Korean Breakfast

Over the last eight months, my morning breakfast palate has changed. I used to like really sweet things for breakfast, but now I prefer savory items. Two weeks ago, when J. and I first visited his mom in Monterey, I asked Y. what a traditional Korean breakfast was. The next morning, she'd made seaweed soup, fried tofu, rice, and an amazing sesame terayaki sauce. I immediately fell in love with the sauce and tofu combination--and I've been craving it ever since. Last night, when J. and I arrived, she had the dish waiting for us, along with some fried shrimp. And this morning, I watched her make the sauce, in hopes I can replicate the dish at home.

Sesame Terayaki Sauce (or Spicy Soy Sauce)

Crush two cloves of garlic and place in bowl. Add (in equal amounts) Kikkoman Terayaki Sauce and Soy Sauce. Add a few tablespoons of toasted sesame seeds. Chop a large handful of green onions and add, submerging in the liquid. You can also add a small, finely chopped jalapeno pepper, if you like it spicy. Let sit for a few minutes, then spoon over tofu and rice.

2 thoughts on “Korean Breakfast

  1. John

    So when are you inviting us over for Korean breakfast? That sounds so good... Have you been to the Korean restaurant on Fresno and Shaw? Wanna go? Can you tell I'm hungry?

    Reply

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