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
Units
Scale
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!!