The Lunchbox Dilemma. Episode 1. Joe Rascal.

I felt like I always needed to hide. I never felt like I could be proud of my Korean side and always had to portray the Canadian side.

Not being able to feel like myself in an institution really stressed me out and made me feel like there was never-ending work to be done, other than focusing on friends and school. It made me always ashamed of anything that had to do with being Korean or Asian. I would hide my lunches, throw them out, eat in the bathroom.

Many times at school, my mother had packed me Korean food for lunch and I remember always feeling conscious about opening it or showing it.

Many times at school, my mother had

packed me

Korean food for lunch

and I remember always feeling

conscious about opening it or showing it.

Bungeo-Pang - Notepad

Bungeo-ppang is a sweet, fish-shaped pastry, often filled with red bean paste. This super cute snack can be found in food stalls in the streets of Korea. They are made with a waffle-like batter, which is cooked in a fish-shaped waffle maker, then filled with the iconic sweetened red bean paste. Bungeo-ppang has its origins in Taiyaki, the Japanese name for the same treat, which was introduced to Korea in the 1930s during the Japanese occupation. Nowadays, modern street vendors have taken their own twist on Bungeo-ppang, experimenting with different fillings like ice cream, custard, chocolate, cheese, even pizza toppings.

Kimchi is a traditional side dish in Korean cuisine, commonly eaten as a flavourful addition to a variety of stews or dishes. It’s made with fermented vegetables and seasonings, including napa cabbage, korean radish, spring onions, garlic, ginger, fish sauce, gochugaru (Korean chili powder), and jeotgal (salted seafood). Kimchi is a staple in the Korean pantry and can be made at home in large glass jars and refrigerated. Historically, kimchi was made during the winter in traditional ceramic pots called onggi, which were buried in the ground.

Banchan is the collective name for the colourful side dishes that are almost always served with every Korean meal. Side dishes are most often pickled or fermented, but can also be braised, sit-fried, pan-fried, or steamed. There’s a plethora of these small, preserved condiments, including Sigeumchi Namul (Seasoned Spinach), Oi Muchim (Spicy Cucumber Salad), Hobak Bokkeum (Stir-fried Zucchini), Yeongeun jorim (Sweet Soy Braised Lotus Roots), Sukju Namul (Seasoned Bean Sprouts), Myeolchi Bokkeum (Stir-fried Anchovies), Gamja Jorim (Braised Potatoes), Mu Saengchae (Sweet and Sour Radish Salad), and Mu Namul (Stir-fried Radish), and Eomuk Bokkeum (Stir-fried Fish Cake). Banchan is associated with a sign of hospitality at restaurants, which is often why patrons will get bottomless side dishes with unlimited refills.

As I've grown older, I realize how loved and lucky I was to have a meal made from the heart all the time, and how I've wasted all this time on not eating something so delicious and meaningful. Korean cuisine is not really a cuisine to eat by yourself because the quantity is usually too much. It always wants me to call a friend, acquaintance, family out to eat which has really helped build relationships and shape my identity.

Vanessa Okafo

Yang Chen

Lunchbox Dilemma on IG

← Back to main

Vanessa Okafo

Yang Chen

Lunchbox Dilemma on IG

← Back to main