Korean Egg Rice (Gyeran Bap)
This Korean egg rice (gyeran bap) comes in handy when you are in a hurry. All you need is egg, leftover rice, butter, soy sauce and sesame oil. Less than 5 minutes, you got a lifesaving Korean pantry meal. This Korean egg soy sauce rice makes a perfect breakfast!
I would describe this Korean egg rice (Gyeran Bap, 계란밥) as a 5-minute breakfast egg and rice bowl.
It is perhaps the simplest, easiest, and quickest breakfast rice bowl with egg for a busy morning or anytime of the day when you need something to eat in a snap. It truly is a life-saving Korean pantry meal.
Life is quite hectic these days. Lots of kids school activities, meetings, kids sports games, many errands to run, church services, and the list goes on.
Having a nice lunch for myself sounds like a luxury and I only had 10 minutes to spare for my lunch today; 5 minutes to cook and 5 minutes to eat, before I had to head out.
If you find yourself in the same shoes like mine, try this Korean rice with egg on top for a simple meal.
You don’t need any fancy ingredients to enjoy Korean style egg rice bowl. Soy sauce is a must but some people choose to use gochujang instead to spice up.
- oil–any vegetable oil to cook egg
- egg–either sunny side up or over-easy
- leftover rice–make sure to heat up
- butter–very thin slice is all you need.
- soy sauce–to flavor the rice (or use gochujang if you want it spicy)
- sesame oil–add fragrance
- toasted sesame seeds–optional, but recommend
Doctor-up egg rice bowl
This easy egg rice bowl is a basic foundation. If you want it to be more hearty and nutritious, try adding the following:
- sliced avocado
- crumbled roasted seaweed
- chopped kimchi
- fish roe
- ground beef bulgogi
- any leftover Korean side dishes (especially vegetables)
How to Make Korean Egg Rice (Gyeran Bap)
Heat a little oil in a skillet and crack an egg to fry.
Fry it until all the egg white is evenly cooked and yolk is still runny.
Put some rice in a bowl and place a thin slice of cold butter on top.
Leftover Rice Tip: It is a good idea to keep the individual portion of leftover rice in freezer-safe bags then freeze in the freezer. When needed, remove the rice from the bag and reheat it in a microwave until hot.
Place the egg on top of hot rice. That’s all the cooking you need. The remaining heat of egg will melt the butter.
Drizzle a little soy sauce and sesame oil over the egg.
Then, sprinkle some LOVE; the toasted sesame seeds. That’s all!
How to serve Korean egg rice
Crack the yolk to release their golden life.
Then break up the egg whites to small pieces and start mixing with rice to combine all the goodness. I know, I can see your face with eyebrows tilting up.
As you can see, there is nothing much to it. But trust me, it is really good.
The mellow flavor of soy sauce with butter and fragrant sesame oil gets mixed with a fried egg? Try and it will become your routine.
I literally had to swallow the entire bowl after I took these photos and headed out to door to run for the next errands. Being a busy mom of two kids and a wife of one man is a privilege and I enjoy every moment to be part of their lives.
Life is great. Hope yours is the same.
Other Quick Breakfast Ideas
- Healthy Seaweed Egg Drop Soup Recipe
- Stir-Fried Rice Cakes and Eggs (Gluten-Free)
- Quick Breakfast Stuffed Tortilla Egg Roll
- Brazilian Cheese Bread (Pão de Queijo)
Korean Egg Rice (Gyeran Bap)
- Heat oil in a skillet over medium heat. Add an egg and fry until the egg white is cooked but the yolk is still runny.
- Place warmed rice in a serving bowl and put a thin slice of butter on top (if using).
- Place the fried egg on top of rice. Drizzle soy sauce, sesame oil, and sesame seeds. The heat from rice and egg will melt the butter.
- To serve, crack the yolk and break the whites into small chunks with a spoon. Mix everything in the bowl and serve. FYI, kimchi is a nice accompaniment.