Three delectable breakfast recipes from Korea

The world is being taken over by Korean culture.This nation’s influence can be seen all over the world, whether in their fashion, popular music bands, or food.In Korean culture, food is very important.Our mouths water when we watch several Korean dramas that feature their delectable cuisine.There is an unending rundown of Korean joys including mouth-watering ramen, fiery Tteok-bokki, scrumptious bibimpap, and more which frequently leaves us hankering and spoilt for decision.We’ve got some mouthwatering breakfast recipes for you if you’re a fan of Korean cuisine.


Fill a pot made of earth with water.Heat it till it bubbles.
Break two eggs into a bowl in the interim.Whisk thoroughly before adding chopped carrots and green onions to the eggs.
Add 12 teaspoons of sugar to enhance the flavor and generously season, then whisk once more.
Wait a minute after adding one teaspoon of sesame oil to the water.
Cover the egg mixture in the boiling water for approximately two to three minutes, or until the eggs are set.


Add 3/4 cup all-purpose flour to a large bowl.Also, thoroughly mix in some water.Make sure the mixture has a thick consistency.
To enhance the flavor, add salt, red chilli flakes, and soy sauce.
Likewise add hacked onions, green onions, mushrooms, ringer peppers, zucchini, yam, carrots, and potatoes, and blend this in with the regular baking flour glue.
Spread some oil on the pan and add a layer of the mix to it after it has been heated.
Cook it until crispy on both sides after it has been oiled.


Place chopped cabbage in a glass or steel bowl.After that, sprinkle it with salt.
It should be left for three to four hours to get a little wilted.
It should be squeezed several times until the cabbage is soft.
Combine it with garlic, sugar, white vinegar, finely chopped spring onions, soy sauce, and chili flakes.
Before using it, seal it after being transferred into sterilized jars and leave it there for 24 hours.
Add salt to taste when mixing the kimchi with mayonnaise or cream cheese.
Spread the kimchi mixture between some thick bread slices that have been toasted.
Serve hot and garnish with coriander leaves.

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