🍳 Cook Time: 2 m
Bibimbap with Korean Braised Eggs (Gyeran-Jangjorim Bibimbap)
This dish brings back so many childhood memories. Growing up, both my parents worked late, so my brother and I were often home alone for dinner. But my mom—always caring and loving—would prepare several side dishes on weekends so we could still enjoy home-cooked meals without waiting for her. My absolute favorite was Gyeran-Jangjorim (Korean braised eggs in soy sauce).
If you’ve made Gyeran-Jangjorim (or check out my recipe here!) for a side dish, then you can turn the side dish as a main dish in no time—just 5 minutes to put together, yet incredibly flavorful. As a teenager, I loved it so much that I sometimes ate it 3-5 times a week (not kidding!). The savory soy sauce, creamy egg yolk, soft scrambled eggs, and a touch of butter create a rich and comforting bite. You must try it!
At a Glance 🔍
- Type: Non-vegetarian
- Flavor: Savory
- Origin: Korean cuisine
- Prep time: 3 minutes
- Cook time: 2 minutes (or none, if skipping scrambled eggs)
- Portions: 1 serving
Ingredients 🥚🍚
- Steamed rice: 130g*
- Spring onion: 20g (or as much as you like)
- Butter: 6g (or as much as you like)
- Egg: 1 (optional)
- Jangjorim: See my Jangjorim recipe here!
*As a Korean, I always have a rice cooker, so cooking rice daily isn’t a thing for me. If you need to cook steamed rice, just grab sushi rice and follow the package instructions.
Recipe 📓
1. Slice the spring onion into thin pieces.2. Cut the Jangjorim and butter into small slices.
4. Assemble everything neatly on top of steamed rice. Drizzle Jangjorim sauce over to your liking—I used 2 tbsp, and it was perfectly savory. Enjoy your quick and delicious bowl of comfort food! 😊🍚🥢
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