A classic Korean lunchbox combination featuring seasoned rice rolls wrapped in seaweed alongside a compartmentalized dosirak. The kimbap is filled with vegetables, egg, imitation crab, and pickled radish, while the dosirak contains rice, sunny-side egg, fried fish sausage, sweet black beans, kimchi, and roasted anchovies.
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Adapted from a video by Binging with Babish
Squid Game Season 2 Special: Kimbap & Lunchbox | Binging with Babish
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1
Seed the cucumber if desired and cut it into strips about 1 cm wide. Julienne the carrot into thin strips of similar width. Separate the imitation crab and set aside the braised burdock root strips.
2
Heat a small amount of sesame oil in a nonstick pan over medium heat. Sauté the minced garlic for about 1 minute until fragrant, then add handfuls of spinach and cook for 2–3 minutes until completely wilted. Season with ½ tsp soy sauce and ½ tsp toasted sesame oil, taste, and remove from heat to cool.
3
Slice the pickled yellow radish into strips about 1 cm wide.
4
Thoroughly rinse 2 cups of short grain Korean rice under cold running water for 2–3 minutes until the water runs clear. Add the rice to a rice cooker with the manufacturer-specified amount of water, cook, and let sit for 10 minutes after cooking.
5
Beat 2 eggs with a pinch of salt and 1 tsp cold water until smooth. Heat a small amount of oil in a 12-inch nonstick skillet until slightly viscous, pour in the egg mixture, and spread evenly. Cook over low heat until just set; if liquid remains on top, cover with a lid off the heat to finish cooking. Cool, fold over itself a few times, and slice into 1 cm wide strips.
6
Heat a little oil in a pan, add the carrot strips, and sauté for 2–3 minutes until lightly softened but still al dente. Allow to cool completely.
7
Spread the warm rice on a baking sheet lined with parchment paper and lightly brush with toasted sesame oil.
8
Place the toasted seaweed sheet on a bamboo mat and cover with a thin layer of warm rice, leaving a 2–3 cm border on the far end. Place a few grains of rice along the far edge to seal. About 2–3 cm from the bottom edge, arrange the fillings in a line: 1 cucumber stick, several carrot strips, imitation crab, 1 burdock root strip, 2–3 pickled radish strips, 4–5 egg strips, and the sautéed spinach on top.
9
Using the bamboo mat, tightly roll the seaweed sheet from bottom to top, pressing and tucking as you go to keep the seaweed taut. Use the rice grains to seal the far end. Repeat with remaining ingredients. Optionally brush the finished rolls with toasted sesame oil.
10
Trim the ends of the rolls and cut into bite-sized pieces to serve.
11
Soak 1 cup of dried black soybeans in 2 cups of cold water. After soaking, bring to a boil in a small saucepan and simmer gently for about 10 minutes.
12
Add ¼ cup soy sauce, 2 tbsp sugar, and 2 tbsp mirin to the beans. Continue simmering until they are softened but still firm, 20 minutes to 1 hour, adding a splash of water if they get too dry. Finish with 2 tbsp corn syrup, taste for seasoning, and allow to cool for about 10 minutes.
13
Remove the skin from the fish sausage, cut into bias medallions, and fry in a little oil until golden on both sides.
14
Heat a little oil in a nonstick pan, crack 1 egg into it, and cook sunny-side up. When the white is nearly set, cover with a lid off the heat to finish cooking the white while keeping the yolk runny.
15
Toast the dried anchovies in a little oil or in a dry pan until crispy and fragrant.
16
Fill the lunchbox starting with warm rice. Top with the sunny-side egg and arrange the fried fish sausage pieces next to it. In the lower third of the box, arrange small piles of sweet black beans, kimchi, and roasted anchovies in separate compartments.
17
Break the yolk to distribute it throughout the rice, cover the lunchbox, and shake it thoroughly in all directions to mix the components together. Open and enjoy.
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