korean breakfast

typical Korean breakfast Ingredients. (serves 4) 4 ounces any cuts of beef (or ground beef), cut very thinly. 2 teaspoons vegetable oil. 2 garlic cloves, minced. 4 ounces potato, peeled and cut into &frac12;-inch dice. 4 ounces onion, cut into &frac12;-inch dice. 4 ounces zucchini, cut into &frac12;-inch dice. &frac14; cup...

Soybean paste stew with beef (Sogogi doenjang-jjigae: 소고기 된장찌개)

gochu-garu (Korean hot pepper flakes; optional)

vegetable oil

garlic cloves,

potato,

onion,

zucchini,

doenjang (Korean fermented soybean paste)

medium-firm tofu,

green chili pepper

green onion, sliced

Reply by Maangchi on April 15, 2022

I made some today! My family &amp; I LOVED it. Thank you so much! &hearts;&#xfe0f;

Comment by maangchi-ddal on April 10, 2022

Extra! So tasty and savory, really extra. I used Sempio doenjang. Really good. And added extra Tsp of Gochujang :-)).

Comment by Dbertovi on April 9, 2022

I made this today for my birthday. I used shrimp instead of beef and it was delicious! Thank you Maangchi&hellip;

Comment by Coddedge on March 26, 2022

I made this today for my birthday. I used shrimp instead of beef and it was delicious! Thank you Maangchi for all your wonderful recipes!

Prepare beef

Place a heavy, medium sized pot over medium heat. When it is hot, add the vegetable oil, beef, and garlic. Cook, stirring, for a few minutes, until the beef is no longer pink. Add 2 cups water.

Boil

Cover and cook for 10 minutes over medium heat. If it begins to boil over, crack the lid.

Add vegetables

Add the potato, onion, zucchini, and doenjang.

Cook

Cover and cook for another 10 minutes. Stir the stew to make sure that the soybean paste is evenly incorporated.

Add tofu

Add the tofu, green chili pepper, green onion, and gochu-garu (if used).

Cover and cook for about 5 minutes, until the tofu softens and the stew is bubbling.

Serve

Serve right away with rice, kimchi, and more side dishes.

Refrigerate

You can refrigerate the stew for up to 3 days. When you want to have some, reheat gently on top of the stove.

Doenjang-jjigae (fermented soybean paste stew) is a hearty, delicious, warm, and comforting everyday stew that Koreans never get tired of. We have so many variations that we can happily and comfortably eat it a few times (or more often) a week with rice and kimchi and enjoy it every time. I&#039;ve introduced doenjang-jjigae on my website before, my longtime favorite recipe cooked with shrimp, anchovy stock, and vegetables, and also a version with scallops. But we can also make it with beef instead of seafood, preferably a little fatty, marbled cut that will give the broth a rich flavor and allows you to leave out the cooking oil. You may be tempted to be generous and load the stew with more ingredients, but adding 4 ounces of each, as I do in this recipe, will make for a well-proportioned stew with plenty of broth. Enjoy the recipe! typical Korean breakfast Ingredients. (serves 4) 4 ounces any cuts of beef (or ground beef), cut very thinly. 2 teaspoons vegetable oil. 2 garlic cloves, minced. 4 ounces potato, peeled and cut into &frac12;-inch dice. 4 ounces onion, cut into &frac12;-inch dice. 4 ounces zucchini, cut into &frac12;-inch dice. &frac14; cup doenjang (Korean fermented soybean paste) 4 ounces medium-firm tofu, cut into &frac12;-inch pieces. 1 green chili pepper or jalape&ntilde;o, sliced. 1 green onion, sliced. 1 teaspoon gochu-garu (Korean hot pepper flakes; optional) Directions. Place a heavy, medium sized pot over medium heat. When it is hot, add the vegetable oil, beef, and garlic. Cook, stirring, for a few minutes, until the beef is no longer pink. Add 2 cups water. Cover and cook for 10 minutes over medium heat. If it begins to boil over, crack the lid. Add the potato, onion, zucchini, and doenjang. Cover and cook for another 10 minutes. Stir the stew to make sure that the soybean paste is evenly incorporated. Add the tofu, green chili pepper, green onion, and gochu-garu (if used). Cover and cook for about 5 minutes, until the tofu softens and the stew is bubbling. Serve right away with rice, kimchi, and more side dishes. You can refrigerate the stew for up to 3 days. When you want to have some, reheat gently on top of the stove.

The recipe I&#039;m showing you today is so simple! It&#039;s gyeranbap, or egg rice, a healthy and flavorful light meal you can make in no time at all. It&#039;s basically a fried egg and crispy rice, with some soy sauce, sesame oil, and gim (roasted seaweed). This is my upgraded version of a dish all Koreans...

Egg rice (Gyeranbap: 계란밥)

rice

seaweed paper (gim), crushed

cooking oil

sesame seeds

soy sauce

sesame oil

Prepare the rice

Use both hands to form the rice into a ball, then shape it into 3 to 4 inch wide disc, like a hamburger patty. Heat up a skillet over medium high heat. Add 2 teaspoon cooking oil. Put the rice on the skillet and cook for a few minutes until the bottom turns crispy. Turn it over and cook it for a few more minutes until both sides are nice and crispy. Spread the crushed seaweed on a large serving plate. Add the rice to the center of the seaweed.

Prepare the egg

Heat up the pan again. Drizzle 1 teaspoon cooking oil in the pan and swirl it around a bit. Crack the egg into the pan and cook for 1 minute until the white turns opaque. Turn it over with a spatula and cook for 30 seconds to 1 minute until you can pick it up on the spatula without breaking the yolk.

Put it together

Remove the egg from the heat and put it on top of the rice. Sprinkle sesame seeds and drizzle soy sauce and sesame oil over top to your taste. Serve it with kimchi or any vegetable dish. When you eat it, break the yolk into the rice with your spoon, and mix it in!

The recipe I&#039;m showing you today is so simple! It&#039;s gyeranbap, or egg rice, a healthy and flavorful light meal you can make in no time at all. It&#039;s basically a fried egg and crispy rice, with some soy sauce, sesame oil, and gim (roasted seaweed). This is my upgraded version of a dish all Koreans know well. I used to make for myself as a busy student on the go, running out the door to school even before my family had breakfast. That classic gyeranbap was just hot rice, a raw egg, and soy sauce. Mixing it all together half-cooked the egg and it totally covered the rice. It was warm and savory and delicious! This version recreates that taste but the rice is slightly fried and crunchy and the egg is fried, too. You can use a sunny side up egg or over easy, but that runny yolk is very important! Mix it in with the rice, seaweed, soy sauce and sesame oil and enjoy. You can make this if you&#039;re in a rush, or make it on the weekend and enjoy it on the patio. This recipe serves one but you can easily multiply it to serve as many as you want, just make sure everybody has their own plate to enjoy it on. Ingredients. Serves 1 1 cup warm cooked rice. 1 large egg. 1 sheet of toasted seaweed paper (gim), crushed. 1 tablespoon cooking oil. 1 teaspoon toasted sesame seeds soy sauce. toasted sesame oil Directions. Prepare the rice Use both hands to form the rice into a ball, then shape it into 3 to 4 inch wide disc, like a hamburger patty. Heat up a skillet over medium high heat. Add 2 teaspoon cooking oil. Put the rice on the skillet and cook for a few minutes until the bottom turns crispy. Turn it over and cook it for a few more minutes until both sides are nice and crispy. Spread the crushed seaweed on a large serving plate. Add the rice to the center of the seaweed. Prepare the egg Heat up the pan again. Drizzle 1 teaspoon cooking oil in the pan and swirl it around a bit. Crack the egg into the pan and cook for 1 minute until the white turns opaque. Turn it over with a spatula and cook for 30 seconds to 1 minute until you can pick it up on the spatula without breaking the yolk. Put it together Remove the egg from the heat and put it on top of the rice. Sprinkle sesame seeds and drizzle soy sauce and sesame oil over top to your taste. Serve it with kimchi or any vegetable dish. When you eat it, break the yolk into the rice with your spoon, and mix it in!

Top 2 korean breakfast recipes from across the web

The most viewed korean breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Soybean paste stew with beef (Sogog...

Egg rice (Gyeranbap: 계란밥)

Top 2 korean breakfast recipes from across the web

The most viewed korean breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soybean paste stew with beef (Sogog...

Egg rice (Gyeranbap: 계란밥)

The most viewed korean breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine