Stir-fried potato and ham (Gamja-haem-bokkeum dosirak)

Peel 1 pound of potatoes and soak them in cold water to prevent browning.

Cut the potatoes into ½ inch cubes.

Chop the onion into similar-sized chunks.

Dice the carrot into small cubes.

Mince the garlic cloves.

Cut the cooked ham into cubes.

Heat a pan over medium-high heat and add cooking oil.

Add the potatoes and garlic to the pan and stir-fry for 3 minutes until the potatoes are slightly translucent.

Add the onion, carrot, and ham, and stir-fry for another 2 minutes.

Reduce the heat to medium, then add water, soy sauce, and sugar. Mix well.

Cover the pan and cook on low heat for 3 minutes.

Uncover, turn the heat up to high, and stir-fry until the sauce thickens.

Turn off the heat and stir in the sesame oil.

Thinly slice the English cucumber.

In a bowl, toss the cucumber slices with salt and let them sit for 5 minutes.

Squeeze the excess water from the cucumbers using a cotton cloth.

Season the squeezed cucumber with sesame oil and ground toasted sesame seeds.

Heat a pan with cooking oil over high heat. Add the cucumber and stir-fry for just 20 seconds.

Taste and add a pinch of salt if needed.

Fry an egg over easy, keeping the yolk runny.

Fill one side of the lunchbox with cooked rice.

Add lettuce, stir-fried potato and ham, and stir-fried cucumber to the other side.

Place a small amount of gochujang in a silicone cup.

Place the fried egg on top of the rice.

Garnish the gochujang with pine nuts for a final touch.