Eric Kim's kyan bap egg rice makes cooking fun

Eric Kim's kyan bap egg rice makes cooking fun

What do you do this weekend?

A couple of days of sustained glorious weather in New York made me want to spend all my time outside, and not in the kitchen, as is more often the case. This is when eggs come to the rescue. For example, Eric Kim's smart gyeran bap egg rice At the center of this Korean pantry meal are two brown-butter fried eggs, basted with sesame oil and soy sauce that condense and caramelize. He suggests plopping the puffy-edged eggs onto hot rice and topping with gim roasted, seasoned seaweed. I also like to slide them onto buttered toast, then eat them out of hand on the stoop, while I still can.

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