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Greatest plates · Breakfast
Gyeran Bap (Korean Egg Rice)
A fast, comforting Korean breakfast: hot short-grain rice topped with soft fried eggs, toasted sesame oil, salty crumbled gim (seaweed) and fresh spring onion. Built around three eggs per serve so it genuinely delivers over 22 g of protein without any fuss.
Serves 4Prep 10 minCook 15 minBreakfastEgg
Containsegg · gluten · soy · sesame
Protein 17%Carbs 39%Fat 44%
About 634 kcal a serve — 26 g protein, 61 g carbs, 31 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Ready the toppings
prepThinly slice the spring onions, crumble the gim into small flakes, and have the sesame oil, soy sauce and sesame seeds within reach. Divide the hot rice between 4 warm bowls.
On the benchprep →
Heat the pan
heatSet a large non-stick frying pan over medium-high heat and add the neutral oil, swirling to coat.
In the pancook →
medium-high
Fry the eggs
fryCrack in the eggs in batches, season lightly with the salt, and fry for 2–3 minutes until the whites are set with crisp, golden edges and the yolks still soft. Keep the finished eggs warm while you cook the rest.
In the pancook →
2–3 min
Season the rice
seasonDrizzle each bowl of hot rice with sesame oil and a little soy sauce, then toss gently with a spoon so the grains glisten.
In the bowlassemble →
Top and serve
finishSlide 3 fried eggs onto each bowl. Scatter over the crumbled gim, sliced spring onion and sesame seeds. Serve straight away, breaking the yolks into the rice as you eat.
In the bowlassemble →
Cook's noteFor extra savouriness, add a small knob of butter to the rice with the sesame oil, or a dash of gochujang on the side. Use freshly cooked rice if you can — the residual heat lightly steams the toppings.
Estimated per serve
634 kcal · 26 g protein · 61 g carbs · 31 g fatestimates, within ~10%
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