Korean Egg Rice: Your Quick Comfort Food Fix at Home

Korean Egg Rice is a comforting and quick dish, perfect for busy weeknights.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 bowls

Course: Breakfast

Cuisine: Korean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice

2 cups Cooked Short-Grain Rice Preferably day-old
1 tablespoon Sesame Oil
to taste teaspoon Salt

For the Egg Mixture

4 large Eggs Fresh
2 tablespoons Milk or Water
to taste teaspoon Ground White Pepper Optional
to taste teaspoon Black Pepper Optional
1 tablespoon Vegetable Oil Can use neutral oils

For the Sauce

2 tablespoons Soy Sauce
1 teaspoon Rice Vinegar
1 teaspoon Sugar
0.5 teaspoon Gochugaru Optional
1 clove Minced Garlic
1 tablespoon Sesame Seeds

For Toppings

1 cup Kimchi (chopped)
to taste Roasted Seaweed Flakes (gim) Optional
2 tablespoons Green Onions (thinly sliced)
1 Fried Egg (additional) Optional
to taste tablespoon Spicy Mayonnaise (Gochujang Mayo) Optional

Equipment

Non-stick Skillet
mixing bowl
fork

Method

Step-by-Step Instructions

Fluff the warm cooked rice and mix with sesame oil and salt.
Whisk together eggs, milk or water, and a pinch of salt.
Heat vegetable oil and cook the egg mixture until fluffy.
Break the cooked eggs into bite-sized pieces.
Mix sauce ingredients until well combined.
Assemble by topping rice with eggs and sauce, add toppings.
Serve warm and enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 300mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Best served immediately for optimal texture. Can be customized with various toppings to suit personal taste.

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