My husband and I love Korean spices and sauces! I try and make Korean inspired vegan/vegetarian food whenever possible, and thus came the concoction when we were craving a spicy and savory breakfast. In Chennai, we grew up eating kanji/congee and porridges for breakfast as a staple, so this was almost like a visit home. These savory oats are just off the charts delicious, and as if that’s not enough, the recipe is also so easy, it comes together in about 15 minutes making it an incredibly quick and healthful weekday breakfast!
1 cup oats
2 1/2 cups water
4 baby bok choy, thoroughly washed between layers, and rough chopped to 1″ pieces
1/4 cup spicy vegan kimchi, rough chopped (you could use the non spicy kimchi as well, but I love the balance between the sour/fermented and spicy flavor)
a couple of dashes of low sodium soy sauce (if you’re using regular soy sauce, add no additional salt)
1/2 tsp coarse kosher salt
Toppings (All optional)
2 organic free range eggs, hard boiled
Pickled Indian green chillies
1 tbsp spicy vegan kimchi
Add the oats, salt, chopped bok choy, and measured water to a sauce pan. Bring to a boil over medium heat. Keep stirring every couple of minutes so the oats don’t sink to the bottom. Once its reached a boil, lower heat to medium-low or low, and keep mixing well until the oats start becoming creamy and are cooked. This takes about 5 minutes.
Stir in the spicy vegan Kimchi with a couple of dashes of low sodium soy sauce and serve hot!
It’s delicious as is, but we personally love eggs and oats for breakfast. I served them with hard boiled eggs, some pickled chillies and a bit more fresh kimchi on top. I can not put in words how beautiful this tasted. Do try it if you love kimchi.