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Gyeran Bap (Korean Egg Rice)

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A simple breakfast that comes together in minutes, this Gyeran Bap, also known as Korean Egg Rice, is a hearty recipe that uses up kitchen staples for a quick meal.

Growing up, one of my go-to easy meals was rice, egg, and a splash of soy sauce and/or sesame oil. Then, I saw Eric Kim share a photo of his bowl but with seaweed and a knob of butter, and my mind was blown. I needed to add these to my bowl immediately.

Gyeran translates to egg and bap to rice, so gyeran bap literally translates to egg rice. It’s really just that simple! It’s cozy, comforting, and comes together in a few short minutes.

Ingredients You’ll Need

Ingredients needed to make gyeran bap.
  • oil — you can use sesame oil or vegetable oil to fry the egg.
  • egg — for the fried egg.
  • rice — I like jasmine rice but feel free to use any rice you prefer. Brown rice and purple rice is another great option.
  • butter — all you need is a knob of unsalted butter. You can skip the butter if you prefer.
  • soy sauce — use low sodium soy sauce.
  • sesame oil — I use pure sesame oil but you can also use toasted sesame oil.
  • sesame seeds — I like using toasted sesame seeds over regular sesame seeds.
  • seaweed — you can use a pack of seaweed and crush it up yourself or buy seaweed flakes. I’m obsessed with these baggies (pictured below) as I sprinkle them onto my rice all the time. H is always annoyed that I keep buying more bags because I hate to be caught without any haha.
A bag of seasoned seaweed.

How to Fry an Egg

  • In a hot non-stick skillet over high heat, add a splash of oil.
  • Crack the egg into the middle of the skillet. Once the egg whites have set in their shape a bit, lower heat to medium.
  • Fry eggs until they get crispy brown edges. Remove from the pan.

How to Make Gyeran Bap

Set of two photos showing butter added to rice and then egg, soy sauce, and sesame oil added.
  • Add hot rice to a bowl and add the butter on top. You can mix it in now, or later.
  • Add the egg on top of the butter and drizzle soy sauce and sesame oil over top.
A bowl of gyeran bap.
Bowl with rice and egg mixed together.
  • Add the sesame seeds and seaweed to the bowl.
  • Mix until well combined. Eat immediately.

Recipe Tips and Notes

  • Swap regular butter for garlic herb butter for even more flavour.
  • Feel free to add more or less soy sauce and sesame oil to your liking.
  • I like to eat this with some kimchi as an extra vegetable element to my meal.

Make Ahead Tips

  • Make ahead: you can’t really make this ahead of time as breaking the yolk of a freshly fried egg is what makes this so tasty. However, the rice can be made ahead of time so you can simply reheat it. I also freeze my butter in little knobs so it saves me time from cutting it as well.
Close up of a bowl of gyeran bap.
A bowl of gyeran bap with small side dishes around it.

Gyeran Bap

A simple breakfast that comes together in minutes, this Gyeran Bap, also known as Korean Egg Rice, is a hearty recipe that uses up kitchen staples for a quick Korean breakfast.

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Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Servings: 1 serving

Ingredients

For the Fried Egg

  • ½ tbsp oil
  • 1 egg

For the Gyeran Bap

  • 1-2 cups cooked rice
  • ½-1 tbsp unsalted butter, optional/or less
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 1 tbsp sesame seeds
  • 1 handful roasted seaweed

Instructions

For the Fried Egg

  • In a hot non-stick skillet over high heat, add a splash of oil.

  • Crack the egg into the middle of the skillet. Once the egg whites have set in their shape a bit, lower heat to medium. Fry eggs until they get crispy brown edges. Remove from the pan.

For the Gyeran Bap

  • Add hot rice to a bowl and add the butter on top. You can mix it in now, or later.

  • Add the egg on top of the butter and drizzle soy sauce and sesame oil over top.

  • Add the sesame seeds and seaweed to the bowl.

  • Mix until well combined. Eat immediately.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 510kcal | Carbohydrates: 48g | Protein: 13g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 435mg | Potassium: 262mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1454IU | Vitamin C: 8mg | Calcium: 137mg | Iron: 3mg

Author: Carmy

Course: Breakfast

Cuisine: Korean

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