Fimmies Kitchen

Ingredients

• Seasoned fried tofu pockets (yubu) and cooked rice
• Crab filling: 5 imitation crab sticks, shredded
• Half an onion, finely chopped and soaked in water
• 3.5 tbsp mayonnaise, 1 tbsp honey mustard and pepper
• Beef with store-bought bulgogi sauce

Steps

1. Soak the chopped onion in water to take the edge off, then drain it well.
2. Mix the crab, onion, mayonnaise, honey mustard and pepper.
3. Cook the beef with the bulgogi sauce.
4. Fill the tofu pockets with rice and top half of them with the crab mix, half with the bulgogi.

Our notes: The video doesn't show how she seasoned the rice; yubu-chobap kits come with a seasoning packet. The onion amount is our estimate.

Ingredients

• Thin wheat noodles, one portion
• Sauce per portion: 1 spoon gochujang, 1.5 spoons sugar, 2 spoons minced garlic, 0.5 spoon soy sauce
• Vinegar and gochugaru
• Cucumber and yeolmu kimchi to top

Steps

1. Mix the sauce, then add vinegar and gochugaru.
2. Cook the noodles, rinse them in cold water and drain.
3. Toss the noodles in the sauce. Chaewon kept adding vinegar and sugar until it tasted right, so taste as you go.
4. Top with sliced cucumber and yeolmu kimchi.

Our notes: Amounts of vinegar and gochugaru aren't given. The type of noodle is our assumption: bibim-guksu is usually made with somyeon.

Ingredients

• Chicken, cut into bite-size pieces
• Soy sauce
• Cooking wine
• Minced ginger and garlic
• Starch for coating
• Oil for deep-frying

Steps

1. Put the chicken in a bag with soy sauce, cooking wine, ginger and garlic, and knead it through the bag.
2. Sakura's tip: poke the pieces with a skewer so the marinade soaks in and the meat stays tender.
3. Let it marinate in the fridge while you make the rest of the lunchbox.
4. Coat the pieces in starch and deep-fry at 180 °C until golden.

Our notes: The video gives no amounts, so season to taste.

Ingredients

• Eggs, plus a little beaten egg white on its own
• A pinch each of salt and sugar
• Cheese
• Pink sausage, cut into cherry-blossom and leaf shapes

Steps

1. Slice the sausage thinly and cut out little flowers and leaves.
2. Beat the eggs with salt and sugar. Sakura's family makes it sweet; every Japanese family has its own version.
3. Pour a thin layer into the pan, add cheese when it's nearly set, and roll it up. Add more egg and keep rolling.
4. Lay the sausage flowers in the pan, pour egg white over them and roll the omelette over this layer, so the flowers end up on the outside.

Our notes: The video doesn't say how many eggs or which cheese.

Ingredients

• Enoki mushrooms
• Bacon
• A little cornstarch
• Sauce: mirin, cooking wine, soy sauce and sugar

Steps

1. Wrap small bundles of enoki in strips of bacon.
2. Sakura's tip: dust them lightly with cornstarch so the bacon doesn't unroll.
3. Fry them in a little oil until golden.
4. Pour in the sauce and let it glaze the rolls.

Our notes: She mixed the sauce by eye, “without any measurements”.

Ingredients

• Small sausages
• Oil
• Black sesame seeds

Steps

1. Cut the lower half of each sausage lengthwise into legs.
2. Mark two small spots for the eyes.
3. Fry them legs-down in an oiled pan until the legs curl out.
4. Press on black sesame seeds as eyes.

Ingredients

• 5 packs of instant ramyeon with their soup packets
• About 2.5 l of water (500 ml per pack)
• A generous handful of kimchi
• Water celery (minari)
• A whole bunch of enoki mushrooms

Steps

1. Bring the water to the boil. In the video they cook in a big iron pot over a wood fire.
2. Add the noodles and the soup packets.
3. Add the kimchi, then the water celery, then drop in the enoki whole.
4. Eat it straight away, while it's hot.

Our notes: Sakura and Chaewon ran the pot and Kazuha added the enoki. The brand and cooking time aren't shown; follow the packet.

Ingredients

• 1 can of Spam, diced
• Aged kimchi, plus some kimchi juice
• About half a cup of sliced green onion
• Cold or instant rice
• Sesame oil
• Eggs, fried over easy
• Seasoned seaweed flakes (gimjaban) to top
• On her list too: sugar, gochugaru and soy sauce

Steps

1. If the Spam is oily, rinse the cubes quickly in warm water.
2. Fry the green onion in oil to make scallion oil, then add the Spam.
3. Cut the kimchi with scissors, add it with some of its juice and stir-fry.
4. Add the rice cold (don't reheat it first) and fry everything together.
5. Finish with sesame oil, then top with fried eggs and seaweed flakes.

Our notes: She cut an apple into little rabbits for the side. Sugar, gochugaru and soy sauce were on her shopping list but aren't shown going in.

Ingredients

• Kimchi
• Vegetables
• Tofu
• Water
• A little doenjang

Steps

1. Fry the vegetables in a pot.
2. Add the kimchi and fry it with them.
3. Pour in water and bring it to the boil.
4. Add the tofu, and stir in a little doenjang.

Our notes: Yunjin and Kazuha cooked it together and the doenjang was their own experiment. The video gives no amounts and doesn't say which vegetables.

Ingredients

• Potatoes
• Olive oil, salt, pepper, paprika and a little butter
• Celery and green onion, chopped
• Bacon, fried and chopped
• Dressing: 150 g Greek yogurt (she used a soy one), 2 tbsp mayonnaise, juice of 1 lemon, 1 tbsp Dijon mustard, 1 garlic clove, dill, salt and pepper

Steps

1. Scrub the potatoes and boil them for 10 to 15 minutes, until tender.
2. Mix the dressing.
3. Smash the potatoes, season with olive oil, salt, pepper and paprika, and top with a little butter.
4. Bake at 220 °C for about 50 minutes, until crispy.
5. Toss the crispy potatoes with the dressing, celery, green onion and bacon.

Our notes: It's her mother's recipe. Of everything here, this is the one with full measurements.

Ingredients

• Pasta
• Bacon and sausage
• Onion
• Milk and whipping cream
• Cheese
• Salt and pepper

Steps

1. Cook the pasta.
2. Fry the bacon, sausage and onion.
3. Pour in the milk and cream and let it simmer.
4. Melt in the cheese, season with salt and pepper, and toss with the pasta.

Our notes: She made it for Sakura's lunchbox, following a recipe video by chef Paik Jong-won. The video gives no amounts.

Ingredients

• 3 lemons
• Syrup
• Ice
• Soda water

Steps

1. Squeeze the lemons.
2. Mix the juice with syrup to taste.
3. Pour over ice and top up with soda water.

Our notes: She made it to go with the cream pasta.