The first time I made Gyeran Bap was one of those rainy Saturday mornings. I had leftover rice in the fridge, one lone egg, and just enough butter to coat a warm bowl of comfort. As soon as I cracked the egg into the pan and that golden yolk sizzled, I knew breakfast was about to become something special. This easy Korean egg rice became my go-to hug in a bowl — buttery, savory, quick, and endlessly comforting.
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Why You’ll Love This Easy Korean Egg Rice
Gyeran Bap, or Korean egg rice, is a simple yet satisfying dish that’s beloved for good reason. With only a handful of pantry staples, it comes together in just 10 minutes — perfect for rushed mornings, cozy lunches, or late-night cravings. The warm rice, melty butter, and runny yolk make it taste like comfort itself.
Plus, it’s endlessly flexible. Whether you’re dressing it up with spicy kimchi or keeping it bare and classic, it always hits the spot. No fuss. Just flavor.
Ingredients You’ll Need
To make easy Korean egg rice, here’s what you’ll need:
- Cooked rice: Short grain rice is traditional, but jasmine works too. Just make sure it’s hot so it melts the butter easily.
- Egg: One egg, preferably fried sunny side up.
- Butter: Unsalted, so you can control the salt level.
- Soy sauce: Regular soy sauce gives a salty, savory kick.
- Sesame oil: Toasted sesame oil adds nutty richness.
- Green onion: Adds brightness and color.
- Sesame seeds: A sprinkle for extra texture.
- Oil: Just a little neutral oil to fry the egg.
Want to switch things up? Try optional toppings like kimchi, roasted seaweed flakes, sautéed veggies, or even canned tuna for a heartier meal.
How to Make Korean Egg Rice (Gyeran Bap)
Start by reheating or freshly cooking your rice. Once it’s piping hot, mix in the butter right away. It’ll melt into every grain, making the rice creamy and rich.
Next, heat a small non-stick pan with a bit of oil. Crack your egg and let it cook to your liking. I recommend sunny side up — the runny yolk makes the dish.
Transfer your buttered rice to a bowl and gently lay the egg on top. Drizzle on the soy sauce and sesame oil. Sprinkle with sesame seeds and chopped green onions.
Now comes the fun part: break the yolk and mix everything together right in the bowl. The yolk coats the rice, pulling all the flavors together.
Egg Cooking Options
- Sunny side up: The classic — perfect runny yolk.
- Crispy edges: Use more oil and higher heat.
- No crispy edges: Lightly grease your pan and use low heat.
- Scrambled: Whisk the egg first and cook gently.
- Fully cooked: Cover the pan with a lid to cook through without flipping.
Expert Tips for Perfect Gyeran Bap
- Use hot rice: Whether freshly cooked or microwaved leftovers, heat is key to melting the butter.
- Mix in a large bowl: This keeps everything from spilling when stirring.
- Keep the yolk runny: It creates that creamy, dreamy texture.
- Customize your toppings: Try avocado, chili oil, or even your favorite protein like bulgogi or tofu.
If you love layering flavors, it’s also wonderful with something bolder like this sweet and spicy Korean fried chicken.
Storage & Reheating Tips
Got leftovers? You can keep easy Korean egg rice in the fridge for 3–4 days in an airtight container. Just be sure to store the rice and egg separately if possible.
To reheat, microwave the rice for 2–3 minutes or warm it in a pan. Avoid freezing — the egg and rice don’t hold up well once thawed.
What to Serve with Korean Egg Rice
Korean egg rice is lovely on its own, but it also shines alongside classic banchan (Korean side dishes). Try:
- Kimchi or cucumber salad
- Fish cakes or japchae
- Zucchini fritters or Korean rolled omelet
- Even a little Chinese beef and broccoli stir-fry makes a great pairing
It’s also delicious next to this quick one-pot black pepper chicken.
Quick FAQ
How long can you keep egg rice?
Egg rice keeps for up to 3–4 days in the fridge. Store it in an airtight container and reheat gently.
How to make Korean egg fried rice?
Start by stir-frying cooked rice with oil, veggies, and seasonings. Add a beaten egg last and cook until scrambled. For more flavor, toss in soy sauce, sesame oil, and a little garlic.
What makes Korean fried rice different?
It often includes ingredients like kimchi, gochujang, or sesame oil for bold, savory flavors. It’s usually made with short grain rice and sometimes topped with a fried egg.
Do Koreans eat egg fried rice?
Yes! While Gyeran Bap is a simpler, comforting dish, egg fried rice (often with kimchi or veggies) is also a popular home-style meal in Korea.
Related Recipes to Try
If you’re loving this cozy rice bowl, you might also enjoy:
Easy Korean Egg Rice (Gyeran Bap) Recipe Card
Print
Easy Korean Egg Rice (Gyeran Bap) in 10 Minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
Description
A 10-minute Korean comfort dish made with warm rice, butter, a fried egg, and simple toppings. Perfect for breakfast or late-night cravings.
Ingredients
1 ½ cups cooked short grain rice or jasmine rice
1 egg (preferably sunny side up)
1 tablespoon unsalted butter
½ teaspoon sesame oil (toasted)
1 tablespoon regular soy sauce (adjust to taste)
1 teaspoon sesame seeds (toasted)
1 tablespoon green onion (finely chopped)
½ teaspoon vegetable oil or neutral oil (for frying egg)
Optional: Kimchi, canned tuna, roasted seaweed flakes, avocado, sautéed carrots, spinach, zucchini, or additional proteins
Instructions
1. Mix hot cooked rice with butter until well combined.
2. Transfer buttered rice to a large serving bowl.
3. Heat oil in a non-stick pan and fry the egg to your preferred doneness (sunny side up recommended).
4. Place fried egg over the rice.
5. Garnish with sesame seeds, sesame oil, green onions, and soy sauce.
6. Break the egg and mix all ingredients together.
7. Serve and enjoy hot.
Notes
Use hot rice so the butter melts smoothly.
A runny yolk gives the best flavor and texture.
Mix in a large bowl to prevent spilling.
Customize with your favorite toppings like gochujang, mayo, or kimchi.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 562
Final Thoughts
Next time you’re staring into the fridge wondering what to eat, remember this easy Korean egg rice. It’s simple, warm, and endlessly customizable. Whether you make it plain or dress it up with your favorite toppings, it’s bound to become a cozy go-to.
And if you try it, I’d love to hear how it turns out — or what you added to make it your own! You can also save the recipe for later on Pinterest.
