Korean Breakfast Recipe

South Korea, like many other eastern countries, has a variety of traditional breakfasts. They also usually have cereal and toast for breakfast, which isn’t funny because most of us do it on a daily basis.
So, of course, today is all about trying Bibimbap, a traditional Korean breakfast. It’s a nutritious breakfast made with a wide range of vegetables.

Korean Breakfast

Korean Breakfast Recipe

Yield: 1
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

South Korea, like many other eastern countries, has a variety of traditional breakfasts. They also usually have cereal and toast for breakfast, which isn't funny because most of us do it on a daily basis.
So, of course, today is all about trying Bibimbap, a traditional Korean breakfast. It's a nutritious breakfast made with a wide range of vegetables.

Ingredients

  • 2 carrots
  • 1 zucchini
  • 100 g bean sprouts
  • 100 g spinach
  • 100 g lean beef, for example a filet mignon
  • 3 eggs
  • 5 garlic
  • 100 g shitake mushrooms
  • 1 cup rice in this case we will use sushi rice and prepare it as if we were to make sushi, but you can use any cooked white rice
  • 3 tbsp gochujang sauce
  • 30 ml sesame oil
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tbsp i am willow

Instructions

  1. We'll take it one step at a time; this recipe is simple, but it requires a variety of preparations; yes, the end result is worth it.
  2. The first step is to cut all of the ingredients into strips (meat, carrot, zucchini, and mushrooms) and grate the garlic.

Soup with bean sprouts:

  1. Cook the bean sprouts for about 20 minutes in a pot with water and salt. It is critical not to open the pot before 20 minutes, or the flavor of the soup will be ruined.

Spinach:

  1. To blanch the spinach, bring a pot of water to a boil and prepare a bowl of cold water. When the water is boiling, add the spinach and cook for no more than 2 minutes before removing it and immediately pouring it into the cold water.
  2. When they're cool enough to handle, take them out and drain them thoroughly by hand. To make them easier to eat, cut them in half.
  3. In a pan, sauté them with a drizzle of sesame oil and a teaspoon of grated garlic.

Meat:

  1. Let's just season it since you've already cut it into strips.
  2. Place the meat in a bowl and season with soy, 2 teaspoons sesame oil, 1 teaspoon toasted sesame, and 2 teaspoons grated garlic. Refrigerate.
  3. We'll use it as a marinade, but you can also cook it if you prefer.

Carrot:

  1. Add salt to the carrot strips that you've already cut into strips and set aside for about 10 minutes. When it begins to sweat, sauté it for about 30 seconds at 1m with sesame oil.

Zucchini:

  1. Add salt to the zucchini strips that you have already cut into strips and set aside for about 10 minutes. When it begins to sweat, sauté it for about 30 seconds at 1m with sesame oil.

Mushrooms:

  1. Add salt to the mushrooms that have already been cut into strips and set aside for about 10 minutes. You will notice that they begin to sweat; when they do, sauté for 30 seconds to 1 minute with sesame oil.

Rice:

  1. As previously stated, you can simply use regular cooked rice or sushi rice prepared for making sushi; if you choose the latter, we will explain how to do so below.
  2. Wash the rice until the water runs clear when it runs through it.
  3. Place the rice and water in a rice cooker. The proportions are 100g of rice per 110ml of water, turn on the rice cooker, and let it do its work.
  4. When the rice cooker is done, combine the rice vinegar and sugar and add it to the rice. Let it rest for about 10 minutes.

Making the Bibimbap:

  1. The traditional way to serve this dish is in a stone bowl so that it can be placed on the fire while being plated; if that is not possible, plate it in a pan.
  2. Pour a generous amount of sesame oil into the pan and cover with rice (all this with the fire on)
  3. Now go ahead and arrange all of the previous preparations (spinach, carrots, bean sprouts, zucchini, mushrooms, and meat) in an orderly fashion; at this point, add the cochujang sauce if you have it.
  4. Finish with a yolk of an egg in the center.
  5. To eat, break the yolk and combine all of the ingredients; enjoy!

Notes

  • The Korean breakfast recipe above is a breakfast made with ingredients that are readily available in Spain; in the original, we would substitute some of them, such as mushrooms, and add others.

Nutrition Information
Yield 3 Serving Size 1
Amount Per Serving Calories 748Total Fat 31gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 21gCholesterol 250mgSodium 1479mgCarbohydrates 83gFiber 6gSugar 24gProtein 34g

Leave a Comment

Skip to Recipe