Name: Korean Egg Rice: A Quick & Delicious Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 2 cups cooked short-grain rice (preferably day-old); 1 tablespoon sesame oil; 1/2 teaspoon salt; 1/4 teaspoon ground white pepper (optional); 4 large eggs; 1 tablespoon milk or water; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 tablespoon vegetable oil; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1/2 teaspoon gochugaru (Korean chili flakes, adjust to taste); 1/2 teaspoon minced garlic; 1/4 teaspoon sesame seeds; Kimchi, chopped; Roasted seaweed flakes (gim); Green onions, thinly sliced; Sesame seeds; Fried egg (additional); Spicy mayonnaise (gochujang mayo)

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Introduction

Korean Egg Rice is a simple yet flavorful dish that brings together fluffy rice and soft scrambled eggs with a spicy, savory sauce. Perfect for a quick meal, it’s easy to customize with your favorite toppings and is sure to satisfy any craving for comfort food with a Korean twist.

A bowl with a blue and white pattern holds a layered dish starting with white rice at the bottom, topped by golden scrambled eggs mixed with brown caramelized onions. On top, a fried egg with a bright yellow yolk and white edges sits in the center, sprinkled with white sesame seeds and chopped green onions. The bowl is on a white marbled surface, and some green onion pieces are scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked short-grain rice (preferably day-old)
1 tablespoon sesame oil
1/2 teaspoon salt
1/4 teaspoon ground white pepper (optional)
4 large eggs
1 tablespoon milk or water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon gochugaru (Korean chili flakes, adjust to taste)
1/2 teaspoon minced garlic
1/4 teaspoon sesame seeds
Kimchi, chopped
Roasted seaweed flakes (gim)
Green onions, thinly sliced
Sesame seeds
Fried egg (additional, optional)
Spicy mayonnaise (gochujang mayo, optional)

Instructions

Step 1: If using freshly cooked rice, fluff it with a fork. In a large bowl, combine the rice with sesame oil, salt, and white pepper if using. Mix well and cover to keep warm.
Step 2: In a medium bowl, whisk together the eggs, milk or water, salt, and black pepper until the mixture becomes frothy.
Step 3: Heat vegetable oil in a non-stick skillet over medium heat. Pour in the egg mixture and let it set slightly. Gently push the cooked egg towards the center, allowing the uncooked egg to flow underneath. Cook until mostly set but still moist.
Step 4: Remove the skillet from heat and break the scrambled eggs into bite-sized pieces.
Step 5: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, gochugaru, minced garlic, and sesame seeds. Adjust seasoning to taste.
Step 6: Divide the rice into bowls and top with the scrambled eggs. Drizzle the prepared sauce over the top and add desired toppings such as chopped kimchi, roasted seaweed flakes, sliced green onions, and extra sesame seeds.
Step 7: Serve immediately while warm. Optionally, add a fried egg on top and a drizzle of spicy mayonnaise for extra richness and heat.

Tips & Variations

Using day-old rice helps prevent the dish from becoming mushy, but freshly cooked rice can work if allowed to cool slightly.
Adjust gochugaru to control the level of spiciness to your liking.
For a creamier texture, use whole milk in the egg mixture.
Top with additional protein like grilled chicken or tofu to make it a heartier meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water to maintain moisture. Avoid storing the sauce mixed in to keep the rice texture intact.

How to Serve

A blue patterned bowl filled with a base layer of white rice mixed with red chili sauce, topped with a sunny-side-up fried egg with a bright orange yolk and crispy edges, scattered with white sesame seeds and chopped green onions on top and around. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jasmine or basmati rice instead of short-grain rice?

While short-grain rice is ideal for its sticky texture, you can use jasmine or basmati rice. Just note that the dish will have a slightly different texture and may be less cohesive.

Is it possible to make this recipe vegan?

You can make a vegan version by replacing eggs with scrambled tofu and using a soy sauce-based sauce without animal-derived ingredients. For creaminess, consider adding plant-based milk to the tofu scramble.