Korean Egg Rice (Gyeran Bap) Recipe

Name: Gyeran Bap (Korean Egg Rice)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 cup cooked white rice, short or medium grain, warm; ½ tbsp unsalted butter; 2 tsp toasted sesame oil; 1 large egg; 1 tsp soy sauce, light or all-purpose; 1 sheet roasted salted seaweed (about 4g), crushed, optional; ½ tbsp toasted sesame seeds, optional

By Jiwon Kim · July 30, 2026

Korean Egg Rice: hot rice, a fried egg, a splash of soy sauce and sesame oil. That's the whole idea behind gyeran bap, and it's why the dish has stuck around in Korean kitchens for generations. Gyeran bap simply means “egg rice.” It's a pantry staple across Korean households — the dish parents make for kids on a rushed morning, and the one people come back to as adults when they want something that tastes like home.

Some cooks fry the rice itself until it's crisp on the bottom; others just spoon the egg over hot, freshly steamed rice. Either way, the egg yolk is the point — left runny, it breaks apart into the rice and works like a sauce, binding everything together.

Gyeran bap is the fastest rice bowl in the rotation, but our Korean Rice Balls (Jumeokbap) and Tuna Mayo Rice Bowl are just as quick when you want something to grab and go.

Gyeran Bap (Korean Egg Rice)

A fried egg over hot rice, finished with soy sauce, sesame oil, and seaweed.

Prep 5 min

Cook 5 min

Cuisine Korean

Servings

Ingredients

1 cup cooked white rice, short or medium grain, warm
½ tbsp unsalted butter
2 tsp toasted sesame oil
1 large egg
1 tsp soy sauce, light or all-purpose
1 sheet roasted salted seaweed (about 4g), crushed, optional
½ tbsp toasted sesame seeds, optional

Instructions

Add the warm rice to a serving bowl and set aside.
Melt the butter in a small nonstick skillet over medium heat. Once it starts to foam, stir in the sesame oil.
Crack the egg into the pan. Once the edges of the white begin to set, about 1 minute, drizzle the soy sauce over the egg white. Cook until the whites set around the yolk, puff up slightly, and crisp at the edges, about 2 minutes, or to your preferred doneness.
Slide the egg onto the rice and pour the buttery soy sauce left in the pan over the top. Crush the seaweed over everything and sprinkle with sesame seeds.
Use a spoon to break the yolk and mix everything together, coating the rice. Adjust with more soy sauce or salt to taste.

Notes & Variations

No sesame oil? Substitute a tablespoon of unsalted butter for a buttery flavor instead. Chili oil also works, and is a good swap if you have a sesame allergy.
Sunny-side up with a runny yolk is standard — the yolk works like a sauce once mixed in. Over-easy or scrambled both work too.
For crispy edges, use more oil in the pan; for no crispy edges, use just enough oil to lightly grease it.
If the egg overcooks and the yolk sets, stir a raw egg yolk into the hot rice to bring back the same effect.
No rice cooker? Steam rice in a bamboo steamer lined with perforated parchment for about 45 minutes, wetting it occasionally with hot water, or boil it in a small amount of water, covered, over very low heat until it's absorbed and the rice is cooked through.
To turn this into fried rice (gyeran bokkeumbap): use day-old, cold rice, scramble the egg separately until just set, fry the rice in oil for a few minutes until toasted, then fold the egg back in along with soy sauce, sesame oil, and chopped green onion.
Good mix-ins: gochujang, kewpie mayo, kimchi, avocado, sautéed carrots or zucchini, cooked mushrooms, canned tuna, cooked meat or seafood, or tofu — stirred in or piled on top.
Keeps 3–4 days in an airtight container in the fridge. Reheat in the microwave for 2–3 minutes or in a nonstick pan over medium heat. Not recommended for freezing — the rice turns hard.

Nutrition (approx., per serving): Calories: 484 kcal · Protein: 15.5g · Carbs: 69.7g · Fat: 15.1g · Saturated fat: 3.1g · Sodium: 1092mg · Fiber: 1.4g · Sugar: 0.7g
Figures are from a similar version of this recipe made with 1½ cups rice and 1 egg, not the exact 1-cup version above — treat as a rough estimate.

FAQ

Is Korean egg rice healthy?

It's a light, simple meal built from rice, egg, and a small amount of oil and seasoning, with no processed ingredients. Adding vegetables or lean protein makes it more substantial.

Can I make it without sesame oil?

Yes — substitute a tablespoon of unsalted butter, or use chili oil if you have a sesame allergy.

Can I use basmati rice instead of short-grain?

Yes, though short or medium-grain rice gives a stickier texture closer to the traditional dish. Avoid glutinous, arborio, or brown rice.

Is gyeran bap gluten-free?

Not as written, since regular soy sauce contains gluten. Swap in tamari or coconut aminos to make it gluten-free.

How do I steam rice without a rice cooker?

Two options: steam it in a bamboo steamer lined with perforated parchment paper for about 45 minutes, wetting the rice occasionally with hot water, or boil it in a small amount of water, covered, over very low heat until it absorbs all the liquid and cooks through.

What can I use instead of seaweed snack?

A sheet of nori cut into thin strips works, or a sprinkle of furikake rice seasoning if you want more flavor.

Korean Egg Rice (Gyeran Bap) Recipe