A quick and easy Korean breakfast: Gyeran Bap. Also known as Korean Egg Rice, it’s a pantry meal made with rice and fried eggs. A small pat of butter adds richness. A drizzle of soy sauce and sesame oil adds so much flavor. Eat with a side of kimchi and roasted seaweed snack (Gim). Tasty, satisfying, and SO easy to put on the table!
What is Gyeran Bap?
Gyeran Bap is a popular Korean breakfast that’s also eaten as a quick meal or snack. As simple as they come, it’s essentially a fried egg over white rice. The magic comes when the golden, sunny-side-up egg yolks are mixed into steaming hot, buttered rice. The residual warmth cooks the runny egg yolks into velvety smoothness. SO delicious and comforting. A drizzle of soy sauce and fragrant sesame oil completes the meal!
In Korean cuisine, Gyeran Bap is universally adored. Think of it as an easy breakfast, quick snack, or light meal. The protein from the eggs makes it filling and satisfying. The white rice is so comforting. When there’s nothing to eat in the house or you’re too tired to cook, you can make Gyeran Bap in 10 minutes!
In Korean, Gyeran means “egg” and Bap means “rice.” Roughly translated, “Egg Rice.” An easy way to make a meal out of nothing, as most Korean households have rice and eggs. Or, to fortify an existing meal by adding fried eggs to the rice. Enjoy!
More Korean recipes with eggs: Steamed Eggs (Gyeran Jjim), Rolled Omelet (Gyeran Mari), and Tornado Omelette.
Ingredients:
- Eggs. Organic, free-run eggs provide the best flavor and color.
- Short Grain Rice. Freshly cooked white rice is ideal. I recommend short-grain rice, also known as sushi rice. Some common brands: Calrose rice, Nishiki, Botan, or Kokuho Rose. Medium-grain rice (such as Jasmine rice) also works. But I don’t recommend long grain rice (Basmati or Carolina Gold), as the rice grains are too fluffy and soft.
- Butter. A small pat adds buttery richness. A classic must!
- Soy Sauce. A drizzle adds all the umami-rich seasoning you need.
- Sesame oil. For nutty fragrance and aroma.
- Sesame seeds. For crunch.
How to make Korean Egg Rice with Butter:
This Korean meal is more about assembly than a rigid recipe:
- Cook eggs. In a non-stick pan, add a little cooking oil. Carefully crack open two eggs and gently cook over medium heat. The yolks should be runny with nearly-set whites. *Be careful not to overcook the eggs; they should be runny!
- Assemble. Add freshly cooked, steaming hot rice into a bowl. Add a pat of butter. Add the fried eggs. Add a drizzle of sesame oil and soy sauce. Add a sprinkle of sesame seeds.
- Enjoy. Break the egg yolks, mix, and enjoy!
PRO Tips:
- Serve with warm rice. Freshly cooked white rice tastes best. But reheated leftover rice also works. Be sure to reheat in the microwave until steaming hot! *It’s essential for the runny yolks to mix with the hot rice.*
- Cook eggs to your liking. Make it your own! Sunny side-up fried eggs with runny yolks are my recommendation; when you break the yolk with a spoon, it creates a velvety smooth “sauce” with the buttered rice. Some people add a raw egg yolk; others prefer over-easy eggs. Even scrambled eggs work, if that’s your preference.
Serve with:
Think of Korean Egg Rice as a base. Serve with different sauces and sides, depending on what’s in your fridge and pantry. Change it up often – that’s what I do!
Some suggestions:
- Gim. Also known as roasted, seasoned seaweed snack. Crumble one entire package over the egg rice. Or, eat spoonfuls of mixed rice and egg wrapped in Gim like a taco.
- Kimchi. Adds a spicy, fermented kick of flavor. Eat on the side or directly mixed in!
- Furikake. Similar to Gim, this Japanese seasoning contains seaweed flakes and adds savory, umami-rich flavor. Sprinkle all over the top, mix, and enjoy.
- Salmon roe. A spoonful of rich, plump, salty, coral-colored salmon roe tastes so delicious mixed with hot rice and egg.
- Tobiko. Smaller than salmon roe, the nubby, salty bits are just as delicious. Tobiko is easier to find than salmon roe with a lower price point. Plus, it stores well in the freezer.
- Gochujang Sauce. Also called Cho Gochujang or Bibimbap sauce, drizzle all over for spicy-sweet flavor.
- Chili Oil or Chili Crisp. Another way to spice things up. Make homemade Chili Oil or buy a jar at Whole Foods, Trader Joe’s, or your favorite online retailer.
- Scallion Ginger Oil. A dollop is all you need for a gingery-aromatic kick of flavor!
- Nuoc Cham. Vietnamese dipping sauce. Sharper than regular soy sauce with sweet-spicy notes.
- Avocado. Creamy, buttery avocado – YUM!
FAQ:
Growing up in my Korean American home, I did not view Gyeran Bap as “health food.” When Instagram health food accounts started reposting my Gyeran Bap reel, I was surprised! Gluten free, protein-rich, and low in calories — I understand why it could be viewed as an easy, healthy meal.
Gyeran Bap is a tricky word to say in English. A phonetic translation would be, “gyuh-rahn bahp.” But the “r” is a soft rolling r (like ribbet), not a hard r (like rain).
Also, all 3 syllables have equal weight and length. There’s a tendency to elongate some of the syllables and shorten others. But all 3 syllables are the same length.
Other easy Korean recipes:
- Tuna Kimchi Fried Rice
- Buckwheat Soba Noodles with Perilla Oil
- Kimchi Jumeok Bap
- Spicy Cold MIxed Noodles (Bibim Guksu)
Gyeran Bap (Korean Egg Rice with Butter) Recipe
Equipment
- Non-stick Skillet
Ingredients
- 2 eggs (preferably organic, free-run eggs)
- 3/4 cup cooked rice
- 1/2 Tbsp butter (unsalted)
- 1-2 tsp soy sauce (or to taste)
- 1 tsp sesame oil (or to taste)
Serve with:
- 1 package Gim or roasted, salted seaweed snack
- 1/2 cup kimchi
Instructions
- Cook Eggs. Heat a non-stick skillet over medium heat. Add 1 tsp vegetable oil. Crack two eggs into the skillet and fry to desired doneness. (I recommend sunny side up eggs.)
- Assemble. In a bowl, add warm rice. Add a pat of butter directly on top. Add eggs. Season with soy sauce and sesame oil. Add a sprinkle of sesame seeds.
- Enjoy. Use a spoon to mix the eggs and buttered rice together. Eat immediately with Gim and kimchi. Enjoy!
Video
Notes
- Serve with warm rice. Freshly cooked white rice tastes best. But reheated leftover rice also works. Be sure to reheat in the microwave until steaming hot!
- Cook eggs to your liking. Make it your own! Sunny side-up fried eggs with runny egg yolks are my recommendation; when you break the yolk with a spoon, it creates a velvety smooth “sauce” with the buttered rice. Some people add a raw egg yolk; others prefer over-easy eggs. Even scrambled eggs work, if that’s your preference.
