Craving a quick and satisfying meal that’s packed with flavor? This 10-Minute Korean Egg Rice, or Gyeran Bap, is your answer. With just a handful of simple ingredients, you can whip up this comforting dish that combines creamy buttered rice with a perfectly cooked egg, all topped with sesame seeds, soy sauce, and green onions. It’s the ultimate go-to meal when you need something fast, hearty, and delicious.
Every time I make this Gyeran Bap, my husband can’t help but smile and head to the kitchen even before it’s done! It started as a quick fix for busy mornings, but now it’s become a staple in our home. Whether it’s breakfast, lunch, or a snack, my little family loves how customizable this dish is—especially with all the fun toppings like avocado, seaweed flakes, or kimchi. Sometimes it’s the simplest meals that turn into our most cherished comfort foods.
Why This Korean Egg Rice is a Must-Try
- Quick & Easy: You can have this flavorful meal on the table in just 10 minutes, making it ideal for busy days or lazy evenings.
- Customizable: Add your favorite toppings like kimchi, avocado, or even canned tuna to make this dish your own.
- Balanced Flavor: The buttery rice paired with a sunny-side-up egg, savory soy sauce, and toasted sesame oil creates a perfect harmony of flavors.
- Versatile: This dish isn’t just for breakfast! It makes for a satisfying lunch or dinner too, with plenty of protein and healthy fats to keep you energized.
- Minimal Ingredients: You only need a handful of pantry staples to create a delicious and comforting meal.
Ingredients
- 1 ½ cups (285g) cooked short-grain rice (substitute with jasmine rice if preferred)
- 1 large egg
- 1 tablespoon (14g) unsalted butter
- ½ teaspoon (2.5g) toasted sesame oil
- 1 tablespoon (15ml) soy sauce (adjust to taste)
- 1 teaspoon (5g) toasted sesame seeds
- 1 tablespoon (7g) green onions, finely sliced
- ½ teaspoon (2.5ml) vegetable oil (or any neutral oil)
Optional Add-ons:
- Kimchi, canned tuna, roasted seaweed flakes, avocado, sautéed vegetables (carrots, spinach, zucchini), or more protein of choice
Directions
- In a large bowl, mix the hot, cooked rice with unsalted butter until it’s fully combined. (If you’re using leftover rice, heat it in the microwave for 2-3 minutes until hot. If you need to cook rice, check the notes section for instructions).
- Heat a non-stick pan over medium heat and add vegetable oil. Fry your egg sunny-side-up or prepare it according to your preference. For sunny-side-up eggs: cook until the whites are set and the yolks remain runny. For faster yolk cooking, spoon hot oil over the yolk.
- Prefer crispy egg edges? Use extra oil. Want soft scrambled eggs instead? Beat them beforehand and cook over low heat, stirring gently.
- Once the egg is done, place it on top of your buttered rice.
- Garnish the dish with sesame seeds, sesame oil, green onions, and soy sauce. Adjust each topping to your taste.
- Mix everything together and enjoy immediately! If you want to take it up a notch, add some optional ingredients like kimchi, avocado, or roasted seaweed flakes.
Notes:
- Rice Cooking Tip: If you’re starting from uncooked rice, use 1 cup (185g) of short-grain rice and 1 ¼ cups (295ml) of water. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes. Let it rest for a few minutes after cooking before fluffing.
- Egg Variations: Scrambled eggs, soft-boiled, or over-easy work just as well if you’re not a fan of sunny-side-up.
- Toppings: Don’t hesitate to experiment with toppings! Kimchi adds a spicy kick, avocado brings creamy texture, and seaweed flakes offer a salty crunch.
