Korean Bulgogi with a 6 Minute Egg

by Chef Jeff and Chef Marc – The Rogue Chef

Servings: 4-6

Time: 25 minutes


  • 1 lb thinly sliced beef (such as Sirloin or Ribeye)
  • ½  C Soy Sauce
  • ¼  C Dark Soy
  • 1 T Sesame Oil
  • 3 T Rice Wine
  • 2 T Brown Sugar
  • 1 tsp Fresh Ginger, grated
  • 3 Cloves Fresh Garlic, minced
  • 3 T Hoisin
  • 1 Yellow Onion, chopped
  • 2 Green Onions, thinly sliced
  • 1 T Sesame Seeds
  • 1-2 Fresno Chilies4 eggs
  • Cooked Rice, for serving
  • Vegetable Oil, for cooking


  1. Mix together soy sauce, dark soy, brown sugar, sesame oil, minced garlic, grated ginger, sliced green onions, hoisin, yellow onion, Fresno Chilies, and sesame seeds. 
  2. Add the sliced beef to the marinade, making sure each slice is well coated. 
  3. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
  4. Heat a large skillet or grill pan over medium-high heat. 
  5. Add a drizzle of vegetable oil to the pan. Once hot, add the marinated beef slices in a single layer. Cook for 2-3 minutes on each side until caramelized. 
  6. Remove from heat and set aside.
  7. Bring water to a boil in a separate pot. 
  8. Gently add the eggs to the boiling water and cook for exactly six minutes. After six minutes, transfer the eggs to a bowl of ice water to stop the cooking process. Once cooled, carefully peel the eggs and set aside.
  9. Serve the bulgogi over cooked rice, topped with a six-minute egg. 
  10. Garnish with additional sliced green onions and sesame seeds if desired. 

Go Rogue by making Light Tacos with ingredients wrapped in Butter Lettuce.

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Check out this published recipe in the Branson Globe.