13.117 Gyeran Hurai

Cycle 13 – Item 117

2 (Mon) May 2022

Gyeran Hurai

2.5

at Jangheung Sikdang

-Seongsu, Seongdong, Seoul, Republic of Korea-

with W

Gyeran Hurai (계란후라이) is a Korean fried egg.  The term derives from the transliteration of the English word “fry” into Korean.   Typically prepared in a frying pan (hurai pan) with a bit of vegetable oil, cooked to medium over, seasoned with salt, often served as a side dish in a home-style spread.

DID YOU KNOW: The Korean alphabet doesn’t have a consonant for the English F sound.  Traditionally, the letter ㅎ was substituted, which sounds like an English H (largely influenced by the Japanese practice of transliterating English Fs into the equivalent “H” characters in hiragana/katakana).  These days (partly to leave behind the Japanese influence), English Fs are now transliterated into the letter ㅍ, which sounds like a P.  For example, the word “french fry” is spelled in Korean on some menus as “후렌치 (hurenchi) 후라이 (hurai),” while on others as “프렌치 (peurenchi) 프라이 (peurai).”

Food, mostly plants, not too much.

The baekban restaurant near work offers gyeran hurai as a supplement for the additional charge of 1,000 won per egg.  Although I prefer my fried eggs to be crispier at the edges and runnier in the middle, I’m not complaining.

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)

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