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January 19, 2007
The "how I feel about work" bento ;-)

[first bento tier with steamed bun, grilled banana cake, and fruit; second bento tier with kim bap and unagi nigiri sushi]

Left: cha siu bao (steamed bun with pork filling), sliced chuoi nep nuong (Vietnamese grilled banana-sticky rice cake), little bear filled with coconut milk-based dipping sauce for the chuoi nep nuong, half of a dorayaki (sweet pancake-like patties with sweet red bean filling), blackberries, blueberries, strawberries
Right: kim bap (Korean "sushi" with cooked filling), unagi nigiri (hand-molded sushi topped with grilled BBQ eel), grape tomatoes

Hardy har har. I am so silly. I think I giggled aloud at some point after I finished Mr. Screamin' Bun (instead of 'steamed bun' -- get it? told ya that I'm silly).

Anyhoo, below is a recipe for the marinated beef that I used in the kim bap. So tasty and so much better than what I had been using in my past renditions of kim bap (usually just some soy sauce, sugar, and mirin). For those of you that are curious, I decorated the bun with nori and little circles of pink mamenori (soy paper).

Have a good weekend!



1/4 cup tamari
1/2 tsp. pepper
1/2 tsp. sesame oil
1/2 tsp. minced garlic
1 tsp. scallions, minced
1 tsp. brown sugar

  1. Combine all ingredients and mix well.
  2. Pour marinade over 3/4 lb. to 1 lb. of thinly-sliced flank steak. Mix to coat well. Cover and refrigerate for 30 minutes.
  3. Remove meat from marinade. Beef may be grilled or sauteed in a frying pan over high heat.
© Cooking Cute

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