Korean Egg Rice with Bulgogi
As I was struggling to find an intriguing opener to this post, I realized that the dish I wanted to write about was basically a stripped down version of bibimbap, a popular Korean dish. I have been eating bibimbap for years, but I only just realized that it was essentially bibimbap minus a few ingredients.
Bibimbap is a dish consisting of rice, fried egg, some sort of meat, red pepper paste—aka gochujang, and a handful of assorted seasoned vegetables. The vegetables can vary from cucumber, mushrooms, spinach, and much more, but there are usually at least three different types of vegetables. In addition, some fancier bibimbap dishes incorporate caviar or sushi-grade fish. Obviously, bibimbap tends to be a very refreshing and healthy dish—something dieters can rave about.
Korean egg rice simply excludes the vegetables and gochujang. What is left is rice, meat, and egg—with the addition of soy sauce and sesame seed oil. This simplified bibimbap is great as a breakfast because egg is one of the key ingredients, and it is absurdly easy to make. The recipe is so simple that I feel like I’m cheating by writing a full post about it.
The flavors of the meat—typically a Korean style beef called bulgogi—compliment well with softly scrambled eggs. The overall feel of the dish is somewhat mealy, but the soft texture of the rice and the eggs make the dish very comforting.
The fact that the dish is so simple to make and fairly healthy leaves no excuses not to try the dish. Plus, the dish is a great way to use up leftover rice and meat!
- 2 eggs minus 1 yolk
- 4 oz cooked meat, preferably bulgogi
- 1 cup cooked rice
- 1-3 tsp soy sauce
- 1-3 tsp sesame seed oil
- Scramble the egg, but let the eggs have a little bit of liquid left.
- Heat up the beef.
- Mix everything together.