Easy Gyeran Bap – Korean Egg Rice Recipe

I love how this recipe transforms simple short-grain rice into a flavor-packed delight. The fried egg, enhanced by soy sauce, sesame oil, and butter, gives the dish a rich, nuanced taste. A sprinkle of green onion and sesame seeds adds freshness and crunch. It’s a delicious meal for any time.

I love sharing simple Korean recipes and this one is a personal favorite. I call it Easy Gyeran Bap – Korean Egg Rice.

Its beauty lies in how few ingredients it requires and how much good nutrition it brings. I start with 1 cup cooked short grain rice and top it with 1 large egg, fried in 1 teaspoon unsalted butter.

Then I mix in 1 teaspoon soy sauce, 1 teaspoon sesame oil, along with a pinch of salt and a dash of pepper for flavor. I finish it off with 1 green onion, thinly sliced, and 1/2 teaspoon sesame seeds.

This dish is a perfect illustration of Asian cooking and really shows why I love food that brings together tasty, wholesome ingredients. It’s a great meal option for breakfast, lunch or dinner and is ready in just 10 minutes if you already have cooked rice.

Why I Like this Recipe

I like this recipe for several reasons. First, its super quick and easy to make and I can have it ready in like 10 minutes if I already have my rice cooked. Second, I love the simplicity of the ingredients—it’s just rice, egg, and a few seasonings, but together they just create this awesome mix of flavors that makes my taste buds happy. Third, I enjoy how versatile it is because I can change up amounts if I feel like it extra salty or need more butter sometimes. Lastly, it reminds me of home-cooked meals with a Korean twist which makes it really comforting and delicious to me.

Ingredients

• Cooked short grain rice gives you plenty of carbs, fiber and a chewy texture for comfort.
• Egg supplies high-quality protein and helps bind all the ingredients in this mix.
• Soy sauce adds a salty depth and umami flavor that really enhances the dish.
• Sesame oil brings a nutty aroma, rounding out the overall vibrant taste nicely.
• Green onions offer a mild spicy crunch and a nice pop of color.
• Sesame seeds lend a bit of texture and a subtle nutty flavor boost.
• Unsalted butter provides a creamy richness and smooth mouthfeel without overpowering it.

Ingredient Quantities

• 1 cup cooked short grain rice (you can adjust based on serving size)
• 1 large egg
• 1 teaspoon soy sauce (feel free to add more if you like it extra salty)
• 1 teaspoon sesame oil
• 1 teaspoon unsalted butter
• 1 green onion, thinly sliced
• 1/2 teaspoon sesame seeds
• A pinch of salt and a dash of pepper (to taste)

How to Make this

1. Warm up your cooked rice in a bowl if it’s been sitting in the fridge so it’s not too cold.

2. Heat a small nonstick skillet on medium heat and add the unsalted butter along with the teaspoon of sesame oil.

3. Crack your egg carefully into the pan, trying not to break the yolk if you like it runny.

4. Let the egg fry for about 2-3 minutes until the whites are mostly set, then season with a pinch of salt and a dash of pepper.

5. Drizzle the teaspoon of soy sauce evenly over the egg while it’s cooking to add flavor.

6. Once the egg is cooked to your preference, gently remove it from the skillet.

7. Place the warm rice into a bowl and carefully top it with the fried egg.

8. Sprinkle the thinly sliced green onion all over the rice and egg.

9. Add the 1/2 teaspoon sesame seeds on top for a nice crunch and extra flavor.

10. Serve immediately and enjoy this quick and tasty Korean Egg Rice any time of the day!

Equipment Needed

1. A bowl for warming up the rice
2. A small nonstick skillet for frying the egg
3. A spatula to gently remove the egg from the skillet
4. Measuring spoons for the sesame oil, soy sauce, and butter
5. A stove to heat the skillet
6. A knife and cutting board if you need to thinly slice the green onion

FAQ

• Q: What is Easy Gyeran Bap?
  A: Its a simple Korean egg rice where you toss a fried egg with cooked short grain rice, soy sauce, butter and sesame oil to create a tasty, quick meal.
• Q: Can I use leftover rice for this recipe?
  A: Yeah, you can use leftover rice but freshly cooked rice works better cause its stickier and helps the egg mix in nicely.
• Q: Can I add other ingredients to change it up?
  A: Sure, feel free to throw in veggies or even a bit of chili for spice if you like to experiment with flavours.
• Q: Do I cook the egg separately or mix it with the rice?
  A: You can cook the egg in the same pan with a little butter. Let it fry a bit before stirring it into the rice so you get some crispy bits and runny yolk if thats your style.
• Q: How do I balance the flavors in this dish?
  A: The soy sauce, sesame oil and butter work together with a pinch of salt and pepper. If you feel its bland, just add a touch more soy sauce or sesame seeds to lift the flavour.

Easy Gyeran Bap – Korean Egg Rice Recipe Substitutions and Variations

• Instead of soy sauce, you might wanna try coconut aminos. It’s a bit sweeter and less salty, but still gives a nice umami kick.
• If you don’t have sesame oil, olive oil can work as a substitute. It won’t taste the same, but drizzle some toasted sesame seeds in to make up for it.
• You can swap the unsalted butter with a little margarine or even a non-dairy butter if you’re looking for a different twist.
• For the green onion, chives can be a good alternative. They won’t be exactly identical, but they’ll still add a hint of that fresh flavor.

Pro Tips

1. When you heat up the butter and sesame oil in the pan, make sure they’re super hot before you crack the egg in so that the egg cooks evenly and doesn’t stick to the pan too much.

2. If your rice is cold from the fridge, let it warm up a little bit before you add it to the bowl – cold rice can be really clumpy and ruin the texture of the dish.

3. Drizzle your soy sauce slowly and evenly while the egg is cooking so that you get a nice flavor spread and no bite ends up way too salty.

4. Adding the green onions and sesame seeds at the very end helps keep them crunchy and fresh, so don’t mix them in too early or they’ll lose that nice crispness.