Are you tired of the same old boring breakfast routine? Look no further! Korean cuisine offers a wide variety of delicious and nutritious breakfast options that are sure to spice up your morning. From savory pancakes and soups to sweet porridges and rice bowls, we’ve got 20 mouth-watering recipes to get you started.
In this article, we’ll explore the best of Korean breakfast cuisine, featuring dishes that combine familiar ingredients with bold flavors and textures. Whether you’re a seasoned foodie or just looking for some inspiration to mix things up in the kitchen, these recipes are sure to become new favorites.
**Get Ready to Feast Your Eyes on These 20 Flavorful Korean Breakfast Recipes!**
Kimchi Fried Rice with Sunny-Side-Up Eggs
A spicy twist on classic fried rice, this Korean-inspired dish combines the bold flavors of kimchi with the richness of sunny-side-up eggs.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup kimchi, chopped
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 small onion, diced
– 2 eggs
– Salt and pepper to taste
– Scallions, thinly sliced (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and onion; stir-fry until softened, about 1 minute.
3. Add the chopped kimchi and cook for an additional 2 minutes, stirring frequently.
4. Push the kimchi mixture to one side of the pan. Crack in the eggs and scramble them until cooked through.
5. Mix the eggs with the kimchi mixture. Add the cooked rice; stir-fry until combined and heated through.
6. Season with salt and pepper to taste. Garnish with scallions, if desired.
Cooking Time: 15-20 minutes
Savory Korean Pancakes (Pajeon) with Seafood
Experience the bold flavors of Korea with this savory pancake recipe, infused with the ocean’s freshness from succulent seafood.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup diced green onions (about 1/4 cup white part and 1/4 cup green part)
– 1/2 cup diced yellow bell pepper
– 1/2 cup diced shrimp, scallops, and mussels
– 2 tablespoons vegetable oil
Instructions:
1. In a large bowl, whisk together flour, cornstarch, water, salt, and black pepper to form a smooth batter.
2. Add the green onions, bell pepper, and seafood; mix well.
3. Heat one tablespoon of oil in a non-stick skillet over medium heat. Using a ladle, pour about 1/4 cup of batter into the skillet.
4. Cook for 2-3 minutes or until the edges start to curl and the surface is dry.
5. Flip the pancake and cook for an additional 1-2 minutes or until golden brown.
6. Repeat with remaining batter, adjusting heat as needed.
7. Serve hot with a dipping sauce of your choice.
Cooking Time: Approximately 15-20 minutes for 4-6 pancakes.
Tteokguk (Korean Rice Cake Soup)
A comforting and traditional Korean soup made with rice cakes, vegetables, and a flavorful broth.
Ingredients:
– 200g tteokguk rice cakes (available at Korean markets)
– 2 cups beef broth
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup chopped zucchini
– 1/4 cup diced green onions
– 1 tablespoon Gochujang (Korean chili paste)
– Salt and black pepper to taste
– 1 egg, beaten (optional)
Instructions:
1. In a large pot, combine beef broth, onion, garlic, zucchini, and green onions.
2. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
3. Add tteokguk rice cakes and cook for an additional 5-7 minutes or until they float to the surface.
4. Stir in Gochujang and season with salt and black pepper.
5. If desired, crack in the beaten egg and stir gently to create egg drop-like strands.
6. Serve hot, garnished with additional green onions if desired.
Cooking Time: 20-25 minutes
Gyeran Bap (Egg and Rice Bowl with Sesame Oil)
Savor the simplicity of this Korean classic, where a flavorful fried egg and savory rice bowl come together in perfect harmony.
Ingredients:
– 2 cups cooked white or brown rice
– 1 egg
– 1 tablespoon sesame oil
– Salt to taste
– Optional: chopped green onions, toasted sesame seeds for garnish
Instructions:
1. Cook the rice according to package instructions.
2. In a small non-stick pan, heat 1/2 teaspoon of sesame oil over medium heat.
3. Crack in the egg and cook until the whites are set and the yolks are cooked to your desired doneness.
4. Remove the egg from the pan and place it on top of the cooked rice.
5. Drizzle the remaining sesame oil over the egg and rice.
6. Season with salt to taste.
7. Garnish with chopped green onions and toasted sesame seeds if desired.
Cooking Time:
– 10-12 minutes (including cooking time for rice)
Enjoy your simple yet satisfying Gyeran Bap!
Doenjang Jjigae (Fermented Soybean Stew)
A hearty and savory Korean stew made with fermented soybeans, vegetables, and a hint of spice. Doenjang Jjigae is a staple in many Korean households, perfect for a comforting meal any time of the year.
Ingredients:
– 2 tablespoons doenjang (Korean fermented soybean paste)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 2 cups vegetable broth
– 1 teaspoon Gochujang (Korean chili paste)
– Salt and black pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onion, garlic, carrot, and potato; cook until vegetables are tender.
2. Stir in doenjang, Gochujang, vegetable broth, salt, and black pepper. Bring to a simmer.
3. Reduce heat to low and let stew cook for 20-25 minutes or until flavors have melded together.
4. Taste and adjust seasoning as needed.
5. Garnish with green onions and toasted sesame seeds (if using).
6. Serve hot over rice or noodles.
Cooking Time: 25 minutes
Gamja Jeon (Korean Potato Pancakes)
A crispy and savory Korean street food, Gamja Jeon is a must-try snack for anyone who loves potatoes! Made with grated potatoes, flour, and spices, these pancakes are easy to make and can be enjoyed as a side dish or appetizer.
Ingredients:
– 2 large potatoes
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1 egg, beaten
– Vegetable oil for frying
Instructions:
1. Grate the potatoes using a box grater or food processor.
2. In a large bowl, combine the grated potatoes, flour, salt, pepper, and garlic powder. Mix well to combine.
3. Add the beaten egg to the potato mixture and mix until a thick batter forms.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a non-stick skillet over medium-high heat.
5. Using a ladle, scoop the batter into the hot oil and shape into small patties.
6. Cook the pancakes for 3-4 minutes on each side, or until they are crispy and golden brown.
7. Drain the pancakes on paper towels and serve hot with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Miyeok Guk (Seaweed Soup with Beef)
A comforting Korean soup that combines the richness of beef broth with the brininess of seaweed, perfect for a cold day.
Ingredients:
– 2 lbs beef bones (preferably oxtail or short ribs)
– 4 cups beef broth
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup dried seaweed (miyeok), rinsed and drained
– Salt and black pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Roast beef bones for 30 minutes.
3. In a large pot, combine roasted bones, beef broth, soy sauce, sesame oil, onion, and garlic.
4. Bring to a boil, then reduce heat and simmer for 1 hour.
5. Add dried seaweed and cook for an additional 10-15 minutes or until seaweed is rehydrated.
6. Season with salt and black pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 2 hours
Gyeran Mari (Rolled Omelette with Vegetables)
A classic Korean dish, Gyeran Mari is a delicious and nutritious breakfast or snack option that combines the simplicity of an omelette with the added flavor and texture of various vegetables.
Ingredients:
– 2 eggs
– 1/2 cup mixed vegetables (e.g., bell peppers, onions, mushrooms, spinach)
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional: chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Beat the eggs in a bowl and season with salt and pepper.
2. Heat the oil in a non-stick pan over medium heat. Pour in the eggs and scramble them until they are almost set.
3. Add the mixed vegetables to one half of the omelette and sprinkle with a pinch of salt.
4. Use a spatula to gently fold the other half of the omelette over the vegetables.
5. Cook for an additional 30 seconds to 1 minute, until the eggs are fully cooked.
6. Slide the Gyeran Mari onto a plate and garnish with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 4-5 minutes
Kongguksu (Cold Soy Milk Noodles)
A refreshing Korean summer dish, Kongguksu is a perfect blend of noodles, soy milk, and spices. This easy-to-make recipe is sure to cool you down on a hot day.
Ingredients:
– 200g wheat starch noodles
– 400ml soy milk
– 2 tablespoons sesame oil
– 1 tablespoon Gochujang (Korean chili paste)
– 1 tablespoon sugar
– Salt, to taste
– Chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine soy milk, sesame oil, Gochujang, sugar, and salt. Blend until smooth.
3. In a large bowl, combine the cooked noodles and soy milk mixture. Mix well.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Garnish with chopped green onions and toasted sesame seeds before serving.
Cooking Time: 15 minutes (not including refrigeration time)
Hobakjuk (Sweet Pumpkin Porridge)
A traditional Korean dessert, Hobakjuk is a warm and comforting sweet porridge made with roasted pumpkin, rice flour, and sugar. This simple yet flavorful recipe is perfect for cozying up on a chilly day.
Ingredients:
– 1 small to medium-sized pumpkin
– 2 cups water
– 1/4 cup rice flour
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– Optional: 1 tablespoon sesame oil and/or chopped walnuts for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the pumpkin in half, scoop out seeds, and place on a baking sheet.
3. Roast the pumpkin for about 30-40 minutes, or until soft and caramelized.
4. Scoop the roasted pumpkin flesh into a blender or food processor with 1 cup of water.
5. Blend until smooth, then transfer to a medium saucepan.
6. Add rice flour, sugar, and salt to the saucepan. Whisk until dissolved.
7. Cook over medium heat for about 10-15 minutes, stirring occasionally, until the porridge thickens slightly.
8. Taste and adjust sweetness if needed.
9. Serve warm, garnished with sesame oil and/or chopped walnuts if desired.
Cooking Time: About 45-50 minutes
Bibimbap with Leftover Vegetables
Transform leftover vegetables into a nutritious and flavorful Korean-inspired rice bowl dish, perfect for reducing food waste and satisfying your cravings.
Ingredients:
– 2 cups cooked white or brown rice (preferably day-old)
– 1 cup mixed leftover vegetables (e.g., broccoli, carrots, bell peppers, mushrooms, bean sprouts)
– 1/4 cup chopped green onions
– 2 tablespoons soy sauce
– 1 tablespoon Gochujang (Korean chili paste) or sriracha
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Fried egg or pickled ginger for garnish (optional)
Instructions:
1. Cook rice according to package instructions.
2. Heat a non-stick pan over medium heat. Add mixed vegetables, soy sauce, Gochujang/sriracha, and sesame oil. Stir-fry until the vegetables are tender-crisp, about 3-4 minutes.
3. Divide cooked rice into bowls. Top with the vegetable mixture.
4. Garnish with chopped green onions and a fried egg or pickled ginger (if using).
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Sigeumchi Namul (Seasoned Spinach Side Dish)
This classic Korean side dish is a staple in many Korean households. Quickly cooked with garlic and sesame oil, the spinach is seasoned to perfection, making it a delicious accompaniment to any meal.
Ingredients:
– 1 bunch of fresh spinach
– 2 cloves of garlic, minced
– 1 tablespoon of sesame oil
– 1/4 teaspoon of salt
– 1/4 teaspoon of black pepper
Instructions:
1. Rinse the spinach leaves and pat them dry with a paper towel.
2. Heat the sesame oil in a large skillet over medium heat.
3. Add the minced garlic and cook for 30 seconds, until fragrant.
4. Add the spinach to the skillet and stir well to combine.
5. Cook for 1-2 minutes, until the spinach has wilted slightly.
6. Season with salt and black pepper to taste.
Cooking Time: 3-5 minutes
Gimbap (Korean Seaweed Rice Rolls)
A classic Korean dish, Gimbap (also known as Seaweed Rice Rolls) is a simple yet satisfying meal made with seaweed-wrapped rice and various fillings. In this recipe, we’ll show you how to make these delicious rolls at home.
Ingredients:
– 1 cup short-grain white rice
– 1/2 cup water
– 1/4 teaspoon salt
– 1/2 sheet of dried seaweed (nori)
– Fillings of your choice (e.g. vegetables, meat, egg, pickled ginger)
Instructions:
1. Rinse the rice and cook according to package instructions.
2. Cut the nori sheet into desired sizes for wrapping.
3. Prepare your fillings of choice.
4. Lay a nori sheet flat on a surface. Place about 1/2 cup cooked rice onto the nori, leaving a 1-inch border at the top.
5. Add your chosen fillings in the middle of the rice.
6. Fold the bottom half of the nori up over the filling, then fold in the sides and roll into a neat cylinder.
7. Repeat with remaining ingredients.
Cooking Time: About 10-15 minutes to prepare and assemble
Hotteok (Sweet Korean Pancakes with Brown Sugar Filling)
Hotteok are a popular Korean street food that combines crispy pancakes with a sweet and gooey brown sugar filling. This recipe is perfect for a quick dessert or snack.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup warm water
– 1/4 teaspoon salt
– Vegetable oil for frying
– Brown sugar filling ingredients (see below)
Brown Sugar Filling:
– 2 tablespoons brown sugar
– 1 tablespoon vegetable oil
– 1/4 teaspoon ground cinnamon
Instructions:
1. In a large mixing bowl, combine flour, cornstarch, and salt.
2. Gradually add warm water to form a dough.
3. Divide the dough into 6-8 equal pieces.
4. Roll out each piece into a thin circle.
5. Place a tablespoon of brown sugar filling in the center of each pancake.
6. Fold the pancake into a half-moon shape and press edges together to seal.
7. Fry hotteok in hot oil for 2-3 minutes on each side, or until golden brown.
8. Serve warm with additional brown sugar and cinnamon if desired.
Cooking Time: 12-15 minutes
Bindaetteok (Mung Bean Pancakes)
A classic Korean dish, Bindaetteok is a delicious and nutritious snack or breakfast option made with mung beans, vegetables, and spices. This recipe yields a crispy exterior and soft interior, perfect for any time of day.
Ingredients:
– 1 cup dried mung beans, soaked overnight and drained
– 2 cups all-purpose flour
– 1/2 cup grated zucchini
– 1/4 cup chopped scallions
– 1/4 cup grated carrot
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine mung beans, flour, zucchini, scallions, and carrot. Mix well.
2. Add salt and black pepper; mix until combined.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small amounts of the mixture into the oil, flattening slightly with a spatula.
5. Fry for 2-3 minutes on each side, or until golden brown and crispy.
6. Drain on paper towels; serve warm.
Cooking Time: About 15-20 minutes total (including soaking time).
Yachae Jeon (Assorted Vegetable Pancakes)
A delightful Korean snack or side dish that’s easy to make and packed with nutrients. This recipe features a colorful mix of vegetables, perfectly cooked in crispy pancakes.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup water
– 1/2 cup chopped vegetables (zucchini, carrots, spinach, mushrooms)
– 1/4 cup grated onion
– 1 egg
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour, cornstarch, salt, and baking powder.
2. Add water and mix until smooth batter forms.
3. Stir in chopped vegetables, grated onion, and egg.
4. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium heat.
5. Using a ladle, pour about 1/4 cup of the batter into the oil.
6. Cook for 2-3 minutes or until edges start to curl.
7. Flip and cook for another 1-2 minutes, until golden brown.
8. Drain on paper towels and serve warm.
Cooking Time: About 15-20 minutes
Soondubu Jjigae (Soft Tofu Stew with Kimchi)
In this Korean-inspired dish, soft tofu and spicy kimchi come together in a harmonious union. This comforting stew is perfect for a cozy night in.
Ingredients:
– 1 block of extra-soft tofu, drained and cut into small cubes
– 2 cups of kimchi (preferably homemade or store-bought without added sugar)
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 tablespoon of Gochujang (Korean chili paste)
– 1 teaspoon of soy sauce
– Salt and black pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the kimchi and Gochujang; stir-fry for 5 minutes, allowing the flavors to meld.
4. Add the tofu and soy sauce; stir-fry for another 2-3 minutes, until the tofu is fully coated.
5. Season with salt and black pepper to taste.
6. Garnish with chopped scallions (if using).
7. Serve immediately over rice or noodles.
Cooking Time: 20-25 minutes
Eomuk Bokkeum (Stir-Fried Fish Cake)
A classic Korean dish that combines the simplicity of fish cake with the bold flavors of a spicy stir-fry. This recipe is a great way to add some excitement to your mealtime routine.
Ingredients:
– 1 package of fish cakes, sliced into thin strips
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of Korean chili flakes (gochugaru)
– 1/4 cup of soy sauce
– 1 tablespoon of Gochujang (Korean chili paste)
– Salt and black pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the sliced fish cake and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, add the diced onion and minced garlic. Cook until the onion is translucent.
4. Add the Korean chili flakes, soy sauce, and Gochujang to the pan. Stir-fry for 1 minute.
5. Return the fish cake to the pan and stir-fry everything together for about 2 minutes.
6. Season with salt and black pepper to taste.
7. Garnish with chopped green onions and toasted sesame seeds if desired.
8. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Mul Naengmyeon (Cold Buckwheat Noodles)
A refreshing Korean summer dish, Mul Naengmyeon is a perfect treat to beat the heat. This recipe brings together the creamy texture of cold buckwheat noodles with the spicy kick of gochujang sauce.
Ingredients:
– 200g buckwheat noodles
– 2 cups water or ice-cold water
– 1/4 cup Gochujang sauce (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1/4 cup sliced cucumber
– 1/4 cup sliced carrots
– Salt to taste
Instructions:
1. Cook the buckwheat noodles according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked noodles, Gochujang sauce, soy sauce, rice vinegar, and sesame oil. Mix well.
3. Add sliced cucumber and carrots on top of the noodles.
4. Season with salt to taste.
5. Refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: 15 minutes (plus chilling time)
Memil Guksu (Buckwheat Noodles with Dipping Sauce)
A traditional Korean dish, Memil Guksu is a hearty and comforting meal perfect for any occasion. This simple recipe combines the nutty flavor of buckwheat noodles with a savory dipping sauce.
Ingredients:
– 1 cup buckwheat noodles
– 2 cups water
– 2 tablespoons soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– Salt and black pepper to taste
– Optional: chopped green onions for garnish
Instructions:
1. Cook the buckwheat noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together soy sauce, Gochujang, garlic, and sesame oil.
3. In a large bowl, combine cooked noodles and dipping sauce. Toss to coat evenly.
4. Season with salt and black pepper to taste.
5. Garnish with chopped green onions if desired.
Cooking Time: 15-20 minutes
Summary
Discover the flavors of Korea with these 20 delicious and easy-to-make breakfast recipes! From classic kimchi fried rice to savory pancakes with seafood, and from hearty soups to sweet pancake rolls, there’s something for everyone. Try your hand at making Korean-style rice cakes, or indulge in a warm bowl of fermented soybean stew. With options ranging from spicy to sweet, you’ll find the perfect way to start your day. Whether you’re a seasoned chef or a curious foodie, these recipes are sure to delight and inspire your morning meal routine.
