Asian food has become very popular over the years. There are countless restaurants serving delicious dishes from across Asia. The question is, where should you eat?
Asian food is known for its variety and freshness. This makes it perfect for breakfast or lunch. If you want to try some authentic Asian dishes, these 24 recipes are sure to satisfy your taste buds.
1. Kimchi Egg
Kimchi is one of our favorite foods, especially since we discovered how easy it is to make kimchi at home. And while we love eating kimchi straight from the jar, sometimes we like to add some flavor to our scrambled eggs.
Add a few spoonfuls of kimchi to your scrambled eggs and enjoy a healthy breakfast that tastes great.
The kimchi adds a nice tangy flavor to the eggs, while the sesame seeds add crunchiness. This healthy egg recipe is perfect for those mornings when you don’t feel like cooking anything else.
In Korean culture, there are many dishes that are considered traditional.
This dish consists of white rice cooked with egg yolk and seasoned with soy sauce, sesame oil, kimchi, garlic, ginger, scallions, and chili pepper flakes.
This type of food is very common in South Korea. You’ll find restaurants serving this dish almost everywhere.
Toast sandwiches are one of the most common dishes sold in Korea. They are easy to make and inexpensive. In fact, you can even buy ready-to-eat ones at convenience stores.
Many Koreans enjoy eating toast sandwiches because they are cheap, nutritious, and easy to eat while walking around town.
In addition to being affordable, the Gilgeori toast is a great way to start the day. A traditional Gilgeori toast consists of a slice of bread topped with a sliced egg, lettuce, and spicy sauce.
Popular toppings include kimchi, cucumber, radish, and onions.
In a bowl, combine the dry ingredients; add the wet ingredients and mix well. Add the enoki mushrooms and stir gently.
Heat up a skillet over medium heat with about 1 tablespoon of vegetable oil. Pour out some batter into the pan and cook for 3 to 4 minutes per side.
Enoki mushrooms are one of our favorite ingredients because they add a lot of flavor without being overpowering.
This recipe uses the mushroom in a pancake. You can make this dish with just about anything, such as tofu or even vegetables like broccoli, spinach, carrots, etc.
What coffee is complete without fluffy whipped cream to add to the top of the glass? Well, this unique Asian coffee makes use of the best cream to really make a good start to your day.
It has made a fantastic impression because of the caramel flavor infused into the coffee.
Hobakjuk is a traditional Korean dish. The main ingredient is pumpkin, and it is served cold. This recipe requires no cooking. Just add water to the ingredients and cook over medium heat for about 10 minutes.
Korean pumpkin oatmeal is one of the most popular dishes in Korea. This recipe uses pumpkin as a base ingredient, along with red pepper powder, black sesame seeds, gochujang sauce, rice flour, and salt. You can enjoy it hot or cold.
This recipe is very easy to make and tastes delicious. You can eat it every day without getting bored.
You can use either dried or canned pumpkins. If you are using dried pumpkin, soak the pumpkin overnight before cooking. Then cook the pumpkin like rice.
Korean strawberries are known for being sweet and juicy, but it takes some extra effort to make sure the fruit stays intact while cooking.
This recipe uses a combination of ingredients like sugar, water, lemon juice, and ice cubes to ensure the perfect amount of sweetness. You might want to try adding different fruits to this recipe, such as mangoes or peaches.
Gyeran jjim is one of the most popular breakfast foods in South Korea. This recipe uses gyeran jjim, which is a type of egg prepared by steaming or boiling the yolk inside the white.
Steaming allows the yolks to become soft while retaining their natural flavor.
The true origin of how Mandukae came to Korea remains a subject of debate. Some say the Mongolian delicacy arrived here during the Yuan dynasty, while others claim it originated in China.
Regardless, there are many theories about where the dish came from. One thing is certain: Koreans love mandu. They add it to kimchi, make it in soups, wrap it around rice cakes, stuff it inside buns, and even use it to fill up fried chicken.
In modern times, Koreans often make mandu by wrapping a layer of dough over a mixture of meat and vegetables.
But the original version used a glutinous rice flour paste which was wrapped around a filling of ground beef, cabbage, onions, and sometimes dried persimmons.
The traditional way to make doenjang jjigae is to use a large pot with a lid. Add water, soy sauce, sugar, salt, sesame oil, gochujang pepper paste, minced garlic, onions, ginger, scallions, and sliced green onion.
For the best flavor, we recommend making a big batch of doenjang jjigae once every few months. You can even double or triple the recipe to save money. If you want to try something different, you can substitute chicken stock for beef stock.
This soup is so unique because of the flavors infused into it, and making a bigger batch is a wise decision if you’re someone who is going to enjoy this soup so much that they just can’t go without another bowl!
11. Japchae Noodles
Japchae is a dish commonly found in Korean cuisine. It consists of glass noodles, vegetables, meat, seafood, and seasonings.
This dish originated around the Joseon Dynasty period when it was often prepared for celebrations such as weddings, anniversaries, and New Year’s Day.
In the past, people only serve japchae during special events, such as holidays, weddings, or births. However, nowadays, there are many restaurants serving japchae every day.
The main ingredient of japchae is glass noodles. You can choose either dried or fresh ones. Dry glass noodles are easy to cook because they don’t require soaking. Fresh glass noodles, however, must be soaked overnight in water prior to cooking.
These coconut tarts are easy to make and taste great. They’re a delightful breakfast treat, especially if you add some raspberry jam inside the tart shell. You could even serve it alongside coffee, tea, or hot chocolate.
You might want to consider making extra dough because once you eat one, you won’t stop eating them. These tarts are best eaten warm out of the oven.
These coconut tarts are our go-to breakfast treat because they are easy to whip up and delicious enough to eat for dessert too. You won’t believe how easy it is to make these little treats!
We love banh mi sandwiches because they’re easy to pack for lunch and are super flavorful. This recipe uses lemongrass, cilantro, lime juice, fish sauce, and coconut milk to give the meat a really nice flavor.
This version uses lemongrass chicken breasts instead of traditional pork. We love how the flavors meld together in this light sandwich.
The chicken marinates overnight in a mixture of soy sauce, fish sauce, rice wine vinegar, sugar, ginger, garlic, and lemongrass. You’ll want to use a mix of white and dark meat because the darker pieces are juicier.
Okayu, or Japanese rice oatmeal, is one of those dishes that everyone loves because it tastes good, looks pretty, and is easy enough to make.
But what makes this particular version different from others is how it gets its name. Instead of being served hot, okayu is eaten cold, and it’s often mixed into a bowl of rice or noodles.
While there are many varieties of okayu, this recipe uses short-grain brown rice, which cooks quickly and releases starch easily.
To keep the texture creamy without adding too much liquid, we used some milk powder along with soy sauce, mirin, sake, and kombu seaweed. We also added a little salt to balance out the flavors.
15. Kimchi Pancakes
Kimchi pancakes are one of our favorite Korean dishes. They’re super easy to make, and we love how much better they taste than regular pancakes.
If you don’t want to make the kimchi yourself, just buy some store-bought kimchi. You’ll still end up with delicious pancakes.
The secret ingredient here is kimchi juice, which adds a nice tangy note to the batter. The kimchi itself doesn’t really need to be fermented; you could even use canned kimchi if you wanted.
Just drain off the liquid and chop the kimchi into small pieces. You can use whatever type of flour you’d like. We used whole wheat because it’s what we had around, but white whole wheat works well too.
If you do use white whole wheat flour, make sure to sift out the bran before measuring.
Miso is one of those ingredients we always seem to forget about because it’s just such a staple in Japanese cuisine. But it’s actually been around a lot longer than most people realize.
The word miso comes from the Japanese words mi (“soybean paste”) and su (“fermented soy sauce”). So while many people are familiar with white miso, there are actually several different types of miso out there.
One type, known as red miso, is fermented with red koji rice. Another type, called yellow miso, is made with barley malt and wheat. And then there are green, black, white, and salt varieties.
You’ll want to keep some pancake mix around, so you can whip up this recipe whenever you’re craving something sweet and savory. These crêpes are great for breakfast, brunch, lunch, dinner, dessert… basically anytime.
All you need is eggs, milk, flour, salt, butter, green onions, and oil. Start off by whisking together the dry ingredients — flour, baking powder, sugar, and salt — in a bowl.
Top each crêpe with a dollop of whipped cream and a drizzle of honey. Serve warm.
These crêpes are easy to whip up and perfect for breakfast, brunch, or dinner. Use whatever vegetables you like best—asparagus, mushrooms, peppers, broccoli, spinach, zucchini, etc.—and add whatever toppings you want, too.
18. Mini Egg Cake
Mini-egg cakes are a great way to use up leftover egg whites. They’re soft and moist, almost like angel food cakes, only lighter. So why don’t we make them every week?
Because they’re not really worth making unless you’ve got some extra egg whites lying around. And even then, we’d recommend doing something else with those yolks.
But because they’re so easy, and because they’re such a fun treat, here’s how to do one.
Start by whipping the egg whites to stiff peaks. Then add the sugar, one tablespoon at a time, beating well after each addition. When you reach three tablespoons, start adding the flour, alternating with the milk. Beat well after each addition.
This isn’t your typical “rice pudding.” Instead of adding milk and stirring it as most recipes call for, you’re actually cooking the rice until it gets soft enough to eat.
This makes for a unique dessert that tastes just like a cross between a cake and a pudding. And since it doesn’t require much work, you can make it whenever you want.
This is such a simple dessert that everyone loves. Its great served warm or cold. If you want to make it ahead of time, wrap it tightly in plastic wrap and keep it in the fridge overnight. You can reheat it in the microwave or oven.
20. Vegan Congee
Congee is a savory oatmeal made with rice and water. This recipe uses brown rice and chicken stock to make a hearty meal. You can use vegetable stock or even omit the meat altogether to make a vegan version.
Vegan congee is a savory, hearty rice and water dish made mostly with vegetables. This recipe uses chickpeas, carrots, and onions to make a flavorful base for the rice. You can add whatever veggies you’d like, too.
The classic egg tarts are often served warm, but we wanted to make something even better. We used our favorite pastry recipe and added a touch of chocolate and hazelnut for a delicious twist.
We found that baking them at a high temperature for about 10 minutes gives us perfectly cooked eggs inside while still keeping the pastry crispy outside.
To keep the crust from becoming too dry, we baked them at a lower temperature for the last 5 minutes.
For the filling, we blended cottage cheese with milk and sugar to give it a creamy consistency. Then we stirred in vanilla extract and cocoa powder for a rich flavor.
Finally, we folded in whipped cream for a light texture and topped each tart with a dollop of meringue frosting. These little treats are perfect for dessert parties or anytime you want a sweet bite.
This bread is so unbelievably good, we’ve been known to eat half of it in one sitting. And since it’s so easy to make, it’s always a quick treat whenever you want something sweet.
Tamagoyaki is a classic Japanese egg dish that uses thin slices of a grilled egg laid over rice cakes. This version adds a little bit of savory flair to the traditional sweet treat with the addition of bacon and cheese.
Tamagoyaki is a savory egg omelet dish traditionally served in Japan. In this version, we use a custard base to give our Tamago yakisoba a soft texture.
We also add some crunch to the mix by topping each slice with fried shallots.
These chewy, slightly sweet snacks are often eaten during Chinese New Year celebrations. They come in many different shapes, sizes, and flavors.
Some people like to dip them in syrup; others prefer honey or peanut butter. And while they aren’t quite as popular outside China, doughnut sticks are becoming increasingly common around the world.
Frequently Asked Question
How Do You Make Traditional Milk Rice?
Kiribath is a popular breakfast dish prepared throughout South Asia. In Sri Lanka, it is served along with dosa, rasam, and many others. This dish is known for its creamy texture, mild flavor, and soft consistency.
The recipe for making kiribath is very simple and easy to follow. You just need to add water, salt, sugar, and grated coconut to the cooked rice. Then, cook it further until the mixture thickens up. Once done, serve it hot with some pickle.
We hope you enjoyed these 24 recipes! As mentioned earlier, most of these recipes were created using ingredients that are commonly available in grocery stores.
These breakfast recipes are delightful, and you won’t regret trying any of them out today!
Why not try a few of these recipes and compare them to find out which is truly your favorite Asian breakfast to start the day off the right way?