Korean Gyeran Bap (Egg Rice Bowl)

Ingredients

• 3 cupCooked short-grain white rice
• 6 pieceEggs
• 3 tbspGluten-free soy sauce (ganjang or tamari)
• 1.5 tbspVegetable oil
• 1.5 tbspButter
• 0.5 tspSalt
• 0.25 tspBlack pepper
• 3 stalkGreen onions (scallions)
• 1.5 cupStore-bought kimchi

Method

1. 1

   If your rice is not already cooked and warm, heat it in the microwave for 1-2 minutes until steaming hot, then divide evenly into 3 bowls.

2. 2

   Thinly slice the green onions and set aside.

3. 3

   Heat a large non-stick skillet over medium heat and add the vegetable oil and butter together — the butter adds richness and helps the eggs cook evenly.

4. 4

   Once the butter is melted and foamy, crack all 6 eggs into the pan (working in batches if needed), season with salt and black pepper, and fry to your liking — sunny-side up with a slightly runny yolk is traditional for gyeran bap.

5. 5

   Place 2 fried eggs on top of each bowl of rice, drizzle 1 tablespoon of gluten-free soy sauce directly over the eggs and rice, and scatter sliced green onions on top.

6. 6

   Serve immediately with a generous portion of kimchi on the side.