Korean Egg Rice: A Quick & Delicious Recipe
Korean Egg Rice is a quick and flavorful dish combining fluffy scrambled eggs with seasoned short-grain rice and a tangy, spicy sauce. Perfect for a comforting meal any time of day, it showcases traditional Korean flavors through ingredients like sesame oil, gochugaru, and kimchi, topped with roasted seaweed flakes and spicy mayonnaise for an added kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 to 3 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Halal
Ingredients
Scale
Rice Mixture
- 2 cups cooked short-grain rice (preferably day-old)
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper (optional)
Egg Mixture
- 4 large eggs
- 1 tablespoon milk or water
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon vegetable oil
Sauce
- 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
Toppings
- Kimchi, chopped
- Roasted seaweed flakes (gim)
- Green onions, thinly sliced
- Sesame seeds
- Fried egg (additional)
- Spicy mayonnaise (gochujang mayo)
Instructions
- Prepare the Rice: If using freshly cooked rice, fluff it gently with a fork to separate the grains. In a large bowl, combine the rice with 1 tablespoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon ground white pepper if using. Mix thoroughly to evenly coat the rice, then cover it to keep warm while you prepare the eggs.
- Make the Egg Mixture: In a medium bowl, whisk together 4 large eggs, 1 tablespoon milk or water, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until the mixture is frothy and well combined, which will help create soft and tender eggs.
- Cook the Eggs: Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Pour in the egg mixture and let it set slightly without stirring. Then, using a spatula, gently push the cooked egg portions towards the center while tilting the pan to allow uncooked egg to flow underneath. Continue this motion until the eggs are mostly set but still moist and slightly creamy.
- Remove from Heat: Take the skillet off the heat and break the scrambled eggs into bite-sized pieces using your spatula or spoon. This helps maintain a soft texture and prepares the eggs for assembly.
- Prepare the Sauce: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1/2 teaspoon gochugaru, 1/2 teaspoon minced garlic, and 1/4 teaspoon sesame seeds. Taste the sauce and adjust any ingredient to suit your preference, balancing saltiness, sweetness, and spiciness.
- Assemble: Divide the seasoned rice evenly into bowls. Top each with scrambled eggs, then drizzle generously with the prepared sauce. Add your desired toppings such as chopped kimchi, roasted seaweed flakes, sliced green onions, sesame seeds, and an additional fried egg for extra flavor and texture.
- Serve: Serve immediately while warm, and optionally add a dollop of spicy mayonnaise made with gochujang for a creamy, spicy finish that complements the dish beautifully.
Notes
- Using day-old rice helps prevent the dish from becoming mushy and creates better texture.
- Adjust the amount of gochugaru in the sauce to control the spiciness level.
- Fresh kimchi adds acidity and crunch, but you can omit it if unavailable or not preferred.
- For a richer flavor, substitute milk with cream in the egg mixture.
- This recipe can be made vegetarian by omitting the additional fried egg.
- Serve immediately, as the eggs and rice are best enjoyed warm for optimal texture and flavor.
Keywords: Korean egg rice, scrambled eggs, Korean rice bowl, gochugaru recipe, quick Korean meal, sesame oil rice
