Stop Eating Sweet Oatmeal! Try This 5-Min Savory Korean Doenjang Oatmeal

On busy mornings, I need something hot, quick, and nourishing before tackling the day. This 5-minute Korean Doenjang Oatmeal combines heart-healthy rolled oats with rich, savory fermented soybean paste. Adding a softly cooked egg gives it a velvety protein boost, while a sprinkle of chopped green onions and a drizzle of toasted sesame oil bring out that authentic Korean home-cooked aroma. Wishing you a simple yet wonderfully happy morning!

If you enjoyed this dish, don’t forget to try my 5-Minute Black Sesame Oatmeal for another quick, nutty, and comforting breakfast!

🛒 Ingredients

• ½ cup rolled oats (or quick-cooking oats)
• 1 cup water
• 1 tbsp Korean soybean paste (Doenjang or Miso paste)
• 1 large egg
• 1 tbsp chopped green onions (scallions. optional)
• 1 tbsp toasted sesame oil

👩‍🍳 Step-by-Step Instructions

1. Combine Base IngredientsIn a small saucepan, combine ½ cup rolled oats, 1 cup water, and 1 tablespoon of Doenjang. Stir gently to dissolve the Doenjang completely into the water.
2. Simmer & Add EggBring the mixture to a gentle boil over medium heat. Right as it begins to bubble, crack 1 egg directly into the pot. Do not over-stir—let the egg set gently so it stays mostly whole rather than dispersing into the broth.
3. Finish with Green Onions & Sesame OilOnce it comes to a full rolling boil and the egg whites are set, immediately turn off the heat. Sprinkle 1 tablespoon of chopped green onions and drizzle 1 tablespoon of toasted sesame oil over the top, then stir lightly to combine.
4. ServePour into a warm bowl and serve immediately while hot.