Sunday, December 21, 2014

Korean Breakfast

We love all things Korean here and we especially love eating Korean breakfasts.  Very often in Korea you will be served a raw egg to mix into your rice but this morning I made a Korean omelet to top the dish.
 Grate a knob of fresh ginger.

 Dice about 6 cloves of garlic.  It is Korean food after all so use lots of garlic.

 Thinly slice some kimchi.  I also sliced up pickled cucumber.

 Slice a large onion into semi thick slices.

Mix 2/3 C. of light brown sugar with 1/2 C. of soy sauce.

Add 2 T. sesame oil.

2 T. rice wine.

2 tsp. fish sauce.

Mix it all together and add the grated ginger.
Add as much hot chili oil as you like.  I used about 1 tsp..





Dice some fresh cilantro.



Briefly saute the onions and garlic.

Remove them after a minute and set them aside.
Add 1 pound of ground beef to the pan and cook it until it browns. Add the soy sauce mixture and simmer.
Dice up a block of firm tofu.


Throw the tofu and 1 can of diced water chestnuts into the beef.

Stir it around and simmer it over low heat.

Add some diced fresh cilantro.

Oil a non stick frying pan.  Beat about 6 eggs and pour half of them into the pan and cook over medium heat.

Sprinkle them with diced shallots, carrots and peppers.

As soon as the eggs begin to set, roll the omelet. Just roll it a couple times.

Slide the omelet to the side of the pan.

Pour the remaining eggs in the empty part of the pan.  Cook until it sets.

Roll the rest of the omelet and let it sit for a minute.

When firm, slice the omelet into pieces.

Place some rice in the bottom of a bowl.  It should be a sticky rice, not Uncle Ben's.

Add some of the beef mixture to the bowl.  Top with some kimchi and pickles.

Top with omelet slices and sprinkle with green onions.