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Gyeran-mari is the golden, many-layered omelet that shows up in Korean lunchboxes, breakfast trays and banchan spreads everywhere. Thin sheets of egg are r

Gyeran-jjim is a cloud of savory egg custard that puffs up over the rim of a bubbling earthenware pot. It is the dish Korean barbecue restaurants often bri

Gilgeori toast, literally “street toast,” is the buttery breakfast sandwich sold from carts and kiosks to commuters across Korea. A thick egg patty packed

Gyeran-ppang is a winter street snack: a little oval loaf of sweet, buttery batter baked with a whole egg nestled on top. Vendors cook dozens at a time in

Kimchi bokkeumbap is the dish Korean home cooks make when the kimchi in the fridge has turned perfectly sour and there is leftover rice to use up. Pork bel

Jeonbokjuk is the luxurious porridge of Jeju Island, made from tender abalone sautéed in sesame oil. Its pale green color comes from the abalone’s own inna

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

Gimbap is Korea’s favorite picnic food: seaweed rolled around seasoned rice and colorful strips of egg, vegetables and ham, then sliced into bite-size roun

Mayak gyeran are soft-boiled eggs soaked overnight in a garlicky soy marinade with chilies and scallions. The yolks turn jammy and deeply savory, and the n