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Korean Savoury Oatmeal with Runny Egg

This Korean Savoury Oatmeal with Runny Egg puts a delicious twist on your morning oatmeal and is perfect for using up pantry staples.
Course Breakfast, Main Course
Cuisine korean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 people
Calories 488kcal


  • 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


  • ¼ cup dairy free yogurt
  • ½ tsp gochujang
  • 1 tsp lime juice
  • ½ tsp brown sugar
  • Salt to taste

For Garnish

  • 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.



Calories: 488kcal | Carbohydrates: 69g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 131mg | Sodium: 209mg | Potassium: 279mg | Fiber: 12g | Sugar: 4g | Vitamin A: 4808IU | Vitamin C: 69mg | Calcium: 197mg | Iron: 6mg