Summer is breezing by us and boys and I are trying to make most out of our days. But to be perfectly honest, it’s been challenging for me to keep the boys active all throughout summer. Our one rule is to get out of the house at least once a day, weather going for a walk by the lake, to grab some lunch or to just play foursquare in the backyard. We also have a short list of things we want to do this summer and calling it a summer bucket list. One of them is to have a picnic lunch at the nearby park. Because, you know it’s always better outside. Always.
I feel fortunate enough to live in the city that has best climate weather all year round. We lived near this lake for many years now but didn’t realize its full potential. You can walk or jog around the lake (approx. 3 miles), you can run up and down Cleveland Cascade to get some cardio workout, many shops and cafes to grab food or snack! And the view is just beautiful!
Packed a few things in our favorite lunch bag / snack packs, drinks in the icebox, few card games is all we need! I made some favorite Korean Stuffed Tofu Pockets, called Yobuchobap. It’s similar to Inari Sushi. It doesn’t have the sweet flavors that Inari Sushi has but fried rice stuffed inside is loaded with flavors and nutrition. Be sure to look at the recipe below and check my Instagram account for a recipe video. Enjoy the rest of your summer!
STUFFED TOFU POCKETS (유부초밥) – 4-6 servings (yields 20 pockets)
10 fried bean curd tofu pockets
1/2 lb lean ground beef
1/2 cup finely chopped carrots
1/2 cup finely chopped Mexican green onion
2 cups of cooked rice
3 tbsp soy sauce
3 tbsp Tsuyu sauce
2 tsp sugar
2 tsp cooking sake
1/2 cup water
Cut fried bean curd diagonally to make pockets. Add sauce ingredients in a medium pot and simmer in low heat until sugar is dissolved. Add tofu pockets and simmer until pockets are seasoned (I did this in 2 batches). Set aside for few min. then drain the liquid by pressing down on a metal sifter using a spoon.
Make fried rice with cooked rice (I used half brown/half white rice) by cooking the ground beef, carrots and green onion (I used both green and white parts) with little bit of and cooking sake. Season with salt and pepper.
TIP: If the pockets turn out too salty, you can adjust the seasoning on the fried rice to balance!
Stuff the tofu pockets with fried rice and ready to serve!
My day usually starts with packing lunch. I’m sure it’s a similar scene in any household with kids. Nothing makes me happier seeing empty containers come back from school. So I try to pack things that kids love, enough portions to keep my active boys energized throughout the day. Dried fruits and vegetables, seaweed wrap triangle gimbap (aka. Onigiri) and warm miso soup are just few of our favorite lunch menu on rotation. A good friend of mine, also a owner of Ziraffe, a minimalistic, chic kids online clothing store introduced me to these sustainable lunch and snack bags. It makes early morning packing bit more enjoyable and kids off to school stylin’ in their lunch bags! Check out the recipe for Teriyaki Salmon Triangle Gimbap below and links to useful resources. Enjoy!
Teriyaki Salmon Triangle Gimbap (데리야끼 연어 삼각김밥) – pack of 2
200g salmon (1 individual serving of cut salmon)
2 cups cooked rice
2 seaweed wraps – Triangle Gimbap Kit (see useful sources below)
1 tsp sesame oil
pinch sesame seeds (toasted and ground)
2 tbsp soy sauce
2 tbsp plum extract
1 tbsp mirin (cooking sake)
1 tsp honey
Prepare rice by seasoning with little bit of salt, sesame oil and sesame seeds. Mixing the rice (brown and sweet rice) makes it stickier and helps to stay in shape when molded into a triangle. Prepare teriyaki sauce by mixing soy sauce, plum extract, mirin and honey. If you don’t have plum extract, use little bit of sugar or more of honey. Pre-season the salmon with salt, pepper and drizzle extra virgin olive oil to bake.
1. Bake salmon in the oven at 425 for about 15 mins. After 20 min, brush on or pour the teriyaki sauce over the salmon then bake it for another 5 mins. I also let the salmon sit in the oven for few more minutes after turning the heat off so it will cook thoroughly inside. Crush them into smaller chunks for the gimbap filling. NOTE: you can cook the salmon ahead of time if you are packing for the lunch next day.
2. Fill the triangle mold halfway with rice, add teriyaki salmon filling then add more rice on top to cover up. Press down tight then flip over to release the rice mold.
3. Follow the instruction on the seaweed wrap kit to wrap. NOTE: make sure the sticker seal is lined in the middle so it would be easier to unwrap. Wrap has written instruction for unwrapping and comes in plastic peel to keep the seaweed from getting wet. Stays nice and crunchy.
Fluf – 100% Organic Cotton Machine Washable Zip Lunch Bag / Lunch
Triangle Gimbap Kit – 2 pk of Seaweed Wraps, + Triangle Mold
Plum Extract for Sweetener
All Photography by Selina S. Lee
This post is in partnership with Ziraffe, all thoughts and opinions are my own.
In a continuous effort to overhaul my living space, I’ve been looking for products with good functionality and design. I’ll admit it, I’m a sucker for good and pretty things. Yup, I’ve chosen good design over functionality before. You would think I’ve learned my lesson (well, almost). But let me tell you, I recently stumbled on this shop, Kettle & Brine and I don’t think I need to worry about making same mistakes. It’s a home shop based in Austin, Texas. I love how they value good food and good design. They only carry products that support craftsman and makers who share the same core value as them. Shops like these help me to make better decisions when it comes to design vs. functionality. See few of my current favorites from their shop!
I’ve been trying to make small batches of homemade kimchi on a weekly basis. I’ve also been telling myself maybe it’s about time that I have my own fermentation jar? Once again, my eyes all brighten when I saw this Stoneware Fermentation Crock on Kettle & Brine.
Foxware Indigo Serving Bowl / Hand-Turned Mason Jar with Wooden Lid / Cloth Bento Bag / Stoneware Fermentation Crock / Speckled Tumbler / Foxware Oyster Dinner Bowl / Hannah Gold Linen Napkins / Alder Tumbler
All Photos via Kettle & Brine