korean rice

Cook time includes the time it takes to make your rice

Breakfast Bibimbap

olive oil

rice (cooked)

sesame oil

lettuce

carrot (shredded or julienned)

cucumber (shredded or julienned)

gochujang (Korean hot pepper paste)

honey (optional)

green onions or scallions (diced)

sesame seeds

How to fry your egg: Using a small nonstick pan over medium heat, add the oil. Wait a minute or two to let the oil become shimmery and very loose. Carefully crack the egg into pan and let cook for about 3 to 4 minutes, or until the white part is set. To help cook the egg, you can use a lid to cover the pan partway through cooking. The steam from the egg will gently cook the top. If you notice a light layer of white starting to form over the top of your yolk, take the lid off. If you don&#039;t mind that or want your yolk to be more cooked then leave the lid on. Remove the lid and turn off the heat. Depending on what the egg looks like, I will leave it there, with the heat off, for another minute. If your yolk is cooked to the desired level, remove from the stove and set aside.

Prep your gochujang: Mix the hot pepper paste, honey and a splash of sesame oil together. Taste and adjust any ingredients as needed. If you like your gochujang sweeter, add a touch more honey. Set aside.

Assemble your Bibimbap: Place the cooked rice into a shallow bowl or dish, drizzle lightly with some sesame oil over the top and place the lettuce, carrots and cucumbers around the rice. Top with the egg. Crush some dried gim (seaweed) over the top or on the side. Drizzle the entire thing with the gochujang mixture and some green onions and sesame seeds. You can also add another very light drizzle of sesame oil over the top if desired. Mix together and enjoy!

Make your rice beforehand. Use freshly made rice for this recipe. Recipes are very personal. Everyone has his or her way of making Gyeran Bap. Add a tablespoon of butter over the hot rice so it starts to warm and then the sesame oil and soy sauce and then add your egg. Totally up to you! My dad loves to add sautéed mushrooms.

Gyeran Bap (Korean Rice with Egg or Korean Egg Rice)

vegetable oil

soy sauce (+ more at the end if desired)

sesame oil (+ more at the end if desired)

sesame seeds (or both)

seaweed sheets

scallions (diced)

How to make your egg: Using a small nonstick pan over medium heat, add the oil. Carefully crack the egg into pan. Cover with a tight fitting lid and let cook for about 3 minutes, or until the white part is set. If you notice a light layer of white starting to form over the top of your yolk, take the lid off. If you don&#039;t mind that or want your yolk to be more cooked then leave the lid on. Remove the lid and turn off the heat. Depending on what the egg looks like, I will leave it there, with the heat off, for another minute. If your yolk is cooked to the desired level, remove from the stove and set aside.

Assemble your Gyeran Bap: Place cooked rice into a shallow bowl or dish, drizzle the soy sauce and sesame oil over the top and top with the egg. Garnish with furikake and more roasted sesame seeds, crush some dried gim (seaweed) over the top and add some freshly diced scallions over the top. You can also add a very light drizzle of sesame oil or soy sauce (or both) over the top and enjoy!

Top 2 korean rice recipes from across the web

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Breakfast Bibimbap

Gyeran Bap (Korean Rice with Egg or...

Top 2 korean rice recipes from across the web

The most viewed korean rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Breakfast Bibimbap

Gyeran Bap (Korean Rice with Egg or...

The most viewed korean rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine