Korean Kkaennip Deulgireum Gyeran Bap (Perilla Egg Rice)
Eggs are gently scrambled in butter over low heat, set aside, then rice is stir-fried in perilla oil before everything is folded together with thin strips of perilla leaf. Perilla oil carries a distinctive roasted-nut aroma far deeper than regular sesame oil, and the herb-like fragrance of fresh perilla leaves layered on top sets this dish apart from other simple fried rice variations. Soy sauce drizzled along the hot pan edge picks up a hint of caramel char that adds complexity. The leaves must go in after the heat is off to preserve their volatile aroma - a small detail that makes or breaks the dish.
Adjust Servings
Instructions
- 1
Slice perilla leaves into thin strips and beat eggs with a pinch of salt.
- 2
Melt butter in a pan and make soft scrambled eggs over low heat; set aside.
- 3
In the same pan, heat 1 tbsp perilla oil with green onion for 30 seconds.
- 4
Add rice, break up clumps, and drizzle soy sauce along the pan edge; stir-fry 1 more minute.
- 5
Turn off heat, then fold in scrambled eggs, perilla leaves, and remaining perilla oil.
- 6
Serve in bowls and finish with sesame seeds.
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