How to Make a Cup Egg Rice Bowl
Make a quick, savory Korean-style egg rice bowl in a single microwave-safe cup using warm rice, eggs, soy sauce, sesame oil, and seasoned seaweed.
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🧰 Required Tools & Equipment
- ✓ Microwave-safe large mug or deep bowl (at least 14-16 oz)
- ✓ Fork
- ✓ Measuring spoons
- ✓ Microwave
- ✓ Small microwave-safe saucer or paper towel
📦 Materials & Supplies
- ✓ Cooked white rice (warm, approx. 1 cup)
- ✓ 2 large eggs
- ✓ Soy sauce (1 to 1.5 tsp)
- ✓ Toasted sesame oil (1 tsp)
- ✓ Butter (1/2 tbsp)
- ✓ Roasted seaweed snack / gim (1 small pack, crushed)
- ✓ Toasted sesame seeds and sliced scallions (optional garnish)
⚠️ Safety Checkpoints & Warnings
- • Always pierce egg yolks and whites multiple times with a fork before microwaving to prevent dangerous steam explosions.
- • Use an oven mitt or folded towel when handling the cup after heating, as ceramic cups become extremely hot in the microwave.
- • Do not seal the cup tightly with plastic wrap; leave adequate venting for expanding steam.
📋 Step-by-Step Guide (6 Steps)
Coat the Cup and Beat the Base Egg
Rub half a tablespoon of butter around the inside bottom and lower walls of your microwave-safe cup to prevent sticking. Crack one egg directly into the bottom of the cup, add a tiny pinch of salt or splash of water, and whisk vigorously with a fork until the yolk and white are fully blended.
- • Cup interior is slicked with melted butter
- • Bottom of the cup holds a uniform, pale yellow liquid with no distinct white streaks
- • Skipping the butter coating, causing egg crust to bake permanently onto the ceramic
Par-Cook the Base Egg
Place the cup in the center of the microwave uncovered. Microwave on high power (1000W) for 30 to 40 seconds until the egg puffs into a soft, semi-solid custard base.
- • Egg is puffed, set around the edges, and slightly moist on the top surface
- • Microwaving too long, turning the base egg rubbery and dry
Layer and Season the Rice
Gently spoon warm cooked rice directly over the steamed base egg, filling the cup about two-thirds full. Drizzle 1 teaspoon of soy sauce and 1 teaspoon of toasted sesame oil over the rice, allowing the seasonings to soak into the grains.
- • Even horizontal layer of rice resting flat over the base egg
- • Visible amber streaks of soy sauce and shiny sheen of sesame oil across the rice
- • Compacting the rice down too hard, which prevents heat and seasonings from distributing evenly
Top with Second Egg and Pierce Yolk
Crack the second egg directly on top of the seasoned rice bed. Take a fork and firmly prick the egg yolk 2 to 3 times, as well as the surrounding white, to puncture the membranes.
- • Whole raw egg centered on the rice bed
- • Small puncture marks visible in the yolk with tiny drops of yellow breaking through the surface
- • Forgetting to puncture the yolk membrane, creating a steam pressure trap
Cover and Microwave to Finish
Cover the top of the cup loosely with a microwave-safe saucer or damp paper towel to trap steam. Microwave on medium power (70% or medium-high) for 45 to 60 seconds until the top white turns opaque while leaving the yolk soft-set or runny to your preference.
- • Egg white is fully solid white and opaque
- • Yolk is warm, glossy, and still slightly soft in the center
- • Steam venting gently around the loose saucer edge
- • Microwaving at 100% full power, which cooks the exterior to rubber before the center warms
Garnish and Mix
Remove the cover and crush seasoned seaweed snack directly over the top of the bowl. Add toasted sesame seeds and sliced scallions if desired, then use a spoon to mix from the bottom upward, blending the fluffy egg base, sauced rice, and runny yolk into a creamy, cohesive dish.
- • Crushed dark green seaweed flakes and sesame seeds covering the top
- • Golden, glossy, well-mixed rice texture throughout the entire cup with no dry white patches
- • Eating only from the top without stirring the seasoned base egg upward
Credit: inspired by an original tutorial by Mykoreandic — watch the original on YouTube.
Don’t have everything?
- No Toasted sesame oil? Extra butter or a dash of chili oil for richness
- No Roasted seaweed snack (gim)? Japanese furikake seasoning or crushed salted potato chips
- No Microwave-safe mug? Standard microwave-safe cereal bowl or soup bowl