat the thinly sliced beef (for shabu-shabu) with paper towels to remove any excess moisture. 
Step 5
Add a little sesame oil to a pot and heat over medium-low heat. Add the sliced radish and beef and stir-fry. Once the beef starts to change color, add about 2-3 Tbsp of the anchovy and kelp broth and continue to stir-fry until the radish and beef become tender. Stir-frying them first will deepen the flavor of the soup.
Step 6
Once the beef is fully cooked, pour in the remaining anchovy and kelp broth (about 3-4 cups or 600-800ml) and bring it to a boil. Reduce the heat to medium-low and let it simmer until the radish slices are translucent and tender. Season the soup with soy sauce for soup or anchovy sauce (3 Tbsp). Adjust the seasoning to your preference.
Step 7
As the soup simmers, skim off any foam that rises to the surface. This will make the broth clearer and cleaner. In the final step, add the diagonally sliced green onion and minced garlic and simmer for another minute or two. Your hearty and flavorful beef and radish soup is complete! Pack it warmly into the lunchbox to be enjoyed.
