MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gyeran Bap (Egg Rice)
Categories: Five, Eggs, Herbs, Rice
Yield: 1 servings

1/2 tb Unsalted butter
2 lg Eggs
1 ts Soy sauce
1 ts Toasted sesame oil
1 c Steamed white rice,
- preferably short- or
- medium-grain
5 g Packet roasted, salted
- seaweed; (opt)

Melt the butter in a small nonstick skillet over medium
heat. Continue cooking, stirring occasionally with a
rubber spatula, until the melted butter starts to darken
in color from yellow to light brown, 1 to 11/2 minutes.

Crack in the eggs and drizzle the soy sauce and sesame
oil on top, cooking until the whites puff up slightly
around the edges of the pan and the translucent parts
around the yolks start to turn opaque, 2 to 2 1/2
minutes. Watch that the soy sauce doesn’t burn, removing
the pan from the heat if necessary.

Scoop the rice into a medium bowl and top with the fried
eggs, including all of the buttery soy sauce drippings
from the pan. Crush the seaweed directly over the eggs,
piling it high. This will seem like a lot of seaweed,
but it will wilt as you mix everything together with a
spoon, which you should do to disperse the ingredients
before eating.

By: Eric Kim

Yield: 1 serving

RECIPE FROM: https://cooking.nytimes.com

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