Description
Gyeran Bap, or Korean Egg Rice, is a simple and comforting dish featuring a perfectly fried egg served over hot, savory rice seasoned with sesame oil and soy sauce. This quick and easy meal is traditionally enjoyed for breakfast or as a light dinner, offering a delicious balance of flavors and textures with optional garnishes like toasted sesame seeds, green onions, and roasted seaweed.
Ingredients
Scale
Main Ingredients
- 1 cup cooked short-grain white rice (hot)
- 1 large egg
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1/2 tablespoon unsalted butter
- Pinch of salt
- Freshly ground black pepper to taste
Optional Garnishes
- Toasted sesame seeds (for garnish)
- Chopped green onions (optional for garnish)
- Roasted seaweed (optional for serving)
Instructions
- Heat the skillet: Heat a small nonstick skillet over medium heat to prepare for frying the egg.
- Melt the butter: Add the unsalted butter to the skillet and allow it to melt completely, coating the surface for a rich flavor.
- Fry the egg: Crack the large egg into the skillet and cook it to your preferred doneness, traditionally sunny-side up, ensuring the yolk remains runny.
- Prepare the rice: While the egg is cooking, place the hot cooked short-grain rice into a serving bowl.
- Season the rice: Drizzle the sesame oil and soy sauce over the rice and gently mix to evenly distribute the flavors without mashing the rice.
- Assemble the dish: Once the egg is cooked, carefully place it on top of the seasoned rice.
- Add finishing touches: Sprinkle a pinch of salt, freshly ground black pepper, toasted sesame seeds, and chopped green onions if using, for added flavor and texture.
- Serve: Serve immediately with optional roasted seaweed on the side to complement the dish.
Notes
- For extra flavor, add a dash of gochujang (Korean chili paste) or serve alongside kimchi.
- This dish is highly customizable; try using a poached or scrambled egg instead of fried.
- Ideal for a quick and comforting breakfast or light dinner any day.
