Gyeran Bap (Easy Korean Egg Rice with Leftover Rice)

A bowl of gyeran bap is garnished with sesame seeds and served with a spoon.

Gyeran Bap (Easy Korean Egg Rice with Leftover Rice)

Easy Korean egg rice bowl made with leftover rice, fried egg, soy sauce, and sesame oil. A 5-minute gyeran bap recipe for a quick meal anytime.

Course Breakfast, Lunch, Rice Dishes

Cuisine Korean

Diet Gluten Free, Halal, Hindu, Kosher, Low Lactose, Vegetarian

Keyword 5-minute meal, egg over rice Korean, egg rice, egg rice bowl, gyeran bap, Korean breakfast recipes, Korean egg rice, Korean rice bowl, quick meal, quick rice bowl, rice bowl

Prep Time 2

Cook Time 3

Total Time 5

Servings

Calories 260

Author Hyegyoung K. Ford

Ingredients

1 egg
1/2 tbsp (7 ml) oil
1 serving (about 1 cup / 200 g) cooked rice warmed
1/2 tbsp (7 g) butter optional
2 tsp (10 ml) soy sauce preferably low sodium
2 tsp (10 ml) sesame oil
2 tsp (6 g) toasted sesame seeds

Instructions

Heat oil in a non-stick skillet over medium heat. Crack an egg and fry it to your desired doneness. (I recommend sunny-side-up.)
In a bowl, add warm rice. Place a thin sliver of butter over the rice and place the fried egg on top. The heat of the rice and egg will melt the butter instantly. Drizzle soy sauce and sesame oil over the egg, and sprinkle toasted sesame seeds.
To serve, break the egg yolk with a spoon and break up the egg white into chunks. Mix the egg and rice together until well combined. Serve with kimchi on the side and enjoy!

Video

Notes

Typically, one egg is used per serving, but you can increase it to two eggs if you prefer a creamier and richer taste.
Try adding these toppings to make your gyeran bap more hearty: crumbled roasted seaweed, avocado, fish roe or fermented pollock roe (myeongnan-jeot), gochujang sauce (if using, omit the soy sauce), chili crisp, and ground beef bulgogi.

Nutrition