Cruggle Meal Gyeran-bap Korean Egg Rice

Shopping list

• 1 cup cooked white short-grain rice — freshly cooked hot

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• 1 large egg — fresh

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• 1 tbsp cooking oil — neutral or sesame oil

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• 1 tbsp soy sauce — high-quality

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• 1 tsp Korean chilli sauce — Gochujang or chilli oil/crisp

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• 1 tsp toasted sesame oil

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• 1 tbsp Japanese mayonnaise — such as Kewpie

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• 0.5 tsp granulated sugar — to balance saltiness

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• 1 small pack roasted seaweed snacks — Gim/Nori, crumbled or cut into strips

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• 1 sprinkle toasted sesame seeds — optional garnish

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• 1 diced spring onions — optional garnish

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Step by step

1. 1

   Scoop your steaming, piping-hot cooked rice into a warm serving bowl.

2. 2

   Sprinkle the ½ tsp of sugar directly over the rice and mix gently.

3. 3

   Heat the neutral oil in a small frying pan over medium-high heat.

4. 4

   Crack the egg directly into the pan and fry with a crispy, lacy edge.

5. 5

   Slide the freshly fried egg onto the centre of the sweetened hot rice.

6. 6

   Drizzle the soy sauce and toasted sesame oil over the egg and rice.

7. 7

   Add a dollop of Japanese mayonnaise next to the egg, alongside the Korean chilli sauce.

8. 8

   Scatter crumbled roasted seaweed generously over the top.

9. 9

   Let the bowl rest for 1 minute to absorb the seasonings.

10. 10

    Break the runny yolk, mix everything together until glossy and cohesive, and dig in.