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What is Gyeran Bap
Gyeran Bap is a savory Korean egg rice bowl that originates from Korea. It's made of hot rice with a crispy fried egg containing runny yolks 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.
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.
This dish is also customizable so feel free to add any tasty ingredients that you enjoy! I share a whole list under the FAQ section.
Ingredients & Substitutions
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: see below for best recommendation
- Fried egg: aim for cooked sunny side up with runny yolks for best results. 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: 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
- 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.
Best Rice to Use
- Pro Tip: I recommend using sushi rice (aka Calrose rice) because white short grain rice has a stickier texture than jasmine, incorporating better with the eggs. It's also more authentic.
- Or substitute with jasmine rice or any other white rice you enjoy (avoid glutinous or arborio rice) or even brown rice.
Expert Tips
- Ideally use hot steamed short grain rice. Using freshly cooked short grain rice instantly makes the whole meal taste better because the short grains are moist and stickier than other long grain 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 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.
- 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:
Prepare Rice
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 the buttered rice to a large serving bowl. A large bowl will make it easier for mixing and enjoying later.
Prepare Fried 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.
Place the egg over top of buttered rice.
Garnish and Mix to Enjoy
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-in ideas and I share a full list below.
Mix the egg into the rice along with the other ingredients and enjoy!
Egg Cooking Variations
- 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, make sure to beat the eggs prior to cooking them over low heat as you move them around in the 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 go hard.
FAQ
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 beef, chicken, pork, shrimp or tofu
Gyeran bap can be served with other Korean side dishes such as Korean cucumber salad, Stir-Fried Fish Cakes, Zucchini Fritters, or kimchi.
Other Korean recipes you may like!
📖 Recipe
10-min. Easy Korean Egg Rice (Gyeran Bap)
Ingredients
- 1 ½ cups cooked short grain rice or sub with jasmine rice
- 1 egg
- 1 tablespoon unsalted butter
- ½ teaspoon sesame oil toasted
- 1 tablespoon regular soy sauce add to taste
- 1 teaspoon sesame seeds toasted
- 1 tablespoon green onion finely sliced
- ½ teaspoon vegetable oil or any neutral oil
Other 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 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.
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.
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!