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Rice dishes

Soy Sauce Egg Rice

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ganjang-gyeran-bap

A 5-minute comfort bowl: warm rice, a fried egg, soy sauce and toasted sesame oil.

Easy10 min1 servings★ 72VegetarianContains eggContains soy
Soy Sauce Egg Rice

History & culture

Soy-sauce egg rice is often linked to postwar Korean home tables, when eggs and rice were everyday staples stretched into a quick meal. Tradition holds that a drizzle of soy sauce and sesame oil turned simple ingredients into comfort food for children and workers. The dish spread through home cooking rather than royal or festival cuisine, and remains a widely cited symbol of frugal, warm household eating.

Servings
1

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Ingredients & steps

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Ingredients

  • Neutral cooking oil
    1 tsp
  • Egg
    1-2
  • Cooked rice
    1 bowl

Seasonings

  • Soy sauce

    SubstituteTsuyu (diluted) 2 tsp (2 tsp per 1 tbsp) or Tamari 1 tbsp

    1 tbsp
  • Toasted sesame oil

    Substitutea small amount of olive oil (flavor differs)

    1 tsp

Steps

  1. 1Medium heat2 min

    Heat a pan over medium with a little oil. Crack in the egg and fry about 2 minutes until the edges are crispy.

    • Neutral cooking oil
    • Egg
  2. 2

    Put warm rice in a bowl, top with the egg, drizzle soy sauce and sesame oil, then mix well and eat immediately.

    • Cooked rice
    • Soy sauce
    • Toasted sesame oil
    • Toasted sesame seeds

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Equipment

  • Frying pan
  • Ttukbaegi (Korean stone bowl)

    Substitute: any small bowl works fine

Storage & reheating

Best eaten fresh and warm. The egg and rice do not keep well once mixed.

Troubleshooting

  • ⚠️ Too salty

    → Add a bit more rice, or a small pat of butter to round it out.

  • ⚠️ Egg overcooked

    → Lower the heat and cook ~2 minutes for a runny yolk.