Okay, I get it. It’s okay to have cold cereal or fruits for breakfast, because I know you don’t want to spend a lot of time on a busy weekday morning. But aren’t you just tired of eating the same thing over and over? If this is you, you’ve come to the right place. Today, let me show you 4 Korean Breakfast Recipes. Because they are so easy to make and delicious, I think you will love them all.
Gyeran Bap (1 serving)
Ingredients:
- 1 green onion
- 1/2 avocado (optional)
- 1 large egg
- 1 tbsp neutral-tasting oil
- Small pinch of kosher salt
- 1 cup (210g) hot rice
- 1 tsp toasted sesame oil (or unsalted butter)
- 1 tsp soy sauce
- Generous pinch of toasted sesame seeds, to garnish
- Microgreens (or any kind of greens), to garnish
Instructions:
1. Thinly slice the green onion and avocado (if using).
2. Make a fried egg with a little bit of oil. Add a pinch of salt.
3. Put some rice in a bowl. Drizzle with the sesame oil and soy sauce.
4. Top with the avocado, fried egg, green onion, sesame seeds, and any kind of greens you like. Mix together. Add more sesame oil or soy sauce if needed.
Bibimbap (3 servings)
Ingredients:
- 1 yellow onion
- 4.5 oz (130g) carrot
- 5.6 oz (160g) zucchini
- 5 shiitake mushrooms (or any other mushroom)
- 1 tbsp neutral-tasting oil, plus more if needed
- Small pinch of kosher salt
- 3 cups (630g) hot rice, divided
- 3 large eggs, to serve
- 3 tsp toasted sesame oil, divided
Gochujang Sauce (3 servings):
- 3 tbsp Korean chili paste (gochujang)
- 1 tsp light corn syrup
- 1 tbsp water
Ganjang Sauce (3 servings):
- 4 tbsp soy sauce
- 1/2 tbsp sugar
- 1 tbsp mirin
- 1 tbsp toasted sesame seeds
- 1 green onion (optional)
- 1 chili pepper (optional)
Instructions:
1. Slice the onion, about 1/4-inch thick. Cut the carrot and zucchini into thin matchsticks. Cut the mushrooms into thin slices.
2. Make bibimbap sauce: Gochujang or Ganjang sauce.
3. To a pan, add 1 tablespoon of oil. Heat it over medium heat. Once it gets nice and hot, add the onion, along with a pinch of salt. Saute for 2 to 3 minutes. Remove from the pan and set aside. Repeat this process with the remaining vegetables (zucchini, carrot, and mushrooms).
4. Divide the rice into serving bowls. Nicely arrange your cooked veggies on the rice.
5. Top with sunny-side-up eggs. Drizzle with the sesame oil (1 tsp). Serve with the sauce. Enjoy~!
Bulgogi Rice Bowl (1 serving)
Ingredients:
- 1.3 lb (600g) thinly-sliced beef (tenderloin or ribeye), about 5 oz (150g) for 1 serving
- 1 green onion
- 1/4 yellow onion
- 1 oz (30g) carrot
- 1 tbsp neutral-tasting oil
- Toasted sesame oil, to coat
- 1 cup (210g) hot rice
- Generous pinch of toasted sesame seeds, to garnish
- Microgreens (or any greens you like), to serve
- 1 cherry tomato (optional), to garnish
Bulgogi Marinade:
- 2.5 tbsp soy sauce
- 2.5 tbsp sugar
- 2.5 tbsp mirin
- 2 tbsp minced garlic
- 2.5 tbsp oyster sauce
- 2 tsp toasted sesame oil
- Black pepper, to taste
Instructions:
1. Cut the beef into bite-sized pieces. Put it in a mixing bowl. (If you don’t live near an Asian grocery store, or you just prefer to slice the meat yourself, get yourself some steak. Put it in the freezer for 30 minutes and thinly slice it against the grain. When it’s partially frozen, it will be a lot easier to slice.)
2. In a small container, mix together the soy sauce, sugar, mirin, garlic, oyster sauce, sesame oil, and black pepper to taste. Once it’s well combined, pour it over the beef. Gently massage it. Let it marinate in the fridge for 15 minutes or overnight.
3. Thinly slice the green onion. Cut the onion and carrot into thin strips.
4. To a pan, add 1 tablespoon of oil. Heat it over medium heat. Once it gets nice and hot, add the green onion, onion, and carrot. Give it a few stirs.
5. For 1 serving, add 5 oz (150g) of beef. Cook for 2 to 3 minutes or until the beef is cooked through.
6. Optionally, take out your Ttukbaegi (or a cast iron pan) and coat it with a little bit of sesame oil. Add 1 cup of hot rice and our lovely bulgogi. Put it on low heat. Once you hear the sizzle, finish with sesame seeds, green onions, microgreens, and cherry tomato (if using). Enjoy~!
NOTE:
- You can store any marinated, uncooked bulgogi in the fridge for up to 3 days or freeze it for a few months.
Bulgogi Sandwich (1 serving)
Ingredients:
- 1/2 avocado
- 1 green onion
- 1/4 yellow onion
- 1 oz (30g) carrot
- Unsalted butter (or mayonnaise)
- Bread (ciabatta, baguette, brioche buns, etc.)
- 1 tbsp neutral-tasting oil
- 5 oz (150g) marinated beef (bulgogi)
- Shredded mozzarella cheese
- 2 lettuce leaves
- Pickles (optional)
Instructions:
1. Thinly slice the avocado and green onion. Cut the onion and carrot into thin strips.
2. Spread the butter (or mayonnaise) on the bread. Lightly toast them on the pan.
3. To a pan, add 1 tablespoon of oil. Heat it over medium heat. Once it gets nice and hot, add your veggies and marinated beef. Cook for 2 to 3 minutes, making sure that most of the liquid is evaporated.
4. Once the beef is cooked through, add some shredded cheese and mix to combine.
5. On that toasted bread, put some sliced avocado, lettuce, and our lovely bulgogi. Enjoy~!
NOTE:
- I only used a handful of ingredients to keep it simple, but you don’t have to limit yourself. You can add all different types of cheese, pickles, and more stuff to create a jaw-locking monster.