Soft-Fried Egg Rice Bowl — Gyeran Bap Soy Egg Rice Bowl
Korean quick rice bowl with two soft-fried eggs over short-grain rice, drizzled with a soy-butter-sesame sauce, finished with scallion, toasted seaweed strips, and sesame seeds.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely grate 4 garlic cloves. Thinly slice 2 scallions. Cut 2 sheets roasted seaweed into thin strips. Whisk together 40ml soy sauce, 10g brown sugar, and 0.5 tsp black pepper in a small bowl.
Saute
Heat 2 tbsp neutral oil in a large skillet over high heat until shimmering. Add 400g rice in two batches if needed, stir-fry 2–3 minutes until heated through and lightly toasted. (If using one large skillet, stir-fry the full amount for 2–3 minutes total.).
Bloom
Push rice to one side, lower heat to medium-high, add 30g butter and grated garlic to the empty side, sweat 30 seconds until fragrant.
Reduce
Pour soy-sugar mixture into the buttered side, reduce 30 seconds until glossy. Toss rice 30 seconds until every grain is coated.
Fry
Make two wells in the rice, crack 2 eggs into each well, fry 90 seconds over medium until whites set and yolks stay runny. Drizzle 20ml sesame oil over the surface.
Plate
Divide rice and eggs between two wide bowls. Scatter scallion, 5g sesame seeds, and seaweed strips over the top of each bowl. Serve immediately.
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