Rice dishes · Korean home cooking

Soy sauce egg rice bowl

Name: Soy sauce egg rice bowl
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: Cooked white rice — 2 loosely filled paper cups (300 g); Large eggs — 4 eggs; Soy sauce — 1 level tablespoon (15 ml); Water for sauce — 4 level tablespoons (60 ml); Sugar — 1 level teaspoon (4 g); Toasted sesame oil — 1 level teaspoon (5 ml); Spring onion — 1 small stalk (20 g); Toasted sesame seeds — 1 level teaspoon (3 g)

Freshly boiled eggs briefly glazed in a light soy sauce, served in halves over hot rice. This is a quick cooked egg bowl, with no overnight marinating.

15 min2 servings6 steps

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Cooked white rice2 loosely filled paper cupsOriginal quantity: 300 g
Substitute available
If Cooked white rice is unavailable

Use instead
Cooked brown rice

Substitute quantity
2 loosely filled paper cupsReference quantity: 300 g

Use already cooked rice. The grains will be firmer; do not start with uncooked rice.
Large eggs4 eggs
Essential
The eggs are the main topping. Cook until both whites and yolks are firm.
Soy sauce1 level tablespoonOriginal quantity: 15 ml
Substitute available
If Soy sauce is unavailable

Use instead
Fine salt and water

Substitute quantity
1/4 level teaspoon salt plus 1 level tablespoon waterReference quantity: 1.5 g salt + 15 ml water

Use the same extra water and sugar below; simmer only briefly. The egg topping will have a simpler flavour.
Water for sauce4 level tablespoonsOriginal quantity: 60 ml
Essential
Keeps the glaze light. Water for boiling eggs is additional and is discarded.
Sugar1 level teaspoonOriginal quantity: 4 g
Optional
May be omitted; the soy glaze will be less sweet.
Toasted sesame oil1 level teaspoonOriginal quantity: 5 ml
Optional
May be omitted. Add after turning off the heat, not to the boiling water.
Spring onion1 small stalkOriginal quantity: 20 g
Optional
May be omitted. Skip the spring-onion frying time; the dish will have a milder aroma.
Toasted sesame seeds1 level teaspoonOriginal quantity: 3 g
Optional
May be omitted. Leave all other quantities unchanged.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Bring a small saucepan of enough water to cover the eggs to a boil. Lower in 4 large eggs with a spoon, reduce to a gentle boil and cook for 9–10 minutes until whites and yolks are firm. Water-boiling time is extra if the stove is slow; do not shorten cooking just to meet 15 minutes.
Step 1
Step 2

While the eggs cook, reheat 2 loosely filled paper cups of cooked rice, about 300 g, until piping hot and divide between two bowls. Slice the spring onion. Mix 1 level tablespoon soy sauce, 4 level tablespoons water and 1 level teaspoon sugar in a small pan.
Step 2
Step 3

Lift the cooked eggs into cold water for about 1 minute so they can be handled. Crack and peel carefully, then return only the peeled eggs to a clean plate. Do not put eggshells in the soy sauce.
Step 3
Step 4

Bring the soy mixture to a gentle simmer. Add the peeled whole eggs and roll them in the sauce for 1–2 minutes over low heat. Spoon the glaze over them; they will be lightly tinted, not deeply marinated.
Step 4
Step 5

Turn off the heat and stir up to 1 level teaspoon toasted sesame oil into the sauce, if using. Transfer the eggs to a clean board and halve them. Check that the centres are firm; if not, return the halves to the simmering sauce until fully set.
Step 5
Step 6

Place 4 egg halves on each rice bowl. Spoon a little glaze over the eggs and rice, adding more only after tasting. Finish with spring onion and sesame seeds, if using, and serve hot. Discard unused serving sauce rather than repeatedly reheating it.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

Makes 2 modest bowls. The 15-minute time starts with cooked rice and prepared ingredients; cooking rice, thawing frozen ingredients and cooling fresh rice take extra time. A paper cup means 180 ml and is filled loosely. Use a level 15 ml tablespoon and a level 5 ml teaspoon. Never leave cooked rice at room temperature for hours. Cool leftovers promptly, refrigerate and reheat only once until piping hot throughout; use refrigerated rice within 24 hours. For reheated rice, check for 74°C if using a thermometer. Contains egg; soy sauce may contain soy and wheat, and optional sesame oil and seeds contain sesame. This version uses firm-cooked eggs instead of runny or raw eggs. It is lightly glazed immediately before serving, not a stored soy-marinated egg recipe.