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Hot steaming rice topped with a perfectly fried egg, drizzled with sesame oil and soy sauce creates this comforting Korean rice bowl that's both simple and satisfying. Each spoonful combines fluffy grains with runny yolk and aromatic seasonings, making a quick meal that feels like a warm hug in a bowl.
During my busiest days, this recipe has become my reliable comfort food. The combination of hot rice and runny egg yolk creates a creamy sauce that transforms basic ingredients into something truly crave-worthy.
Essential Ingredients
- Short-grain rice: Choose sushi or Calrose rice for authentic sticky texture
- Fresh eggs: The fresher the better for perfect sunny-side-up cooking
- Sesame oil: Adds essential nutty aroma and flavor
- Quality soy sauce: Provides savory depth
- Unsalted butter: Creates richness when melted into hot rice
Step By Step Instructions
- 1. Perfect Your Rice
- Begin with hot, freshly cooked short-grain rice for best results. If using leftover rice, reheat thoroughly until steaming. Immediately mix with butter while hot.
- 2. Master the Egg
- Heat your pan over medium heat with just enough oil. Crack egg carefully to keep yolk intact. Cook until whites are set but yolk remains runny. Spoon hot oil over yolk for even cooking.
- 3. Layer Your Bowl
- Start with buttered rice in a large bowl - size matters for easy mixing. Place fried egg gently on top.
- 4. Season with Care
- Drizzle sesame oil and soy sauce around the edges. Sprinkle with sesame seeds and green onions.
- 5. Final Assembly
- Break the yolk and mix everything together just before eating, allowing the runny yolk to create a creamy sauce.
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Living in Korea taught me that sometimes the simplest dishes bring the most comfort. This humble rice bowl appears in countless households as a quick breakfast or late-night meal, each family adding their own special touch.
Perfect Temperature Tips
Keep components at the right temperature for best results: rice should be steaming hot, eggs should go straight from pan to bowl, and cold garnishes should be added last,
Storage Solutions
While best eaten fresh, you can prepare components ahead: store cooked rice for up to 4 days refrigerated, reheat rice thoroughly before using, and always cook eggs fresh,
Customization Guide
Make it your own with these additions: add gochujang for spice, top with kimchi for tang, include sautéed vegetables for extra nutrition, and mix in protein like tuna or tofu,
Serving Suggestions
Create a complete meal by adding: Korean cucumber salad, quick pickled vegetables, miso soup, or extra banchan (side dishes),
What began as a necessity during busy days has become one of my favorite comfort meals. This bowl proves that with quality ingredients and proper technique, even the simplest dishes can bring immense satisfaction. Whether you're cooking breakfast or need a quick dinner, this Korean classic delivers comfort in every bite.
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Frequently Asked Questions
- → What type of rice works best?
- Short grain rice is traditional, but jasmine rice works too. The key is using freshly cooked hot rice or properly reheated leftover rice.
- → How should I cook the egg?
- Sunny side up is traditional, but you can cook it any way you prefer - scrambled, over easy, or with crispy edges.
- → Can I make this ahead?
- While best fresh, you can cook rice ahead. Just reheat thoroughly and cook the egg fresh when ready to eat.
- → Is this dish customizable?
- Very! Add kimchi, tuna, seaweed, avocado, or sautéed vegetables to make it your own.
- → How do I get the egg yolk perfect?
- Spoon hot oil over the yolk while cooking to help it set without overcooking the whites.