Description
Enjoy a taste of Korea with this simple yet flavorful Korean Egg Rice recipe. Perfect for any time of day, this dish combines warm rice, a sunny-side up egg, and savory seasonings for a satisfying meal.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked short-grain rice (warm)
- 2 large eggs
- 1 tablespoon unsalted butter
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- Salt and pepper to taste
Garnish:
- 1 green onion, finely chopped
- Toasted sesame seeds for garnish
- Roasted seaweed (gim) for serving (optional)
- Kimchi on the side (optional)
Instructions
- Cook the Eggs: Melt butter in a skillet over medium heat. Crack eggs into the skillet and cook sunny-side up or to your preferred doneness.
- Prepare the Rice: Place warm rice in a serving bowl. Drizzle soy sauce and sesame oil over the rice, stir gently to combine. Season with salt and pepper.
- Assemble: Top the rice with the cooked egg. Sprinkle with green onion and sesame seeds.
- Serve: Enjoy immediately with roasted seaweed and kimchi on the side if desired.
Notes
- You can scramble the eggs for a different texture.
- Add gochujang or chili crisp for a spicy kick.
- This dish is versatile for breakfast, lunch, or a snack.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 1g
- Sodium: 490mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 190mg
