Korean Breakfast
A Korean breakfast is a small version of dinner — rice, soup, kimchi, three banchan. Or it is gukbap from a corner shop, a pork-bone broth that fixes the night before.
Featured korean breakfast recipes
- Haejangguk, hangover soup — Hae-jin Choi · Seoul, South Korea · Hae-jin: pork-bone broth, blood sausage or ox spine, dried-cabbage, the morning after.
- Gyeran mari, rolled omelette — Iris · Seoul, South Korea · Egg, scallion, vegetable, the rolled omelette that travels in a lunch tin.
- Kimchi jjigae, breakfast version — Iris · Seoul, South Korea · Old kimchi, pork belly, tofu, gochujang. Fifteen minutes from cold pot to bowl.
- Hobakjuk, pumpkin porridge — Iris · Gyeonggi Province · Steamed pumpkin, glutinous rice flour, salt, the warm-belly breakfast.
- Gimbap, hand-rolled — Iris · Seoul, South Korea · Seasoned rice, spinach, carrot, pickled radish, egg. Roll, slice, share.
- Sundubu, breakfast version — Iris · Seoul, South Korea · Soft tofu, anchovy broth, gochujang, soft-cooked egg. The cold morning soup.
- Dak juk, chicken porridge — Iris · Seoul, South Korea · Whole chicken, rice, ginger, garlic, ginseng — the recovery dish, lightly salted.
- Gyeranbap, egg over rice — Iris · Seoul, South Korea · Hot rice, raw or fried egg, soy, sesame oil. Three-minute morning meal.
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