Korean Fried Egg on Rice with Soy-Sesame Sauce Recipe
A very simple breakfast dish: a bowl of warm rice topped with a fried egg with a runny yolk and a quick sauce made from soy sauce, sesame oil, and scallions. In Korea, these rice-and-egg bowls are everyday food – something between breakfast and a quick lunch when there’s no time to cook. It tastes a bit like a fried egg with Polish potatoes, just in a rice version and more aromatic.
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
2
Ingredients
- rice - 160 g
- water - 240 ml
- egg - 2 piece
- vegetable oil - 1.5 tablespoons
- soy sauce - 2 tablespoons
- sesame oil - 1 tablespoon
- scallions finely chopped - 2 tablespoons
- garlic - 0.5 piece
- chili flakes - 0.25 teaspoons
- sesame seeds - 1 tablespoon
Main Ingredient:
eggs
Preparation
- Rinse the rice several times in cold water until the water is almost clear, then drain it in a sieve. Transfer the rice to a pot, pour in the measured water, cover, and bring to a boil.
- When the water starts to bubble vigorously, reduce the heat to low and cook, covered, for 10–12 minutes, until the rice absorbs the water. Turn off the heat and leave the rice covered for another 5 minutes to finish steaming.
- In a small bowl, mix the soy sauce, sesame oil, finely chopped scallions, very finely chopped garlic, and chili flakes. Set aside so the flavors can meld.
- Heat the vegetable oil in a frying pan over medium heat for about 1 minute. Crack in the eggs, trying not to break the yolks, and fry for 3–4 minutes, until the whites are fully set, the edges are lightly crisp, and the yolks remain runny.
- If you prefer the top of the egg a bit more set, cover the pan with a lid for the last minute of frying, watching carefully so the yolk doesn’t become fully hard.
- Divide the cooked rice between two bowls, fluffing it lightly with a fork or chopsticks. Place one fried egg on top of each bowl.
- Drizzle the eggs and rice with the prepared soy-sesame sauce, sprinkle with sesame seeds, and serve immediately. Before eating, mix the contents of the bowl so the yolk combines with the rice and sauce.
Storage
In fridge:
1 days
Freezing:
No
Ryż możesz przechować w lodówce i podgrzać następnego dnia, ale jajka sadzone najlepiej przygotować świeże tuż przed podaniem.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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