Gyeran Bap (Korean Egg Rice). A delicious, easy 10-minute rice bowl with fried egg, soy sauce, sesame oil, butter and aromatics! A go-to meal or breakfast for busy days if you have leftover rice and eggs. Made with minimal ingredients, budget-friendly and customizable!
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Gyeran Bap is a savory Korean egg rice bowl that originates from Korea. It's made of cooked short grain rice with a crispy fried egg with runny yolks. The rice bowl is then seasoned with soy sauce, sesame oil, butter, sesame seeds and green onions.
It is very popular among many Korean households due to its simplicity, ease and affordability, this is often eaten for breakfast or as a meal with other Korean banchans.
This is my go-to dish whenever I don't have the energy to cook, have little time or I'm not sure what to eat so it's great for busy work days.
It's also customizable so feel free to add any tasty ingredients that you enjoy! I share a whole list under the FAQ section.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.
- Cooked White Rice: ideally cooked sushi rice (aka Calrose rice) as it has a stickier texture. Or substitute with jasmine rice or long grain white rice as a last resort. Avoid using glutinous rice, arborio rice or brown rice.
- Fried Egg: ideally sunny side up with runny yolks for best results or over-easy eggs if you prefer set whites. The runny yolks are recommended as they will mix nicely with the rice.
- Unsalted Butter: or substitute with salted butter but reduce the amount of soy sauce.
- Sesame oil: or substitute with chili oil if you're allergic to sesame.
- Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Sesame seeds: omit if allergic to sesame.
- Green Onions
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils. This will be used to cook our egg in the frying pan.
Expert Tips
- Use freshly cooked short grain rice as the grains will be moist and stickier than jasmine or long grain white rice. If you have leftover rice, microwaving it for 2-3 minutes covered will work as well.
- Melt butter in hot rice. Since the hot rice will melt the butter, it'll evenly distribute it better making the gyeran bap taste better.
- Keep the yolk runny. When the yolk is runny, it mixes better with the rice and other seasonings giving you the best gyeran bap!
- Use a large serving bowl. Since you'll be mixing the rice with the egg, it will be much easier to use a larger bowl so the ingredients aren't spilling out of it.
- Get creative with customizations. Feel free to add other tasty ingredients to this dish if you like! I share mix-in ideas below.
Instructions
Below are step-by-step instructions on how to make gyeran bap:
- Mix hot cooked rice with butter until well combined. Transfer rice to a large bowl. (If you have leftover rice in the fridge, microwave it covered for 2-3 minutes or until hot. Or to make freshly cooked rice, refer to Notes section below for instructions).
- Transfer the buttered rice to a large serving bowl. A large bowl will make it easier for mixing and enjoying later.
- Heat vegetable oil in a non-stick pan on medium heat. Fry the egg sunny side up, over-easy or however you wish. To fry sunny side up: fry the egg until you have nearly-set whites with runny yolks while spooning some of the hot oil over the whites to set them faster.
- Place the fried egg over top of buttered rice.
- Next garnish with sesame seeds, sesame oil, chopped green onions and soy sauce and add more if desired. (Feel free to add more toppings as recommended in the blog post).
- Break up the egg and mix everything together until well combined. Enjoy hot!
Variations for Cooking Eggs
- For eggs with crispy edges, add more oil.
- For eggs without crispy edges, only lightly grease the pan.
- For fully cooked egg, reduce to medium-low heat and cover with a lid until your yolks are set
- For scrambled eggs, beat the eggs prior to cooking them over low heat as you gently stir them in an oiled pan.
Storage
- Leftovers will last up to 3-4 days stored in an airtight container in the fridge. To reheat: microwave for 2-3 minutes. If you don't own a microwave, reheat in a non-stick pan on medium heat.
- Freezer friendly? I don't recommend freezing leftovers as the rice will turn hard.
Pairing Suggestions
Gyeran bap tastes great on its own, but here are some pairing ideas below:
FAQ
Other topping ideas for Gyeran Bap?
You can easily customize your Gyeran Bap by adding any of the following ingredients:
Gochujang (aka Korean red pepper paste)
Kewpie mayo or Japanese mayo
Chili Oil
Korean spinach salad
Korean bean sprouts salad
Kimchi
Sautéed carrots
Cooked mushrooms
Sautéed zucchini
Avocado
Canned tuna, cooked meat, cooked seafood or tofu
What else can I serve this with?
Gyeran bap can be served with other Korean side dishes such as Korean cucumber salad, Stir-Fried Fish Cakes, Zucchini Fritters, or kimchi.
📖 Recipe
10-min. Easy Korean Egg Rice (Gyeran Bap)
Gyeran Bap – Korean Egg Rice. Simple steamed white short grain rice with a fried egg over top, seasoned with soy sauce, green onion, sesame seeds, sesame oil and butter. Easy to make and simply delicious. Great for breakfast, lunch or dinner. Ready in just 10 minutes if you already have cooked rice.
Ingredients
- 1 ½ cups cooked short grain rice or cooked jasmine rice
- 1 egg
- 1 tablespoon unsalted butter
- ½ teaspoon sesame oil toasted
- 1 tablespoon regular soy sauce or add more/less if desired
- 1 teaspoon sesame seeds toasted
- 1 tablespoon green onion finely chopped
- ½ teaspoon vegetable oil or any neutral oil
Optional Additions
- kimchi, canned tuna, roasted seaweed flakes, avocado, sauteed carrots/spinach/zucchini, or more protein
Instructions
- Mix hot cooked rice with butter until well combined. Transfer rice to a large bowl. (If you have leftover rice in the fridge, microwave it covered for 2-3 minutes or until hot. Or to make freshly cooked rice, refer to Notes section below for instructions).
- Transfer the buttered rice to a large serving bowl. A large bowl will make it easier for mixing and enjoying later.
- Heat vegetable oil in a non-stick pan on medium heat. Fry the egg sunny side up, over-easy or however you wish. To fry sunny side up: fry the egg until you have nearly-set whites with runny yolks while spooning some of the hot oil over the whites to set them faster.
- Place the fried egg over top of buttered rice.
- Next garnish with sesame seeds, sesame oil, chopped green onions and soy sauce and add more if desired.
- Break up the egg and mix everything together until well combined. Enjoy hot!
Notes
If you don't have cooked rice for this recipe
Follow these instructions:- Rinse 112 grams or ½ measuring cup of uncooked rice in cold water a few times until water runs clear.
- Transfer uncooked rice to rice cooker and cook as per your normal settings. If you don't own a rice cooker, see below for instructions on how to cook rice on the stove top.
Can I cook my short grain rice on a stovetop?
Yes! Follow these steps:- Rinse 112 grams or ½ measuring cup of uncooked rice under cold water a few times until water is clear.
- In a medium pot, pour in your washed rice.
- Next fill the pot with cold water. To know how much water to add, place your palm on top of the rice and as you fill the pot with water, stop when the water reaches your knuckles (where your fingers end).
- Allow rice to soak in water for at 20-30 minutes prior to cooking.
- Place pot of rice with water on stove top. Cover with a lid and bring to a boil on medium heat.
- Once you reaching boiling point, reduce to the lowest heat possible and keep covered. Let this cook over low heat for 12-14 minutes until most of the water has evaporated. If there's water in the base of the pot, continue to cook on low until there isn't.
- Take the pot off the heat. Let this rest covered for another 10-12 minutes so the rice can properly cook through a steaming process.
- The finished rice will be sticky (not wet) and you should be able to fluff it with a rice paddle.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 562kcal | Carbohydrates: 83g | Protein: 13g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 194mg | Sodium: 65mg | Potassium: 164mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 647IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 5mg
Shannon K.
So yummy! My kids also loved it. Thanks.
Christie Lai
Amazing to read this! So happy your kids enjoyed it too! Thanks for making my recipe, Shannon!
Gigi
Delicious!! ✨
Christie Lai
Thank you so much for the positive feedback! Glad you enjoyed it!
Larissa
This is one of my favorite breakfasts! It's simple, filling, and comforting. I add Sambal since I don't have Chili oil and it's so good. Thanks!
Christie Lai
Thank you so much for making my recipe and glad it's one of your fave breakfast foods!
Joe
This is a great method. I guess mine wasn't Korean because I used Japanese Furikake and Chinese Lao Gan Ma chili crisp along with the soy sauce, sesame oil, and some freeze dried chives, but you were definitely the inspiration and it was delicious!
Christie Lai
Thank you for making my recipe and those additions sound delicious! Glad you enjoyed it!