Bulgogi Breakfast Skillet Recipe

Cooking Instructions

1. 1

   Marinate the Ribeye

   In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the ribeye steak and let it marinate for at least 30 minutes.

2. 2

   Cook the Hashbrowns

   In a skillet over medium heat, add a little oil and cook the hashbrowns until golden brown and crispy, about 5-7 minutes. Season with salt and pepper to taste.

3. 3

   Cook the Ribeye

   Remove the ribeye from the marinade and discard the marinade. In the same skillet, add the marinated ribeye steak and cook for about 4-5 minutes on each side or until cooked to your desired doneness. Remove from skillet and let it rest.

4. 4

   Sauté the Peppers

   In the same skillet, add the diced mixed peppers and sauté for 2-3 minutes until slightly softened.

5. 5

   Poach the Eggs

   In a separate pot, bring water to a gentle simmer. Crack the eggs into small bowls and gently slide them into the simmering water. Poach for about 3-4 minutes for soft yolks.

6. 6

   Assemble the Skillet

   Slice the ribeye and add it to the skillet with hashbrowns and sautéed peppers. Top with poached eggs and garnish with chopped green onions.