“Exquisite Korean Vegetarian Breakfast: Miso Kimchi Pancake with Veggie Bulgogi & Brown Rice Bowl”

Allergens

Soy (in soy sauce)

Ingredients

• 2 cups brown rice
• 1/4 cup miso paste
• 1 cup kimchi, roughly chopped
• 1 cup shiitake mushrooms, thinly sliced
• 1 zucchini, julienned
• 1 carrot, julienned
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, thinly sliced
• 2 eggs (optional, for non
• vegetarian version)
• Salt and pepper to taste

Instructions

1. Start by cooking the brown rice according to package instructions. While the rice is cooking, prepare the miso kimchi pancake batter by whisking together the miso paste, 1/2 cup of water, and a pinch of salt in a bowl. Add the roughly chopped kimchi and mix well. Let the mixture sit for about 10 minutes to allow the flavors to meld. In a separate pan, sauté the shiitake mushrooms, zucchini, carrot, onion, and garlic in soy sauce and sesame oil until tender. Set aside. To cook the miso kimchi pancake, heat a non stick pan over medium heat and pour the batter into the pan, spreading it evenly. Cook for 3 4 minutes per side or until golden brown and crispy. Transfer to a plate and keep warm. If using eggs, lightly whisk them in a separate bowl and cook them in a small non stick pan over low heat until set but still runny in the middle. Season with salt and pepper to taste. To assemble, place a generous scoop of brown rice in each bowl, top it with the veggie bulgogi, and finally, place the miso kimchi pancake on top. If using eggs, place one on top of the pancake. Garnish with sliced green onions and serve immediately.

Chef’s Insight

For an added touch, drizzle sesame oil and soy sauce over the dish before serving

Notes

Serve with kimchi or pickled radish for an authentic Korean breakfast experience