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Lee Yeon-bok's NEW Egg Rice Bowl

The world's smoothest Chinese-style egg rice bowl, made without fail by pre-mixing starch and sauce before turning on the heat

Ingredients needed 2 servings

Recipe

Cooking tips

  • Dry starch will instantly clump if added to hot liquid, so always mix it into the cold sauce before heating to ensure a clean, smooth consistency.
  • Avoid vigorous stirring after adding the egg mixture, as this ruins the soft texture. Instead, reduce the heat and use broad, sweeping motions with a spatula or spoon to gently push and fold the eggs.

Recommended for

  • Those who want to enjoy restaurant-quality, silky egg rice bowls at home using minimal ingredients.
  • Beginners struggling with starch control or heat management when making sauces.

Shop ingredients on Coupang(Ad)

soy sauceoyster sauceenoki mushroomsoyster mushroom flakeseggsstarchgreen onion

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