Gyeran Bap

Gyeran Bap is a simple, deeply comforting bowl of hot rice topped with silky soft scrambled eggs, nutty sesame oil, soy sauce, and crisp bits of nori. It is fast, inexpensive, and satisfying, with a gentle savory flavor that makes it ideal for breakfast, lunch, or a late-night meal.

Nutrition · per serving

330kcal

14gProtein

31gCarbs

16gFat

1.5gFiber

2 servings

Ingredients

10 items

Rice and bowls

cooked short-grain rice360 g

toasted sesame oil2 tsp

Soft scrambled eggs

large eggs4

unsalted butter10 g

fine salt1/4 tsp

white pepper1 pinch

Seasoning and garnish

light soy sauce2 tsp

spring onion, thinly sliced20 g

roasted nori, torn into small pieces1 sheet

toasted sesame seeds1 tsp

Tips

•For a true 10-minute version, use freshly cooked leftover rice or microwaveable short-grain rice.
•Keep the heat low for the eggs; fast, high heat makes them dry rather than soft and creamy.
•If you like a stronger savory flavor, add an extra 1/2 tsp soy sauce per bowl at the table.
•A small pat of butter on the rice just before serving is a common comfort-food variation, though optional.

Steps

1
If the rice is not already hot, microwave or steam the cooked short-grain rice until piping hot. Divide it between 2 serving bowls and drizzle each bowl with a little of the toasted sesame oil.
360 g cooked short-grain rice2 tsp toasted sesame oil
2
Crack the large eggs into a bowl and beat with the fine salt and white pepper just until the yolks and whites are fully combined; do not over-whisk, which can make the curds less tender.
4 large eggs1/4 tsp fine salt1 pinch white pepper
3
Set a small nonstick frying pan over low heat and melt the unsalted butter until foamy but not browned. Pour in the eggs and stir slowly with a spatula, sweeping across the base of the pan to form very soft curds. Remove from the heat while the eggs still look slightly loose; residual heat will finish them and keep them silky.
10 g unsalted butter4 large eggs
4
Spoon the soft scrambled eggs over the hot rice. Season each bowl with the light soy sauce, then scatter over the spring onion, roasted nori, and toasted sesame seeds.
2 tsp light soy sauce20 g spring onion, thinly sliced1 sheet roasted nori, torn into small pieces1 tsp toasted sesame seeds
5
Serve immediately and mix everything together at the table so the egg, rice, sesame oil, and soy coat each grain evenly.

Origin & History

Gyeran bap, literally 'egg rice,' is a beloved Korean home-style comfort dish often made when a quick, satisfying meal is needed. It reflects the Korean habit of turning hot rice into a complete meal with a few flavorful pantry ingredients such as soy sauce, sesame oil, and seaweed.

korean egg rice vegetarian quick beginner comfort-food

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Gyeran Bap

Steps

If the rice is not already hot, microwave or steam the cooked short-grain rice until piping hot. Divide it between 2 serving bowls and drizzle each bowl with a little of the toasted sesame oil.

360 g cooked short-grain rice2 tsp toasted sesame oil

Crack the large eggs into a bowl and beat with the fine salt and white pepper just until the yolks and whites are fully combined; do not over-whisk, which can make the curds less tender.

4 large eggs1/4 tsp fine salt1 pinch white pepper

Set a small nonstick frying pan over low heat and melt the unsalted butter until foamy but not browned. Pour in the eggs and stir slowly with a spatula, sweeping across the base of the pan to form very soft curds. Remove from the heat while the eggs still look slightly loose; residual heat will finish them and keep them silky.

10 g unsalted butter4 large eggs

Spoon the soft scrambled eggs over the hot rice. Season each bowl with the light soy sauce, then scatter over the spring onion, roasted nori, and toasted sesame seeds.

2 tsp light soy sauce20 g spring onion, thinly sliced1 sheet roasted nori, torn into small pieces1 tsp toasted sesame seeds

Serve immediately and mix everything together at the table so the egg, rice, sesame oil, and soy coat each grain evenly.