Korean egg rice bowl with kimchi and sesame greens (gyeran bap)
15 min · 24 g protein · 423 cals / serving
Two crispy-edged fried eggs on warm rice, drizzled with soy and toasted sesame oil, with sesame spinach, garlicky bean sprouts, a quick cucumber salad, a pile of tangy kimchi and crumbled seaweed. Break the yolks into the rice and mix. Korea's favourite fast comfort food as a full 15-minute dinner.
Ingredients
- 2 cups sushi rice, cooked short-grain or jasmine rice, from pouches or leftover
Sesame greens
- 14 oz baby spinach
- 4 cups bean sprouts
- 1 large cucumber, thinly sliced
- 3 cloves garlic, grated
- 1 tbsp sesame oil, divided
Sesame greens
- 3/4 tsp salt
- 1 pinch red pepper flakes, or Korean chilli flakes (gochugaru)
- 1 tbsp toasted sesame seeds
- 1 tsp canola oil, divided
- 8 large eggs
- 2 tbsp reduced sodium soy sauce
- 2 2/3 cups kimchi, labelled vegan or vegetarian (most kimchi is made with fish sauce or salted shrimp)
- 2 sheets nori, roasted seaweed, crumbled
- 2 green onions, sliced
Steps
- Heat the rice in the microwave: pouches for the time on the pack, leftover rice covered with a splash of water for 2 minutes.
- Put the spinach in one large microwave-safe bowl and the bean sprouts in another, cover and microwave each 2–3 minutes. While they cook, toss the cucumber with a third of the garlic and salt and the chilli flakes. Squeeze the spinach dry, drain the sprouts, and toss each with half the remaining garlic and salt, 2 teaspoons of the sesame oil shared between them and half the sesame seeds.
- Heat half the canola oil in your largest non-stick skillet over medium-high heat. Crack in four eggs and fry 2–3 minutes, spooning a little hot oil over the whites, until the edges are crisp and the yolks still runny. Repeat with the other four.
- Divide the rice among four bowls and top each with two eggs, the sesame spinach, sprouts and cucumber, a mound of kimchi, the seaweed and green onion. Drizzle with the soy sauce and the rest of the sesame oil. Break the yolks and mix everything together as you eat. Eat it fresh.
Good to know
Is kimchi vegetarian?
Usually not: most kimchi is made with fish sauce or salted shrimp. Vegan kimchi is widely sold; check the label, or use quick-pickled cabbage.
Can I make it gluten-free?
Use tamari in place of the soy sauce and check the kimchi label; the rest is naturally gluten-free.
Can I get it ready ahead?
The sesame spinach and bean sprouts keep 3 days in the fridge and are eaten cold in Korea, so make them on Sunday. Then a weeknight bowl is warm rice, two fried eggs and 5 minutes.
Per
- Calories
- 79
- Protein
- (23%)
- 4 g
- Fat
- (38%)
- 3 g
- Carbohydrates
- (39%)
- 8 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 265 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1691 kcal goes into the pot and 2373 g of ingredients comes out as about 2130 g of food: 79 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.