(Chopping and music)
Hi everybody! I'm at the beach!
Breakfast at the beach. How does it sound?
It sounds so cool, doesn't it?
I'm going to make a really easy simple fast breakfast.
Egg rice. Gyeranbap in Korean.
Let's heat up the pan.
And rice. I will make a rice ball.
I made white fluffy rice.
You see..
Cooking oil, any oil: olive oil, vegetable oil, corn oil, any oil.
(laughs) No sesame oil. (laughs)
And cold water. A little bit cold water.
So that it doesn't stick to your hands.
This amount.
Make this into a disk.
I'm going to cook this until both sides are a little bit crunchy.
That's the key point.
I just cooked this around 2 minutes.
Let's flip over. See?
Just a little bit crunchy. Nice.
And we need this gim.
This is already toasted gim but I like to make it more crispy.
Then crush this.
This is gyeranbap so we need this gyeran, an egg.
And turn off.
Let's put this rice to the platter.
Like this, in the center.
Egg.
Just like a hat! (laughs)
Soy sauce.
Sesame seeds.
And sesame oil.
That's it! This is my breakfast.
Let's go outside. I told you, I'm at the beach!
(waves and wind)
It's just windy, really windy and my gim is flying away! (laughs)
Mmm!
Crunchy rice with soy sauce and also egg yolk.
Runny egg yolk, it's kind of juicy.
And this really goes well together.
And gim flavor, seaweed flavor.
This is a perfect, nutritious, small portion breakfast.
I used to make gyeranbap, a simpler version. What could be a simpler version?
I used to make it before going to school.
Early morning, there was no time to eat a proper breakfast.
So I scooped some rice from the rice cooker
...and put it in a bowl. The rice should be really hot.
Cracked in a raw egg, and added some soy sauce and mixed together,
and kept eating, and it was finished in one minute!
And then I ran to school.
So that's the traditional way of making gyeranbap.
So I made this kind of upgraded version.
And I like this because the rice is a little bit crunchy
but the mixture is still kind of the same taste.
So today I showed you how to make Korean traditional gyeranbap.
So enjoy my recipe, see you next time! Bye!