Modu Recipes

School Chef's Goseul-goseul Gyran Bokkeumbap

Fluffy egg fried rice with a smoky wok flavor from oil-coated rice and slightly burnt soy sauce, rivaling Chinese restaurants.

🙋 Recommended for

  • ⭐ Those whose homemade fried rice always turns out clumpy and not fluffy
  • ⭐ Those who want to experience the deep smoky flavor and rich scallion aroma of Chinese restaurant-style fried rice from a plain egg fried rice

Ingredients needed 🛒2 servings

  • 2 bowls of rice
  • 4 eggs
  • 1 stalk green onion
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil
  • 1 tbsp soy sauce
  • A little tuna extract
  • A pinch of salt
  • A pinch of sugar

Recipe 🍳

  1. Finely chop the green onion, the star of the fried rice.
  2. Before cooking, add a little sesame oil and vegetable oil to 2 bowls of rice and mix well to coat each grain.
  3. Heat a pan with vegetable oil and sauté the green onion over low heat until fragrant to extract the scallion oil.
  4. When the scent rises, push the green onion to one side, pour 1 tbsp of soy sauce into the empty space, and let it sizzle and burn slightly to create a smoky flavor. Mix with the green onion once the soy sauce is lightly charred.
  5. Push the ingredients aside, crack 4 eggs into the pan, and make scrambled eggs, cooking only about 2/3 done so they remain moist.
  6. Add the oil-coated rice and stir-fry with two spatulas until the rice is fluffy and separate.
  7. Add a very small amount of tuna extract for umami, then season with salt. Finally, add a pinch of sugar for subtle sweetness, and toss in a bit of fresh green onion for color to finish.
  1. Chop green onion; mix rice with sesame oil and vegetable oil in advance.
  2. Sauté green onion in a pan to extract scallion oil, then char soy sauce on the edge of the pan for smoky flavor.
  3. Crack eggs in one side of the pan to make soft scrambled eggs.
  4. Add the oil-coated rice and stir-fry everything together until fluffy.
  5. Season with tuna extract, salt, and a pinch of sugar to finish.

Cooking tips 💡

  • If you add the rice immediately after cooking vegetables, the rice tends to clump and become soggy. Pre-coating the rice with vegetable oil or sesame oil before stir-frying helps each grain separate easily and become fluffy.
  • Instead of just mixing in soy sauce, pour it into an empty spot in the pan and let it simmer until slightly burnt before mixing. This recreates the deep smoky flavor characteristic of Chinese restaurants.

Shop ingredients on Coupang(Ad)

RiceEggsGreen onionSesame oilVegetable oilSoy sauceTuna extractSaltSugar
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