Nostalgic Lunchbox (Chueok-ui Dosirak) with Anchovies
A nostalgic retro lunchbox featuring sweet and savory stir-fried anchovies alongside egg-battered pan-fried sausage slices.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This nostalgic retro lunchbox features crispy stir-fried tiny dried anchovies tossed in a sweet and savory sauce, served alongside golden egg-battered pan-fried sausage slices. Made with familiar everyday side dishes, it is simple to put together without hassle. Packed in a vintage tin lunchbox over soybean rice, it brings back fond memories of school days.
- Servings
- about 1–2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Tiny dried anchovies (jiri-myeolchi)1 cup (tiny dried anchovies)
- Sausage
- Egg
Seasoning
- Regular soy sauce (jin-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tsp
- Water2 tbsp
- Toasted sesame oil
- Toasted sesame seeds
- You can use larger dried anchovies instead of tiny dried anchovies (jiri-myeolchi), or add nuts if you like.
Steps
1. I prepared tiny dried anchovies (jiri-myeolchi), but larger dried anchovies are fine too.
You can also prepare nuts to go with them.
2. Heat a pan, add cooking oil, and stir-fry the anchovies.
Stir-fry over medium heat until the anchovies become crispy, being careful not to burn them.
3. Add all seasoning ingredients except toasted sesame oil and toasted sesame seeds, and bring the sauce to a full rolling boil.
Adjust the amount of regular soy sauce between 1/2 tbsp and 1 tbsp depending on how salty your dried anchovies naturally are.
4. Add the stir-fried anchovies, toss well to coat evenly, and turn off the heat.
Finish by tossing in toasted sesame oil and toasted sesame seeds, and it is complete.
1. Slice the sausage into round disks of moderate thickness.
2. Beat the egg, add the sausage slices, and coat them in egg wash.
Lightly dusting the sausage with flour before dipping into the egg wash works even better.
Cook on both sides until golden brown, and you are done.
Ppunwife's tips
- Adjust the amount of regular soy sauce between 1/2 tbsp and 1 tbsp depending on how salty your dried anchovies naturally are.
- Lightly dusting the sausage slices with flour before dipping them in egg wash works even better.
FAQ
How do I adjust the amount of soy sauce when making stir-fried anchovies?
Adjust the amount of regular soy sauce between half a tablespoon and one tablespoon depending on how salty the dried anchovies naturally are.
Can I use different-sized anchovies instead of tiny dried anchovies?
You can swap in larger dried anchovies, and adding nuts to taste is also great.
How do I keep the egg wash from slipping off the sausage slices when pan-frying?
Lightly dusting the outside of the sausage slices with flour before dipping them into the egg wash will help the egg coating adhere better.
How long should I soak the beans for the soybean rice in the lunchbox?
Soak them in cold water for about 5 to 6 hours, then cook them in the rice cooker together with the rice.
