Korean Gyeran-bap, Butter Soy Egg Rice

📍 Where this dish comes from: Seoul · Bukchon Hanok Village
Discover the history of this region →

Gyeran-bap, egg rice, is the five-minute comfort food nearly every Korean grew up eating: hot rice, a fried egg, a pat of butter, a splash of soy sauce and a drizzle of sesame oil, all stirred together. It is simple, savory and ridiculously satisfying. Swapping in cauliflower rice turns it into a perfect keto breakfast for one.

Per serving: 376 calories · 6.9 g net carbs · 18 g protein · 30 g fat (calculated from the ingredients)

What You’ll Need

Korean Gyeran-bap, Butter Soy Egg Rice

Gyeran-bap, egg rice, is the five-minute comfort food nearly every Korean grew up eating: hot rice, a fried egg, a pat of butter, a splash of soy sauce and a drizzle of sesame oil, all stirred together. It is simple, savory and ridiculously satisfying. Swapping in cauliflower rice turns it into a perfect keto breakfast for one.

Print Recipe Pin Recipe

Prep Time: 3 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 10 minutes minutes

Course: Breakfast

Cuisine: Korean

Servings: 1 servings

Calories: 376kcal

Ingredients

• 1 1/2 cups riced cauliflower
• 1 1/2 tablespoons butter divided
• 2 large eggs
• 2 teaspoons soy sauce
• 1/2 teaspoon toasted sesame oil
• 1/2 sheet roasted seaweed (gim) crumbled
• 1 scallion thinly sliced
• 1/2 teaspoon toasted sesame seeds

Get Recipe Ingredients

Instructions

• Melt 1/2 tablespoon of the butter in a skillet over medium heat. Add the cauliflower rice and a pinch of salt and cook, stirring, for 4 to 5 minutes until tender and dry. Spoon into a bowl.
• Add the remaining butter to the same skillet. When it foams, crack in the eggs and fry until the whites are set and the edges are crisp but the yolks are still runny, about 2 minutes.
• Slide the eggs over the cauliflower rice. Drizzle with soy sauce and sesame oil.
• Top with crumbled seaweed, scallion and sesame seeds. Break the yolks and stir everything together before eating.

Notes

Runny yolks are what make this dish creamy, so take the eggs off the heat a little early. Use a good naturally brewed soy sauce; with only a few ingredients, each one matters.

Chef's Tip: Spoon some of the foaming butter over the egg whites as they cook so they set evenly while the yolks stay soft.

Keto Swap: A bowl of white rice carries around 45 grams of net carbs. Cauliflower rice brings that down to a few grams while keeping the buttery, soy-glazed comfort.

Success Tip: Add a spoonful of chopped kimchi on the side or a few slices of avocado to make it a fuller meal.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 376kcal | Protein: 18g | Fat: 30g | Fiber: 4.3g

Tried this recipe?Let us know how it was!

About This Dish

Gyeran-bap is one of the first dishes many Koreans learn to make for themselves, often as children. Many Koreans who grew up in the 1960s and 1970s remember a version made with margarine and soy sauce, when butter was expensive. Roasted seaweed, or gim, is so central to Korean meals that Korea is one of the world’s largest exporters of laver seaweed. The dish appears again and again in Korean dramas as a symbol of home and simple comfort. Today, upscale versions add salmon roe, truffle oil or sea urchin, but the classic remains the favorite.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 1: Breakfast (Bukchon Hanok Village). See all Korean recipes