Bulgogi Steak & Eggs Recipe

Make the Marinade

In a medium bowl combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, grated pear or apple (if using), black pepper and gochujang (if using). Whisk until sugar mostly dissolves and mixture is homogeneous.

Marinate the Beef

Place thinly sliced beef in a shallow dish or resealable bag. Add the sliced onion and pour the marinade over the beef ensuring all pieces are coated. Massage gently to distribute. Marinate at room temperature for 20 minutes or refrigerate for 1–4 hours for deeper flavor. If refrigerated, bring to room temperature 20 minutes before cooking.

Cook the Beef

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tsp neutral oil and swirl to coat. Add the marinated beef and onions in a single layer (work in two batches if necessary to avoid overcrowding). Sear undisturbed for 1–2 minutes, then stir or toss and cook another 1–2 minutes until edges are caramelized and beef is cooked through but still tender. Remove cooked beef to a warm plate and cover loosely with foil.

Prepare Garnishes

While the beef rests, toast sesame seeds in a small dry skillet over medium heat until fragrant and lightly golden, about 1–2 minutes. Thinly slice scallions on a bias and set aside. If serving with greens, dress lightly or keep plain to the side.

Optional Quick Sauté

If you prefer cooked vegetables with the dish, wipe the beef pan, add a small drizzle of oil and quickly sauté the baby spinach or remaining onion slices just until wilted, about 30–60 seconds. Season lightly with a pinch of salt and transfer to serving plates.

Fry the Eggs

Reduce heat to medium. In a nonstick skillet, heat 1 tsp vegetable oil and 1 tbsp butter until butter has melted and the pan is shimmering. Crack eggs into the pan spaced slightly apart. Cook sunny-side up: allow whites to set, spoon hot fat over whites to help cook the tops, and cook until whites are set but yolks remain runny, about 2–3 minutes. For over-easy, cook 1–2 minutes more flipping gently. Season eggs with salt and black pepper.

Assemble Plates

Divide steamed rice or toast between two plates (servings provided for 2). Arrange a portion of bulgogi beef and onions alongside or atop the rice. Place two fried eggs over the beef or rice. Add wilted spinach or greens if using. Scatter sliced scallions and toasted sesame seeds over the beef and eggs. Serve with kimchi on the side if desired.

Finish & Serve

Optional: drizzle a few drops of sesame oil or a small spoonful of reserved marinade reduced on the stovetop for extra gloss and flavor. Serve immediately while hot.