Korean Style Breakfast Muffin

Korean Style Breakfast Muffin

Last Updated on July 8, 2021

We all know breakfast is the most important meal of a day! This savory Korean Style Breakfast Muffin is different from your regular muffins. It’s a bit spicy, has a little punch from garlic and a thick slice of pan-fried tofu which will definitely satisfy your big appetite! It’s big enough to give you the energy to kick start your day.


We truly love breakfast! It’s our favorite time of day…simply because we get to eat a big meal! Typically, we don’t eat dinner because of our work schedule instead we savor breakfast like a king and a queen! Spaghetti, ramen, rice, curry, sandwich, burritos, tacos, leftovers etc., you name it, we will take it.

We usually don’t eat a typical breakfast like pancakes, waffles, oatmeal, cereals, toasts (with the exception of avocado toast, come on who doesn’t love that?)…you get the idea. Those stuff won’t satisfy our “hanger.” Instead, savory muffins, Yes! And Korean flavor? YES!

Korean Style Muffin

This muffin is totally our own creation that we’re pretty sure that there’s no such thing eaten in Korea. But we just love Korean flavor anytime of the day whether authentic or not. What’s so Korean about this?

  • Spicy kimchi mayo
  • Sauteed spinach with garlic (similar flavor to namul)
    • Garlic
    • Toasted sesame oil
    • Toasted sesame seeds

With those two components; spicy kimchi mayo and cooked spinach with garlic that tastes alsmost like namul, gives Korean flavor profile. For the spicy kimchi mayo, we use kimchi siracha from Wildbrine combined with organic vegan mayo from Follow Your Heart.

Now, while we love namul (Korean side dishes typically cooked with raw garlic), we also don’t want to have a reminiscence of raw garlic all day long but we still crave for the garlic flavor! So, we simply cook garlic with spinach to soften the edge of garlickiness (is that even a word?)

The thick cut pan-fried tofu is simply seasoned with salt & pepper however, we use white pepper instead of black pepper. White pepper has a different aroma than the black one and pairs very well with Asian dishes such as Japanese, Chinese, and Korean dishes.

Other Components

Any sandwich needs a little fresh accent greens. We highly recommend using radish sprouts for this muffin! As the word says it all, the flavor of radish can’t go wrong with Korean flavor. It adds such mildly spicy fresh kick that other you can’t get from other sprouts.

Of course, don’t forget avocados!

Feeling Inspired?

Try more of our Korean flavor dishes like;

Korean Style Stir Fry Edamame

Shirataki Japchae



Print Recipe
5 from 15 votes

Korean Style Breakfast Muffin

This savory Korean Style Breakfast Muffin is different from your regular muffins. It's a bit spicy, has a little punch from garlic and a thick slice of pan-fried tofu which will definitely satisfy your big appetite! It's big enough to give you the energy to kick start your day. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast & Brunch, Entree
Cuisine: Pan-Asian Inspired, Korean-Inspired, Vegan
Servings: 4 people
Author: Plant-Based Matters


Pan-Fried Tofu

  • 1 block (16 oz) super firm tofu (typically vacuum packed)
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1 tbs[ grapeseed oil (to cook)

Spicy Kimchi Mayo

  • 1/4 cup vegan mayo
  • 2 tbsp kimchi sauce (we use Wildbrine Kimchi Sriracha)

Sauteed Spinach with Garlic

  • 1/2 tbsp grapeseed oil
  • 1 clove garlic, minced
  • 1/2 pound spinach
  • A pinch of salt
  • 1/2 tsp toasted sesame oil
  • 1/2 tsp toasted sesame seeds

The Rest

  • 4 English muffins
  • 2 medium size Hass avocados halved and thinly sliced
  • Handful of sprouts (radish sprouts are preferred)


  • Slice the tofu block into 4 rectangular pieces. Trim them with a paring knife (or use a cookie cutter) to make round shapes to match the shape of the English muffin. Pat dry with a paper towel then season with salt and white pepper on both sides. Set aside.
  • Meanwhile, prepare the spicy kimchi mayo. In a small bowl, combine mayo and kimchi sauce. Mix well and set aside.
  • Heat up a large non-stick frying pan at medium high heat. Add grapeseed oil and cook tofu for 3-4 minutes on each side. Remove them from the pan and set aside.
  • Reduce the heat to medium. In the same pan, add garlic and cook for about 1-2 minutes until fragrant then add spinach. Season with a pinch of salt. Cook just enough for the spinach to wilt down. Then add toasted sesame oil and toasted sesame seeds. Remove from the heat and set aside.
  • Slice English muffins in half and toast.
  • Assemble. Smear the kimchi mayo sauce on toasted muffin then place avocado, the tofu, the spinach, then top it with sprouts.


  • You can also make a sandwich using the same ingredients by swapping out English muffins to regular sandwich bread of your choice.
Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!

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