Gyeran Bap (Egg Rice)

1 serving


10 minutes

total time


1/2 tablespoon unsalted butter

2 large eggs

1 teaspoon soy sauce

1 teaspoon toasted sesame oil

1 cup steamed white rice, preferably short- or medium-grain

1 (5-gram) packet roasted, salted seaweed, such as gim (optional)


Melt the butter in a small nonstick skillet over medium heat. Continue cooking, stirring occasionally with a rubber spatula, until the melted butter starts to darken in color from yellow to light brown, 1 to 1 1/2 minutes.

Crack in the eggs and drizzle the soy sauce and sesame oil on top, cooking until the whites puff up slightly around the edges of the pan and the translucent parts around the yolks start to turn opaque, 2 to 2 1/2 minutes. Watch that the soy sauce doesn’t burn, removing the pan from the heat if necessary.

Scoop the rice into a medium bowl and top with the fried eggs, including all of the buttery soy sauce drippings from the pan. Crush the seaweed directly over the eggs, piling it high. This will seem like a lot of seaweed, but it will wilt as you mix everything together with a spoon, which you should do to disperse the ingredients before eating.


Serving Size




Total Fat

20 g

Saturated Fat

8 g

Unsaturated Fat

11 g

Trans Fat

0 g




436 mg

Total Carbohydrate

54 g

Dietary Fiber

1 g

Total Sugars

0 g


18 g

1 serving


10 minutes

total time
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