Yennal dosirak (Korean shaken lunchbox)

Step 1: Toast 1 oz small dried anchovies (myeolchi) in a dry frying pan over a medium-low heat for 2 minutes, shaking, until crisp and fragrant. Add a drizzle of ½ tbsp neutral oil, 1 tsp soy sauce and 1 tsp rice syrup or sugar and toss for 30 seconds until glazed. Burnt anchovies taste bitter, so keep the heat low; this is the step most people rush. Scatter with 1 tsp toasted sesame seeds and tip onto a plate.

Step 2: Wipe the pan, add another drizzle of ½ tbsp neutral oil and stir-fry 2 ⅞ oz mild cabbage kimchi for 2 minutes until softened. Set aside.

Step 3: Dip the 3 ½ oz frankfurter or Korean-style sausage slices in 1 beaten egg from 1 eggs and fry in a little more oil for 1 minute a side, until the egg is set and golden and the sausage is piping hot.

Step 4: Fry the remaining 2 eggs in the last of 1 tbsp neutral oil over a medium heat until the whites are fully set and the yolks are firm for children, about 4 minutes.

Step 5: Divide 10 ½ oz cooked short-grain rice between two lunch tins or lidded boxes and drizzle with 1 tsp sesame oil. Lay the kimchi, anchovies and sausage over the rice in rows, scatter with 1 sheet seasoned laver (gim) and top each with a fried egg.

Step 6: To eat, close the lid tightly and shake hard for 10 seconds, then open and eat. If packing for school, cool completely, keep in an insulated bag with an ice pack and eat within 5 hours.