Gyeran Bap (Korean Egg Rice)

Andrea Riddle
17 May, 2024
Gyeran bap or Korean egg rice made with fried eggs with rice, butter, soy sauce, and sesame oil is incredibly tasty, satisfying, and the best Korean breakfast that is extremely easy to make!

Delicious, quick, and simple gyeran bap or Korean egg rice is the ultimate 10-minute Korean breakfast. Nothing beats this delicious and nostalgic sunny-side-up fried eggs on rice made with only a handful of ingredients.

What’s Gyeran Bap All About?


“Gyeran” means egg, “bap” means rice—put them together, and you’ve got a Korean classic that’s as humble as it is iconic. Think of it as the ultimate comfort food: warm, buttery rice crowned with a fried egg, jazzed up with a drizzle of soy sauce and a whisper of toasted sesame oil. It’s the kind of dish you whip up when you’re starving at midnight or need a morning hug in a bowl. Traditionally a breakfast go-to, it’s just as perfect for a speedy lunch or a lazy snack. Paired with spicy kimchi and crispy seaweed, it’s a party of textures and flavors that’ll have you hooked.

What you’ll need to make Gyeran Bap


  • Eggs (4): The heart of the dish. Go for organic, free-run eggs—those deep, golden yolks deliver flavor that’s next-level.
  • Rice (3 cups, cooked): Freshly cooked short- or medium-grain rice is the dream—sticky, plump, and ready to soak up all the goodness.
  • Unsalted Butter (2 tablespoons): Melts into the rice for a velvety richness that’s pure indulgence.
  • Soy Sauce (2 tablespoons): Naturally brewed is best—salty, umami-packed, and the perfect partner for eggs.
  • Toasted Sesame Oil (2 teaspoons): A nutty, aromatic drizzle that screams Korean flavor.
  • Green Onion (2 stalks, minced): Fresh, zingy pops of green to finish it off.
  • Toasted Sesame Seeds (2 teaspoons): Tiny bursts of crunch and nuttiness.
  • Seaweed Snack: Crispy sheets or strips for that salty, oceanic vibe—crumble it on top or use it as a mini taco shell!
  • Kimchi (no seafood): Spicy, tangy, fermented perfection to kick things up a notch.

Tips and Variations



  • Rice Tip: Short or medium-grain rice is ideal for its sticky texture, but in a pinch, long-grain rice works too—just don’t expect the same clinginess.
  • Egg Style: Try a soft scramble instead of fried eggs for a fluffier twist.
  • Extra Flavor: Add a dash of gochujang (Korean red pepper paste) or a drizzle of chili oil if you like a spicy kick.
  • Vegan Option: Swap the eggs for pan-fried tofu and use vegan butter for a plant-based version.

Gyeran Bap (Korean Egg Rice)


 Gyeran bap or Korean egg rice made with fried eggs with rice, butter, soy sauce, and sesame oil is incredibly tasty, satisfying, and the best Korean breakfast that is extremely easy to make!

Prep Time: 5 min | Cook Time: 10 min 

Servings: 3
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INGREDIENTS
 

  • 4 eggs
  • 3 cups cooked short or medium-grain rice (preferably warm or freshly made)
  • 2 tablespoons butter
  • 2 tablespoons naturally brewed soy sauce
  • 2 teaspoons toasted sesame oil
Garnish:
  • 2 stalks green onion, minced
  • 2 teaspoons toasted sesame seeds
  • Seaweed snack (nori sheets or strips)
  • Kimchi (made without seafood ingredients)

INSTRUCTIONS
 

  1. Fry the eggs – Heat 1 tablespoon of oil (vegetable or neutral oil works best) in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook to your desired doneness—sunny-side up with a runny yolk is traditional, but feel free to go over-easy or crispy-edged. For crispier edges, drizzle a little extra oil around the egg whites as they cook. Set aside once done.
  2. Prepare the rice – In a large bowl, add the warm cooked rice and stir in the butter until it melts and coats the grains evenly. This adds a rich, creamy texture that pairs perfectly with the eggs.  
  3. Assemble the dish – Divide the buttered rice between two bowls. Place two fried eggs on top of each portion, then drizzle each with 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Sprinkle generously with minced green onion and toasted sesame seeds for a pop of flavor and crunch.  
  1. Serve and enjoy – Break the egg yolk into the rice and mix everything together for a creamy, savory bite. Serve with a side of kimchi and seaweed snack—tear the seaweed into small pieces and sprinkle it over the top or enjoy it as a crisp side bite.
Tried this recipe?Let me know how it was!

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