Gyeran Bap (Egg Rice)
Published Sept. 12, 2021
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½tablespoon unsalted butter
- 2large eggs
- 1teaspoon soy sauce
- 1teaspoon toasted sesame oil
- 1cup steamed white rice, preferably short- or medium-grain
- 1(5-gram) packet roasted, salted seaweed, such as gim (optional)
Nutritional analysis per serving (1 servings)
480 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 54 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 18 grams protein; 436 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a small nonstick skillet over medium heat. Continue cooking, stirring occasionally with a rubber spatula, until the melted butter starts to darken in color from yellow to light brown, 1 to 1½ minutes.
- Step 2
Crack in the eggs and drizzle the soy sauce and sesame oil on top, cooking until the whites puff up slightly around the edges of the pan and the translucent parts around the yolks start to turn opaque, 2 to 2½ minutes. Watch that the soy sauce doesn’t burn, removing the pan from the heat if necessary.
- Step 3
Scoop the rice into a medium bowl and top with the fried eggs, including all of the buttery soy sauce drippings from the pan. Crush the seaweed directly over the eggs, piling it high. This will seem like a lot of seaweed, but it will wilt as you mix everything together with a spoon, which you should do to disperse the ingredients before eating.
Private Notes
Comments
More recipes like this for one serving, please! People may grumble about having to double or quadruple it, but I have done more than my share of halving or quartering recipes over the years. Time for someone else to do the math for a change.
i make this for my kid often. it's his favourite snack/meal and mine too because it's simple, healthy, and no fuss. as a fellow korean brother, my approach is almost as described with a couple of additional garnishings that are stock in any korean kitchen/cupboard: a sprinkle of sesame seeds and green onions. alternatively, i often use furikake -japanese seasoning sprinkle - that achieves the same effect of elevating the dish somewhat.
What a simple, healthy, flavorful, and comforting dish: I used brown rice. Definitely a keeper and a go-to. Much as I love to cook and love fresh, seasonal vegetables, I have multiple sclerosis, so I really, really appreciated this recipe, and it hit the spot on an early fall evening.
Disclaimer: I did not make as written, I almost always do before experimenting with adjustments, but I liked the central concept, so I wanted to make it even though I didn’t have the white rice or gim. I made the eggs per recipe… what a fantastic alchemy that yielded a deep savoriness! The I mixed with a cup of the brown & wild minute rice one microwaves for a minute AND a big handful of watercress I had left that I tore up into small pieces… mixed all together in a bowl with egg in its great nutty, umami, saltiness… OMG was this good. Still intend to make exactly as written, but decided to share b/c my iteration came out surprisingly well. The fresh watercress that got slightly wilted with the hot egg mixture and nutty rice provides some nice brightness and peppery flavor.
Just perfect.
If you like your eggs crispy, yes be careful not to scorch the soy sauce. Add just before plating the eggs. Other pantry staples to add: Shichimi togarashi or 1/2 tsp. gochugaru for a little heat, furikake, and store bought fried onions.