How To Make Korean Gyeran Bap (Rice with Egg). So easy to make and so delicious! This, for me, is comfort in a bowl. It might be blasphemy but I like to sprinkle some furikake seasoning over the top.
It’s really easy to offend people online. Especially if it’s something that’s related to their culture, their heritage, how they grew up, their family, or what foods come from their country. I get it. We are passionate about our cultures. We are passionate about food.
I made a Korean dish on Instagram and used a Japanese soy sauce and sesame oil brand in my video and Korean people got offended. But again, it’s ok, I get it. We are passionate about our cultures. We are passionate about food and that’s a beautiful thing.
Growing up, my parents, my mom and dad, would cook us Korean food all the time. We grew up eating all kinds of cuisines. My dad exposed us to everything. We would go out to eat as often as we could; not that often really but as often as we could. My parents worked full-time and they worked long hours. My father loves to eat and he passed that love for food and cooking on to me. So, growing up, as ate everything. But when it came to cooking: we stuck to easy American food, Korean food and the occasional Japanese food dish.
We had a nanny when we were kids and she would keep things pretty simple. Kraft macaroni and cheese, whatever she would cook in a pan but mostly things she would mix together from a box. When we got older and didn’t need a nanny anymore but my parents still worked long hours, I remember some nights just heating up a Swanson’s TV dinner. I think the Hungry-Man Salisbury Steak was one of our favorites. When we wanted good food, homemade, good comfort food. It was Korean food that my parents made.
How To Make Gyeran Bap (Korean Rice with Egg)
This is probably the simplest, but most satisfying thing to make. I love freshly cooked rice, I love eggs and I love roasted seaweed. I am still going to call this Gyeran Bap, even though I am using furikake seasoning, which is not Korean, and, for this, I don’t think it really matters what brands of soy sauce and sesame oil you use. Just give this a try and enjoy. It’s simple, delicious food. That’s about all I am cooking right now.
The recipe below will also show you how I make my eggs.
Gyeran Bap (Korean Rice with Egg or Korean Egg Rice)
- rice cooker or instant pot
- 1 tablespoon vegetable oil
- 1 large egg
- 1 to 2 cups cooked medium-grain rice*
- 1 tablespoon low sodium soy sauce + more at the end if desired
- 1 tablespoon sesame oil + more at the end if desired
- furikake or roasted sesame seeds or both
- dried seaweed sheets
- fresh scallions diced
- How to make your egg: Using a small nonstick pan over medium heat, add the oil. Carefully crack the egg into pan. Cover with a tight fitting lid and let cook for about 3 minutes, or until the white part is set. If you notice a light layer of white starting to form over the top of your yolk, take the lid off. If you don't mind that or want your yolk to be more cooked then leave the lid on. Remove the lid and turn off the heat. Depending on what the egg looks like, I will leave it there, with the heat off, for another minute. If your yolk is cooked to the desired level, remove from the stove and set aside.
- Assemble your Gyeran Bap: Place cooked rice into a shallow bowl or dish, drizzle the soy sauce and sesame oil over the top and top with the egg. Garnish with furikake and more roasted sesame seeds, crush some dried gim (seaweed) over the top and add some freshly diced scallions over the top. You can also add a very light drizzle of sesame oil or soy sauce (or both) over the top and enjoy!