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.

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 🍳

  1. 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.
  2. Crack the eggs into a bowl and add a pinch of salt. Whisk evenly.
  3. Transfer the cooked bulgogi rice to a bowl. Pour the prepared egg mixture evenly over the rice.
  4. Microwave for about 2 minutes, until the egg is softly cooked.
  5. Garnish with finely chopped scallions and red pepper flakes to finish.
  1. In a rice cooker, combine rice, beef, vegetables, and butter to cook bulgogi rice.
  2. Place the rice in a bowl, pour the seasoned egg mixture over it, and microwave for 2 minutes.
  3. 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.
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