Print

Korean Egg Rice: A Quick & Delicious Recipe

Print Recipe

★★★★★

4.4 from 56 reviews

Korean Egg Rice is a quick and flavorful dish featuring fluffy short-grain rice topped with soft scrambled eggs and a spicy, savory sauce made from soy, sesame oil, and gochugaru. Garnished with kimchi, roasted seaweed flakes, green onions, and sesame seeds, this recipe delivers a comforting and satisfying meal perfect for breakfast, lunch, or dinner in just 20 minutes.

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, optional)
  • Spicy mayonnaise (gochujang mayo, optional)

Instructions

  1. Prepare the Rice: If using freshly cooked rice, fluff it with a fork to separate the grains. In a large bowl, combine the cooked rice with sesame oil, salt, and white pepper if using. Mix well and cover to keep warm while you prepare the eggs.
  2. Make the Egg Mixture: In a medium-sized bowl, whisk together the eggs, milk or water, salt, and black pepper until the mixture is frothy and well combined, ensuring a light texture when cooked.
  3. Cook the Eggs: Heat vegetable oil in a non-stick skillet over medium heat. Pour in the prepared egg mixture. Allow the eggs to set slightly on the bottom, then gently push the cooked portions towards the center with a spatula, letting the uncooked eggs flow underneath. Continue this motion until the eggs are mostly cooked but still moist and tender.
  4. Remove from Heat and Break Eggs: Take the skillet off the heat and break the soft scrambled eggs into bite-sized pieces using your spatula. This helps create a fluffy, textured egg topping for the rice.
  5. Prepare the Sauce: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, gochugaru, minced garlic, and sesame seeds. Taste the sauce and adjust seasoning to your preference for spice and balance.
  6. Assemble the Dish: Divide the seasoned rice between bowls. Top each serving with the scrambled egg pieces. Drizzle generously with the prepared sauce and add your desired toppings such as chopped kimchi, roasted seaweed flakes, green onions, sesame seeds, and an optional fried egg or spicy mayonnaise.
  7. Serve: Serve immediately while warm for the best texture and flavor experience.

Notes

  • Using day-old rice helps achieve a better texture by reducing moisture, preventing the dish from becoming mushy.
  • Adjust the amount of gochugaru based on your preferred spice level.
  • For added protein and flavor, garnish with a fried egg on top.
  • Spicy mayonnaise made with gochujang adds a creamy and spicy kick if desired.
  • This recipe is best enjoyed fresh; leftovers can be refrigerated and reheated, but eggs may become firmer.

Keywords: Korean egg rice, quick Korean recipe, scrambled eggs and rice, spicy Korean sauce, gochugaru recipe, kimchi rice bowl

Find it online: https://foodiecara.com/korean-egg-rice-a-quick-and-delicious-recipe/