Korean Egg Rice with Bulgogi

Scrambling Eggs
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. Heating Meat

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!

Korean Egg Rice.JPG


  • 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


  1. Scramble the egg, but let the eggs have a little bit of liquid left.
  2. Heat up the beef.
  3. Mix everything together.

About Earl

Hi, my name is Earl. I am a student who loves to analyze food and eat healthy. My careful eye for food has caused me to become interested in the science behind food and cooking, and I write about my explorations into food on my website Toastable.com. While I believe in sticking to whole, natural foods, I'm not afraid to work with avant-garde ingredients and equipment such as constant temperature water baths and sodium alginate. I also love photography, technology, and journalism.

27. July 2010 von Earl
Categories: Recipes | Tags: , , | 5 comments

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  • Phyu-Sin

    I've only had bibimbap once at a place called Super 88 in Boston (great place!). From what I remember, they served it in a really hot dish with a raw egg and when you mix it up, the egg cooks easily from the heat. Now that I think about it, if I incorporate eggs into anything I make, I usually just let the egg cook in the dish rather than in the pan… it's just sooo tasty that way :)

    • http://toastable.com earl lee

      Yea! I know what you mean about the raw eggs. There is actually an alternate version of this recipe where you simply put the egg in raw. My cousins and I used to love making egg rice with raw egg. However, I think that cooking the egg first, in this case, tastes better.

  • Theingi

    half cooked egg is better, I think.

    • http://toastable.com earl lee

      I love half cooked eggs too! However, I think for this recipe, the traditional way is with a hard-boiled eggs.