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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
