Korean🍚 Starches

Egg Rice (Gyeranbap)

Name: Egg Rice (Gyeranbap)
Total time: 15 min
Cuisine: Korean
Ingredients: ~1½ cups Cooked white rice; 1 Egg; ~2 tbsp Vegetable oil; ~1 sheet Roasted seaweed; ~1 tbsp Soy sauce; ~½ tsp Sesame oil; ~1 tbsp Sesame seeds

⏱ 15 min

Adapted from a video by Maangchi

Egg rice (Gyeranbap: 계란밥)

Watch on YouTube

Ingredients

Cooked white riceFreshly cooked warm rice~1½ cupsest.
EggCan be raw or fried1
Vegetable oilOlive, vegetable, or corn oil (not sesame oil)~2 tbspest.
Roasted seaweedShredded or torn~1 sheetest.
Soy sauce~1 tbspest.
Sesame oil~½ tspest.
Sesame seedsToasted~1 tbspest.

Steps

1
Wet your hands with cold water and shape the freshly cooked warm rice into a firm rice ball.
2
Heat oil in a skillet and pan-fry the rice ball for about 2 minutes on each side until the surface becomes crispy and golden.
3
Toast the roasted seaweed again to make it extra crispy, then tear or shred it into bite-sized pieces.
4
Place the pan-fried rice ball on a large plate and gently flatten the top.
5
Top the rice with a fried egg or raw egg yolk to create an egg hat on top.
6
Sprinkle the shredded seaweed, toasted sesame seeds, and a drizzle of sesame oil over the rice. Finish with a splash of soy sauce.
7
Mix everything together so the egg yolk, soy sauce, and other toppings blend well with the crispy rice, then serve and eat while hot.

Egg Rice (Gyeranbap)

Ingredients

Steps

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