Gyeran Bap (Korean Egg Rice)

serves 1


  • 1 cup rice, cooked or reheated
  • 1½ teaspoons shoyu
  • 1 teaspoon sesame oil
  • ½ avocado
  • ¼ cup kimchi
  • 1–2 eggs, depending on hunger and/or mood


  • chopped green onion, to taste
  • kochugaru, to taste
  • sesame seeds, to taste


  1. Cut kimchi and avocado to your liking. If you refrigerated your eggs, take them out to thaw.
  2. Stir shoyu and sesame oil into hot rice.
  3. Heat oil in frying pan on medium to medium-high heat. Once hot, fry eggs to your liking. (I do crispy whites with runny yolks.)
  4. Top rice with kimchi, avocado, eggs, and garnishes.