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Steamy rice covered with a perfectly cooked runny egg, splashed with aromatic sesame oil and savory soy sauce makes this soul-warming Korean bowl that's quick yet totally satisfying. Every bite blends fluffy rice with creamy yolk and fragrant seasonings, giving you a fast meal that wraps you up like a cozy blanket.
I turn to this bowl whenever life gets hectic. Something magical happens when hot rice meets that runny yolk—they come together making this velvety sauce that turns everyday ingredients into something I can't stop craving.
Key Components
- Short-grain rice: Go for sushi or Calrose varieties for that genuine sticky feel
- Farm-fresh eggs: The newer they are, the prettier your sunny-side-up will look
- Toasted sesame oil: Brings that must-have nutty scent and taste
- Good soy sauce: Gives everything that deep umami kick
- Plain butter: Melts into hot rice creating an amazing richness
How To Put It Together
- 1. Get Your Rice Right
- Start with steaming fresh short-grain rice for the best bowl. Using yesterday's rice? Make sure it's piping hot before you use it. Mix the butter in right away while it's still steaming.
- 2. Cook That Egg
- Warm your pan on medium with just a touch of oil. Break your egg in carefully so you don't burst the yolk. Let it cook until the white parts set but keep that golden center runny. Tip hot oil over the top for even cooking.
- 3. Build Your Bowl
- Put your buttery rice in a big bowl - you'll need the space for mixing later. Set your fresh egg on top with care.
- 4. Add Your Flavors
- Pour sesame oil and soy sauce around the sides. Top with some sesame seeds and sliced green onions.
- 5. Mix It All Up
- Pop that yolk and stir everything together just as you're about to eat, letting the yolk create your creamy sauce.
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When I lived in Korea, I learned that often the easiest dishes bring the most comfort. You'll find this simple rice bowl in so many homes there, whether for a quick morning bite or late-night snack, with each family throwing in their own little twist.
Smart Temperature Advice
Getting temperatures right makes all the difference: your rice should be too hot to touch, eggs should go right from stove to bowl, and save any cool toppings for the very end.
Keeping It For Later
This tastes best fresh off the stove, but you can plan ahead: keep cooked rice in your fridge up to 4 days, warm it completely before using, and always fry your eggs right when you're ready to eat.
Ways To Switch It Up
Try these tasty changes: stir in some gochujang for heat, throw on kimchi for zingy flavor, mix in some cooked veggies for health points, or add protein like canned tuna or diced tofu.
What Goes With It
Round out your meal by adding: tangy Korean cucumber salad, quick homemade pickles, a small bowl of miso soup, or extra little side dishes.
What started as my quick fix during busy times has turned into one of my favorite comfort foods. This simple bowl shows that when you use good ingredients the right way, even the easiest meals can make you incredibly happy. Whether it's breakfast time or you need dinner in a flash, this Korean staple brings joy with every spoonful.
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Frequently Asked Questions
- → What kind of rice should I use?
- Short-grain rice is typical, but jasmine works too. Make sure the rice is fresh and hot or reheated well.
- → What’s the best way to cook the egg?
- Sunny side up is classic, but feel free to scramble, fry with crispy edges, or cook it however you like.
- → Can I prep this in advance?
- The rice can be made ahead and reheated. Cook the egg fresh just before eating for the best experience.
- → What else can I add to it?
- Load it up with extras like kimchi, tuna, avocado, seaweed, or some sautéed veggies—it’s super adaptable.
- → How do I keep the yolk runny but perfect?
- Spoon hot oil over the yolk while frying. This sets the top without overcooking the rest.