Korean Egg Rice Recipe (Gyeran Bap – Ready in 10 Minutes!)

Ever have one of those nights where you’re starving but can’t be bothered to actually cook? This Korean Egg Rice has saved me more times than I can count. It’s what I make when I’m too tired to think, too lazy to meal prep, or just need something warm and comforting immediately.

I first learned about gyeran bap (which literally means “egg rice”) from a Korean friend who told me this was her ultimate comfort food growing up. She’d make it for breakfast, lunch, dinner, midnight snacks—basically whenever she needed something quick and satisfying.

Now I get it. This dish is ridiculously simple, but somehow it hits all the right notes. The runny egg yolk mixes with the sesame oil and soy sauce to create this incredible sauce that coats every grain of rice. It’s savory, slightly nutty, and so comforting you’ll want to make it constantly.

Why You’ll Love This Korean Egg Rice

Ready in just 10 minutes – This is faster than ordering delivery. If you have leftover rice, you’re basically done before you’ve finished scrolling through your phone looking for something to eat. It’s genuinely one of the quickest meals you can make.

Uses simple pantry staples you already have – Rice, eggs, soy sauce, sesame oil. That’s literally all you need for the basic version. No special ingredients, no grocery store run, no excuses. If you have these four things, you can eat well tonight.

The ultimate Korean comfort food – There’s something deeply satisfying about breaking that egg yolk and watching it mix with the rice and sesame oil. It’s simple food done right—the kind that makes you feel cozy and taken care of even when you’re cooking for yourself.

Incredibly customizable with endless variations – Start with the basic version, then add whatever you want. Kimchi, gochujang, sesame seeds, nori, vegetables—it’s like a blank canvas for whatever you’re craving. I’ve probably made this dish fifty different ways and it’s always good.

Budget-friendly—costs less than $2 per serving – In this economy, finding a meal that’s delicious AND cheap feels like winning the lottery. This costs almost nothing to make and tastes way better than most budget meals have any right to.

Perfect for breakfast, lunch, dinner, or late-night snacks – I’ve made this at every hour of the day. It works as a quick breakfast before work, a satisfying lunch, an easy dinner, or a 2am snack when you’re studying. No judgment on when you eat it—it’s always appropriate.

Ingredients You’ll Need

For the Basic Gyeran Bap:

• 1.5 cups cooked rice – Preferably day-old or slightly cooled. Hot fresh rice works too, but cooled rice has better texture.
• 1 egg – The star of the show. You want a nice runny yolk.
• 1 tablespoon sesame oil – Toasted sesame oil is essential. This is what makes it taste authentically Korean.
• 1 tablespoon soy sauce – Use regular soy sauce or low-sodium if you prefer.
• 1 green onion, sliced – Both white and green parts.
• 1 teaspoon sesame seeds – White or black, both work great.
• Cooking oil – For frying the egg. Vegetable oil or more sesame oil works.

Optional Add-Ins (Pick and Choose):

• Gochujang – Korean red chili paste for heat and depth
• Kimchi – Chopped and added on top or mixed in
• Butter – Some people add a pat of butter for extra richness
• Nori (seaweed sheets) – Torn or cut into strips
• Furikake – Japanese rice seasoning
• Crispy garlic or fried shallots – For extra crunch
• Vegetables – Sautéed mushrooms, spinach, or zucchini

Key Notes:

• Rice temperature: Slightly cooled or day-old rice works best. If using fresh hot rice, let it cool for 5 minutes so the egg doesn’t scramble when you mix it.
• Egg cooking: The yolk should be runny. That’s non-negotiable. The runny yolk mixes with the sesame oil and soy sauce to create a sauce.
• Sesame oil quality matters: Use toasted sesame oil, not the regular kind. It has a much stronger, nuttier flavor that’s essential to this dish.
• Customization is encouraged: Start simple, then add whatever sounds good. There’s no wrong way to do this.

How to Make Korean Egg Rice (Step-by-Step)

Step 1: Prepare Your Rice

If you’re using leftover rice from the fridge, warm it up. You can microwave it for 1-2 minutes with a splash of water to rehydrate it, or heat it in a pan. You want the rice warm but not piping hot—somewhere between room temperature and hot is perfect.

If you’re making fresh rice, cook it according to package directions and let it cool slightly for 5 minutes. This prevents the egg from scrambling when you mix everything together.

Put your warm rice in a bowl. Use a decent-sized bowl—you’ll be mixing everything together and you need room to work.

Step 2: Fry the Perfect Egg

Heat a small non-stick skillet over medium heat. Add about 1 teaspoon of cooking oil and swirl to coat.

Crack your egg into the pan. You can do this directly in the pan if you’re confident, or crack it into a small bowl first for more control. Lower the heat to medium-low once the egg hits the pan.

Fry the egg sunny-side up until the whites are completely set but the yolk is still jiggly and runny—about 3-4 minutes. You can cover the pan for the last minute to help the whites cook through without overcooking the yolk.

Some people like to baste the egg with the hot oil for even cooking on top. Either way works. The goal is set whites, runny yolk.

Step 3: Season the Rice

While the egg is cooking, add your sesame oil and soy sauce directly to the rice in the bowl. Give it a quick stir to distribute the seasonings evenly.

Taste a bit. The rice should be seasoned but not overpowering—remember, you’re about to add an egg and garnishes which will add more flavor.

Step 4: Top with the Egg

Carefully slide your fried egg on top of the seasoned rice. Try to keep that yolk intact—it’s the whole point.

Sprinkle sliced green onions and sesame seeds over everything. If you’re adding any optional toppings like kimchi, gochujang, or nori, now’s the time.

Step 5: Mix and Enjoy

Here’s the best part. Take your spoon or chopsticks and break that egg yolk. Watch it flow into the rice, mixing with the sesame oil and soy sauce to create this incredible sauce.

Mix everything together thoroughly. Every grain of rice should be coated in that glossy mixture of egg yolk, sesame oil, and soy sauce. The rice should look creamy and slightly golden.

Eat immediately while it’s warm. The contrast of the hot rice, runny egg, and aromatic sesame oil is what makes this dish special.

Serving Suggestions and Variations

The basic version is perfect, but here’s how I like to switch it up:

Kimchi Gyeran Bap – Add chopped kimchi and a dollop of gochujang. The spicy, tangy kimchi transforms this into something even more addictive. This is probably my most-made variation.

Butter Soy Egg Rice – Add a small pat of butter along with the sesame oil. The butter melts into the hot rice and creates this rich, savory flavor that’s incredible. Very indulgent but so worth it.

Vegetable Loaded Version – Sauté mushrooms, spinach, or zucchini in sesame oil and add them to the rice before topping with the egg. Makes it more substantial and adds nutrition.

Spicy Version – Mix gochugaru (Korean chili flakes) or sriracha into the rice along with the sesame oil. Top with extra green onions and maybe some pickled jalapeños if you’re feeling wild.

Japanese-Inspired – Add furikake seasoning, nori strips, and a tiny bit of mirin for a fusion take. Basically Korean meets Japanese comfort food.

Protein Boost – Add leftover shredded chicken, grilled salmon, or even canned tuna mixed into the rice. Makes it more of a complete meal.

With Banchan – Serve with small side dishes like kimchi, pickled radish, or seasoned spinach for a more traditional Korean meal experience.

Storage and Reheating Tips

Storing Components

Honestly, this dish is best made fresh. But if you need to prep ahead, store the rice and toppings separately. Cooked rice keeps in the fridge for 3-4 days. Fry the egg fresh when you’re ready to eat.

Don’t store the assembled dish—the egg gets weird and the rice absorbs too much sauce and gets mushy.

Meal Prep Strategy

Cook a big batch of rice at the beginning of the week and portion it into containers. When you want gyeran bap, just heat up a portion, fry an egg, and assemble. Takes 5 minutes max.

Keep your sesame oil, soy sauce, and garnishes handy. Having everything ready to go makes this dish even quicker.

Reheating Rice

Microwave method: Add a tablespoon of water, cover, and microwave for 1-2 minutes. Fluff with a fork.

Stovetop method: Heat rice in a pan with a splash of water over medium heat, stirring occasionally until warmed through.

Rice cooker: If your rice cooker has a reheat function, use it. Works perfectly.

Making It Fresh Every Time

Real talk: this dish is so quick to make that there’s really no point in making it ahead. The whole appeal is that you can go from “I’m hungry” to “I’m eating” in under 10 minutes. Just keep rice and eggs stocked and you’re always ready.

Final Thoughts

This Korean Egg Rice has become my default answer to “What should I eat?” It’s quick, cheap, customizable, and genuinely satisfying in a way that most simple meals aren’t.

Make it once and I promise you’ll understand why this is comfort food royalty in Korea. Some of the best dishes are the simplest ones.

– Kip