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–+ servings
Korean Egg Rice

Korean Egg Rice: Comforting Gyeran Bap You'll Want Daily

Korean Egg Rice is a comforting, quick meal that transforms everyday ingredients into a delightful dish for busy nights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 2 cups Cooked Short-Grain Rice Use day-old rice for better flavor and separation.
  • 1 tablespoon Sesame Oil Regular or toasted will do.
  • 1/2 teaspoon Salt Adjust according to your taste preferences.
  • 1/4 teaspoon Ground White Pepper Feel free to omit if you like it milder.
For the Egg Mixture
  • 4 large Eggs Ensure they are fresh for the best results.
  • 2 tablespoons Milk or Water Helps fluff the eggs.
  • 1 tablespoon Vegetable Oil Canola or olive oil also works well.
For the Savory Sauce
  • 2 tablespoons Soy Sauce Opt for low-sodium if you're watching your salt.
  • 1 tablespoon Rice Vinegar White vinegar can serve in a pinch.
  • 1 teaspoon Sugar Sweetens to balance the sauce's flavors.
  • 1 teaspoon Gochugaru Korean chili flakes for heat.
  • 1 clove Minced Garlic Use fresh for potency.
  • 1 tablespoon Sesame Seeds Toasting them can enhance flavor.
For the Toppings
  • 1/2 cup Kimchi Optional but highly recommended!
  • 2 tablespoons Roasted Seaweed Flakes (Gim) Omit if you can't find it.
  • 2 tablespoons Green Onions Chives can be used as a substitute.
  • 1 large Fried Egg Highly recommended for a delightful finish!
  • 2 tablespoons Spicy Mayonnaise (Gochujang Mayo) Homemade or store-bought.

Equipment

  • Non-stick skillet
  • Mixing Bowl
  • spatula

Method
 

Step-by-Step Instructions for Korean Egg Rice
  1. Prepare the Rice: Combine cooked short-grain rice with sesame oil and salt in a mixing bowl.
  2. Make the Egg Mixture: Whisk eggs with milk or water, adding salt and pepper for flavor.
  3. Cook the Eggs: Heat vegetable oil in a skillet, pour in the egg mixture, and scramble until just set.
  4. Remove from Heat: Gently scramble eggs into bite-sized pieces.
  5. Prepare the Sauce: Whisk together soy sauce, sesame oil, rice vinegar, sugar, gochugaru, minced garlic, and sesame seeds.
  6. Assemble: Divide the rice into bowls, top with scrambled eggs, drizzle sauce, and add toppings.
  7. Serve: Enjoy immediately while warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 300mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Notes

Leftovers can be stored in the fridge for up to 2 days; gently reheat to avoid overcooking the eggs again.

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