Dosirak – rice with side dishes in a box

Dosirak - rice with side dishes in a box

A box full of Korean snacks, known as dosirak, is perfect as a lunch or dinner in Asian style.


Korean sticky rice

  • Sushi rice – 210 g
  • Water – 250 ml

Fried kimchi

  • Sugar – 1 tablespoon
  • Garlic cloves – 0.5 piece
  • Garlic cloves – 1 piece
  • Kimchi – 190 g
  • Sesame oil – 1 tablespoon
  • Sunflower oil – 1 tablespoon
  • Sriracha sauce – 0.5 tablespoon

Korean spinach sigeumchi namul

  • Garlic cloves – 1 piece
  • Sesame oil – 1.5 teaspoons
  • White sesame seeds – 0.5 teaspoon
  • Soy sauce – 1 teaspoon
  • Salt – 1 teaspoon
  • Salt – 1 pinch
  • Baby spinach – 400 g
  • Green onion – 12 g

Fried mortadella

  • Egg – 1 piece
  • Wheat flour – 85 g
  • Mortadella – 250 g
  • Sunflower oil – 4 tablespoons
  • Salt – 1 pinch


Rinse the sushi rice under cold water until the water runs clear. Transfer it to a bowl and cover it with clean, cold water in a 1:1 ratio. Let it soak for about 30 minutes. Drain the soaked rice, transfer it to a pot with a thick bottom, and add water – filtered or mineral. Bring it to a boil, then reduce the heat and simmer for about 5 minutes. Turn off the heat and let the rice sit for another 5 minutes, keeping the lid on. During this time, do not remove the lid. Mix the cooked rice in the pot to remove excess moisture.

In a pan with heated oil, fry the kimchi leaves cut into smaller pieces. Add the garlic pressed through a garlic press. Stir and reduce the liquid. Add sugar, sriracha sauce, and sesame oil. Fry for a while until the flavors combine.

Bring salted water to a boil in a pot. Add spinach, blanch for about 30 seconds, drain in a sieve, and quickly transfer to a bowl of icy water. Set aside to cool. In a bowl, combine sesame oil, soy sauce, garlic pressed through a garlic press, salt, and toasted sesame seeds. Squeeze out excess water from the spinach leaves and add them to the dressing. Add chopped green onions. Mix well.

Slice the mortadella into thick slices. Beat the egg in a bowl and season with salt. Transfer flour to a separate bowl. Coat each slice of mortadella in flour and then egg, then fry on both sides in hot oil in a pan until golden brown. Drain excess fat on paper towels.

Transfer the cooked rice to the dosirak box. Wet your hands to prevent sticking. Next to the rice, arrange the fried kimchi, Korean spinach, and fried mortadella.

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