This Korean Savoury Oatmeal with Runny Egg puts a delicious twist on your morning oatmeal and is perfect for using up pantry staples.
Hello from my dungeon aka. home office where my kid (aka my “coworker”) continues to scream “mama, mama, mama” every time I try to write this damn recipe up. The good news is I finished and you’re in luck because this savoury oatmeal recipe is one damn good way to use up those oats as one of your pantry staples.
Key Ingredients to Making Korean Savory Oatmeal
This recipe was developed before my self-quarantine, but luckily, the main ingredients are largely things you have in your pantry or freezer.
Oatmeal – You can use gluten free if you’re sensitive or regular if not. But do use the large flake oats instead of the quick cooking oats for a better texture.
Vegetable Broth- I like a low sodium broth but this definitely does add a nice bite of flavour.
Garlic and Ginger – Even if you can’t get all the fresh veggies, this will add the flavour you need to really boost this into savoury oatmeal territory.
Gochujang- Okay so you guys know by now I am obsessed with Gochujang which is a Korean chili paste that is both spicy and sweet that I use in a lot of my Korean inspired recipes. It’s super delicious on top of this recipe so the next time you’re doing your grocery delivery order, add this on. I’m sure it’s not in as high demand as toilet paper right now, but it should be.
Eggs- I like a good runny egg on top of my oats for protein but if you want to make this vegan, you can totally omit this!
Top Tips for Making This Recipe
I think the most important thing here is to not rush it. A lot of people expect oatmeal to be ready in one minute and that’s because a lot of us are used to the little packets of instant oatmeal that you just pour water on. Think of this more like risotto. Low and slow will yield the creamiest vegetarian oatmeal without the need to add in any butter or cream.
I also like to cook any vegetables separately rather than just throwing them into the oats when they’re cooking. Yes, this would save you time, but you will end up with soggy mushy veggies that just fall apart in the oatmeal.
FAQ about this Recipe
Here are some of the answers to the most likely questions I’m about to get about these unique Korean oats.
Can I make this recipe vegan?
Yes, there’s no reason you can’t omit the egg and serve a little tofu on top instead for extra protein.
Is the gochujang the key to the Korean flavour?
It really is the characteristic flavour, yes. If you can’t find gochujang, then you can totally make these savory oats without any sauce topping- the egg will be delicious enough!
can i use frozen or canned vegetables?
This is a really versatile recipe. There are a lot of frozen Asian vegetable mixes that would be perfect for this recipe. I would give them a quick sautee in the pan in a little oil before adding on top of these oats.
do you have any other recipes using oatmeal that would be ideal for this social isolation period?
Yes, I love oatmeal so naturally I have a lot of amazing recipes that your whole family will love. You can also check out my pantry staple round up.
Now lovelies, let me know- what are some of your go-to pantry recipes? Leave me a comment below and let’s share some inspiration!
Korean Savoury Oatmeal with Runny Egg
- 3 tsp extra virgin olive oil divided
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 1 bunch green onions thinly sliced on a bias
- 2 cups gluten free large flake oats
- 4 cups low sodium vegetable stock
- ½ Red pepper thinly sliced
- 4 baby Bok choy halved
- 1 tsp reduced sodium tamari
- 1 cup Red cabbage finely shredded
- Pepper to taste
- 4 omega 3 eggs
- Toasted minced cashews
- Sesame seeds
- Green onions
- Add 1 teaspoon of oil to a medium saucepot and add the ginger, garlic and green onions (reserving a small handful of green onions for garnish). Cook for 1 minute.
- Add the oats and stock, cover and cook, stirring every few minutes, for about 15-20 minutes, or until tender.
- Meanwhile, in nonstick skillet pan, add another teaspoon of extra olive oil and the bell peppers, baby bok choy and tamari. Season with a pinch of salt and cook until slightly browned, about 5 minutes. Set aside.
- Add the last teaspoon of oil, and the eggs and and cook until the whites are set. Season with a pinch each of salt and pepper.
- Meanwhile, mix together the yogurt, gochujang, lime, brown sugar and a pinch of salt.
- To serve, divide the oats between four bowls. Top with the sauteed veggies, cabbage, one egg each, a drizzle of the yogurt sauce, sesame seeds and cashews.
Updated on June 26th, 2020
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.