Gyeran Bap (Korean Rice with Egg or Korean Egg Rice)
Make your rice beforehand. Use freshly made rice for this recipe. Recipes are very personal. Everyone has his or her way of making Gyeran Bap. Add a tablespoon of butter over the hot rice so it starts to warm and then the sesame oil and soy sauce and then add your egg. Totally up to you! My dad loves to add sautéed mushrooms.
Servings: 1
Equipment
- rice cooker or instant pot
Ingredients
- 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
Instructions
- 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!
Notes
*I love the Nishiki Brand (Premium Grade Rice, medium-grain). I also like Kikkoman soy sauce and Kadoya sesame oil.