Korean Egg Drop Recipe

Combine soy sauce, brown sugar, mirin (or rice wine), grated pear (if using), minced garlic, sesame oil, and black pepper in a bowl. Stir until sugar mostly dissolves.

Add thinly sliced beef and sliced green onion to the marinade. Toss to coat, then let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours). Remove beef from refrigerator 15 minutes before cooking if chilled.

Heat a large skillet over medium-high heat until hot. Add 1 tsp neutral oil. Add marinated beef in a single layer (work in batches if necessary). Sear, stirring occasionally, until cooked through and edges caramelize, about 3–5 minutes per batch. Transfer cooked bulgogi to a plate and keep warm.

In the same skillet (wipe out excess if burned, leave fond), add 1 tbsp neutral oil and 1 tsp butter over medium heat.

Add thinly sliced onion and a pinch of salt and 1/2 tsp sugar. Cook, stirring occasionally, until onions are deeply golden and caramelized, about 12–18 minutes. Lower heat if browning too quickly. When onions are nearly done, fold cooked bulgogi back in to warm and marry flavors for 1–2 minutes. Transfer mixture to a bowl and set aside.

Make the soft scrambled egg

Crack eggs into a bowl, add 2 tbsp whole milk, 1/4 tsp salt and a few grinds of pepper. Whisk until uniform and slightly frothy.

Heat a nonstick skillet over low-medium heat. Add 1 tsp butter and let melt, swirling to coat. Pour eggs into the pan. Stir gently and continuously with a silicone spatula, scraping the bottom and folding the curds into the center. Cook slowly until creamy and still slightly runny — about 2–4 minutes depending on heat. Remove from heat just before fully set; eggs will finish cooking from residual heat.

Fold in shredded cheddar off-heat so it melts into the eggs but does not separate. Taste and adjust salt/pepper.

Make the gochujang drizzle: In a small bowl combine 1 tsp gochujang with 1 tsp honey (or 1/2 tsp honey + 1/2 tsp water if you prefer looser consistency). Stir until smooth. Taste and adjust heat by adding a little more honey or a drop of sesame oil if desired.

Mix 2 tbsp Kewpie mayo with a small pinch of sesame seeds or 1/2 tsp water to thin slightly, if desired.

Assemble the bowl: place 1 cup steamed rice in your serving bowl. Top rice with half of the caramelized onion + bulgogi mixture (reserve a small spoonful for garnish). Gently spoon the soft scrambled cheddar eggs over the bulgogi so they sit atop the meat.

Drizzle kewpie mayo in a zig-zag over the eggs and bulgogi (about half of the mayo). Drizzle gochujang sauce over the same (adjust amount for mild or spicy). Sprinkle toasted sesame seeds and sliced green onion on top. Add toasted seaweed strips if using.

Serve immediately while eggs are creamy and warm. Provide extra gochujang or kewpie at the table for people who want more heat or creaminess.