How to: Korean Breakfast Banchans

kimchi

🥗Healthier: cabbage with vinegar

💰Cheaper: sauerkraut

Cabbage with vinegar offers a tangy flavor similar to kimchi.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh provides a protein-rich alternative to tofu.

pickled radish

🥗Healthier: fresh radish

💰Cheaper: carrots

Fresh radish provides a crunchy texture without the pickling process.

seasoned spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is a budget-friendly option while retaining nutrients.

Chop 2 potatoes into thin strips, similar to French fries.

Chop half an onion into thin strips.

Chop 1/5 of a bell pepper into thin strips.

Chop 1 carrot into thin strips.

Blanch the potatoes in boiling salted water for 2 minutes, then strain and run under cold water to cool.

In a skillet over medium heat, add vegetable oil and sauté the onions and carrots for 1 minute.

Increase heat to high and add the blanched potatoes, stirring for 1 minute.

Add green peppers and stir for 1 more minute, then season with salt and black pepper before turning off the heat.

For the garlic ponchan, chop 30 garlic cloves, removing the ends and cutting them into thirds.

In a skillet, heat 2 tablespoons of olive oil and add the garlic, cooking until golden brown.

Mix 2 tablespoons corn syrup, 1.5 tablespoons soy sauce, and 1 tablespoon mirin in a bowl.

Once the garlic is golden, remove it from heat and coat it with the soy sauce mixture.

For the fried eggs, heat 1 tablespoon sesame oil in a skillet and sauté chopped spring onions until bubbling.

Crack 2 eggs into the skillet, adding half a teaspoon of soup soy sauce around the eggs and stirring gently until the whites are set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens