Kimbap Summer Bento

Kimbap Summer Bento, originally uploaded by sherimiya ♥.

I am often influenced by food tweets on twitter, and yesterday everyone seemed to be having Korean food. I saw a pic of kimbap go by, and clicked to find a recipe for making shoyu tuna kimbap. Well, I didn't have tuna but I did have sardines. Could I substitute? Before you go "eww", I have to say, it came out really good! I adapted a recipe by Maangchi I found here.

Make seasoned tuna flakes
1.Open a can of tuna and remove the oil or water. Put it on a heated pan and drizzle some sesame oil over it. Toss it and cook it for 2 minutes.
2.Add 1 tbs of soy sauce, ½ tbs of sugar, 1 clove of minced garlic, and 1 ts of ground black pepper.

3.Keep stirring for another 3 minutes.
4.Turn off the heat and add 1 chopped green onion, 2 ts of sesame oil and 1 tbs of toasted sesame seeds.

I also realized I didn't have avocados or pickled radish, but I did have cucumber and crab stick. After cooking the shoyu sardines, it smelled so good I ate some straight out of the pan. Yum. Even better rolled up. I put almost the entire roll in his bento, two-deep. This stainless steel bento is deep enough to accomodate pretty tall food. I separated the kimbap from the fruit with a piece of green leaf lettuce and placed a bunch of Rainier cherries, a lychee and a half homegrown apricot on the side. There is shoyu in the yellow container. I used a dipping container instead of a squirt bottle so that he wouldn't have to squirt the shoyu all over the rest of the food. So good, quick and easy!