Breakfast and Lunch: cheongukjang and omurice

style=”height:25px !important; border:0px solid gray !important; overflow:hidden !important; width:460px !important;” frameborder=”0″ scrolling=”no” allowTransparency=”true”
src=”http://www.linksalpha.com/social?blog=Seoul+Eats&link=http%3A%2F%2Fwww.seouleats.com%2F2011%2F04%2Fbreakfast-and-lunch-cheongukjang-and-omurice%2F&title=Breakfast+and+Lunch%3A+cheongukjang+and+omurice&desc=O%27mori+CheonggukjeongThis+was+breakfast+at+O%27mori+Kimchi+Chiggae+and+yes%2C+there+was+tofu+and+whole+beans+in+the+cheongukjang.+%26amp%3Bnbsp%3BThe+anonymous+jerk+face+that+left+this+comment%3A+%26quot%3B%26amp%3Bnbsp%3BDo+you+even+know+what+you+are+talking+about%3F%26amp%3Bnbsp%3BI+have+no+idea+what+cheonggukjeong+%28%EC%B2%AD%EA%B5%AD%EC%A0%95%29+is.+%EC%B2%AD%EA%B5%AD%EC%9E%A5&fc=333333&fs=arial&fblname=like&fblref=facebook&fbllang=en_US&fblshow=1&fbsbutton=0&fbsctr=1&fbslang=en&fbsendbutton=0&twbutton=1&twlang=en&twmention=seouleats&twrelated1=seouleats&twrelated2=dustinmcole&twctr=1&lnkdshow=noshow&lnkdctr=1&buzzbutton=0&buzzlang=en&buzzctr=1&diggbutton=0&diggctr=1&stblbutton=0&stblctr=1&g1button=1&g1ctr=1&g1lang=en-US”>

O’mori Cheonggukjeong

This was breakfast at O’mori Kimchi Chiggae and yes, there was tofu and whole beans in the cheongukjang. The anonymous jerk face that left this comment: “ Do you even know what you are talking about? I have no idea what cheonggukjeong (청국정) is. 청국장 however….

The beans usually aren’t whole and it is usually a paste with chunks of beans…
The soup is also traditonally made with vegetables and very rarely contains 두부.” is wrong. You know, people might have a different recipe after all.

Omurice

One of my favorite foods is Omurice- Fried rice topped with a thin sheet of fried egg. It’s great topped with ketchup. It’s even better with some side dishes such as cucumber kimchi.

About the Author

Daniel

Daniel Gray is a Korean adoptee that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007, www.seouleats.com, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (www.ongofood.com), which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. Their food tours and cooking classes are ranked as one of the top attractions in Seoul according to tripadvisor.