Microwave Soy Sauce Egg Rice (Gan-Jang Gyeran-Bap)
Lee Chan-won’s Microwave Soy Sauce Egg Rice Recipe from ‘Pyeonstorang’ | Super Simple Breakfast Menu
For those busy mornings when you need a quick and hearty one-bowl meal, here’s Lee Chan-won’s special microwave soy sauce egg rice recipe from ‘Pyeonstorang’! Gan-Jang Gyeran-Bap is always a reliable and simple breakfast option, especially when you’re rushing to get the kids ready for school. While traditional methods involve frying an egg in a pan, this version from ‘Pyeonstorang’ uses the microwave for an incredibly simple, no-stove-needed preparation. Just crack two eggs into a microwave-safe container with the sauce, microwave it, and serve over rice! It’s truly possible to have egg rice in less than 2 minutes. For a soft, runny yolk (half-boiled), microwave for about 1 minute 20-40 seconds. If you prefer it more cooked, aim for 1 minute 40 seconds to 2 minutes. Adjust the time to your liking for a perfectly cooked egg. As an added tip from the original recipe, a little extra sesame oil drizzled over the rice at the end helps to cut any potential eggy smell and enhances the overall flavor, making your Gan-Jang Gyeran-Bap even more delicious!
Ingredients- 1 bowl of cooked rice (approx. 200g)
- 2 eggs
Seasoning Ingredients- 2 Tbsp Soy Sauce
- 2 Tbsp Water
- 1/4 Tbsp Sesame Oil
- A pinch of toasted sesame seeds
- A little chopped chives or green onion (optional)
- 2 Tbsp Soy Sauce
- 2 Tbsp Water
- 1/4 Tbsp Sesame Oil
- A pinch of toasted sesame seeds
- A little chopped chives or green onion (optional)
Cooking Instructions
Step 1
Prepare a microwave-safe container. Add the seasoning ingredients: 2 Tbsp soy sauce, 2 Tbsp water, 1/4 Tbsp sesame oil, and a pinch of toasted sesame seeds. To minimize washing up, you can mix these directly in the microwave-safe container. According to Lee Chan-won’s recipe, chopped chives are added to the sauce. I used green onion from my fridge, so I added 1 Tbsp of finely chopped green onion and mixed it well.
Step 2
Once the sauce is well combined, carefully crack two eggs into the container. Ensure the yolks don’t break as you add them.
Step 3
After adding the eggs, gently poke the yolks with a fork. This helps prevent them from exploding in the microwave and ensures even cooking.
Step 4
Cover the container (with a lid or microwave-safe plastic wrap) and microwave. The original ‘Pyeonstorang’ recipe suggests microwaving for about 1 minute 40 seconds with the lid on. However, cooking times can vary significantly depending on your microwave’s power. It’s best to start with 1 minute, then check the egg’s consistency and add 10-second increments as needed. Microwaving for about 1 minute 20-40 seconds will result in a soft-boiled egg with a runny yolk. For a slightly firmer yolk, try 1 minute 40 seconds to 2 minutes. Any longer will cook it fully.
Step 5
I microwaved mine for 2 minutes. When I opened the lid, the egg was cooked to a point close to fully cooked but still retained a lovely moistness, resembling a firmer half-boiled state.
Step 6
Serve the warm rice in a bowl. Carefully place the microwaved soy sauce egg alongside the rice. Adjust the amount of sauce to your liking based on the rice quantity. Finish by artfully arranging some baby greens on top, and drizzle with 1 Tbsp of sesame oil and a sprinkle of whole sesame seeds for a beautifully plated Gan-Jang Gyeran-Bap. The extra sesame oil adds a wonderful aroma and flavor!
