No I’m not making a weird sound.  It’s the name of my FAVE Korean dish.  Why?  Because there is a beautiful GOOEY egg on top of seasoned vegetables, bulgogi, and rice.  Excuse me while I take a minute to wipe the drool off my mouth.  Doesn’t that just sound HEAVENLY?   I’m thinking about turning this recipe into a burger.  MMM… similar to the Royal Red Robin Burger (has a over easy egg on top of the burger patty), but with all the Korean fixins.  I can’t wait to try it out!


The Toppings

Seasoned Bean Sprouts by Rasa Malaysia
About 1 1/2 cups


1/2 cup water
1 teaspoon fine-grain sea salt
12 oz soybean sprouts
4 tablespoons minced green onion (scallions)
1 tablespoon toasted sesame seeds
1 tablespoon dark sesame oil


In a medium-size saucepan, with a lid, combine the water, salt and soybean sprouts. Bring to a boil. Reduce to low heat, cover with a lid, and steam the sprouts for 5 minutes.  Strain the sprouts and transfer to a mixing bowl.  Mix the sprouts with the green onion, toasted sesame seeds and sesame oil.

Seasoned Carrot Salad by Rasa Malaysia
About 1 cup


4 carrots, peeled and cut into 2-inch matchstick strips
1/2 teaspoon fine-grain sea salt
1 tablespoon dark sesame oil


In a medium size skillet heat the sesame oil on medium heat. Add the carrots and salt.  Stir-fry the carrots for 2 minutes.

Seasoned Spinach Salad by Rasa Malaysia
Makes 1 1/2 cups


1 pound (500 g) spinach, rinsed carefully
2 tablespoons toasted sesame seeds
2 tablespoons dark sesame oil
1 teaspoon fine-grain sea salt


Fill a large pot with water and bring to a boil. Add the spinach and cook for 1 minute.  Strain the spinach into a colander and rinse with cold water. Take one handful of spinach at a time, and squeeze the water from the spinach. Lay the spinach on a cutting board and cut into 2-inch (5 cm) pieces.  Transfer the spinach to a bowl and add the sesame seeds, sesame oil, and salt. Mix well.

Seasoned Zucchini Salad by  maangchi


2 small zucchinis
pinch of salt


Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.

Shitake Mushrooms by maangchi


5-7 Shitake Mushrooms
1 tsp of vegetable oil
2 tsp of soy sauce
1 or 2 tsp of sugar
sesame oil to taste


Slice shitake mushrooms thinly and sauté with 1 tsp of vegetable oil. Add 2 tsp of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.

Bulgogi – Marinated Beef


1 pound of rib eye meat, cut into thinly sliced strips
1/4 cup of Korean BBQ sauce (I used the premade marinade; however, you could make your own)


Marinate thinly sliced rib eye meat with the Korean BBQ sauce for at least an hour.  Heat grill or skillet to a high heat.  Grill of stir fry for 2-3 minutes.

Fried Egg – Sunny Side up or Over Easy (The key here is don’t overcook the egg.  You’ll want a nice runny yolk)
Sesame Oil
Gojuchang (Red pepper paste, can be found in Asian Markets)
Sesame seeds
Cooked rice (long grain or sushi rice is ideal)


Place the rice in a bowl.  Arrange the vegetable toppings and bulgogi on top of the rice.  Add the fried egg on top of the toppings.  Sprinkle sesame oil and sesame seeds.  Then add gojuchang paste as desired to the dish.  ENJOY!

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