Gyeran Bap (Egg Rice)
A comforting bowl of steamed rice topped with a softly fried egg and simple seasonings, perfect for a quick Korean breakfast.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 4
Rinse the rice until the water runs clear, then combine with water in a pot and bring to a boil; reduce heat, cover, and simmer 12‑15 minutes until tender.
-
Step 2 of 4
While the rice cooks, heat the sesame oil in a non‑stick skillet over medium heat and crack in the eggs, frying until the whites set but the yolks remain runny, about 2 minutes.
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Step 3 of 4
Fluff the cooked rice with a fork, drizzle soy sauce over it and gently mix to colour the grains uniformly.
-
Step 4 of 4
Divide the rice into four bowls, place a fried egg on each, and sprinkle with toasted sesame seeds and sliced spring onion; add a dab of gochujang if desired.
Notes from the kitchen
If short‑grain rice is unavailable, use sushi rice; the dish can be kept warm for up to an hour without losing texture.
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