Jung Ho-gyun's Bulgogi Butter Egg Rice

Name: Jung Ho-gyun's Bulgogi Butter Egg Rice
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 egg; 1 tablespoon butter (thumb-sized piece); 1–2 cloves garlic; 1 tablespoon store-bought bulgogi sauce; 1 bowl warm rice

A sweet and savory egg rice made by arroser-ing a fried egg with store-bought bulgogi sauce, butter, and garlic flavor

10 min Difficulty Very easy Rice bowls

Main ingredients

egg butter garlic bulgogi sauce

Ingredients needed 1 servings

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egg butter garlic bulgogi sauce

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1 egg

1 tablespoon butter (thumb-sized piece)

1–2 cloves garlic

1 tablespoon store-bought bulgogi sauce

1 bowl warm rice

Recipe

Thinly slice the garlic into rounds.
Melt the butter in a pan, then add the sliced garlic and crack in 1 egg.
Sprinkle 1 tablespoon of store-bought bulgogi sauce over the egg.
Cook the egg sunny-side up, continuously spooning the melted garlic butter over the top.
Place the butter-bulgogi-infused sunny-side-up egg on top of the rice, then pour all the remaining sauce and butter from the pan over it to finish.

Melt butter in a pan, then add garlic, egg, and bulgogi sauce.
Cook the egg sunny-side up while spooning the butter over it.
Place the egg and remaining butter sauce on rice and mix well to eat.

Cooking tips

Sprinkling the bulgogi sauce directly onto the egg rather than the rice allows the sauce to deeply permeate the egg instead of sitting on the surface.
Over medium heat, continuously spoon the butter over the surface of the egg to cook it gently and richly, just like arroser-ing a steak.

Recommended for

Those looking for a quick meal perfectly suited to elementary schoolers or children's tastes.
Those wanting to try a unique bulgogi-flavored soy sauce egg rice.
Those wanting to make a fail-proof solo cooking dish in 5 minutes.

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