Easy & Eggy Korean Breakfast Bowl
Today we’re making another very simple and easy Korean dish: the Eggy Breakfast Bowl! It was one of my favorite childhood meals and Mommy Oh grew up eating it as well. You only need four ingredients and it’s budget-friendly. No matter how lazy you are, this is something you can make at home :)
Scroll down for the recipe or watch the cooking video below. There are two parts: Part I is the original recipe and Part II is the vegan recipe.
INGREDIENTS
bowl of steamed white rice (short grain)
1 egg
soy sauce (to taste)
sesame oil (to taste)
Serves 1 person. However if you use more rice, you might want to add in another egg to feel the runny yolk.
About the rice
There are different ways to prepare rice. You can make yours with a rice cooker, pot, or microwave instant rice. Texture will vary upon method and amount of water you use.
In the cooking video, Mommy Oh preps the rice in a pressure cooker. She uses 1 cup rice and 1 cup water. This will make about 4 servings of rice for us.
Step 1
Cook your egg on low heat. We want to fry only the egg whites, but keep the yolk liquidy.
Flip to fry the other side of egg whites.
Step 2
Place egg on your bowl of rice.
Oopsies
Runny yolks are delicate and might pop while flipping or transporting. No worries! As long as the yolk stays a liquid, it will be easy to mix into the rice.
Step 3
Add in soy sauce and sesame oil to taste. Mix thoroughly. I recommend adding soy sauce a little bit at first, then taste if it’s to your liking. If you pour in too much on the first try, it might be very salty.
Yum time!
You can eat your bowl as is or enjoy with side dishes. As a kid, I loved wrapping the eggy rice with seaweed sheets :)
Hope you enjoy this easy and eggy dish! For the vegan version of this Korean Breakfast Bowl (with runny “egg” yolks), check out the recipe here.