Maangchi — Egg Rice (Gyeranbap)
Verified official 2022 Maangchi gyeranbap video; the source features a runny yolk, but our adapted written recipe cooks the egg fully for safety.
Official cooking video · Maangchi · YOUTUBEKorean Crispy Rice with Fully Cooked Egg and Seaweed (Gyeranbap)
A quick one-person brunch of crisped freshly cooked rice, fully set fried egg, toasted seaweed, sesame and soy sauce. Adapted from Maangchi's gyeranbap by fully cooking the egg instead of leaving a runny yolk.
Ingredients
servings: 1 · Check ingredients
Steps
- 01
With clean hands or a small bowl, press one cup warm cooked rice into a compact disc roughly 8–10 cm wide and 2 cm thick. Use clean tools separate from raw egg.
- 02
Heat a nonstick skillet over medium-high, add 10 ml (2 tsp) oil and fry the rice disc for about three minutes until the underside is crisp.
- 03
Flip the rice with a broad spatula and fry for another three minutes. Crumble one sheet toasted gim on a plate and set the rice disc on top.
- 04
Add the remaining 5 ml (1 tsp) oil to the pan and fry one egg on both sides over medium heat until both yolk and white are firm. If practical, use a food thermometer to verify a 71°C (160°F) center.
- 05
Place the fully cooked egg on the crispy rice, sprinkle with 1 tsp toasted sesame seeds, 5 ml soy sauce and 2.5 ml sesame oil; serve the single portion immediately.
Before you cook
Contains egg, soy and sesame, with possible wheat in soy sauce; check packaging. Unlike the runny yolk shown in the original video, cook the egg until both yolk and white are firm and if possible confirm 71°C (160°F). Do not keep cooked rice at room temperature; eat immediately. Refrigerate leftovers within two hours at or below 4°C (40°F), and reheat to 74°C (165°F).
Allergens: egg, soy (soy sauce), sesame (seeds and toasted oil), wheat/gluten may be in soy sauce; check product label, seaweed may have cross-contact depending on packaging
Image & source credits
These illustrations stand in for food photos.
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