Korean Breakfast Table (Bap, Guk & Banchan)

Korean Breakfast Table (Bap, Guk & Banchan)

Shop specialty ingredients & tools ↓

Ingredients

• 400 g short-grain rice
• 1.2 l anchovy-kelp stock or water
• 20 g dried miyeok (seaweed), soaked
• 1 tbsp guk-ganjang (soup soy sauce)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 6 eggs
• 2 scallions, finely chopped
• 200 g spinach
• 1 tsp toasted sesame seeds
• kimchi, gim (roasted seaweed), salt

Instructions

1. Cook the rice.
2. Sauté drained seaweed in sesame oil with half the garlic 2 minutes; add stock and soy sauce and simmer 15 minutes for miyeok-guk.

3. Blanch spinach 30 seconds, squeeze dry, and toss with remaining garlic, sesame oil, sesame seeds and salt (sigeumchi-namul).
4. Beat eggs with scallion and salt; cook in thin layers in an oiled pan, rolling as you go, for gyeran-mari. Slice.
5. Serve rice and soup in individual bowls with banchan and kimchi shared in the middle.