Gyeran Bap (Egg Rice)

By Eric Kim

Published Sept. 12, 2021

Gyeran Bap (Egg Rice)
Ryan Liebe for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.
Total Time
10 minutes
Rating
5(3,213)
Comments
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Gyeran bap is a lifesaving Korean pantry meal of fried eggs stirred into steamed white rice. In this version, the eggs fry and puff up slightly in a shallow bath of browned butter. Soy sauce, which reduces in the pan, seasons the rice, as does a final smattering of salty gim, or roasted seaweed. A dribble of sesame oil lends comforting nuttiness, and runny yolks act as a makeshift sauce for the rice, slicking each grain with eggy gold. (You can cook the eggs to your preferred doneness, of course.) This dinner-for-one can be scaled up to serve more: Just double, triple or quadruple all of the ingredient amounts, using a larger skillet or repeating the steps in a small one.

Featured in: The Simple Perfection of Fried Eggs and White Rice

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Ingredients

Yield:1 serving
  • 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)
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

Ratings

5 out of 5
3,213 user ratings
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Comments

Equilibrist

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.

Wilson

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.

Christa

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.

Amy

My favorite breakfast! My personal variation is this: A little bit more butter (around 1 tablespoon), eggs topped with sesame oil and soy sauce as described above. Then I put some cooked rice into the pan. It'll take on the extra soy sauce and butter and fry alongside the eggs. Then, I mix it either with the seaweed snack, or my current go-to, two heaping tablespoons of kimchi. Yum!!

Dana

Yum. I of course altered it a bit to suit my tastes and use some greens buds from my garden humble brag, and loved the flavors. Doubled for 2, right amounts.

KTJ

Made as written (except with nori not gim), also tried with furikake and green onions (scallions). Easy, fast and a great dinner. I found the green onions too strong and would try with chives instead. Rice tip: if you cook extra rice, freeze freshly cooked (still warm) rice in a container of your choosing. It can be rewarmed or defrosted and retains its texture. That made this a 5 minute meal.

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