This Bulgogi and Egg Gochujang Bagel Sandwich features a gochujang honey sesame bagel, kimchi mayo, tender bulgogi beef with melted cheese, and a perfectly soft onsen tamago.
Table of Contents
Bulgogi and Egg Gochujang Bagel Sandwich
Ingredients
All the components of this bulgogi sandwich can be made ahead of time! Here are the main components you’ll need:
- Eggs: to make onsen tamago, which are soft boiled eggs with a semi-runny to runny yolk.
- Bulgogi beef: you can use store bought bulgogi beef that are pre-marinated or make it yourself! The recipe for bulgogi beef is below.
- Kimchi: Adds acidity and crunch.
- Mayonnaise: For a creamy element.
- Lettuce: Adds freshness to the sandwich.
- Cheese: Mozzarella, havarti or brie all work well!
- Gochujang bagel: You can make gochujang bagels or use any bagel (or bread) of your choice.
How to Make Bulgogi Egg Bagel Sandwich
This sandwich comes together easily and relatively quickly!
- Make the onsen tamago
- Make the bulgogi
- Make the kimchi mayo
- Assemble sandwich
Lisa’s Recipe Tips
- Instead of a onsen tamago, you can swap it with a fried egg or scrambled egg.
Enjoy!! If you make this Bulgogi and Egg Gochujang Bagel Sandwich recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
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Bulgogi and Egg Gochujang Bagel Sandwich
Description
This Bulgogi and Egg Gochujang Bagel Sandwich features a gochujang honey sesame bagel, kimchi mayo, tender bulgogi beef with melted cheese, and a perfectly soft onsen tamago.
Ingredients
Onsen Tamago (Hot spring egg)
- 4 large eggs
Bulgogi Beef
- 800 g thinly sliced beef tenderloin
- 6 tbsp soy sauce
- 3 tbsp brown sugar
- 1 tbsp sesame oil
- 1.5 tbsp mirin
- 1 tbsp garlic, minced
- black pepper
- 1/2 onion, sliced
- 1 green onion, sliced
Kimchi Mayo
- 1/4 cup kimchi, chopped
- 1/4 cup kewpie mayonnaise
For the sandwich
- gochujang bagel or bagel of choice
- 1–2 slices of cheese
- lettuce, shreded
Instructions
Onsen Tamago
- Sous vide machine: Set the temperature to 68 C. Add the eggs in carefully and cook for 25-30 minutes.
- Stove top: Bring 1 L of water to a boil. Remove from heat and add 1/2 cup of water. Carefully ladle in the eggs and cover the pot with a lid. Set a timer for 18-20 minutes. Remove the eggs from the water with a slotted spoon. Once cool, crack into a bowl.
Beef Bulgogi
- Add all the bulgogi beef marinade ingredients to a bowl and stir. Add in the beef and massage the marinade in. Cover and keep refrigerated for at least 1 hour, preferably overnight.
- Heat a pan over medium high. Cook for 3-4 minutes or until no longer pink. Transfer to a plate and sprinkle with sesame seeds. Add a slice or two of cheese on top and allow the residual heat from the meat to melt it.
Kimchi Mayo
- Finely chop the kimchi, or to your liking.
- Add in the mayo and stir well.
Sandwich Assembly
- Slice the bagel in half. Add some kimchi mayo on top along with the shredded lettuce. Add the bulgogi beef with the cheese on top. Make a shallow cradle in the middle and then add the egg there. Top with more kimchi mayo and then add the other half of the bagel on top. Wrap, slice and enjoy!!
