Gyeran Bap (Korean Egg Rice)
A cozy, 10-minute Korean bowl of hot short-grain rice topped with a fried or soft-scrambled egg, soy sauce, and toasted sesame oil—finished with scallions, roasted seaweed, and sesame seeds. Simple, nourishing, and endlessly customizable for breakfast, lunch, or a late-night snack.
Ingredients
- 1 cup cooked short-grain white rice (hot)
- 1 large egg
- 1 teaspoon neutral oil (for frying)
- 1 teaspoon soy sauce (or to taste; use tamari if gluten-free)
- 1/2 teaspoon toasted sesame oil
- salt and black pepper, to taste
- optional toppings: sliced green onions, crumbled roasted seaweed (gim), toasted sesame seeds
- optional: kimchi on the side, or 2–3 tablespoons flaked tuna or diced tofu for extra protein
Instructions
- Warm the cooked rice until hot and steamy. Place it in a serving bowl.
- Heat the neutral oil in a small skillet over medium heat.
- Crack in the egg and fry until the white is set and the yolk is still runny (or soft-scramble to your preference).
- Set the egg on top of the hot rice.
- Drizzle soy sauce and toasted sesame oil over the bowl. Season lightly with salt and black pepper.
- Add any optional toppings such as sliced green onions, crumbled roasted seaweed, and toasted sesame seeds. Serve kimchi on the side if desired.
- Mix gently so the yolk coats the rice and enjoy immediately.
Nutrition
Serving: 1peopleCalories: 350kcalCarbohydrates: 45gProtein: 11gFat: 13gSaturated Fat: 3.5gSodium: 480mgFiber: 1gSugar: 1g
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