A Flavorful and Simple Comfort Dish: Korean Egg Rice You Can’t Resist!

A Quick and Comforting Dish for Anytime It is rich, savory, and has the right balance of flavors that fills your taste buds. That’s the beauty of this sort of dish—it’s so straightforward that it becomes a go-to meal when looking for something easy but delicious. And this Korean recipe loads your average bowl of rice up to lunatic level with just a handful of ingredients!

In this blog post, I will share with you the process of making Korean Egg Rice and find out why it’s a recipe that you have to try in your kitchen!

Ingredients Overview:

• Sushi Rice: The sticky texture of sushi rice makes it ideal for binding the egg and other toppings. It takes the flavors nicely and adds a hearty base to the meal.
• Unsalted Butter: Butter features a rich, creamy flavor that combines beautifully with the eggs and rice and makes every bite closer to decadent.
• Eggs: Eggs are the main ingredient here! They add the protein, richness, and texture that the rice needs. The yolk, runny but not too much so, adds a burst of flavor that, when mixed in with the rice, makes the bowl sing.
• Sesame seeds: These little seeds bring a satisfying crunch and nutty flavor, which is pleasant against the soft rice and eggs.
• Sesame Oil: This oil gives the dish that lovely toasted aroma and deep flavor that’s a hallmark of Korean cooking.
• Green Onions: These add freshness and a hint of sharpness that play particularly well off the other ingredients.
• Soy Sauce: A splash of soy sauce brings umami and salt, binding all of the ingredients.

Korean Egg Rice

Step-by-Step Instructions:

1. Prepare the rice:

• Start by cooking fresh sushi rice to package directions. After the rice is cooked, put it into a bowl and add a tablespoon of unsalted butter.
• Use your fingers to mix the rice and butter well so the butter is distributed over every grain. It’s what makes the rice really tasty and gooey.

2. Fry the eggs:

• In a medium skillet, heat some oil over medium heat.
• Pour in the eggs and let them cook for a couple of minutes until the whites are set but the yolk is runny.
• About five minutes before the eggs are done, spoon some hot oil over the egg whites to aid their cooking through.

3. Assemble the dish:

• Pour the buttered rice into a serving bowl.
• Arrange the eggs over the rice. The warm rice cooks the egg whites a little more, leaving the yolk somewhat runny.
• A little drizzle of sesame oil over the eggs and rice achieves this nutty, aromatic flavor.

4. Add the finishing touches:

• Top with a few sesame seeds for texture and crunch.
• Top with fresh, chopped green onions for a vibrant punch of freshness.
• Add a splash of soy sauce to finish bringing the dish all together.

5. Serve and enjoy:

• Toss everything together so that the rice and eggs become coated in all the tasty toppings.
• Serve warm! Enjoy immediately!

Serving Suggestions, Storage Suggestions, Tips, and Variations

Korean Egg Rice

Serving Suggestions:

• Most often, Korean Egg Rice is eaten on its own as a light meal or served as part of a bigger Korean feast. Serve it with pickled vegetables or kimchi for a touch of tang and spice.
• Storage Notes: This dish is best enjoyed immediately, but if you have leftovers, transfer them to an airtight container and refrigerate until ready to serve, up to 2 days. Reheat the rice and eggs in the microwave, and serve the eggs runny.

Tips:

• If you want a firmer egg, keep them on the heat longer so the yolk completely cooks.
• If you want some extra flavor, sprinkle on some nori (seaweed) flakes or some gochujang (Korean chili paste) for a hit of heat.

Variations:

• Vegan Option: Use plant-based butter and substitute the egg with scrambled tofu or a vegan egg alternative. You could also add sautéed mushrooms for added umami.
• Add Vegetables: Stir in a handful of sautéed spinach, diced carrots, or bell peppers to make the dish heartier and more colorful.
• Meat Additions: Stir in cooked beef, chicken, or pork for a heartier version of this dish.

FAQs

1. Can I use regular rice in place of sushi rice? 

• Yes, you can! Sushi rice has a lot of sticky texture, but any rice will do. Just be sure it’s well cooked so it’ll stand up to the egg and other components.

2. How do you make the egg yolk runny? 

• Cook your eggs on medium heat, and make sure not to overcook them in order to keep the yolks runny. Cover the whites in hot oil, but leave the yolk a little runny.

3. Is this dish spicy? 

• Unlike some of its other forms, Korean Egg Rice is not spicy by default. But feel free to stir in some gochujang or chili flakes if you want some heat.

   4. Can I prepare this dish in advance? 

• Although it’s best eaten fresh, you can make the rice and egg mixture in advance. Simply heat up and assemble with the toppings when you’re ready to eat.

5. How can I make this dish without sesame oil? 

• Yes! If sesame oil is not something you have on hand, vegetable oil or olive oil will work, but sesame oil does add a distinctive flavoring to the dish.

Korean Egg Rice

Serves: 2 Prep Time: 10 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 380 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

MAIN INGREDIENTS

• 1 cup sushi rice
• 1 tablespoon unsalted butter
• 2 large eggs
• 1 teaspoon sesame oil (for drizzling)
• 1 teaspoon sesame seeds (for topping)
• 2 tablespoons green onions (chopped, for topping)
• 1-2 tablespoons soy sauce (for drizzling)

DRESSING

• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds

Instructions

1. Prepare and season the sushi rice with unsalted butter.
2. In a skillet, pan-fry the eggs until done to your preference.
3. Serve the rice in a bowl, top with eggs, and drizzle with sesame oil.
4. Top with sesame seeds and green onions and drizzle with soy sauce.

Notes

• To switch it up, add sautéed vegetables or meats.
• Add more heat with gochujang or chili flakes.