Spicy Natto Donburi: A Quick & Healthy Meal
Natto Donburi, Natto Recipe, Natto
Introducing Natto Donburi, a delightful and healthy meal made with the superfood natto! This recipe is incredibly simple, perfect for a quick breakfast, and was a personal favorite during my time living in Jeju. It’s a gourmet dish that comes together in just 4 easy steps. Let’s get started!
Ingredients- 1 pack Natto (with sauce)
- 1 Korean chili pepper (Cheongyang)
- 1 tsp red pepper flakes
- 5-6 sheets seasoned seaweed (gim)
Cooking Instructions
Step 1
Start by preparing your natto. Open 1 pack of natto and add the included soy sauce and mustard packets. Then, stir in 1 teaspoon of red pepper flakes and 1 tablespoon of finely chopped Korean chili pepper (about 1 whole chili). Mix everything vigorously for at least 50 stirs until a rich, frothy texture develops. Stirring until you see many sticky strings is key to unlocking the natto’s full flavor.
Step 2
Take 5-6 sheets of seasoned seaweed (gim) and place them in a plastic bag. Crumble the seaweed into small pieces with your hands. Once crumbled, add a pinch of sesame seeds and gently mix again. This will make the seaweed topping extra crispy and fragrant.
Step 3
Prepare a bowl of warm rice. Generously spoon the well-mixed natto mixture over the rice. Sprinkle the crispy crumbled seaweed generously on top. For an extra touch of indulgence, top with a poached egg or a soft-boiled fried egg. Your delicious Natto Donburi is now complete!
Step 4
[Pro Tip 1: Spicy Soy Sauce for Natto Donburi] For an extra kick, whip up a quick spicy soy sauce. Simply mix soy sauce with finely chopped Korean chili peppers. Add this to your donburi and mix it in with the natto and rice for a delightful variation. 
Step 5
[Pro Tip 2: Add Pickled Perilla Leaves (Myeonginamul)] Try adding a sheet of pickled perilla leaf (myeonginamul) to your natto donburi. The combination of the soft natto, crispy seaweed, and the tangy-sweet pickled perilla creates a uniquely delicious flavor profile that perfectly complements the dish. 
