Gochujang Mushroom Savory Oatmeal Bowls

Gochujang, Korea’s beloved fermented chili paste, lends sweet heat and depth to this savory oatmeal bowl. Broth-simmered oats meet seared mushrooms, a runny egg, and kimchi for a bold, umami-rich breakfast.

Serves 2 · 10 min prep · 15 min cook

Estimate for one serving

• 410 cal
• 18g protein
• 48g carbs
• 17g fat
• 7g fiber

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Ingredients

• 1 cup old-fashioned rolled oats
• 2 cups low-sodium chicken or vegetable broth
• 1/2 cup water
• 2 tsp, divided toasted sesame oil
• 8 oz, sliced cremini mushrooms
• 2, minced garlic cloves
• 1 1/2 Tbsp gochujang paste
• 1 Tbsp soy sauce
• 2 large eggs
• 2, thinly sliced scallions
• 1 tsp toasted sesame seeds
• 1/3 cup, for topping kimchi
• to taste kosher salt

Instructions

1. 1In a medium saucepan, bring broth and water to a boil over high heat. Stir in oats, reduce heat to medium-low, and simmer 5–7 minutes, stirring often, until thick, creamy, and porridge-like.
2. 2While oats cook, heat sesame oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook undisturbed 3 minutes until undersides are deeply browned.
3. 3Stir mushrooms, add garlic, and cook 1 minute more until fragrant. Push mushrooms to the side; add gochujang and remaining sesame oil to the empty space and toast 30 seconds.
4. 4Stir soy sauce into the mushrooms and gochujang until everything is glossy and coated. Taste and add salt if needed. Remove from heat.
5. 5In a small nonstick pan over medium heat, fry the eggs in a light film of oil 2–3 minutes until whites are set and edges are lacy-crisp but yolks remain runny.
6. 6Divide savory oatmeal between two bowls. Spoon the gochujang mushrooms over the top, then crown each bowl with a fried egg.
7. 7Finish with scallions, sesame seeds, and a spoonful of kimchi on the side. Break the yolk into the oats and mix as you eat for extra richness.