Gyeran Bap
User Reviews
5.0
6 reviews
Excellent
Gyeran Bap
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A simple breakfast that comes together in minutes, this Gyeran Bap, also known as Korean Egg Rice, is a hearty recipe that uses up kitchen staples for a quick Korean breakfast.
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Ingredients
For the Fried Egg
- ½ tbsp oil
- 1 egg
For the Gyeran Bap
- 1-2 cups cooked rice
- ½-1 tbsp unsalted butter optional/or less
- 2 tsp soy sauce
- 2 tsp sesame oil
- 1 tbsp sesame seeds
- 1 handful Roasted seaweed
Instructions
For the Fried Egg
- In a hot non-stick skillet over high heat, add a splash of oil.
- Crack the egg into the middle of the skillet. Once the egg whites have set in their shape a bit, lower heat to medium. Fry eggs until they get crispy brown edges. Remove from the pan.
For the Gyeran Bap
- Add hot rice to a bowl and add the butter on top. You can mix it in now, or later.
- Add the egg on top of the butter and drizzle soy sauce and sesame oil over top.
- Add the sesame seeds and seaweed to the bowl.
- Mix until well combined. Eat immediately.
Nutrition Information
Show Details
Calories
510kcal
(26%)
Carbohydrates
48g
(16%)
Protein
13g
(26%)
Fat
29g
(45%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
8g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
179mg
(60%)
Sodium
435mg
(18%)
Potassium
262mg
(7%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1454IU
(29%)
Vitamin C
8mg
(9%)
Calcium
137mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 48g | 16% |
| Protein | 13g | 26% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 179mg | 60% |
| Sodium | 435mg | 18% |
| Potassium | 262mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1454IU | 29% |
| Vitamin C | 8mg | 9% |
| Calcium | 137mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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