Egg rice (Gyeranbap)

Heat a pan and have your cooked white rice ready.

Add some cooking oil to the heated pan.

Wet your hands with cold water, take a handful of rice, and shape it into a flat, round patty.

Place the rice patty in the pan and cook for about 2 minutes until the bottom is crispy and golden brown.

Flip the rice patty over to cook the other side until it's also golden and crispy.

While the rice is cooking, toast a sheet of seaweed (gim) over an open flame until it becomes more crispy.

Crush the toasted seaweed with your hands and spread it on a serving plate.

In the same pan next to the rice, crack an egg and fry it sunny-side up or to your liking.

Once cooked, turn off the heat. Place the crispy rice patty on the bed of crushed seaweed.

Place the fried egg on top of the rice patty.

Drizzle some soy sauce over the egg.

Sprinkle sesame seeds over the dish.

Finish with a final drizzle of sesame oil.