BULGOGI BREAKFAST BOWL Recipe

Marinate the Ribeye

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

Cook the Jasmine Rice

Rinse the jasmine rice under cold water. In a pot, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes.

Prepare the Purple Slaw

In a large bowl, combine the shredded purple cabbage and carrots. Toss together and set aside.

Cook the Ribeye

Heat a grill or skillet over medium-high heat. Remove the ribeye from the marinade and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest before slicing.

Fry the Eggs

In a skillet, heat a little oil over medium heat. Crack the eggs into the skillet and fry until the whites are set and the yolks are cooked to your liking.

Make Spicy Mayo

In a small bowl, mix together mayonnaise and sriracha sauce until well combined.

Assemble the Bowl

In a bowl, start with a base of jasmine rice, then add slices of ribeye, purple slaw, kimchi, pickled cucumbers, and a fried egg. Top with sliced avocado, drizzle with spicy mayo, and sprinkle sesame seeds for garnish.