Striker Chef's Gyeran-bap (Egg Rice Bowl)

Name: Striker Chef's Gyeran-bap (Egg Rice Bowl)
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 3 eggs; 1/2 onion; 1/2 green onion (white part); A little scallion; 1 piece dried kelp; 1 cup warm water; 1.5 tbsp soy sauce; 1.5 tbsp mirin (or cooking wine); 1.5 tbsp sugar; 1 tbsp cooking oil; 1 bowl rice

A super simple egg rice bowl with a sweet and savory charm, made by simmering kelp broth with soy sauce, mirin, and sugar in equal parts, then topping with softly cooked eggs.

10 min Difficulty Very easy Rice bowls

Main ingredients

EggsOnionGreen onionScallionSoy sauceMirinSugar

Ingredients needed 1 servings

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3 eggs

1/2 onion

1/2 green onion (white part)

A little scallion

1 piece dried kelp

1 cup warm water

1.5 tbsp soy sauce

1.5 tbsp mirin (or cooking wine)

1.5 tbsp sugar

1 tbsp cooking oil

1 bowl rice

Recipe

Soak 1 piece of dried kelp in 1 cup of warm water to make broth beforehand.
Lightly and roughly beat the eggs so the whites and yolks are not completely mixed.
Slice the onion, thinly slice the white part of the green onion diagonally, and finely chop the scallions for garnish.
Heat 1 tbsp of cooking oil in a pan, add the sliced onion and green onion, and stir-fry until slightly softened.
Once the onion and green onion have softened, pour in the prepared kelp broth.
Add 1.5 tbsp soy sauce, 1.5 tbsp mirin, and 1.5 tbsp sugar, and heat until the sauce is bubbling.
When the sauce boils, evenly pour in the beaten egg mixture.
As the eggs cook and form soft curds, sprinkle with chopped scallions, cover with a lid, turn off the heat, and let it cook slightly with residual heat.
Place warm rice in a bowl and top with the finished egg mixture, sliding it over the rice to complete the dish.

Make kelp broth with warm water, and prepare vegetables and roughly beaten eggs.
Stir-fry onion and green onion in a pan, then add kelp broth, soy sauce, mirin, and sugar and boil.
Pour egg mixture into boiling sauce, cook lightly, and serve over rice.

Cooking tips

When beating the eggs, avoid mixing the whites and yolks too thoroughly. This will make the finished dish visually appealing and preserve a soft texture.
You don't need to make a separate broth; simply soaking a piece of kelp in warm water before cooking will add a deep flavor.
For an extremely soft texture, you can turn off the heat immediately after pouring the egg mixture and cook it solely with residual heat.

Recommended for

Those who want to quickly complete a one-bowl meal on busy mornings or lazy evenings.
Those who want to achieve the taste of a Japanese restaurant using only basic pantry staples (soy sauce, mirin, sugar) and eggs.
Those who prefer fluffy and soft egg dishes.