Korean Traditional Breakfast (Bean Sprout Soup & Korean Rolled Omelette Side Dish//콩나물국 & 계란말이)

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh offers a similar texture with added nutrients.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake while maintaining flavor.

Cut up 3 green onions and set aside for the soup.

Prepare the egg omelet by cracking 4 eggs into a bowl and adding 4 teaspoons of salt, then mix.

Cook the egg omelet in a skillet over medium low heat with oil, rolling it up as it cooks.

For the bean sprout soup, add 2 liters of water to a pot and bring to medium high heat.

Wash the bean sprouts and remove the tails for a cleaner look.

Mince 3 cloves of garlic and add to the pot with soy sauce and salt to taste.

Add the bean sprouts to the pot and cook for a total of 10 minutes, adding some green onions and red pepper halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens