Today, let’s make some Korean breakfast. To be honest, there’s no such thing as Korean breakfast. I mean, as long as it has some rice, soup, and two or three banchan (Korean side dishes), that can be your breakfast, lunch, or even dinner.
But still, there’s a good combination that works great for breakfast, so I brought this. Once you try it, you might want to have this kind of meal every day.
Korean Breakfast
#1 Soybean Paste Soup with Spinach (5-6 servings)
Ingredients:
- 1 bunch of spinach, about 7 oz (200g) in total
- 1/4 large yellow onion
- 2 green onions
- 1/2 green chili (optional)
- 1/2 mild red chili (optional), to garnish
- 4.5 oz (130g) medium-firm tofu
- 6 cups (1,440ml) water or rice water
- 5 tbsp Korean soybean paste (doenjang)
- 1/2 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp minced garlic
- 1/2 tbsp Korean beef stock powder (dasida) (optional)
Instructions:
1. Trim off the end of the spinach. Rinse under cold water. Thinly slice the onion, green onions, and chili peppers (if using). Cut some tofu into small little cubes.
2. Fill your pot with 6 cups (1,440ml) of water (or rice water). Add the Korean soybean paste. Give it a good stir until it’s dissolved. (If you use a strainer, it will be much easier and faster.) Discard the solids if you want to get a cleaner broth at the end. Bring it to a boil.
3. Once it starts to boil, add the Korean chili paste, Korean chili pepper flakes, minced garlic, and Korean beef stock powder. (If you don’t have Korean beef stock powder, just skip it and add a little bit more soybean paste.)
4. Keep adding spinach, onion, green onions, chili peppers (if using), and tofu. Continue to boil over medium heat for 7 to 8 minutes.
5. Give it a quick taste before you serve it. If it’s too salty, add more water. If it’s a little bit bland, add more soybean paste. Enjoy!
NOTES:
- Just like any other soup or stew, it tastes even better the next day, so store the leftover soup for your next meal. It can be refrigerated for up to 3 days.
- Use the stovetop (or microwave) to reheat. Add more water if needed, as it evaporates while reheating.
#2 Spicy Pork Stir Fry (4 servings)
Ingredients:
- 3-4 green onions, divided
- 1/2 large yellow onion, divided
- 1/2 carrot (120g), divided
- 1.3 lb (600g) pork shoulder (or pork belly, pork leg, etc.)
- 2 tbsp neutral-tasting oil, divided
- Generous pinch of toasted sesame seeds, to garnish
Marinade:
- 3 tbsp Korean chili pepper flakes (gochugaru)
- 2 tbsp Korean chili paste (gochujang)
- 2 tbsp sugar
- 1.5 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp minced garlic
- 1.5 tbsp oyster sauce
- 1 tsp toasted sesame oil
Instructions:
1. Cut the green onions into strips, about 2 inches (5 cm) long. Slice the onion, not too thin, not too thick. Optionally, cut the carrot into thin rectangles.
2. Cut the pork into bite-sized pieces. Transfer to a mixing bowl. Add all the marinade ingredients. Give it a good massage. Cover and marinate in the fridge for at least 30 minutes or overnight.
3. In a wok (or pan), heat 1 tablespoon of oil over medium-high heat. Once it gets nice and hot, add half of the marinated pork. Cook for 4 to 5 minutes. (Instead of just keep stirring it, let it sit for a while and give it some time to caramelize. This will give it that iconic smoky, charred flavor.)
4. Once most of the liquid has evaporated and you’ve got some char here and there, add half of the vegetables. Stir-fry for 2 to 3 minutes or until the vegetables are cooked. Transfer it to a serving plate. Repeat with the remaining ingredients. Sprinkle with sesame seeds.
NOTES:
- Cooked jeyuk bokkeum can be stored in the fridge for up to 3 days.
- The marinated, uncooked jeyuk bokkeum can be stored in the fridge for up to 3 days or in the freezer for a few weeks.
#3 Korean Cucumber Salad
Ingredients:
- 1 English cucumber
Salad Dressing:
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1.5 tbsp white vinegar
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- 1/2 tbsp toasted sesame seeds
- 1/2 tbsp minced garlic
- 1/2 tsp kosher salt
Instructions:
1. Cut off the ends of the cucumber. Thinly slice it. Transfer to a mixing bowl.
2. Make the salad dressing: Combine all the dressing ingredients in a small container and mix well. Add it to the cucumber. Gently toss together.
3. Grab a piece of cucumber and taste it. Add more salt if it’s needed.
NOTES:
- Mix it right before serving, as it releases a lot of water after it’s mixed.
- The cucumber salad is best to be eaten on the day you make it. However, it can be stored in the fridge for 1 to 2 days.
#4 Korean Rolled Omelet
Ingredients:
- 1 tbsp sliced green onion (optional)
- 1 tbsp finely chopped carrot (optional)
- 1 tbsp finely chopped yellow onion (optional)
- 4 large eggs
- Generous pinch of kosher salt
- Small pinch of sugar
- 1/2 tbsp neutral-tasting oil
Instructions:
1. Optionally, finely chop some green onion, carrot, and onion.
2. Beat the eggs really well in a small container. (Optionally, pour it through a fine sieve to get a more silky smooth texture.) To the eggs, add the chopped vegetables, salt, and sugar. Mix together.
3. To a nonstick pan, add 1/2 tablespoon of oil. Coat the bottom of the pan with some paper towels. Heat it over low heat. Once it gets nice and hot, pour about a third of the egg mixture. Swirl the pan and make a thin layer of the eggs. Cook for 30 seconds or until the bottom of the eggs are set, but the top is still a bit runny.
4. Using two spoons, gently start rolling. Once fully rolled, move it to the lower part of the pan. Again, coat the bottom of the pan with paper towels. Add another third egg mixture and spread it out. Cook for 30 seconds. Using the spoons, roll again. Repeat with the remaining egg mixture.
5. Lightly sear it on all sides. Each side will take about 30 seconds. Transfer it to a cutting board. Cut it into bite-sized pieces.
NOTES:
- Store any leftovers in the fridge for 2 to 3 days.
- Use the microwave to reheat. Or eat it cold as is. With hot steamed rice, it will still taste good.
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
- Steamed Rice (Instant Pot Recipe)
- Sigeumchi Namul (Spinach Side Dish)
- Gyeran Jjim (Korean Steamed Eggs)
1 Comment
Very good recipes . I like all of them, they are so delicious and also a good taste. Your presentation is excellent.
I always enjoy. My compliments
Love from Bonaire the Dutch Caribean Island