Korean Egg Rice: A Quick & Delicious Recipe

Introduction

Korean Egg Rice is a simple, comforting dish that combines fluffy rice with soft scrambled eggs and a flavorful sauce. Perfect for a quick meal, it highlights classic Korean flavors with minimal ingredients and easy steps.

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 (for eggs)
• 1/8 teaspoon black pepper (for eggs)
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil (for sauce)
• 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 (for topping)
• Roasted seaweed flakes (gim, for topping)
• Green onions, thinly sliced (for topping)
• Sesame seeds (for garnish)
• Fried egg (optional, for serving)
• Spicy mayonnaise (gochujang mayo, optional, for serving)

Instructions

1. Step 1: Prepare the rice by fluffing it with a fork if freshly cooked. In a large bowl, mix the rice with 1 tablespoon sesame oil, 1/2 teaspoon salt, and ground white pepper if using. Cover to keep warm.
2. Step 2: In a medium bowl, whisk together the eggs, milk or water, 1/4 teaspoon salt, and black pepper until frothy.
3. 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 toward the center, allowing uncooked egg to flow underneath. Continue cooking until the eggs are mostly set but still moist.
4. Step 4: Remove the skillet from heat and break the scrambled eggs into bite-sized pieces.
5. 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.
6. Step 6: Divide the rice into serving bowls. Top each with the scrambled eggs and drizzle with the prepared sauce. Add chopped kimchi, roasted seaweed flakes, green onions, and additional sesame seeds as desired.
7. Step 7: Serve immediately while warm. Optionally, add a fried egg and a drizzle of spicy mayonnaise for extra richness and flavor.

Tips & Variations

• Use day-old rice to achieve a better texture that’s less sticky and watery.
• Adjust the amount of gochugaru in the sauce to control the heat level to your liking.
• Try adding sautéed vegetables like spinach or mushrooms for additional nutrition and flavor.
• Top with a fried egg instead of scrambled for a different texture and presentation.
• Make it vegan by substituting scrambled tofu and omitting eggs altogether.

Storage

Store leftover Korean Egg Rice in an airtight container in the refrigerator for up to 2 days. When reheating, warm it gently in a microwave or on the stovetop to avoid overcooking the eggs. Consider adding fresh toppings after reheating for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of rice for this recipe?

Short-grain rice works best because of its sticky texture, but you can use medium-grain rice as a substitute. Avoid long-grain rice as it tends to be too dry for this dish.

What can I do if I don’t have gochugaru?

If you don’t have gochugaru, you can use a mild chili powder or smoked paprika for some heat and smoky flavor, though it won’t be an exact match. Adjust the amount to suit your taste.

Korean Egg Rice: A Quick & Delicious Recipe

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★★★★★

4.7 from 77 reviews

• Author: lina
• Total Time: 20 minutes
• Yield: 2–3 servings 1x

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Description

Korean Egg Rice is a quick and flavorful dish combining fluffy short-grain rice with soft scrambled eggs and a savory spicy-sour sauce. Enhanced with sesame oil, gochugaru, and garlic, this comforting meal is finished with kimchi, roasted seaweed flakes, green onions, and optional spicy mayonnaise for an authentic Korean-inspired experience perfect for any time of day.

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Ingredients

Scale 1x2x3x

Rice Base

• 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)

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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 rice with sesame oil, salt, and optional ground white pepper, mixing thoroughly. Cover the bowl to keep the rice warm while you prepare other components.
2. Make the Egg Mixture: In a medium bowl, whisk together the eggs, milk or water, salt, and black pepper until the mixture is frothy and well combined, which will create light, soft scrambled eggs.
3. Cook the Eggs: Heat vegetable oil in a non-stick skillet over medium heat. Pour in the egg mixture and let it cook undisturbed until it starts to set at the edges. Gently push the cooked portions toward the center, allowing the uncooked egg to flow underneath. Continue this technique until the eggs are mostly cooked but still moist and soft.
4. Remove from Heat: Take the skillet off the heat to prevent overcooking. Break the scrambled eggs gently into bite-sized pieces using a spatula for easy serving and mixing with 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 and adjust according to your preference for sweetness, heat, and acidity.
6. Assemble: Divide the seasoned rice into serving bowls. Top each with the scrambled eggs. Drizzle the prepared sauce generously over the top. Add your choice of toppings such as chopped kimchi, roasted seaweed flakes, green onions, and a sprinkle of sesame seeds. Add a fried egg or spicy mayonnaise for added richness if desired.
7. Serve: Serve immediately while warm to enjoy the best texture and flavors. This dish can be accompanied by additional banchan (Korean side dishes) for a fuller meal.

Notes

• Using day-old rice helps achieve a better texture that is less sticky and clumps less when mixed.
• Adjust the gochugaru in the sauce to control the spiciness according to your preference.
• For a vegan version, substitute eggs with scrambled tofu and omit the fried egg topping.
• The spicy mayonnaise can be made by mixing mayonnaise with gochujang (Korean chili paste) to taste.
• Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Stovetop
• Method: Stovetop
• Cuisine: Korean

Keywords: Korean egg rice, quick rice recipe, Korean breakfast, simple Korean meals, scrambled eggs with rice