Gyeran bap is a simple egg-and-rice bowl. Freshly cooked or safely chilled leftover rice both work; the key is to heat the rice until steaming before serving. Fry the eggs in a hot pan for crisp edges, then let butter melt into the rice with soy sauce. This recipe serves four.
Serves: 4
Prep: 10 minutes
Cook: 12 minutes
Ingredients
- 4 cups cooked short- or medium-grain rice, warm
- 4 large eggs
- 1 tablespoon neutral oil
- 2 tablespoons unsalted butter
- 2 tablespoons soy sauce
- 2 scallions, thinly sliced
- 2 sheets roasted seaweed, crumbled
- 1 teaspoon toasted sesame seeds
- Toasted sesame oil, optional
Method
- Divide the hot rice among four bowls. If using refrigerated rice, reheat it until steaming throughout before portioning.
- Heat the neutral oil in a nonstick skillet over medium-high heat. Crack in the eggs, leaving space between them.
- Fry for 2 to 3 minutes, spooning a little hot oil over the whites until they are set and the edges are crisp. Cook the yolks further if preferred.
- Place one egg on each bowl of rice. Add 1/2 tablespoon butter and 1 1/2 teaspoons soy sauce to each serving.
- Scatter scallions, crumbled seaweed, and sesame seeds over the bowls. Add a few drops of sesame oil if using.
- Break the yolk and stir the toppings through the rice just before eating.
Variations
Use brown rice or another fully cooked rice you have on hand. Add kimchi at serving, or replace the fried egg with a fully cooked scrambled egg.
Storage and reheating
Cooked rice needs prompt chilling and careful reheating. Refrigerate leftover rice in a shallow covered container and use within 1 day; reheat only the portion you plan to eat until steaming throughout. Cook fresh eggs for serving.
For more morning planning, read the breakfast prep guide for early mornings and weekly breakfast grocery list. Schedule this bowl in the Lucru Home meal planner.
