Description

Korean Egg Rice, also known as ‘Gyeran Bap’, is a simple and comforting dish that combines fluffy white rice with a savory fried egg on top. It’s seasoned with soy sauce and sesame oil, offering a perfect balance of flavors.

Ingredients

Units Scale

2 cups cooked white rice (preferably warm)
2 large eggs
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon vegetable oil (for frying eggs)
1 tablespoon green onions, chopped
1/2 teaspoon sesame seeds (optional, for garnish)
Kimchi or pickled vegetables (optional, for serving)
1/2 teaspoon gochugaru (optional, for a bit of spice)

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Instructions

In a small bowl, whisk the eggs lightly and set aside.
Heat the vegetable oil in a non-stick skillet over medium-high heat. Once hot, pour in the eggs and fry them sunny-side up or to your preferred doneness. Season with a pinch of salt and pepper.
While the eggs are cooking, place the warm cooked rice into a bowl and drizzle with soy sauce and sesame oil. Mix to combine evenly.
Once the eggs are cooked, gently place them on top of the rice. Sprinkle the chopped green onions and sesame seeds over the top for garnish.
If desired, add a pinch of gochugaru (Korean red pepper flakes) for some spice.
Optionally, serve the Korean Egg Rice with a side of kimchi or pickled vegetables for added flavor and texture.
Serve immediately and enjoy this quick and satisfying meal!

Notes

For a richer flavor, you can add a little bit of butter when frying the eggs.
If you like a spicier version, you can drizzle the rice with some gochujang (Korean chili paste) or add a few slices of fresh chili peppers on top.
This dish is versatile and can be served as a snack, breakfast, or light dinner.
If you prefer a more traditional taste, use short-grain rice as it gives a stickier texture to the dish.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 1g
Sodium: 500mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 10g
Cholesterol: 200mg