Gyeranbap (Egg Rice) | 계란밥

Pronounced: GYEH-RAN Bbap

What: Gyeranbap is the quintessential pantry meal for Koreans. It’s the dish ummas make for their little ones when they want to make a quick and convenient meal, the dish that grows up with those not-so-little ones into their college years where they crave a taste of home with a side of kimchi without breaking the bank, and the dish we find ourselves coming back to well into adulthood, when we understand our parents more than ever before, seeking the taste of childhood nostalgia.

Taste: Think of scrambled eggs marinated in some soy sauce and sesame oil, mixed in with warm rice. It’s savory, homey, and even better when you add in kimchi for crunch & spice, avocado, and some roasted/salted seaweed.

How It’s Made: Mix scrambled egg with warm rice, soy sauce, and sesame oil. Super easy. Super cheap. Super tasty.

What to Serve it With:

• Kimchi

  • 100% you need to try this with kimchi (here’s my mom’s recipe—she makes the best kimchi). I always eat it with kimchi, and this recipe was made with that in mind. It adds in that extra saltiness, crunch, and spice.

• Avocado

• Roasted and salted seaweed

  • They sell it at Costco, Trader Joes, and at the Korean grocery stores in the small, individual serving packets. You can also buy pre-shredded ones too — those are very convenient for toppings like this.

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Yield: 1

Author: Sarah Ahn

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Gyeran Bap (Korean Egg Rice) | 계란 밥

Rice bowl with scrambled eggs marinated in some soy sauce and sesame oil. It’s savory, homey, and even better when you add in kimchi for crunch & spice, avocado, and some roasted/salted seaweed.

Cook time: 5 MinTotal time: 5 Min

Ingredients

• 2 teaspoons neutral oil
• 2 large eggs
• 1 cup (185g) warm, cooked white rice, short or medium-grain
• 1 tablespoon soy sauce
• 2 ½ teaspoons toasted sesame oil
• 35-40g (a little less than half) avocado, sliced thin, crosswise
• 3g seasoned gim shreds, to garnish

Suggestions to eat with...

• Kimchi (strongly recommended)

Instructions

1. In an 8-inch non-stick skillet, heat oil until shimmering over medium-high heat. Add eggs and scramble until cooked through and tender (do not make crispy, should be soft and not browned), about 1 minute and 15 seconds.
2. Add eggs to a bowl with the warm rice. Add soy sauce and sesame oil. With a spoon, mix to combine (gently smush down on the rice, not the eggs, to break down the rice and combine thoroughly).
3. Add avocado slices and gim on top. Serve with kimchi.

Notes

Definitely eat this with kimchi! My family and I always eat it with kimchi, and this recipe was made with that in mind. It adds in that extra saltiness, crunch, and spice.

Tag me on Instagram @ahnestkitchen and show me your egg rice!

Bonus Suggestion: If you have leftover veggies from making bibimbap, japchae, or kimbap, add those in to this dish! We did that, and it came out DELICIOUS!

Hope you enjoy this easy recipe!

Eat Well,
Sarah