Korean Vegetarian Breakfast Bowl – A Wholesome and Flavorful Start to Your Day
Discover a delicious, mouthwatering Korean Vegetarian Breakfast Bowl that combines traditional ingredients like kimchi and soybean paste with a contemporary twist. Perfect for vegetarians or those looking to add more plant-based options to their diet, this breakfast recipe is packed with vibrant flavors and textures that will transport you straight to Korea!
Allergens
Eggs (or Nutritional Yeast for the vegetarian substitution) - Soybean paste
Ingredients
- 1 cup cooked short
- grain white rice (preferably Korean sushi rice)
- 1/2 cup kimchi (homemade or store
- bought, preferably napa cabbage kimchi)
- 2 large eggs (for vegetarian substitution: 2 tablespoons nutritional yeast)
- 1/4 cup cooked mung bean sprouts
- 1/4 cup pickled radish (danmuji)
- 1/4 cup soybean paste with red chili flakes (kochujang)
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds, toasted
- Sesame oil, for drizzling (optional)
Instructions
- If using raw eggs, cook them according to your preference in a small pan, then halve and set aside. For the vegetarian substitution, combine nutritional yeast with 2 tablespoons of water and microwave until firm, then halve and set aside.
- In a medium bowl, combine cooked rice, kimchi, mung bean sprouts, pickled radish, soybean paste, and green onions, gently tossing to evenly distribute the ingredients.
- Divide the rice mixture into two serving bowls, placing half of the mixture in each bowl.
- Place one egg half or the vegetarian substitution on top of the rice in each bowl, drizzle with sesame oil if desired, and sprinkle with toasted sesame seeds.
- Serve immediately and enjoy!
Chef’s Insight
To elevate the flavors, try adding a dash of gochujang (Korean red chili paste) to taste.
Notes
Feel free to customize the dish by adding your favorite Korean ingredients.