Korean Fried Egg on Rice with Soy-Sesame Sauce Recipe
A very simple breakfast dish: a bowl of warm rice topped with a fried egg with a runny yolk and a quick sauce made from soy sauce, sesame oil, and scallions. In Korea, these rice-and-egg bowls are everyday food – something between breakfast and a quick lunch when there’s no time to cook. It tastes a bit like a fried egg with Polish potatoes, just in a rice version and more aromatic.
A minimalist Korean-style rice bowl that turns basic pantry staples into a deeply satisfying meal. The hot rice, runny egg yolk, and aromatic soy-sesame sauce come together in minutes, making it perfect for busy mornings or a quick, comforting lunch.
Chef's tips
Use good-quality soy sauce and toasted sesame oil – they carry most of the flavor here. Don’t overcook the egg: a runny yolk is key to creating a silky sauce when you mix it into the rice. If your rice has cooled down, reheat it so the heat helps the yolk and sauce coat every grain.
How to serve
Serve in deep bowls so it’s easy to mix everything together. Add a side of kimchi, pickled radish, or lightly steamed vegetables for more texture and freshness. A sprinkle of extra chili flakes or a dash of gochujang on the side lets everyone adjust the heat to their taste.
Ingredients
- rice - 160 g
- water - 240 ml
- egg - 2 piece
- vegetable oil - 1.5 tablespoons
- soy sauce - 2 tablespoons
- sesame oil - 1 tablespoon
- scallions finely chopped - 2 tablespoons
- garlic - 0.5 piece
- chili flakes - 0.25 teaspoons
- sesame seeds - 1 tablespoon
Preparation
- Rinse the rice several times in cold water until the water is almost clear, then drain it in a sieve. Transfer the rice to a pot, pour in the measured water, cover, and bring to a boil.
- When the water starts to bubble vigorously, reduce the heat to low and cook, covered, for 10–12 minutes, until the rice absorbs the water. Turn off the heat and leave the rice covered for another 5 minutes to finish steaming.
- In a small bowl, mix the soy sauce, sesame oil, finely chopped scallions, very finely chopped garlic, and chili flakes. Set aside so the flavors can meld.
- Heat the vegetable oil in a frying pan over medium heat for about 1 minute. Crack in the eggs, trying not to break the yolks, and fry for 3–4 minutes, until the whites are fully set, the edges are lightly crisp, and the yolks remain runny.
- If you prefer the top of the egg a bit more set, cover the pan with a lid for the last minute of frying, watching carefully so the yolk doesn’t become fully hard.
- Divide the cooked rice between two bowls, fluffing it lightly with a fork or chopsticks. Place one fried egg on top of each bowl.
- Drizzle the eggs and rice with the prepared soy-sesame sauce, sprinkle with sesame seeds, and serve immediately. Before eating, mix the contents of the bowl so the yolk combines with the rice and sauce.
Storage
No storage information available for this dish.
This kind of simple rice-and-egg bowl is one of those dishes you can make even when you’re tired or short on time. It feels homely and comforting, but the soy, sesame, and scallions give it a fragrant, Korean-inspired twist that keeps it from ever feeling boring.
