Ingredients
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For the Oatmeal Base:
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½ cup rolled oats
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1 cup water
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1 tsp toasted sesame oil
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Salt, to taste
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For the Topping:
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2 tbsp unsalted roasted soybeans (edamame), coarsely chopped
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1/4 cup sliced shiitake mushrooms, stems removed and caps thinly sliced
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2 tbsp minced green onions
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1 small carrot, peeled and grated
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1/4 cup finely chopped kale or spinach
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2 tbsp kimchi brine or apple cider vinegar
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1 tbsp gochujang (Korean chili paste)
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Sesame seeds, to sprinkle on top (optional)
Directions
Sub-title: A hearty and satisfying breakfast bowl packed with fermented goodness, whole grains, and plant-based protein.
Description: This Korean-style savory oatmeal is a delicious twist on traditional sweet oats. It’s made with nutritious and budget-friendly ingredients like shiitake mushrooms, kimchi juice, and toasted sesame oil, making it perfect for busy mornings.
Ingredients:
For the Oatmeal Base:
* ½ cup rolled oats
* 1 cup water
* 1 tsp toasted sesame oil
* Salt, to taste
For the Topping:
* 2 tbsp unsalted roasted soybeans (edamame), coarsely chopped
* 1/4 cup sliced shiitake mushrooms, stems removed and caps thinly sliced
* 2 tbsp minced green onions
* 1 small carrot, peeled and grated
* 1/4 cup finely chopped kale or spinach
* 2 tbsp kimchi brine or apple cider vinegar
* 1 tbsp gochujang (Korean chili paste)
* Sesame seeds, to sprinkle on top (optional)
Instructions:
1. Prepare the oatmeal base by combining the oats, water, and toasted sesame oil in a saucepan over medium heat. Whisk well until everything comes together and there are no more lumps. Cook uncovered for about 10 minutes or until the oats have softened and absorbed most of the liquid. Set aside off the heat.
2. Meanwhile, prepare the toppings by mixing all the ingredients except the edamame and kimchi brine or apple cider vinegar in a large bowl. Squeeze out any excess moisture from the cooked kimchi and add it to the mixture. Add the remaining 1 tablespoon of kimchi brine or apple cider vinegar as desired. Mix well.
3. Divide the cooked oatmeal between two serving bowls. Top each portion with the prepared topping mix. Sprinkle some extra kimchi brine or apple cider vinegar if desired. Garnish with chopped scallions, additional kale or spinach leaves, and/or sesame seeds. Serve immediately.
Note: If you prefer a thicker consistency, use less water when cooking the oatmeal base. You can also adjust the amount of vegetables and seasonings according to your preference.
Steps
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1
Done
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Prepare the oatmeal base by combining the oats, water, and toasted sesame oil in a saucepan over medium heat. Whisk well until everything comes together and there are no more lumps. Cook uncovered for about 10 minutes or until the oats have softened and absorbed most of the liquid. Set aside off the heat. |
|
2
Done
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Meanwhile, prepare the toppings by mixing all the ingredients except the edamame and kimchi brine or apple cider vinegar in a large bowl. Squeeze out any excess moisture from the cooked kimchi and add it to the mixture. Add the remaining 1 tablespoon of kimchi brine or apple cider vinegar as desired. Mix well. |
|
3
Done
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Divide the cooked oatmeal between two serving bowls. Top each portion with the prepared topping mix. Sprinkle some extra kimchi brine or apple cider vinegar if desired. Garnish with chopped scallions, additional kale or spinach leaves, and/or sesame seeds. Serve immediately. |
