Quick Korean Egg Rice (Gyeran Bap) (Print version)
A 10-minute Korean egg rice bowl with crisp-edged rice, a runny fried egg, soy sauce, sesame oil, gim, and sesame seeds.
# Ingredients:
For the rice bowl
01 -
1 cup (180 g) warm cooked short-grain white rice
02 -
2 teaspoons neutral oil, divided
03 -
1 large egg
04 -
1 sheet roasted seaweed or gim, crushed
05 -
1-2 teaspoons soy sauce, to taste
06 -
1 teaspoon toasted sesame oil
07 -
1 teaspoon toasted sesame seeds
08 -
1 scallion, thinly sliced
09 -
Kimchi, for serving, optional
# Instructions:
01 -
With damp hands or a spoon, press the warm cooked rice into a loose 3-4 inch patty. If the rice is cold, warm it first so it holds together better.
02 -
Heat 1 1/2 teaspoons oil in a small nonstick skillet over medium-high heat. Cook the rice patty for 2-3 minutes per side until lightly crisp and golden in spots.
03 -
Scatter the crushed roasted seaweed in a serving bowl or on a plate. Place the hot crisped rice on top.
04 -
Lower the heat to medium and add the remaining oil if needed. Crack in the egg and cook until the white is set and the yolk is still soft, about 2 minutes for sunny-side up.
05 -
Slide the fried egg onto the rice. Drizzle with soy sauce and toasted sesame oil, then sprinkle with sesame seeds and scallion.
06 -
Break the yolk with a spoon and mix it into the rice while hot. Serve right away with kimchi if using.
# Good to know:
01 -
Best eaten immediately while the egg yolk is soft and the rice is hot.
02 -
Use tamari instead of soy sauce for a gluten-free version.
03 -
Double or triple the recipe by making one egg and rice bowl per person.