Korean Bulgogi over quick fried rice with an egg on top

posted in: Recipes 0

This is a take on a bibimbap, a South Korean rice bowl which features bulgogi (steak) and vegetables, topped with an egg. The dish has a ton of flavor from the marinated meat, the mayo and a sauce. I hope you enjoy!

Bulgogi Stir Fry w/ Egg and Wasabi Sauce

Prep Time20 mins
Cook Time30 mins
Marinade4 hrs
Course: Main Course
Cuisine: Korean
Keyword: Asian, authentic, Korean, RIce, Steak
Servings: 4
Calories: 683kcal
Author: SatMorning21


  • 1.25 lb Steak Top Sirloin
  • 3.5 oz Shiitake Mushroom Sliced
  • 1.5 Cup Rice Cooked
  • 3 Cup Broccoli Chopped into bitesized pieces
  • 1.5 TB Grapeseed oil Separated: 1 TB and 1/2 TB
  • 1 T Butter
  • 4 Eggs
  • 1 T Wasabi sauce
  • 1 TB Mayonaise


  • 2 Cloves Garlic
  • 2 inch Ginger Fresh - diced
  • 1 TB Sugar
  • 1 T Sesame oil
  • ½ T Sesame Seeds toasted
  • ¼ T Black Pepper
  • 3 Green onions finely chopped
  • 3 TB Soy Sauce


  • 1 Clove Garlic
  • ¼ T Ginger Fresh - Grated
  • 2 T Sugar
  • ½ T Sesame oil
  • ½ T Sesame Seeds toasted
  • Dash Black Pepper
  • 2 Green onions finely chopped
  • 2 TB Soy Sauce
  • ½ T Siracha


Steak Preparation/Marinating

  • Put your steak into your freezer for 20 to 25 minutes so it hardens a little, which makes it easier to cut.
  • Place steak on a cutting board and cut into half inch slices.
  • Combine all ingredients of the marinade into a bowl, then pour into a Ziploc baggie along with the meat. Put into the fridge and let rest overnight.


  • Add all your sauce ingredients (except for the green onion) into a small pot, and simmer for 10 minutes. Remove from heat and set aside.
  • Combine mayo and wasabi in a small bowl, mix and set aside.
  • In a large heavy bottom pan, heat 1 TB oil over high heat then add vegetables. Stir fry for 5 to 7 minutes.
  • Add 1/2 TB oil, then add rice and mix well. Cook another 4 minutes. Portion between 4 plates/bowls.
  • Heat another pan or griddle to medium-high heat and spray with a little Pam.
  • Place the steak on the pan and cook for just a couple minutes on each side. You’ll get a little color and that’s what you want. Plate on top of the rice.
  • In a separate pan melt butter over medium heat and add eggs. Cover with a lid and cook until the egg whites are no longer runny, and some white starts to form on the yolks. about 3-4 minutes.
  • Top your steak with the eggs, then drizzle with a little bulgogi sauce and the wasabi mayo.
  • I hope you enjoy!!


**Note: For best results, start the recipe night before.


Calories: 683kcal | Carbohydrates: 37g | Protein: 42g | Fat: 42g | Saturated Fat: 14g | Cholesterol: 259mg | Sodium: 1513mg | Potassium: 856mg | Fiber: 4g | Sugar: 12g | Vitamin A: 925IU | Vitamin C: 66.2mg | Calcium: 111mg | Iron: 5mg




Leave a Reply

Your email address will not be published. Required fields are marked *