Like I said in our previous video, there’s no such thing as Korean Breakfast. As long as it has some rice, soup, and a few Korean side dishes, it can be your breakfast, lunch, or even dinner. But still, there’s a good combination that works great for breakfast, so I brought this. They are so delicious and complement each other well, once you try them, you may want to eat this kind of meal every day.
Korean Breakfast
#1 Bulgogi (4 servings)
Ingredients:
- 4 green onions, divided
- 1 large yellow onion, divided
- 1/2 carrot (120g), divided
- 1.3 lb (600g) thinly sliced beef (or rib eye, tenderloin, etc.)
- 2 tbsp neutral-tasting oil, divided
- Generous pinch of toasted sesame seeds, to garnish
Marinade:
- 2.5 tbsp soy sauce
- 2.5 tbsp sugar
- 2.5 tbsp mirin
- 2.5 tbsp oyster sauce
- 2 tbsp minced garlic
- 2 tsp toasted sesame oil
- Black pepper, to taste
Instructions:
1. Cut the green onions into strips, about 2 inches (5 cm) long. Thinly slice the onion. Cut the carrot into thin matchsticks.
2. Cut the beef into bite-sized pieces. (If you can’t get thinly sliced beef, get yourself some steak and freeze for 20 to 30 minutes. When it’s partially frozen, it will be a lot easier to slice.) Transfer to a mixing bowl.
3. Make the marinade: In a small container, add the soy sauce, sugar, mirin, oyster sauce, minced garlic, sesame oil, and black pepper to taste. Mix well and add it to the beef. Gently massage it. Cover and marinate in the fridge for at least 15 minutes or overnight.
4. In a wok (or pan), heat 1 tablespoon of oil over medium heat. Once it’s heated, add half of the green onions, half of the onion, and half of the carrot. Saute for 2 to 3 minutes.
5. Once the vegetables are slightly cooked, increase the heat to medium-high. Add half of the marinated beef. Cook for 4 to 5 minutes or until the beef is cooked. Transfer it to a serving plate. Repeat with the remaining ingredients. Sprinkle with sesame seeds.
NOTES:
- I cooked in two batches to get the best result, but if you’re cooking for a family and this sounds like a hassle, you can cook them all at once. Don’t worry!
- The marinated, uncooked bulgogi can be stored in the fridge for up to 3 days or in the freezer for a few weeks.
#2 Dried Pollock Soup (5-6 servings)
Ingredients:
- 10.6 oz (300g) Korean radish (or daikon)
- 1-2 green onions
- 1/2 green chili (optional)
- 1/2 mild red chili (optional), to garnish
- 1 large egg
- 1.8 oz (50g) shredded dried pollock (Hwangtae)
- 1 tbsp toasted sesame oil (or perilla oil)
- 6 cups (1,440ml) water or rice water, divided
- 1 tsp soy sauce
- 1/2 tbsp fish sauce
- 1 tsp kosher salt, plus more if needed
- 1 tbsp minced garlic
- Black pepper, to taste
Instructions:
1. Peel the radish and cut it into thin matchsticks. Cut the green onions into strips, about 2 inches (5 cm) long. Thinly slice the chili peppers (if using). Beat an egg and set aside.
2. Soak the pollock in cold water and squeeze out the water. Using scissors, cut them into bite-sized pieces.
3. In a pot, heat 1 tablespoon of sesame oil over low heat. Once it’s heated, add the drained pollock and radish. Cook for 5 to 6 minutes or until the radish turns translucent.
4. Add 3 cups (720ml) of water or rice water. Bring it to a boil. Once it comes to a boil, reduce the heat to medium-high. Add the soy sauce, fishy sauce, salt, and minced garlic. Boil for 3 more minutes.
5. Add 3 more cups (720ml) of water. Boil for 10 minutes. Gently pour the beaten egg into the boiling soup, but don’t stir it yet. Add the green onions and chili peppers (if using). Once the egg is cooked, taste and add some salt and pepper to taste.
NOTES:
- Just like any other soup or stew, it tastes even better the next day, so store any leftover soup for your next meal. It can be refrigerated for up to 3 days.
- Add more water if needed, as it evaporates while reheating.
#3 Korean Radish Salad
Ingredients:
- 17 oz (500g) Korean radish (or daikon)
- 1 green onion, to garnish
- 2-3 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp fish sauce
- 1/2 tbsp minced garlic
- 1 tbsp white vinegar
- 1/2 tsp kosher salt, plus more if needed
- 1/2 tbsp sugar, plus more if needed
- Generous pinch of toasted sesame seeds, to garnish
Instructions:
1. Peel the radish and cut it into thin matchsticks. (You can use a mandolin if you’d like.) Thinly slice the green onions.
2. To the radish, add 2 or 3 tablespoons of Korean chili pepper flakes. Let it sit for 5 minutes so that the water comes out and makes it a little bit red.
3. Add the fish sauce, minced garlic, vinegar, salt, and sugar. Toss together. Taste and add more sugar if you want it sweeter. Add more salt to taste. Once it tastes perfect to you, add the green onion and sesame seeds. Enjoy immediately or after refrigerating for 30 minutes to 1 hour.
NOTES:
- It tastes even better when chilled. Store any leftover radish salad in an airtight container, and it can be refrigerated for up to 3 days.
- Enjoy it as a side dish or make a quick bibimbap (Korean mixed rice) with leftover radish salad. To a bowl of hot rice, add some radish kimchi, gochujang, and sesame oil. Mix it all up and enjoy!
#4 Tuna Pancakes (Makes: 10)
Ingredients:
- 1 green onion
- 1/4 yellow onion
- 1/8 carrot (20g)
- 1/2 green chili (optional)
- 1/2 mild red chili (optional), to garnish
- 4.8 oz (135g) canned tuna
- 2 large eggs
- 2 tbsp all-purpose flour
- Kosher salt and black pepper, to taste
- 1 tbsp neutral-tasting oil
Dipping Sauce (optional):
- 1 tbsp soy sauce
- 1 tbsp white vinegar
- 1 tsp Korean chili pepper flakes (gochugaru)
- Small pinch of toasted sesame seeds (optional)
Instructions:
1. Finely chop the green onion, onion, and carrot. Thinly slice the green and red chili (if using).
2. Add the drained canned tuna to a mixing bowl. To that, add all the vegetables, eggs, flour, a pinch of salt, and black pepper to taste. Mix well.
3. Make the dipping sauce. In a small bowl, mix together the soy sauce, vinegar, Korean chili pepper flakes, and sesame seeds (if using). Set aside.
4. In a large pan, heat the oil over medium heat. Once it gets nice and hot, add some batter onto the pan, making sure you leave gaps between them. Add some green and red chilies on top. Cook for 3 to 4 minutes or until golden brown and crispy.
5. Drain on some paper towels. Repeat with the remaining batter. Serve warm with the dipping sauce.
NOTE:
- The finished tuna pancakes can be stored in the fridge for up to 3 days or in the freezer for a few weeks.
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