Breakfast

Gochujang-Cured Egg Yolk & Crispy Rice Cake with Black Garlic Oil

Name: Gochujang-Cured Egg Yolk & Crispy Rice Cake with Black Garlic Oil
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 4 quail egg yolks (or 2 large yolks); 2 tbsp gochujang; 1 tbsp white miso; 2 tsp honey; 1 cup cooked sushi rice (day-old, chilled); 4 tbsp black garlic oil (or 3 tbsp neutral oil + 1 tbsp black garlic, minced); 2 sheets nori, toasted; 6 dried anchovies, heads removed; 1 tbsp sesame seeds, toasted; fleur de sel; 2 tsp butter

A deconstructed Korean breakfast elevated to fine-dining simplicity: a quail-egg yolk cured 36 hours in gochujang and miso, served on a shattered crispy rice cake (made from leftover sushi rice, pan-fried until golden), finished with black garlic oil infused overnight and a scatter of toasted nori ash and crispy anchovy chip crumble.

594cal per serving 13gprotein 37gcarbs 45gfat 20min prep 15min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this