45+ Easy and Nutritious Korean Breakfast Recipes for Busy Mornings

Korean cuisine is renowned for its bold flavors, vibrant colors, and diverse range of dishes.

While it’s often associated with dinner or lunch, Korean breakfast foods offer a delightful way to start the day.

Whether you’re new to Korean food or simply looking to diversify your morning meals, there are plenty of options that are not only delicious but also healthy and filling. From savory rice porridge to steamed buns, the possibilities are endless.

In this blog, we’ll explore 45+ Korean breakfast recipes that you can try at home, each offering a taste of Korea’s rich culinary heritage.

45+ Easy and Nutritious Korean Breakfast Recipes for Busy Mornings

Korean breakfasts are much more than just a meal—they are a celebration of flavors, textures, and nutrients that set the tone for the day ahead.

With these 45+ recipes, you have a wealth of options to explore, each one bringing its own unique taste of Korean culture to your table.

Whether you prefer something quick and light or a more hearty meal, there’s a Korean breakfast dish for every palate.

So, grab your ingredients and get ready to start your day the Korean way. Happy cooking!

Kimchi Bokkeumbap (Kimchi Fried Rice)

Kimchi Bokkeumbap is a classic and flavorful Korean breakfast dish made by stir-frying leftover rice with spicy kimchi, vegetables, and a fried egg on top. It’s a comforting meal that brings together the pungency of kimchi and the satisfying texture of rice. This dish is quick to prepare and offers a perfect balance of tangy, spicy, and savory flavors.

Ingredients:

• 1 cup of cooked rice (preferably day-old rice)
• ½ cup of kimchi, chopped
• 1 tablespoon of gochujang (Korean red pepper paste)
• 1 tablespoon of sesame oil
• 1 tablespoon of soy sauce
• 1 teaspoon of sugar
• 1 egg
• 1 spring onion, chopped
• 1 tablespoon of vegetable oil
• Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in a pan over medium heat. Add the chopped kimchi and stir-fry for about 2-3 minutes until it becomes fragrant.
2. Add the cooked rice to the pan, breaking up any clumps, and mix well with the kimchi.
3. Stir in the gochujang, soy sauce, sesame oil, and sugar. Continue to stir-fry for 5-6 minutes, allowing the rice to fry and absorb all the flavors.
4. Season with salt and pepper to taste.
5. In a separate pan, fry an egg sunny side up or to your preference.
6. Serve the kimchi fried rice with the fried egg on top, garnished with chopped spring onions.

Kimchi Bokkeumbap is a well-loved Korean breakfast that brings together both bold and comforting flavors. The crispy edges of the fried rice paired with the tangy and spicy kick from the kimchi make this dish irresistibly satisfying. It’s an easy-to-make meal that can be enjoyed at any time of the day but is especially popular as a morning pick-me-up. You can also customize it by adding vegetables or protein, making it a versatile and fulfilling dish.

Juk (Korean Rice Porridge)

Juk is a soothing Korean rice porridge that’s often eaten for breakfast or when feeling under the weather. It’s made by slowly cooking rice with water until it becomes soft and porridge-like. This dish can be adapted with various add-ins such as sesame oil, vegetables, or even seafood, making it both nutritious and comforting. The mild flavor of juk allows it to be enjoyed plain or with savory toppings.

Ingredients:

• 1 cup of short-grain rice
• 6 cups of water or chicken broth
• 1 tablespoon of sesame oil
• 1 tablespoon of soy sauce (optional for savory flavor)
• Salt to taste
• 1 teaspoon of ginger, finely chopped (optional)
• 1 egg (optional for added richness)
• Chopped spring onions for garnish

Instructions:

1. Rinse the rice under cold water until the water runs clear.
2. In a large pot, combine the rice and water (or broth) and bring it to a boil. Reduce the heat to low and simmer for 40-50 minutes, stirring occasionally to prevent sticking.
3. Once the rice becomes soft and mushy, add the sesame oil and season with soy sauce and salt to taste. If you like, you can also add ginger for an extra layer of flavor.
4. For added richness, you can stir in a beaten egg just before serving and cook it into the porridge.
   Juk is a nurturing and versatile dish that can be adapted to suit different preferences. Its smooth, velvety texture and comforting warmth make it an ideal choice for a calming breakfast, especially on chilly mornings or when you’re feeling unwell. The simplicity of juk combined with the richness of sesame oil and optional seasonings allows you to create a nourishing meal that’s both easy to digest and satisfying.

Banchan (Korean Side Dishes) Breakfast Plate

Banchan refers to a variety of small, flavorful side dishes typically served with rice in a Korean meal. For a Korean breakfast, a banchan platter might include simple, nutritious dishes like pickled vegetables, sautéed greens, or a small portion of protein. This collection of dishes can be enjoyed with steamed rice and is the epitome of a balanced Korean breakfast, providing a wide range of flavors and textures in one meal.

Ingredients:

• 1 cup of cooked rice
• 1-2 small servings of pickled vegetables (e.g., kimchi, pickled radish)
• 1 small serving of sautéed spinach or other leafy greens
• 1 boiled egg
• 1 small portion of protein (e.g., grilled fish, tofu, or meat)
• 1 tablespoon of sesame oil
• Soy sauce for dipping (optional)

Instructions:

1. Start by preparing small servings of each banchan. For example, sauté spinach with a little sesame oil, and season with salt to taste.
2. Prepare pickled vegetables such as kimchi or pickled radish, and serve them in small bowls.
3. Boil an egg until your desired doneness, typically about 10 minutes for a hard-boiled egg.
4. If you prefer a protein, lightly grill or pan-fry a small piece of fish, tofu, or meat, and season with a touch of soy sauce.
5. Assemble the banchan on a tray or plate, placing a portion of each dish along with the rice.
6. Serve with a dipping sauce if desired, such as soy sauce or gochujang.

A banchan breakfast plate is a delightful way to start your day with a variety of textures, flavors, and colors. The assortment of side dishes allows for a wholesome and well-rounded meal that is rich in nutrients. The rice acts as the perfect base to balance out the pickled and sautéed items, and the addition of protein and boiled egg ensures a filling and energizing breakfast. This approach to breakfast provides a satisfying meal with plenty of room for creativity and personalization.

Gyeranjjim (Korean Steamed Egg)

Gyeranjjim is a soft and fluffy steamed egg dish, often served as part of a Korean breakfast. It’s made by whipping eggs with a bit of water or broth and steaming them to create a smooth, custard-like texture. This dish is savory, comforting, and incredibly easy to prepare. The subtle flavor and texture make it a perfect companion to a bowl of rice and other side dishes.

Ingredients:

• 3 large eggs
• 1 cup of water or chicken broth
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil
• Salt and pepper to taste
• 1 spring onion, chopped
• Optional: small pieces of vegetables (carrots, mushrooms) or protein (shrimp, tofu)

Instructions:

1. In a bowl, beat the eggs until smooth. Add water or broth, soy sauce, sesame oil, salt, and pepper, and mix well.
2. If desired, add small pieces of vegetables or protein to the egg mixture.
3. Pour the egg mixture into a heatproof bowl or a Korean stone pot (ttukbaegi) for steaming.
4. Steam the eggs over medium-low heat for 15-20 minutes, stirring gently halfway through the process to ensure even cooking. The eggs should be smooth and fluffy when done.
5. Garnish with chopped spring onions before serving.

Gyeranjjim is a simple yet satisfying breakfast dish that’s rich in protein and easy to prepare. The steamed eggs are light and fluffy, with just enough savory flavor to complement a bowl of rice or other side dishes. Whether served as a stand-alone dish or part of a larger Korean breakfast spread, Gyeranjjim offers a comforting, nutritious option for the morning.

Hobakjuk (Korean Pumpkin Porridge)

Hobakjuk is a sweet and savory pumpkin porridge made from steamed pumpkin and rice. It’s a comforting dish often consumed during the colder months or when someone is recovering from an illness. The natural sweetness of the pumpkin, combined with the creamy texture of the rice, makes this dish an ideal choice for a warm and hearty breakfast.

Ingredients:

• 1 small pumpkin (about 1-2 cups of mashed pumpkin)
• 1 cup of short-grain rice
• 5 cups of water or broth
• 1 tablespoon of sesame oil
• 1 tablespoon of sugar (optional for a sweeter flavor)
• A pinch of salt
• Chopped pine nuts or sesame seeds for garnish

Instructions:

1. Steam or roast the pumpkin until soft, then mash it into a smooth puree.
2. Rinse the rice and combine it with the water or broth in a pot. Bring it to a boil, then reduce the heat and simmer for about 40-45 minutes, stirring occasionally.
3. Once the rice is cooked and the mixture has thickened, stir in the mashed pumpkin, sesame oil, sugar, and salt.
4. Continue to cook the porridge for another 10-15 minutes, ensuring everything is well mixed and heated through.
5. Serve the porridge hot, garnished with pine nuts or sesame seeds.

Hobakjuk is an excellent breakfast choice, especially for those seeking something warming and comforting. The smooth texture of the pumpkin combined with the rice porridge creates a wholesome dish that is both filling and nutritious. The natural sweetness of the pumpkin adds a pleasant richness, making this dish perfect for a chilly morning. Whether enjoyed plain or sweetened with a bit of sugar, Hobakjuk is a delicious and satisfying breakfast option.

Budae Jjigae (Korean Army Stew)

Budae Jjigae, also known as Korean Army Stew, is a hearty and filling dish originally created after the Korean War using surplus ingredients such as processed meats, canned beans, and ramen noodles. Today, it’s a popular comfort food that combines a rich broth with sausages, ham, tofu, and vegetables. While typically enjoyed for lunch or dinner, it can also make a satisfying and filling breakfast, especially on cold mornings.

Ingredients:

• 2 cups of water or broth
• 1 tablespoon of gochujang (Korean red pepper paste)
• 1 tablespoon of soy sauce
• 2-3 slices of spam or sausage, cut into pieces
• 1 cup of tofu, cut into cubes
• 1 small onion, sliced
• 1 cup of kimchi
• 1 package of instant ramen noodles
• ½ cup of baked beans (optional)
• 1 teaspoon of sesame oil
• Chopped green onions for garnish

Instructions:

1. In a large pot, bring water or broth to a boil. Stir in gochujang and soy sauce to form a flavorful broth base.
2. Add the spam, sausage, tofu, onion, kimchi, and baked beans to the pot. Let it simmer for about 10-15 minutes until the ingredients are heated through and the flavors meld together.
3. Add the ramen noodles to the pot and cook according to package instructions, usually for about 3-4 minutes.
4. Drizzle sesame oil over the stew and garnish with chopped green onions.
5. Serve hot with steamed rice or as is.

Budae Jjigae is a flavorful, filling breakfast that combines savory, spicy, and tangy elements in a hearty stew. The rich broth, along with the array of ingredients, provides a comforting and satisfying meal to start the day. It’s particularly ideal for those who need a filling breakfast that can carry them through a busy morning. Though it has its origins in post-war Korea, Budae Jjigae remains a beloved dish that is perfect for any time of the day, especially when you crave something rich and hearty.

Doenjang Jjigae (Korean Soybean Paste Stew)

Doenjang Jjigae is a hearty and nutritious Korean stew made with fermented soybean paste (doenjang), vegetables, tofu, and sometimes meat. It is a staple in Korean households, often served as a comforting breakfast or dinner. The deep, umami flavor of the soybean paste is balanced by the freshness of the vegetables and the richness of tofu, making it a perfect dish to start the day with warmth and satisfaction.

Ingredients:

• 4 cups of water or broth
• 2 tablespoons of doenjang (Korean soybean paste)
• 1 tablespoon of gochujang (optional for extra spice)
• 1 small zucchini, sliced
• 1 potato, peeled and cubed
• 1 small onion, sliced
• ½ block of tofu, cubed
• 1-2 green chilies, sliced (optional for heat)
• 1 tablespoon of sesame oil
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. In a pot, bring water or broth to a boil. Add the doenjang (and gochujang if using) and stir until the paste dissolves into the broth.
2. Add the zucchini, potato, and onion to the pot, and simmer for 10-15 minutes, or until the vegetables are tender.
3. Gently add the tofu cubes and green chilies, continuing to simmer for another 5-7 minutes.
4. Season the stew with salt and pepper to taste. Drizzle in sesame oil for extra flavor.
5. Serve the stew hot, garnished with chopped green onions.

Doenjang Jjigae is a nourishing and deeply flavorful stew that can be a perfect start to your morning. The rich, savory broth filled with tender vegetables and tofu offers a balanced meal that is both satisfying and easy to digest. It’s a simple yet deeply comforting dish that encapsulates the heart of Korean home cooking. Whether you’re enjoying it alone or as part of a larger breakfast spread, Doenjang Jjigae provides warmth and satisfaction to your day.

Baechu Kimchi (Napa Cabbage Kimchi)

Kimchi is a staple of Korean cuisine and is typically served alongside every meal, including breakfast. Baechu Kimchi, made with napa cabbage, is the most common type of kimchi and has a distinct spicy, sour, and umami flavor. It is often eaten with steamed rice, eggs, or soup, offering a fresh, fermented tang that adds complexity to a traditional Korean breakfast.

Ingredients:

• 1 medium napa cabbage, cut into quarters
• 3 tablespoons of sea salt
• 1 tablespoon of grated ginger
• 1 tablespoon of garlic, minced
• 2 tablespoons of gochugaru (Korean red pepper flakes)
• 1 tablespoon of fish sauce or fermented shrimp paste
• 2 teaspoons of sugar
• 1 tablespoon of rice flour
• 3 cups of water

Instructions:

1. Cut the cabbage into quarters and sprinkle sea salt between the leaves. Let it sit for 1-2 hours to wilt the cabbage and release moisture.
2. In a separate pot, combine water and rice flour and cook over medium heat until it forms a thick paste. Let it cool.
3. In a bowl, mix the cooled rice paste with grated ginger, minced garlic, gochugaru, fish sauce, and sugar to create the kimchi paste.
4. Once the cabbage has wilted, rinse it under cold water and gently pat it dry.
5. Rub the kimchi paste evenly between the cabbage leaves, making sure it is well coated.
6. Pack the kimchi tightly into a jar or container and let it ferment at room temperature for 1-2 days, depending on your desired level of fermentation. Then store it in the refrigerator.

Baechu Kimchi is a quintessential element of a Korean breakfast, providing a tangy, spicy, and umami kick to any meal. Whether served as a side with rice or paired with other Korean dishes, its vibrant flavors and health benefits make it a versatile and essential part of Korean cuisine. Homemade kimchi can be adjusted to your personal spice tolerance, and the longer it ferments, the deeper its flavor becomes. Adding kimchi to your breakfast routine is a great way to boost your meal with probiotics and enhance the taste of other dishes.

Kimchi Jeon (Kimchi Pancake)

Kimchi Jeon is a savory Korean pancake made with a simple batter and chopped kimchi. It is crispy on the outside, soft and chewy on the inside, and packed with the bold flavors of fermented kimchi. This dish is often enjoyed as a breakfast or snack in Korea and is perfect for using up leftover kimchi. Paired with a soy sauce dipping sauce, Kimchi Jeon is a comforting and savory start to your day.

Ingredients:

• 1 cup of kimchi, chopped
• 1 cup of all-purpose flour
• ½ cup of cold water
• 1 egg
• 1 tablespoon of sesame oil
• 1 tablespoon of gochujang (optional for extra spice)
• 1 tablespoon of soy sauce (for dipping)
• Green onions, chopped (optional)
• Vegetable oil for frying

Instructions:

1. In a bowl, combine the chopped kimchi, flour, cold water, egg, sesame oil, and gochujang (if using). Stir until the batter is smooth and the kimchi is evenly distributed.
2. Heat a non-stick pan over medium heat and add a little vegetable oil.
3. Pour the kimchi batter into the pan, spreading it out evenly to form a thin pancake.
4. Fry for about 3-4 minutes on each side, until golden brown and crispy.
5. Remove from the pan and slice into wedges. Serve with a small bowl of soy sauce for dipping.

Kimchi Jeon is a delicious and crispy breakfast treat that balances the spicy, tangy flavor of kimchi with a savory, satisfying texture. It’s a great way to use up leftover kimchi and add a bit of excitement to your morning meal. The crispy edges and soft interior make this pancake a perfect dish to pair with a bowl of rice or as a stand-alone snack. With a quick prep time and minimal ingredients, Kimchi Jeon is a fantastic option for busy mornings or when you’re craving something comforting yet flavorful.

Kimbap (Korean Sushi Rolls)

Kimbap, often referred to as Korean sushi rolls, is a versatile and popular dish in Korea. Made with seasoned rice, vegetables, and sometimes meat or eggs, all wrapped in a sheet of seaweed, Kimbap is an easy-to-eat breakfast or snack. Unlike sushi, Kimbap uses cooked ingredients, and the flavor profile is milder, making it a perfect light meal to start the day.

Ingredients:

• 2 cups of cooked rice, cooled
• 1 tablespoon of sesame oil
• 1 teaspoon of salt
• 4-5 sheets of dried seaweed (nori)
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 egg, scrambled and cooked into a thin omelet, then sliced
• 1 small cucumber, sliced
• 100g of cooked beef or fish cakes (optional)
• Pickled radish (yellow) for filling
• Soy sauce for dipping

Instructions:

1. In a bowl, combine the cooled rice with sesame oil and salt. Mix well.
2. Place a sheet of seaweed on a bamboo sushi mat with the shiny side facing down.
3. Spread a thin layer of rice over the seaweed, leaving about an inch at the top to seal the roll.
4. Lay out your fillings—carrot, cucumber, egg, pickled radish, and optional cooked meat or fish cakes—along the bottom of the rice.
5. Carefully roll up the seaweed using the bamboo mat, pressing gently as you go.
6. Once rolled, cut the kimbap into bite-sized pieces with a sharp knife.
7. Serve with soy sauce on the side for dipping.

Kimbap is a convenient and nutritious breakfast option that can be customized to suit personal preferences. The combination of fresh vegetables, savory fillings, and the slight crunch of the seaweed offers a satisfying meal that’s easy to prepare in advance. While traditionally enjoyed for lunch or as a picnic food, Kimbap is also an excellent choice for breakfast when you’re looking for something light yet fulfilling.

Tteokguk (Korean Rice Cake Soup)

Tteokguk is a comforting Korean soup traditionally eaten on New Year’s Day to symbolize the gaining of a year in age. The dish features chewy rice cakes (tteok) served in a savory broth, typically made from beef or chicken. It is a warm, filling breakfast option that’s perfect for starting the day with something hearty and nourishing.

Ingredients:

• 2 cups of rice cakes (tteok), thinly sliced
• 6 cups of beef broth (or chicken broth)
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil
• 2 eggs, lightly beaten
• 2 green onions, chopped
• 1 clove of garlic, minced
• Salt and pepper to taste
• ½ sheet of seaweed, shredded for garnish

Instructions:

1. In a large pot, bring the beef or chicken broth to a boil. Add soy sauce, sesame oil, and minced garlic, and simmer for 5 minutes.
2. Add the rice cakes to the broth and cook for 10-15 minutes, or until the rice cakes become soft and chewy.
3. Once the rice cakes are cooked, drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.
4. Season the soup with salt and pepper to taste.
5. Serve the soup hot, garnished with chopped green onions and shredded seaweed.

Tteokguk is a warm, wholesome breakfast that offers the perfect balance of savory flavors and chewy rice cakes. It is especially symbolic in Korean culture, marking the start of a new year, but can be enjoyed year-round. The soothing broth and tender rice cakes make it a hearty and comforting choice for a fulfilling morning meal. With its rich history and satisfying texture, Tteokguk is a wonderful dish for any occasion.

Galbitang (Korean Short Rib Soup)

Galbitang is a rich and aromatic soup made with beef short ribs. Often consumed as a hearty breakfast or lunch in Korea, it features tender meat, a light but flavorful broth, and an assortment of vegetables. This savory soup is known for its restorative qualities and is perfect for anyone looking for a satisfying, protein-packed meal to start the day.

Ingredients:

• 1 pound of beef short ribs
• 10 cups of water
• 1 small onion, quartered
• 2 cloves of garlic, smashed
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• Salt and pepper to taste
• 1 tablespoon of rice noodles (optional)
• 2 green onions, chopped for garnish

Instructions:

1. Place the beef short ribs in a large pot and cover with water. Bring to a boil, then lower the heat and simmer for 1-2 hours, skimming off any impurities from the surface.
2. Add the onion, garlic, soy sauce, sesame oil, and a pinch of salt and pepper to the pot. Continue to simmer for another hour, allowing the flavors to develop.
3. Once the meat is tender and the broth is rich, remove the short ribs from the pot and discard the bones. Shred the meat into small pieces.
4. Optional: Add rice noodles to the soup and cook for an additional 5 minutes.
5. Return the shredded meat to the pot, adjust seasoning with more salt and pepper, and simmer for 5 minutes.
6. Serve hot, garnished with chopped green onions.

Galbitang is a nourishing and flavorful soup that combines tender beef with a rich, savory broth. It’s a filling and satisfying dish that offers comfort and warmth on chilly mornings or after a long day. With its wholesome ingredients and deep flavors, Galbitang makes for a luxurious yet simple breakfast, ensuring you start the day with plenty of energy and a full stomach.

Banchan (Korean Side Dishes)

Banchan refers to the variety of small side dishes served with a main meal in Korean cuisine. These dishes are an essential part of Korean breakfasts and are typically served alongside steamed rice, soup, and other main dishes. The banchan offerings can range from kimchi and pickled vegetables to stir-fries, stews, and savory pancakes, providing a variety of flavors and textures. While each family or region has its own selection, a typical Korean breakfast might include several types of banchan to complement the meal.

Ingredients:

• 1 cup of kimchi (or variety of kimchi types)
• 1 cup of seasoned spinach (sigeumchi namul)
• 1 small cucumber, thinly sliced (for pickles)
• 1 tablespoon of sesame oil
• 1 tablespoon of soy sauce
• 1 tablespoon of vinegar
• 1 teaspoon of sugar
• 1 tablespoon of roasted sesame seeds
• 1 egg (for fried egg banchan)
• 1 small radish, sliced and salted (for pickled radish)

Instructions:

1. For seasoned spinach: Blanch spinach briefly in boiling water, then drain and squeeze out excess moisture. Season with sesame oil, soy sauce, and a pinch of salt.
2. For pickled cucumber: Combine thinly sliced cucumber with soy sauce, vinegar, sugar, and a pinch of salt. Let sit for 10-15 minutes.
3. For fried egg banchan: Crack an egg into a heated pan with a bit of oil, season with salt and pepper, and fry to your preference.
4. For pickled radish: Salt the radish slices and let them sit for 10 minutes, then rinse off the salt and season with a little sugar, vinegar, and sesame oil.
5. Assemble the various side dishes into small bowls, and serve with steamed rice, soup, or any main dish.

Banchan is a quintessential part of the Korean breakfast experience, offering a variety of tastes, textures, and flavors to enhance the meal. From spicy and tangy kimchi to light and refreshing pickles, these small dishes complement the main components of the meal. The variety of banchan ensures that no two meals are ever the same, allowing for endless combinations. Not only does it add visual appeal to the table, but it also balances out the flavors of the meal, creating a complete and satisfying breakfast.

Juk (Korean Porridge)

Juk is a traditional Korean porridge that is often consumed for breakfast. It is made by simmering rice or other grains in a large amount of water or broth until it reaches a soft, creamy consistency. Juk can be sweet or savory, depending on the ingredients, and is known for its comfort and health benefits. It is especially popular when someone is feeling under the weather, as it is easy to digest and soothing to the stomach.

Ingredients:

• 1 cup of rice (or glutinous rice for a creamier texture)
• 6 cups of water or broth (chicken or beef)
• 1 tablespoon of sesame oil
• 1 teaspoon of soy sauce (for savory juk)
• Salt to taste
• Optional add-ins: vegetables (carrots, mushrooms), cooked chicken, or egg (for savory juk)

Instructions:

1. Rinse the rice and add it to a pot with the water or broth. Bring it to a boil and then reduce the heat to a simmer.
2. Simmer for 45-60 minutes, stirring occasionally until the rice breaks down and the porridge reaches a creamy consistency.
3. For savory juk, season with soy sauce and salt to taste. If desired, add vegetables, cooked chicken, or an egg for extra flavor and nutrition.
4. Drizzle sesame oil on top for added richness and aroma.
5. Serve hot with a side of kimchi or pickled vegetables.

Juk is a versatile and comforting dish that can be enjoyed as a nutritious breakfast. Its creamy texture and mild flavor make it ideal for a soothing meal, whether you’re feeling under the weather or simply want something warm and light to start your day. The addition of various ingredients, such as vegetables, protein, or an egg, can elevate the dish to a more filling and balanced breakfast. Juk is the epitome of comfort food, providing a wholesome, easy-to-digest meal that nourishes both the body and the soul.

Haejangguk (Hangover Soup)

Haejangguk, often referred to as “hangover soup,” is a popular Korean dish known for its restorative properties. This hearty and flavorful soup is made with various ingredients such as beef, vegetables, and fermented soybean paste, all simmered together to create a rich, savory broth. Though it is traditionally consumed after a night of drinking, Haejangguk is also a great breakfast option for those looking for a hearty, nutrient-dense meal that provides energy and comfort.

Ingredients:

• 1 pound of beef bones or short ribs
• 8 cups of water
• 1 tablespoon of gochujang (Korean red pepper paste)
• 1 tablespoon of doenjang (fermented soybean paste)
• 1 clove of garlic, minced
• 1 small onion, sliced
• 1 cup of napa cabbage, chopped
• 1 small zucchini, sliced
• 1-2 green chilies, sliced (optional)
• Salt and pepper to taste
• 1 tablespoon of sesame oil
• Cooked rice (for serving)
• Chopped green onions for garnish

Instructions:

1. In a large pot, bring the beef bones or short ribs and water to a boil. Reduce the heat and simmer for 1-2 hours, skimming off any impurities.
2. Add the garlic, onion, gochujang, and doenjang to the broth. Continue to simmer for another 30 minutes to allow the flavors to develop.
3. Add the napa cabbage, zucchini, and green chilies, and cook for an additional 10 minutes, until the vegetables are tender.
4. Season the soup with salt and pepper to taste. Drizzle in sesame oil for extra flavor.
5. Serve the soup hot, with a bowl of steamed rice and chopped green onions.

Haejangguk is a nourishing and satisfying dish that is ideal for a revitalizing breakfast. The rich, savory broth, paired with tender beef and fresh vegetables, creates a hearty meal that warms the body and replenishes nutrients. It’s the perfect remedy for a hangover, but it also works as a comforting and filling breakfast to start the day on a strong note. Whether you’re recovering from a long night or just need a wholesome meal, Haejangguk provides both nourishment and comfort.

Note: More recipes are coming soon