Savory Oatmeal Bowl Recipe (Korean Style Breakfast) 🍚🥢

This Korean-style savory oatmeal bowl is a comforting and nutritious breakfast option that combines hearty oats with savory toppings. It's deliciously enhanced by a rich gochujang sauce and topped with fresh vegetables and a runny egg, making it a satisfying start to your day.

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Prep Time 15

Cook Time 25

Total Time 40

Servings 4 servings

Calories 320 kcal

Ingredients

2 cups steel-cut oats for a chewy texture
4 cups vegetable broth for cooking oats
1 tablespoon gochujang Korean chili paste
1/2 teaspoon sesame oil for flavor
3 cloves garlic minced
1 cup spinach fresh, chopped
2 large eggs for poaching
1 tablespoon soy sauce for seasoning
2 tablespoons green onions sliced, for garnish
salt and pepper to taste

Instructions

In a medium saucepan, combine the steel-cut oats and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until oats are tender and creamy.
While the oats are cooking, heat sesame oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in gochujang and soy sauce, cooking for an additional minute until combined.
In a separate pot, poach the eggs by bringing water to a gentle simmer. Crack an egg into a small bowl and gently slide it into the water. Poach for 3-4 minutes until whites are set but yolk is still runny.
Once the oats are cooked, season with salt and pepper to taste. Serve the oatmeal in bowls and top with the spinach mixture and a poached egg.
Garnish each bowl with sliced green onions and an extra dollop of gochujang if desired. Serve immediately.

Notes

Tip 1: For added texture, try adding some toasted sesame seeds on top.
Tip 2: This dish can be made ahead; just reheat the oats and toppings separately.
Variation: Substitute the spinach with kale or add sliced avocado for creaminess.