Recipe of Korean Lunchbox (도시락), the exact authentic lunchbox meal shown in the “Squid Game” series, evoking nostalgia for old-school Korean lunches. This simple but hearty dosirak includes steamed rice, a sunny-side-up egg, pan-fried fish sausage, kimchi, and stir-fried anchovies, arranged in a classic metal lunchbox for a comforting and traditional meal.
Cooking Time:
30 minutes
Ingredients:
1 cup short-grain white rice
1 egg
4 slices Korean fish sausage (or Vienna sausage)
2 tbsp well-fermented kimchi
2 tbsp dried small anchovies (myeolchi)
1 tsp soy sauce
½ tsp sugar
½ tsp sesame oil
1 tsp vegetable oil
Optional: roasted seaweed sheets
Recipe:
Steamed White Rice (Bap)
Rinse 1 cup of short-grain white rice under cold water until the water runs clear.
Add 1 ¼ cups water and cook in a rice cooker or on the stovetop until fluffy.
Sunny-side-up Fried Egg (Gyeran)
Heat ½ tsp vegetable oil in a small nonstick pan over medium-low heat.
Crack in the egg and cook until the whites are set but the yolk stays runny. Remove gently.
Pan-fried Fish Sausage Slices
Slice the fish sausage into ½-inch rounds.
In the same pan, lightly fry the slices until golden on both sides.
Kimchi
Warm 2 tbsp of kimchi in a small pan over low heat for 1–2 minutes. This softens the acidity and deepens the flavor. (Alternatively, serve it cold if preferred.)
Stir-fried Anchovies (Myeolchi Bokkeum)
Heat ½ tsp vegetable oil in a pan over medium heat.
Add 2 tbsp small dried anchovies and stir-fry for about 1 minute until fragrant.
Add ½ tsp soy sauce, ½ tsp sugar, and stir quickly to coat.
Drizzle in ½ tsp sesame oil and stir once more, then remove from heat.
Assemble the Dosirak
Place the steamed rice in a metal lunchbox.
Set the sunny-side-up egg on top of the rice.
Arrange the fish sausage slices, kimchi, and stir-fried anchovies neatly around the rice.
Optionally add roasted seaweed sheets on the side.
Seal the lunchbox, shake gently to mix the flavors if you wish — just like in “Squid Game” — and enjoy warm or at room temperature.
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