Be My Bento

Last Wednesday, I went on a Korean food cooking frenzy. My back felt it the next day... very much so. But the food was healthy and delicious. I made:
Mak Kimchee (easy nappa cabbage kimchee)
Galbi ( marinated beef short ribs)
Uhmook Bokkeum (spicy stir-fried fish cakes)
Sigeumchi Namul (seasoned spinach)
Kinpira (japandese sweet seasoned carrots and potatoes)

The bento I ate on Friday (though it was actually intended for Thursday) was made up of a number of the items made.

Top tier
Mak Kimchee
Sigeumchi Namul
Kinpira

Bottom Tier
White Rice with Furikake
Uhmook Bokkeum


I was planning on making some Oi Kimchee (stuffed cucumber kimchee) and Ggakdugi Kimchee (daikon radish kimchee), but was too tired and was still debating some of the recipes I wanted to use.

My husband actually helped with the Mak Kimchee. It didn't turn out quite right, but I was using a new recipe and we used fine ground red pepper powder instead of course ground... which means more pepper powder ended up being used for the same measurement. (Course ground lays in the measuring cup different, allowing more space between the pieces compaired to the fine ground.) I ran into this problem before, but forgot to mention it to dear hubby. I also didn't tell him to add extra ginger root, which is what we like. Oh well. Still is decent kimchee and we got to try new veggies we don't normally use for it.

Also, the Galbi recipe I used definitely needs some tinkering. A korean pear apple or kiwi or some other acidic fruit would have helped tenderize the meat better, but since I was using a new recipe, I figured it would be best to follow it properly.