Korean Royal Court Breakfast Feast: A Sensory Journey Through Traditional Korean Cuisine

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup cooked short
• grain rice (for Gimbap) 2 sheets Korean roasted seaweed 1/2 cucumber, thinly sliced 1 carrot, thinly julienned 1 radish, thinly sliced 1 omelette, thinly sliced 3 tbsp pickled radish (danmuji) 1 cup cooked short
• grain rice (for Kimbap) 2 sheets Korean roasted seaweed 1/2 cucumber, thinly sliced 1 carrot, thinly julienned 1 radish, thinly sliced 1 omelette, thinly sliced 3 tbsp pickled radish (danmuji) 1 lb pork belly, cut into 1
• inch cubes 2 cups kimchi 1/4 cup Korean soy sauce (ganjang) 2 tbsp sugar 2 tbsp rice wine 1 tbsp minced garlic 1 tbsp sesame oil Salt and pepper, to taste 2 cups water, for boiling

Instructions

1. For Gimbap:
2. Prepare the ingredients: cook short grain rice, slice cucumber, carrot, radish, prepare omelette and pickled radish (danmuji).
3. Place a sheet of seaweed on a bamboo mat or plastic wrap.
4. Spread a thin layer of rice over the seaweed, leaving a 1 inch border at the top edge.
5. Arrange cucumber, carrot, radish, omelette, and danmuji in a horizontal line across the middle of the rice. e) Roll the seaweed into a tight cylinder, using the bamboo mat or plastic wrap to help shape. f) Slice into 1 inch thick pieces with a wet knife. Repeat with the second sheet of seaweed. For Kimbap:
6. Prepare ingredients: cook short grain rice, slice cucumber, carrot, radish, prepare omelette and danmuji.
7. Place a sheet of seaweed on a bamboo mat or plastic wrap.
8. Spread a thin layer of rice over the seaweed, leaving a 1 inch border at the top edge.
9. Arrange cucumber, carrot, radish, omelette, and danmuji in a horizontal line across the middle of the rice. e) Roll the seaweed into a tight cylinder, using the bamboo mat or plastic wrap to help shape. f) Slice into 1 inch thick pieces with a wet knife. Repeat with the second sheet of seaweed. For Bulgogi:
10. In a bowl, mix pork belly cubes with soy sauce, sugar, rice wine, minced garlic, and sesame oil. Season with salt and pepper to taste.
11. In a large pan or griddle, sear the marinated pork belly over high heat until cooked through.
12. Arrange cooked bulgogi on a plate alongside kimchi.

Chef’s Insight

The balance of flavors and textures in this recipe creates a harmonious and visually appealing breakfast feast that transports you to a royal court in Korea.

Notes

Serve with a side of pickled vegetables for an added touch of flavor and texture.