Easy Korean Breakfast Recipes

mackerel

🥗Healthier: sardines

💰Cheaper: herring

Sardines offer similar flavors with lower calories.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

daikon radish

🥗Healthier: turnip

💰Cheaper: regular radish

Turnips are more accessible and still crunchy.

Defrost the frozen mackerel in room-temperature water for about 15 minutes.

Crack 3 eggs into a bowl, add a pinch of salt and black pepper, and whisk them together.

Heat a pan on high and add vegetable oil.

Pour some of the egg mixture into the pan to create a thin layer, rolling it up as it cooks.

Continue adding more egg mixture and rolling until all the eggs are cooked and golden brown.

Let the cooked egg cool on a cutting board before slicing it.

Slice the defrosted mackerel skin to help it cook evenly.

Sprinkle salt and black pepper on the mackerel, massaging it in.

Add vinegar to the mackerel before the salt to help it cook better and marinate for 5 minutes.

Heat a pan on high and add vegetable oil, then place the mackerel in the pan, covering it with a lid.

Cook the mackerel for 2 minutes on medium heat, flipping it to ensure both sides are golden brown.

Once cooked, place the mackerel on a plate and let it cool before slicing into bite-sized pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens