10 Popular Asian Breakfast Foods You Need to Try

When it comes to breakfast, Asia offers a world of flavorful, satisfying, and unique dishes that go far beyond cereal and toast. From the warm comfort of Chinese congee to the spicy kick of Korean kimchi fried rice, Asian breakfast foods are rich in tradition, variety, and taste. Whether you’re craving something light and healthy or bold and savory, there’s a morning meal from Asia that will fit your mood and fuel your day.

In this post, we’ll explore 10 popular Asian breakfast foods you need to try—covering traditional dishes from countries like China, India, Japan, Korea, and Southeast Asia. Get ready to discover how different cultures start their day, and maybe even find your next favorite breakfast idea!

Classic Chinese Breakfast Dishes – Recipes

1. Congee (Chinese Rice Porridge)

Ingredients:

• 1 cup jasmine rice (or short-grain white rice)
• 8 cups water or chicken broth
• Salt, to taste
• Optional toppings: sliced scallions, century egg, pork floss, pickled mustard greens, shredded chicken

Instructions:

1. Rinse the rice thoroughly under cold water.
2. In a large pot, add the rice and water or broth. Bring to a boil. For best results, consider using a high-quality large pot like the Ninja 8-Quart NeverStick Anti-Scratch Pot.
3. Reduce heat to low and simmer uncovered for 1–1.5 hours, stirring occasionally until the rice breaks down and the texture becomes creamy.
4. Add salt to taste.
5. Serve hot with your favorite toppings.

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2. Soy Milk and Youtiao (Chinese Dough Sticks)

Soy Milk – Ingredients (simplified version):

• 1 cup dried soybeans
• 6 cups water
• Sugar or salt to taste

Instructions:

1. Soak soybeans overnight.
2. Drain and blend them with 6 cups of water until smooth.
3. Strain the mixture using a nut milk bag or fine cheesecloth.
4. Pour into a pot and bring to a boil. Reduce heat and simmer for 15–20 minutes.
5. Add sugar (for sweet) or salt and green onions (for savory). Serve warm.

Youtiao – Ingredients (shortcut version):

• Store-bought frozen youtiao (found in Asian markets)
• Oil for frying

Instructions:

1. Heat oil in a deep pan.
2. Fry the frozen youtiao until golden and crispy.
3. Drain on paper towels and serve warm with soy milk.

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3. Jianbing (Savory Chinese Crepe)

Ingredients:

• ½ cup all-purpose flour
• ¼ cup mung bean flour (or use 100% all-purpose if unavailable)
• ¾ cup water
• 2 eggs
• 2 tbsp chopped scallions
• 1 tbsp cilantro (optional)
• 2 pieces crispy wonton crackers or crushed crackers
• Hoisin sauce and chili paste for spreading
• Oil for frying

Instructions:

1. Mix flour(s) and water into a smooth batter.
2. Heat a non-stick pan and lightly oil it. Pour in a thin layer of batter and spread it out like a crepe.
3. Crack one egg on top and spread it evenly over the surface.
4. Sprinkle with scallions, cilantro, and lay the crispy crackers on top.
5. Flip the crepe, cook briefly, then flip it back. Spread hoisin and chili sauce.
6. Fold into a square or roll and serve hot.

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4. Steamed Buns (Baozi – Pork Filling)

Dough Ingredients:

• 2½ cups all-purpose flour
• 1 tsp instant yeast
• ¾ cup warm water
• 1 tbsp sugar
• Pinch of salt

Pork Filling Ingredients:

• 1 cup ground pork
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1 clove garlic, minced
• 1 green onion, chopped
• Pinch of white pepper

Instructions:

1. Mix flour, yeast, sugar, salt, and warm water into a soft dough. Knead for 10 minutes, cover, and let rise 1 hour.
2. Mix all pork filling ingredients in a bowl and chill.
3. Divide the dough into small balls. Flatten each and add 1 tbsp filling in the center.
4. Pleat and seal each bun. Place on parchment paper squares.
5. Let rest 20 minutes, then steam in a bamboo or metal steamer for 15–18 minutes.
6. Serve hot.

Hearty Indian Breakfast Favorites – Recipes

1. Idli with Sambar

Ingredients for Idli:

• 1 cup parboiled rice
• ¼ cup urad dal (split black gram)
• ½ tsp fenugreek seeds
• Salt to taste

Ingredients for Sambar:

• 1 cup toor dal (pigeon peas)
• Mixed vegetables (carrot, drumstick, pumpkin) – 1 cup chopped
• 1 tbsp tamarind paste
• 1 tsp mustard seeds
• 2 dried red chilies
• Curry leaves
• Sambar powder (or a mix of coriander, cumin, chili powder)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions for Idli:

1. Rinse rice, urad dal, and fenugreek seeds separately. Soak rice and fenugreek together, and urad dal separately for at least 4-6 hours.
2. Grind urad dal into a smooth paste, then grind rice to a slightly coarse texture.
3. Mix both batters well with salt and allow to ferment overnight (8-12 hours) in a warm place.
4. Pour batter into idli molds and steam for 10-15 minutes until a toothpick comes out clean.

Instructions for Sambar:

1. Cook toor dal in a pressure cooker until soft and mushy.
2. In a pot, boil vegetables with tamarind paste and water until tender.
3. Add cooked dal and sambar powder, simmer for 10 minutes.
4. In a small pan, heat oil, add mustard seeds, dried red chilies, and curry leaves to temper. Pour this over the sambar.
5. Garnish with coriander leaves and serve hot with idli.

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2. Aloo Paratha (Stuffed Potato Flatbread)

Ingredients:

• 2 cups whole wheat flour
• 3 medium potatoes, boiled and mashed
• 1 tsp cumin seeds
• 1-2 green chilies, finely chopped
• 1 tsp garam masala
• 1 tsp coriander powder
• Salt to taste
• Fresh coriander, chopped
• Ghee or oil for frying

Instructions:

1. Prepare dough by mixing flour with water and a pinch of salt. Knead until soft and rest for 20 minutes.
2. Mix mashed potatoes with cumin seeds, chilies, garam masala, coriander powder, salt, and coriander leaves.
3. Divide dough and potato filling into equal portions. Roll out a dough ball, place filling inside, seal, and roll out again gently.
4. Heat a skillet, cook paratha on both sides with ghee/oil until golden and crisp.
5. Serve hot with yogurt, butter, or pickle.

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3. Poha (Flattened Rice Stir-Fry)

Ingredients:

• 2 cups poha (flattened rice)
• 1 medium onion, chopped
• 1-2 green chilies, chopped
• 1 tsp mustard seeds
• 8-10 curry leaves
• ¼ cup peanuts (optional)
• 1 small potato, peeled and diced (optional)
• ½ tsp turmeric powder
• Salt to taste
• Juice of 1 lemon
• Fresh coriander leaves for garnish

Instructions:

1. Rinse poha gently in cold water and drain; let it soften for 5 minutes.
2. Heat oil in a pan, add mustard seeds and let them splutter. Add curry leaves, chilies, and peanuts, sauté for a minute.
3. Add onions and potatoes, cook until soft.
4. Stir in turmeric and salt. Add softened poha and mix well.
5. Cook for 2-3 minutes until heated through.
6. Remove from heat, add lemon juice and garnish with coriander leaves. Serve hot.

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4. Dosa (Crispy Rice Crepes)

Ingredients:

• 1 cup parboiled rice
• ¼ cup urad dal (split black gram)
• ½ tsp fenugreek seeds
• Salt to taste
• Oil for cooking

Optional Masala Filling:

• 3 medium potatoes, boiled and mashed
• 1 onion, chopped
• 1 green chili, chopped
• 1 tsp mustard seeds
• Curry leaves
• Turmeric powder
• Salt to taste
• Fresh coriander

Instructions:

1. Soak rice, urad dal, and fenugreek seeds separately for 4-6 hours.
2. Grind urad dal to a smooth batter, rice to a slightly coarse batter. Mix and ferment overnight.
3. Add salt to the batter before making dosa.
4. Heat a non-stick griddle or cast iron pan, pour a ladle of batter, and spread in a circular motion to make a thin crepe.
5. Drizzle oil around edges, cook until golden and crisp. Flip if desired (traditional dosas are cooked on one side).
6. For masala dosa filling, heat oil, add mustard seeds and curry leaves, sauté onions and chilies, add turmeric, salt, and mashed potatoes. Cook for 2-3 minutes.
7. Place filling on dosa and fold it over. Serve with coconut chutney and sambar.

Flavorful Southeast Asian Morning Meals

1. Nasi Lemak (Malaysia’s Coconut Rice Breakfast)

Ingredients:

• 2 cups jasmine rice
• 1 cup coconut milk
• 2 pandan leaves (optional)
• 1 cup water
• 1 tsp salt

For Sambal:

• 5 dried red chilies, soaked and blended
• 3 shallots, sliced
• 2 cloves garlic, minced
• 1 tbsp tamarind paste
• 1 tsp sugar
• Salt to taste

Toppings:

• Fried anchovies (ikan bilis)
• Roasted peanuts
• Boiled eggs, halved
• Sliced cucumber

Instructions:

1. Rinse rice and cook with coconut milk, water, salt, and pandan leaves in a rice cooker or pot until fluffy.
2. For sambal, sauté shallots and garlic in oil until fragrant. Add chili paste, tamarind, sugar, and salt. Simmer until thickened.
3. Plate rice with sambal on the side, topped with fried anchovies, peanuts, boiled egg halves, and cucumber slices.

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2. Pho (Vietnamese Noodle Soup)

Ingredients:

• 2 lbs beef bones (or chicken bones for chicken pho)
• 1 onion, halved
• 1 3-inch piece ginger, halved
• 2 star anise
• 1 cinnamon stick
• 4 cloves
• 8 cups water
• 1 lb rice noodles
• Thinly sliced beef (sirloin or brisket) or cooked chicken
• Fresh basil, cilantro, mint, sliced green onions
• Lime wedges and sliced chili for garnish
• Fish sauce and hoisin sauce (optional)

Instructions:

1. Char onion and ginger under a broiler or on a pan.
2. In a large pot, add bones, charred onion, ginger, star anise, cinnamon, cloves, and water. Simmer for at least 4 hours, skimming impurities.
3. Strain broth and season with fish sauce to taste.
4. Cook rice noodles according to package instructions.
5. Serve noodles in bowls topped with raw beef slices (they cook quickly in hot broth) or shredded chicken. Pour hot broth over and garnish with herbs, lime, and chili.

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3. Khao Tom (Thai Rice Soup)

Ingredients:

• 1 cup jasmine rice
• 6 cups chicken broth
• 3 cloves garlic, minced
• 1-inch piece ginger, sliced
• ½ lb ground pork or shrimp
• 2 tbsp fish sauce
• Pepper to taste
• Fresh cilantro and green onions for garnish
• Fried garlic for topping

Instructions:

1. Rinse rice well. In a large pot, combine rice, chicken broth, garlic, and ginger. Bring to a boil, then simmer until rice breaks down and soup thickens (about 30 minutes).
2. Add ground pork or shrimp and cook until done.
3. Season with fish sauce and pepper.
4. Serve hot, garnished with fresh cilantro, green onions, and fried garlic.

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4. Bubur Ayam (Indonesian Chicken Rice Porridge)

Ingredients:

• 1 cup jasmine rice
• 8 cups water or chicken broth
• 1 chicken breast, boiled and shredded
• 2 cloves garlic, minced
• 2 shallots, fried (for topping)
• 2 scallions, sliced
• Soy sauce and chili sauce (for serving)
• Fried crackers (krupuk)

Instructions:

1. Rinse rice and cook with water or broth in a large pot over medium heat until rice breaks down and porridge forms (about 1 hour), stirring occasionally.
2. Add minced garlic halfway through cooking.
3. Stir in shredded chicken at the end and heat through.
4. Serve porridge topped with fried shallots, scallions, and condiments like soy and chili sauce.
5. Add fried crackers on the side for crunch

Korean Breakfast Dishes with a Kick

1. Kimchi Jjigae (Spicy Kimchi Stew)

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 200g pork belly or pork shoulder, sliced
• 1 block soft tofu, cut into cubes
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 3 cups water or anchovy broth
• 1 tsp soy sauce
• 2 green onions, chopped
• Sesame oil for drizzling

Instructions:

1. In a pot, sauté pork belly until slightly browned. Add garlic and onion, cook until fragrant.
2. Add kimchi and stir-fry for 5 minutes to bring out flavor.
3. Pour in water or broth, bring to boil. Add gochujang, gochugaru, and soy sauce. Simmer for 20 minutes.
4. Gently add tofu cubes and simmer another 5 minutes.
5. Sprinkle chopped green onions and drizzle sesame oil before serving hot with steamed rice.

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2. Bibimbap (Mixed Rice with Vegetables and Spicy Sauce)

Ingredients:

• 2 cups cooked short-grain rice
• 1 cup spinach, blanched and seasoned with sesame oil and salt
• 1 cup bean sprouts, blanched and seasoned
• 1 carrot, julienned and sautéed
• ½ cup shiitake mushrooms, sliced and sautéed
• 1 fried egg (sunny side up)
• 2 tbsp gochujang (Korean chili paste)
• Sesame oil and toasted sesame seeds for garnish

Instructions:

1. Arrange cooked rice in a bowl.
2. Neatly place each vegetable around the rice in sections.
3. Top with a fried egg in the center.
4. Add a dollop of gochujang on top.
5. Drizzle with sesame oil and sprinkle toasted sesame seeds.
6. Mix everything well before eating.

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3. Haemul Pajeon (Seafood and Green Onion Pancake)

Ingredients:

• 1 cup all-purpose flour
• 1 cup cold water
• 1 egg
• 1 bunch green onions, cut into 2-inch pieces
• ½ cup mixed seafood (shrimp, squid, clams), chopped
• Salt to taste
• Vegetable oil for frying

Dipping Sauce:

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame seeds
• Pinch of chili flakes

Instructions:

1. In a bowl, mix flour, water, egg, and salt until smooth batter forms.
2. Fold in green onions and seafood.
3. Heat oil in a pan over medium heat, pour batter evenly to form a pancake.
4. Cook 3-4 minutes each side until golden brown and crispy.
5. Mix dipping sauce ingredients and serve pancake sliced with sauce.

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4. Sundubu Jjigae (Soft Tofu Stew)

Ingredients:

• 1 package soft (silken) tofu
• 100g pork belly or seafood (shrimp, clams)
• 1 cup kimchi or napa cabbage, chopped
• 2 cloves garlic, minced
• 1 tbsp gochujang
• 1 tbsp vegetable oil
• 2 cups anchovy or chicken broth
• 1 egg
• 1 green onion, sliced
• Sesame oil

Instructions:

1. Heat oil in a Korean stone pot or small pot, sauté garlic and pork or seafood until cooked.
2. Add kimchi or cabbage, stir for a minute.
3. Add broth and bring to boil.
4. Add gochujang and soft tofu by scooping gently with a spoon.
5. Crack an egg on top and cover pot to let egg poach in hot stew.
6. Garnish with green onion and a drizzle of sesame oil before serving with rice.