Gyeran Bap (Korean Egg Rice). A delicious quick and simple rice bowl with fried egg, soy sauce, green onions, sesame seeds, sesame oil and butter. Great for breakfast or as a quick meal. Ready in 10 minutes with cooked rice!
What is Gyeran Bap?
Gyeran Bap is a savory garnished egg rice bowl that originates from Korea and is popular among many Korean households. Thanks to its simplicity, ease and affordability, this is often eaten for breakfast or as a meal. This Korean egg rice bowl is made of hot rice with a crispy fried egg containing runny yolks seasoned with soy sauce, sesame oil, butter, sesame seeds and green onions.
This is my go-to dish whenever I don't have the energy to cook or I'm not sure what to eat so it's fantastic for busy work days. I appreciate how quickly to comes together and how I can add more to further elevate it but honestly with this dish, less is more. My favorite additions to Gyeran Bap are kimchi, canned tuna, roasted seaweed flakes and avocado!
Please scroll down to below recipe card for exact measurements.
- Cooked White Short-Grain Rice: aka sushi rice or Calrose rice. You may substitute with jasmine rice or any other white rice or even brown rice. I highly recommend white short grain rice as it has such a stickier texture than jasmine, incorporating better with the eggs.
- Fried egg: cooked sunny side up with runny yolks. If you prefer set yolks, go for it but the only thing is that it won't combine easily with the rest of the ingredients, but it will still taste quite delicious!
- Unsalted butter
- Sesame oil: or replace with chili oil if you're allergic
- Regular soy sauce: aka all-purpose soy sauce. The label will simply say "soy sauce". This is different from dark soy sauce, which is darker in color and thicker in viscosity. You may also substitute with light soy sauce or low sodium soy sauce.
- Sesame seeds: omit if allergic
- 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.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
How to Make Gyeran Bap
Mix hot cooked rice with butter until well combined. Transfer rice to a big bowl. (If you have leftover rice in the fridge, microwave it for 2-3 minutes until hot. If you don't have rice ready, please refer to Notes section below on how to cook it).
Transfer Rice to a Bowl
Transfer the buttered rice to a large serving bowl. A large bowl will make it easier for mixing and enjoying later.
Fry the Egg
In a non-stick pan set over medium heat, add cooking oil and fry your egg sunny side up or however you wish. To fry sunny side up: fry the egg until you have nearly-set whites with runny yolks. To help the yolks cook faster, spoon some of the hot oil on top of the yolks. This way your egg yolks will cook as fast as your whites so you don’t burn them.
If you enjoy your eggs:
- with crispy edges, add more oil
- without crispy edges, only lightly grease the pan
- fully cooked egg, reduce to medium-low heat and cover with a lid until your yolks are set
- scrambled eggs, make sure to beat the eggs prior to cooking them over low heat as you move them around in the oiled pan
Transfer Egg on Rice
Place the egg over top of buttered rice.
Garnish Egg & Rice
Next sprinkle sesame seeds over top, sesame oil, chopped green onions and soy sauce. Feel free to add as much of each ingredient as you wish. This is where you can get really creative by adding other mix-ins, such as chili oil, more protein like canned tuna, veggies and more. I share a full list of mix-ins below.
Mix rice and enjoy!
Mix the egg into the rice along with the other ingredients and enjoy!
Storage & Reheating
Gyeran bap 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.
- Use hot steamed short grain rice. Using freshly cooked rice for this Korean egg rice dish instantly makes the whole meal taste better! If you have leftover rice, microwaving it for 2-3 minutes covered will work as well.
- Add Butter to 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 in 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.
What are other mix-ins that I can add?
- Gochujang (aka Korean red pepper paste)
- Kewpie mayo or Japanese mayo
- Chili Oil
- Korean spinach salad
- Korean bean sprouts salad
- Sautéed carrots
- Sautéed shiitake mushrooms or any mushrooms you enjoy
- Sautéed zucchini
- Canned tuna, cooked ground protein like beef, chicken, pork, pan fried shrimp or cooked tofu
Other Korean recipes you may like!
- Korean Tuna Mayo Deopbap
- Deconstructed Tuna Kimbap Bowl
- Korean Egg Roll Kimbap
- Folded Kimbap
- Pork Belly Kimbap
- Spicy Tuna Kimbap
10-min. Easy Korean Egg Rice (Gyeran Bap)
Other Optional Additions:
- kimchi, canned tuna, roasted seaweed flakes, avocado, sauteed carrots/spinach/zucchini, or more protein
- Mix hot cooked rice with butter until well combined. Transfer rice to a large serving bowl. (If you have leftover rice in the fridge, microwave it for 2-3 minutes until hot. If you don't have rice ready, please refer to Notes section below on how to cook it).
- Heat a non-stick pan over medium heat, add cooking oil and fry your egg sunny side up or however you wish. To fry sunny side up: fry the egg until you have nearly-set whites with runny yolks. To help the yolks cook faster, spoon some of the hot oil on top of the yolks. This way your egg yolks will cook as fast as your whites so you don’t burn them.Other ways to cook eggs: If you enjoy your eggs with crispy edges, add more oil. If without crispy edges, only lightly grease the pan fully cooked egg, reduce to medium-low heat and cover with a lid until your yolks are set. If you like scrambled eggs, make sure to beat the eggs prior to cooking them over low heat as you move them around in the oiled pan.
- Place egg over top of buttered rice.
- Next garnish with sesame seeds, sesame oil, chopped green onions and soy sauce. Feel free to add as much of each ingredient as you wish. Mix to enjoy! You can also add other optional ingredients to take this to the next level, see ideas listed above.
If you don't have cooked rice for this recipeFollow 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.