Korean egg rice breakfast – gyeran bap Recipe
Gyeran bap is a very simple Korean breakfast: a bowl of warm rice topped with an egg and a few add-ins that create all the magic. It’s a bit like Polish rice pudding, but in a savory, buttery version that Koreans eat when they want something quick, warm, and homey. Perfect when you have leftover rice from yesterday and want a complete meal on the table in 10 minutes.
This Korean-style egg and rice bowl turns simple pantry staples into a comforting, satisfying meal in minutes. Warm rice, melting butter, soy sauce, and a runny egg yolk create a rich, silky sauce that coats every grain, while chives, sesame, and kimchi add freshness and crunch.
Chef's tips
Use freshly cooked, slightly sticky rice or properly reheated leftover rice so the grains are soft and warm enough to melt the butter. Don’t skip the step of mixing everything thoroughly in the bowl – that’s what gives gyeran bap its signature creamy, comforting texture.
How to serve
Serve gyeran bap as a quick breakfast, light lunch, or late-night snack. Pair it with kimchi, pickled radish, or other Korean banchan, and a cup of green tea or roasted barley tea for a simple, cozy meal.
Ingredients
- rice short-grain sushi rice or other sticky rice, cooked - 200 g
- egg - 2 piece
- butter - 20 g
- soy sauce preferably light - 2 tablespoon
- oil e.g. rapeseed or sunflower - 1 tablespoon
- chives chopped - 2 tablespoon
- toasted sesame seeds - 1 tablespoon
- kimchi optional, to serve on the side - 50 g
- black pepper freshly ground, to taste - 0.25 teaspoon
Preparation
- If using day-old rice, transfer it to a bowl, sprinkle with 1–2 tablespoons of water and heat in the microwave for 1–2 minutes, until hot and soft. If cooking fresh rice, cook it according to the package instructions until tender and slightly sticky.
- Divide the hot rice between two bowls and gently press it down with a spoon to make a small well in the center for the egg.
- Heat the oil in a pan over medium heat. Crack in the eggs and fry for 3–4 minutes, until the whites are fully set and the yolks are still runny (or longer, if you prefer firmer yolks).
- Place a piece of butter on the hot rice in each bowl so it starts to melt. Lightly salt the rice if your soy sauce is not very salty.
- Place one fried egg from the pan in the center of each bowl of rice. Drizzle each egg and the rice with 1 tablespoon of soy sauce.
- Sprinkle everything with chopped chives, toasted sesame seeds, and freshly ground black pepper. Serve immediately, preferably with a small portion of kimchi on the side.
- Before eating, mix everything together in the bowl with a spoon so the butter, soy sauce, and egg yolk thoroughly coat the rice.
Storage
Najlepiej zjeść od razu po przygotowaniu, bo jajko traci konsystencję. Jeśli zostanie sama porcja ryżu z masłem i sosem, można ją podgrzać następnego dnia i dodać świeże jajko.
