Savory namul or vegetables cooked in a pan with oil (usually sesame but sometimes other seed or vegetable oils) and seasoned with salt and other flavorings can also be served as a nutritious alternative or acompaniment to fried or grilled fish. Fresh fish, gutted and sliced along the backbone is marinated or rubbed with salt and fried in a hot pan with some oil. At the table, it is shared from one plate and eaten off the bone without any sauce or seasonings (such as salt, pepper, or soy sauce). You may find a garnish of lemon or something when eating at a restaraunt. Fresh leafy vegetables, steamed cabbage, or pickles (such as pickled cabbage leaves, sliced carrots, or raddish slices) may be served alongside the fish.
In this case, ssamjang, or soy bean paste mixed red-pepper paste any assortment of oil, vinegar, chopped spring oinion or garlic, or other fermented paste or product is usually provided as well so as to add a salty and savory flavor to a slice of the leafy vegetable or perhaps pickle wrapped around a piece of salty fish and a little rice, so as to make a small hand held parcel, which is then eaten. The variety of small dishes (simply called "namul" by most foreigners, although the term denotes specifically a certain method of preparation of vegetables with oil and salt and other flavorings) is infinite.
However, the most common ones mostly fall into the aforementioned categories of pickles or pan fried vegetables. Other accompaniments to rice include fermented fish, roe packed in salt and other fish egg products, eggs prepared with water or oil or vegetables, beans (soaked overnight and panfried with oil and a light pan syrup made from soy sauce and sugar is very popular), dried anchovies or other small fishes (often fried with sugar like the beans), resiscutiated seaweed with sauce, etc. Fresh fruit or vegetables are also popular breakfast table items, most often washed in cold water and cut up. They may be tossed in vinegar, salt, or sugar, or some other sauce or oil, such as onions or carrots soaked in salt and vinegar overnight or cut apples or pears. Fruits are actually usually more of a digestive than an accompaniment to fish or rice, or to the soup.
Anything other than fish, rice, or soup is generally considered an accompaniment to one of the three, but fruits are considered something else, either eaten after the meal or as a light snack. Instant coffee with powdered creamer and sugar are common components of this after-meal digestive course, if taken directly after the meal. Murky soups called jjigae are also very common. The most common at breakfast is dwenjangjjigae, fermented soy bean paste added to boiling water, along with nutritious vegetables such as squash, onions, or small raddishes with their leaves intact. It may be enriched with oil or dried anchovies or something. Nutritious cut tofu is added at the end and the stew is allowed to boil without stirring.
The pot is brought to the table as is and everyone eats from it. In the case that nothing or very little is added to the boiled water and paste, the resulting stew is still dwenjangjjigae, only a very poor one. However, an especially delicious or homemade paste can make up for the lack of meat stock and vegetables, especially if tofu is available to add nutrition to the meal. In the summer, cold soup is made from fermented vegetable stock, fermented fish stock, just regular unfermented fish or beef stock, or straight vinegar mixed with water and vegetables such as cucumbers and raddishes and fruits, perhaps crisp pears or apples, to make a crisp and refreshing soup. In this case, you may forego rice altogether, although in the case of a family meal, the rice is provided. Cold rice is an option for these hot mornings. Noodles or barley and other non-rice centric foods can be consumed as well, whether in the summer or any other season.
info credit: http://en.wikipedia.org/wiki/Breakfast
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Korean Breakfast Recipes | ifood.tv
Enjoy korean breakfast recipes and videos reviewed and rated by ifood.tv food community currently sorted by most popular . Meet people who like korean
http://www.ifood.tv/r/korean-breakfast/recipes
Common Korean Breakfast? - Yahoo! Answers
28 Oct 2006 ... In Korea, rice is served at every meal. At breakfast it is sometimes served as gruel, especially for elderly people and children.
http://answers.yahoo.com/question/index?qid=20061028043617AAUNMt1
Korean-style food: Korean breakfast
Well, you could get your eggs cooked Korean-style or, really, however you want it. But a typical Korean breakfast table looks somewhat similar to other
http://koreanfood-koreanet.blogspot.com/2010/03/korean-breakfast.html
Breakfast in Korea « Maangchi's Korean food and cooking forum
A traditional Korean breakfast is like any other meal during the day! Nowadays, more Koreans are adopting the Western practice of breakfast-- bakery items,
http://www.maangchi.com/talk/topic/breakfast-in-korea
