Main ingredients 🥩
EggsOnionGreen onionScallionSoy sauceMirinSugar
Striker Chef's Gyeran-bap (Egg Rice Bowl)
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.
🙋 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.
Ingredients needed 🛒1 servings
- 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.
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