hapa bento

After packing SM’s lunch in my new Keep Cool Bento Box, I realized that not only is this box great for summer because of it’s ice-pack feature, but it’s perfect for  back-to-school too!

I’m making a mental note to feature this bento in future BTS post, although this could be considered for the same…especially if your child likes what’s packed!

Today’s lunch consists of noodles in the form of Korean Chapchae, white rice, kamaboko omelet, snow peas and a pan glazed lotus root!

Our summer weather is just now starting to heat up so this box will come in handy for sure!

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JaponMania -Lovely bento supplies and more! 

Today’s bento  has yummy chapchae or japchae along with mini crab cakes, cucumbers and Rainier cherries!

The crab cakes are re-fashioned from the  full-sized, store-bought frozen kind.   I thawed, added more spices,  formed mini-patties, dusted in corn flour then shallow fried.   They fit better in the bento box and taste slightly more homemade this way. 

Cheating? Improvising?  Creative?

I say all of the above.

Speaking of cheating… this chapchae is leftover from dining out at our favorite Korean restaurant!

Leftovers are a bentoist’s best friend.

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For more bento tips, information and recipes subscribe to hapa bento via your email or newsreader

JaponMania -Lovely bento supplies and more!

It’s no secret amongst my family and friends that Korean food is my favorite.  It’s the cuisine I crave and it’s my first childhood food memory.   My recent switch to vegetarianism has not curbed my appetite for the spicy garlic flavors…  the change is that I can no longer pop into a Korean restaurant  and order everything off the menu.  I must now make my own recipes without meat, using tofu or meat substitutes.  One of the easiest recipes to convert is chapchae or japchae-Korean glass noodles (dangmyeon) with beef and vegetables.   It’s versatile and easy dish to prepare and it that can be eaten as a hot main dish or a room temperature “salad”. Read the rest of this entry →