Learn how to make our favourite Korean breakfast recipe, a spicy baked Gochujang Eggs and Potato casserole.
This quick and easy Korean breakfast recipe is prepared with simple and affordable ingredients that are common in any Asian-food lovers pantry.
Korean breakfast casserole features crispy matchstick potatoes, sliced onions, kimchi, miso, garlic, lime juice, gochujang chili paste, scallions and sesame seeds.
Korean Eggs with oozing creamy yolk are gently baked in the oven over crispy potatoes and swim in a spicy gochujang sauce.
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Best Korean Breakfast Recipe
Looking for the best Korean breakfast recipe?
After spending a year living in Seoul I fell in love with traditional Korean flavours like kimchi and gochujang.
In the bustling metropolis that is Seoul, the most popular Korean breakfast options are often inspired by North American and European brunch traditions such as pancakes, muffins, French Toast and porridge.
A typical Korean breakfast is not much different from other meals served throughout the day. It’s perhaps a little on the lighter side and likely features fewer banchan, or side dishes. Rice, a small bowl of soup, and any number of banchan would typically make up the morning meal.
Here are some of our favourite Korean dishes we love to serve at breakfast:
- Sangchu Geotjeori Sweet and Sour Korean Lettuce Salad
- Vegan Pan Fried Korean Tofu
- Buchimgae Buchu-Jeon Korean Chive Pancake
- Spicy Gukbap Korean Rice & Beef Soup
- Spicy Pork Bibimbap
Hosting a brunch for friends and family and want to serve delicious Korean Eggs?
This easy Korean breakfast casserole is quick & easy to prepare, eye-poppingly pretty, and fun to scoop onto plates in a family-style dining experience.
Your guests will love forking through soft Korean Eggs sitting on top of spicy and crispy Gochujang potatoes.
What Is Gochujang?
Gochujang is a thick sweet paste made from Korean chili peppers, available in varying spiciness levels.
Marinades, dips, soups, meat, stews, rice and other Korean foods get kicked up a notch with the addition of gochujang. Bibimbap, which is considered the national dish of Korea, features gochujang as its main flavour profile.
It is made from gochugaru, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.
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Travel to Korea by Making Korean Gochujang Eggs at Home
I love traveling through Asia.
As a professional food and travel writer I’ve eaten my way through India, Maldives, Japan, Hong Kong, Macau, Philippines, Indonesia, Malaysia, Singapore, Cambodia, Myanmar, Thailand, Vietnam and Laos.
My first time eating Korean Eggs was almost immediately after getting off the plane in Seoul. I spent my first week in Korea attending intensive teacher training classes. Whenever the teachers arrived each morning we’d be treated to a Korean breakfast spread featuring crispy Gochujang potato, poached eggs, noodles and banchan.
Our favourite Korean breakfast is a healthy Gochujang Potato and Eggs recipe that is quick and easy to make. The simple vegetarian Korean Eggs dish features flavourful ingredients like garlic, scallions, onions, lime juice, kimchi, miso and sesame seeds.
After enjoying your first few bites, you’ll realize why a steaming plate of Gochujang Eggs & Potato is a must-try when visiting South Korea!
Where To Eat Korean Breakfast
Haven’t traveled to Korea before? It may be helpful to first sample Korean Eggs at a local restaurant to better understand how it is served. You’ll get an idea for the ideal spicy heat level of the gochujang sauce, thickness to serve the potato matchsticks so they’re crispy and best banchan to serve at the table.
In Toronto, popular Korean restaurants that may serve Korean Breakfast include Doma, Korean Village Restaurant, Arisu, Charcoal and Salt, Koko Share Bar, The Owl of Minerva, Seoul Shakers, Té Restaurant, Barrio Coreano, Momofuku Noodle Bar, Tofu Village and Korea House.
My Family Loves Korean Eggs with Crispy Potato
Years after touring Seoul and Jeju with them I prepared this Korean breakfast recipe one winter morning to see if it would bring back fond memories of their trip.
I knew my parents would love this healthy vegetarian brunch casserole because they love crispy potatoes, soft and runny eggs and flavourful gochujang.
Korean Breakfast Recipe Cooking Tips
Our Gochujang Potato & Eggs recipe is quick and easy to make at home. We’ve included a few tips for first time Korean cooks!
- The main flavour component in the sauce that can’t be missed is Gochujang which you can buy online or at a Korean supermarket. It has a distinct flavour so do not use substitutes!
- We’ved used Russet baking potatoes that are sliced into thin matchsticks. Use your fingers to dig several “nests” in the casserole dish so you can easily crack eggs into them.
- Feel free to substitute other potato varieties, or even cut them differently based on your preference. We’ve prepared this Korean breakfast with potatoes that are cut into homefries or wedges as well.
- We’ve used red onion in this recipe as they add additional colour to the dish but you can substitute for white onions or sweet Vidalia onions if you prefer.
- You can purchase kimchi online or make your own homemade kimchi.
Gochujang Eggs Health Benefits
Our homemade Korean breakfast recipe is packed full of healthy ingredients!
Potatoes are rich in vitamins, minerals and antioxidants. Studies have linked potatoes to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity.
Eggs contain two vital nutrients that are not present in many foods: iodine and vitamin D. Eggs are also rich in tissue-building protein and vitamin B12, which helps your body manufacture blood cells.
Onions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of onions can help boost digestive health and reduce the risk of developing heart disease.
It is only recently that scientists have begun to identify the components responsible for garlic’s myriad health benefits. Rich in phytochemicals and potassium, garlic helps boost your immune system, fight cancer and protect your heart.
An excellent source of vitamins K and C, cabbage helps keep your bones, blood, and immune system healthy.
A rich source of phytochemicals and vitamin C, limes help boost your immune system and neutralize free radicals that cause disease and skin aging. Lemons also protect against heart disease and help improve blood flow to the brain.
A useful source of copper, calcium, manganese, and phosphorus, sesame seeds help support circulatory, digestive and skeletal health.
Pepper Flakes has been proven to help reduce the duration of sickness, prevent heart disease, and promote weight loss.
Olive Oil is ranked as one of the healthiest fats and is a staple in the Mediterranean diet. It contains vitamins E and K and plenty of beneficial fatty acids and antioxidants.
What To Serve with Korean Breakfast
If you’re tired of waking up to the same old boring bacon and waffles prepare our spicy Korean breakfast recipe at your next brunch.
The healthy vegetarian recipe is baked in a casserole dish so we suggest serving it family-style at the table with a large spoon.
We love serving Korean Eggs with a pot of hot tea or espresso as well as a bowl of fresh fruit.
If you’re hosting a large breakfast potluck or buffet you might like to serve Gochujang Potato & Eggs with other popular brunch dishes like:
- Southern Smoked Baked Beans with Bacon
- Blueberry Lemon Muffin Tops
- Vegan Buckwheat Gluten Free Porridge
- Kardemummabullar Swedish Cardamom Buns
- Sourdough French Toast
- Healthy Breakfast Polenta Bowl
- Blueberry Mango Crepes with Coconut Flour
- Banana Oat Flour Pancakes
- Chocolate Cherry Pancakes with Ricotta
- Marshmallow Fluff Fruit Dip
- Healthy Morning Glory Bread
- Buttermilk Banana Muffins with Chocolate Chips
- Strawberry Cream Cheese Muffins
Best Korean Breakfast Gochujang Potato & Eggs
Gochujang Potato Eggs Korean Breakfast Recipe
- measuring cups
- measuring spoons
- French knife
- Casserole dish
- mixing bowl
- Wooden spoon or spatula
- 2 Medium Russet Potatoes peeled and cut into 1/4 x 1 1/2 inch slices
- 1/2 Red Onion sliced
- 2 tbsp Kimchi chopped
- 1 tbsp Korean Gochujang
- 2 tsp Miso Paste
- 2 Garlic Cloves crushed
- 3 tbsp Olive Oil
- Kosher Salt and Pepper to taste
- 8 Eggs
- 1 tbsp Lime Juice
- 1 tsp Korean Gochujang
- 2 tbsp Olive Oil
- 2 tsp Scallions chopped
- 2 tsp Sesame Seeds
- 1 Lime cut into wedges
- Preheat oven to 425 F. Lightly grease a round 12-inch ovenproof baking dish or cast iron skillet which you have a lid. Transfer to the oven and heat for 5 minutes.
- In a large bowl, combine the potatoes, red onion, kimchi, gochujang, miso paste, garlic, olive oil, and 1/4 tsp salt and toss thoroughly coated. Remove the pan from the oven, tip in the potato mixture, and spread out evenly. Bake for 20-25 minutes, uncovered, rotating the pan halfway through, until golden brown and crisp on top.
- Making eight wells in the potato mixture with the back of a spoon. Crack an egg into each hole, then cover the pan with a lid or foil and return to the oven for another 8 minutes, until the whites are cooked.
- For the sauce, in a small bowl combine the lime juice, gochujang, olive oil, scallions, and sesame seeds and stir to mix.
- Drizzle the sauce over the eggs and serve straight from the pan, with the lime wedges to squeeze on top.
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