Colorful Soboro Rice Bowl Lunchbox
A Lunchbox for Picky Eaters: Colorful Soboro Rice Bowl
Wouldn’t it be wonderful if our children ate a balanced diet without being picky? I always worry that my son refuses to eat vegetables. Today, I’ve prepared a Soboro Rice Bowl packed with a variety of colorful vegetables, making it impossible to avoid them! Will you still refuse your veggies now?
Main Ingredients- 3 Eggs
- 1/2 Carrot
- A little Beetroot (for color)
- 5 Mini Bell Peppers (or bell peppers/paprika)
- 1/2 block Tofu
- 1 handful Shiitake Mushroom Slices
- 150g Beef (e.g., Chuck Flap Tail)
Seasoning & Others- 1 Tbsp Soy Sauce (Korean traditional dark soy sauce, ‘Mukganjang’)
- 1 Tbsp Perilla Oil
- Pinch of Salt
- 1 Tbsp Cooking Wine (Mirin or Sake)
- 1 Tbsp Soy Sauce (Korean traditional dark soy sauce, ‘Mukganjang’)
- 1 Tbsp Perilla Oil
- Pinch of Salt
- 1 Tbsp Cooking Wine (Mirin or Sake)
Cooking Instructions
Step 1
First, prepare the eggs. In a bowl, whisk 3 eggs with a pinch of salt and 1 Tbsp of cooking wine. A helpful tip: snip the egg white membrane (chalaza) with scissors while whisking to achieve a smooth consistency without needing to strain the eggs through a sieve. Making smooth eggs is key for a delightful lunchbox!
Step 2
Blanch the tofu in boiling water. After blanching, mash the tofu and then squeeze out as much water as possible using a cheesecloth or clean paper towels. Removing excess moisture is crucial for the tofu to fry up nicely and not clump together.
Step 3
Finely mince the beef chuck flap tail until it resembles ground meat. Marinate it with 1 Tbsp of ‘Mukganjang’ (dark soy sauce) and 1 Tbsp of perilla oil. Marinating in advance will enhance the beef’s flavor.
Step 4
Now, let’s start stir-frying. Heat a pan and begin by stir-frying the mashed tofu. (Tip: Ideally, tofu is dry-fried, but don’t worry if you accidentally added perilla oil first!) Add a pinch of salt and fry until the moisture evaporates, creating a crumbly texture.
Step 5
Stir-fry the mini bell peppers, carrots, and beetroot separately. Spread the vegetables thinly in the pan while cooking to ensure even cooking. After stir-frying, spread them out on a plate to cool. These colorful vegetables are best when their vibrant colors are preserved, so avoid overcooking. Lightly season with salt.
Step 6
Next, scramble the whisked eggs until cooked. Finely dice the shiitake mushrooms, season them lightly with soy sauce, and then stir-fry. Finally, stir-fry the marinated beef until cooked through. Cooking each ingredient separately helps maintain its distinct flavor and texture.
Step 7
To assemble the lunchbox, spread a thin layer of warm rice into the container. Arrange the prepared ingredients – scrambled eggs, stir-fried vegetables, and cooked beef – attractively on top of the rice. Your vibrant and delicious Soboro Rice Bowl lunchbox is now complete! Enjoy watching your child happily eat their veggies.
