The key to making Korean soy sauce egg rice (Ganjang Gyeran Bap) is to first infuse butter with minced garlic, cook the eggs, then add soy sauce and Mirim so the savory sauce gently cooks into the eggs.
Using 2 eggs with 2 tbsp regular soy sauce, 2 tbsp Mirim, and 1 tbsp water creates moist eggs and a rich garlic-butter soy sauce. Cover the pan and cook for about 1 minute, then spoon the eggs and sauce over a bowl of warm rice. Finish with sesame oil, sesame seeds, and green onion for a satisfying meal that comes together in about 10 minutes.
The combination of buttery garlic, savory soy sauce, and soft egg yolks makes this Korean egg rice recipe simple but full of flavor.
⏱️ Cooking Time: About 10 minutes
🍳 Difficulty: ★☆☆☆☆
✓ Ingredients for 1 Serving
🥣 Main Ingredients
- 210 g (7.4 oz) cooked rice
- 2 eggs
- Green onion, a small amount
🧂 Seasonings & Sauce
- 2 tbsp cooking oil
- 1/2 tbsp butter
- 1/2 tbsp minced garlic
- 2 tbsp regular soy sauce
- 2 tbsp Mirim (Korean cooking wine)
- 1 tbsp water
- 2 tbsp sesame oil
- Sesame seeds, a small amount
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml)
✓ How to Make Korean Soy Sauce Egg Rice
- Prepare the green onion: Finely slice a small amount of green onion and set it aside for garnish.
- Infuse the garlic and butter: Add 2 tbsp cooking oil and 1/2 tbsp butter to a skillet and heat over low heat. Add 1/2 tbsp minced garlic and sauté gently until fragrant, taking care not to let it burn.
- Cook the eggs: Increase the heat to medium and crack 2 eggs into the skillet. Once the whites begin to turn opaque, add 2 tbsp regular soy sauce, 2 tbsp Mirim, and 1 tbsp water. Cover and cook for about 1 minute so the eggs absorb the soy sauce mixture.
- Serve over rice: Place 210 g (7.4 oz) of warm rice in a bowl and top with the fried eggs and soy sauce mixture. Drizzle with 2 tbsp sesame oil, sprinkle with sesame seeds, and finish with the sliced green onion.
✓ Key Tips for Success
- Control the heat when cooking the garlic: Minced garlic and butter can burn quickly over high heat and turn bitter. Keep the heat low while sautéing them to build aroma without scorching.
- Keep the yolks soft: Fully cooked yolks can make the rice feel dry when mixed together. Cook the whites through while keeping the yolks soft and slightly runny so they blend smoothly with the garlic-butter soy sauce.
✓ Serving Tips
- Wrap spoonfuls of the mixed egg rice in crispy seasoned gim (Korean roasted seaweed) for an extra savory, salty flavor.
- For a cleaner finish, serve it with well-fermented napa cabbage kimchi or crunchy kkakdugi (Korean cubed radish kimchi).
- If you want extra heat, add a small amount of finely chopped Cheongyang chili while the sauce is cooking.
✓ How to Choose Fresh Eggs
- Check the shell code: On eggs sold in Korea, the first four digits of the 10-digit code printed on the shell indicate the laying date. Choose eggs with the most recent date.
- Check the shell surface: Fresh eggs should have intact shells without cracks, and the natural cuticle layer should still be present on the surface.
- Check for movement: When gently shaken, fresher eggs should not feel as though the contents are sloshing around inside.
✓ Egg Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 140.00 kcal |
| Carbohydrates | 1.07 g |
| Protein | 12.86 g |
| Fat | 8.51 g |
| Sodium | 137.00 mg |
Values are based on 100 g of raw egg. Actual nutrition may vary depending on the variety, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database
✓ Frequently Asked Questions (FAQ)
Q1. Can I replace Mirim with another seasoning?
Yes. You can replace Mirim with the same amount of regular cooking wine.
Sautéing minced garlic in butter over low heat before cooking the eggs creates a rich garlic-butter aroma that blends naturally with the savory soy sauce and warm rice. Keeping the egg yolks soft allows them to coat the rice smoothly, while sesame oil and green onion add even more aroma and flavor.
When you need a quick breakfast or simple dinner, try this Korean soy sauce egg rice recipe by sautéing 1/2 tbsp butter with 1/2 tbsp minced garlic, then cooking the eggs with 2 tbsp each of soy sauce and Mirim. The entire dish takes about 10 minutes and makes an easy, satisfying meal with just one bowl of warm rice.
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