What do you think is the best breakfast combo? I’m pretty sure 9 out of 10 will say bacon and eggs. But why not just forget about bacon and try it with some hot rice today? Don’t worry about it. They will be a match made in heaven. Alright, are you guys ready? Let’s get started!
GYERAN BAP (1 serving)
Ingredients:
- 1 tbsp neutral-tasting oil
- 1-2 large eggs
- 1 cup (210g) hot cooked rice
- 1 tsp toasted sesame oil
- 1 tsp soy sauce
- 1 sliced green onion
- Generous pinch of toasted sesame seeds, to garnish
Instructions:
1. In a non-stick pan, heat the oil over medium-low heat. Carefully crack the eggs and cook to your desired doneness. (I recommend sunny side up eggs because the runny egg yolk will become a part of the sauce.)
2. To a bowl of hot rice, add the sesame oil, soy sauce, and fried eggs.
3. Sprinkle with thinly sliced green onion and sesame seeds. Serve with kimchi. Enjoy~!
SOBORO DON (2 servings)
Ingredients:
Scrambled Eggs:
- 4 large eggs
- Small pinch of kosher salt
- 1 tbsp (14g) unsalted butter
Ground Beef:
- 1/2 tbsp neutral-tasting oil
- 1-2 green onions
- 5 oz (150g) ground beef (or ground pork, chicken, tofu, etc.)
- 1 tbsp soy sauce
- 1/2 tbsp sugar
- 1 tbsp mirin
- 1 tbsp oyster sauce
- 1/2 tbsp minced garlic
- Black pepper, to taste
To Serve:
- 2 cups hot rice, about 1 cup (210g) for each serving
- 2 egg yolks (optional)
- Generous pinch of toasted sesame seeds, to garnish
Instructions:
1. Thinly slice the green onions, separating the whites and greens.
2. Crack the eggs in a small container. Add a pinch of salt and whisk all together.
3. In another container, stir together the soy sauce, sugar, mirin, oyster sauce, garlic, and black pepper.
4. Add the butter (1 tbsp) to a pan and heat it over medium heat. Once it’s melted and bubbling, add in your eggs, and scramble. Remove from the pan and set aside.
5. To the same pan, add the cooking oil (1/2 tbsp) and place it over medium-high heat. Add the white part of the green onions and stir for 30 seconds or until fragrant.
6. Add the ground beef. Break up the beef and cook for 1 minute or until it’s no longer pink. Pour the sauce and stir it around for another 2 minutes or until most of the liquid has evaporated.
7. To serve, divide the rice into bowls. Add the beef to one side and scrambled eggs to the other. Put some green onion between those.
8. Optionally, place an extra egg yolk on top. Garnish with sesame seeds. Enjoy~!
MAYAK EGGS (Makes: 6)
Ingredients:
- 6 cups (1,440ml) water
- 6 large eggs
- 1-2 green onions
- 1 green chili pepper
- 1 mild red chili pepper (optional), for color
- 1/4 yellow onion
Marinade:
- 1/2 cup (120ml) soy sauce
- 1/2 cup (120ml) water
- 2 tbsp sugar
- 1 tbsp minced garlic
- 1 tbsp white vinegar
- 1/2 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 1/4 tsp black pepper
Instructions:
1. Cook your eggs: Fill your pot with 6 cups (1,440ml) of water and bring it to a boil. Once it starts boiling, reduce the heat to low. Carefully lower in the eggs and stir them around. Cook for 7 minutes, uncovered. Put them in an ice-water bath and let cool. Peel and set aside.
2. Thinly slice the green onion and chili peppers (if using). Finely dice the onion.
3. In a small container, stir together the soy sauce, water, sugar, garlic, vinegar, sesame oil, sesame seeds, black pepper, and all the veggies.
4. To an airtight container, put the eggs in and pour the marinade. Cover and keep it in the fridge for 6 hours or overnight.
5. To serve, add some sesame oil (1 tsp) and marinade (1-2 tbsp) to a bowl of hot rice. Place the egg right on top. Enjoy~!
Note:
- Mayak eggs can be stored in the fridge for up to 5 days.
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YOU MAY ALSO LIKE:
- Oyakodon (Chicken and Egg Rice Bowl)
- Soboro Don (Japanese Ground Beef Bowl)
- Mayak Eggs (Korean Marinated Eggs)
