Jung Ho-gyun's Butter Myeongran Egg Rice

Name: Jung Ho-gyun's Butter Myeongran Egg Rice
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 egg; 1.5 tbsp butter; 1 tbsp myeongranjeot (salted pollock roe); 1/2 tsp brewed soy sauce (or seasoned soy sauce); 1 bowl warm rice

A rice bowl where myeongran is loosened in generous butter, coating eggs with a savory, salty flavor

10 min Difficulty Easy Rice bowls

Main ingredients

egg butter myeongranjeot (salted pollock roe)brewed soy sauce

Ingredients needed

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egg butter myeongranjeot (salted pollock roe)brewed soy sauce

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1 servings

Recipe

Scrape only the roe from the myeongranjeot skin and crush it.
Melt 1.5 tbsp butter in a pan, add the crushed myeongran, and stir-fry with the butter until fragrant.
Crack in 1 egg and lightly season by drizzling 1/2 tsp seasoned soy sauce around it.
Using a spoon, continuously baste the egg yolk surface with the butter-myeongran oil and cook until sunny-side up.
Place the sunny-side-up egg on the rice, then pour every last bit of the savory myeongran butter sauce left in the pan over it to finish.

Add the skinned myeongran to the butter and stir-fry, breaking it up well.
Crack in the egg, drizzle soy sauce lightly, and cook by basting with the myeongran butter oil.
Place on rice, pour the pan's myeongran butter over it, and mix to eat.

Cooking tips

Use a slightly more generous amount of butter than for regular frying so the myeongran doesn't burn and infuses the butter with a golden flavor.
Since myeongran is already salted, add only a small amount of soy sauce just to provide aroma.

Recommended for

Enthusiasts who love the ultimate combination of myeongran and butter.
Those who want a simple yet explosively savory and umami-rich egg rice.

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