Ttukdak Hyung's Bulgogi Gyudon
A Japanese-style beef rice bowl made by pouring seasoned egg mixture over bulgogi rice and cooking it gently in the microwave.
🙋 Recommended for
- ⭐ Those who enjoy a soft and moist Japanese-style egg rice bowl.
- ⭐ Those who want to make a perfect soft-boiled egg rice bowl using the microwave without worrying about heat control.
RiceSeasoned Bulgogi BeefOnionShiitake MushroomsGarlicButterEggsScallions
Ingredients needed 🛒2 servings
- 2 cups rice
- 2 cups water
- Seasoned bulgogi beef, as needed
- 1/2 onion (thinly sliced)
- Shiitake mushrooms, as needed
- Sliced garlic, as needed
- 1 piece butter
- 2 eggs
- Pinch of salt
- Pinch of scallions
- Pinch of red pepper flakes
Recipe 🍳
- In a pressure cooker, combine 2 cups of washed rice, 2 cups of water, sliced onion, shiitake mushrooms, seasoned bulgogi beef, sliced garlic, and 1 piece of butter. Cook on the white rice setting.
- Crack the eggs into a bowl and add a pinch of salt. Whisk evenly.
- Transfer the cooked bulgogi rice to a bowl. Pour the prepared egg mixture evenly over the rice.
- Microwave for about 2 minutes, until the egg is softly cooked.
- Garnish with finely chopped scallions and red pepper flakes to finish.
- In a rice cooker, combine rice, beef, vegetables, and butter to cook bulgogi rice.
- Place the rice in a bowl, pour the seasoned egg mixture over it, and microwave for 2 minutes.
- Top with scallions and red pepper flakes for a soft gyudon-style finish.
Cooking tips 💡
- For a moist, runny egg yolk texture similar to a soft-boiled egg, adjust the microwave cooking time to around 1 minute and 30 seconds.





