This Korean Bulgogi Rice Stack with Fried Egg is a layered dish packed with flavor and texture. Spicy kimchi-fried rice forms the base, followed by succulent, marinated bulgogi beef, and topped with a crisp-edged, runny-yolk fried egg. Finished with scallions and toasted sesame seeds, this visually striking stack offers a bold fusion of sweet, spicy, and savory notes in every bite.

Why You’ll Love This Recipe

This dish combines the comfort of fried rice with the irresistible sweetness and umami depth of bulgogi beef. The kimchi adds a subtle tang and heat that enhances the entire stack, while the fried egg on top provides richness and visual appeal. It’s an impressive yet approachable recipe perfect for a weekend meal, a special brunch, or a satisfying dinner. Each element can also be prepared ahead, making it ideal for layered assembly just before serving.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Rice:

• 2 cups cooked short-grain rice
• 1/3 cup chopped kimchi
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon sesame oil
• 1 tablespoon neutral oil

For the Bulgogi Beef:

• 1 lb thinly sliced ribeye or sirloin
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 tablespoon rice vinegar
• Black pepper to taste

For Topping:

• 1 egg
• 1 tablespoon chopped chives or scallions
• 1 teaspoon toasted sesame seeds
• 1 teaspoon neutral oil for frying

directions

1. In a mixing bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and black pepper. Add beef slices and marinate for at least 30 minutes in the refrigerator.
2. Heat 1 tablespoon of neutral oil in a skillet over medium-high heat. Add chopped kimchi and sauté for 1–2 minutes.
3. Stir in cooked rice and gochujang. Fry for 2–3 minutes, mixing until rice is fully coated and heated through. Drizzle with sesame oil and set aside.
4. In a separate hot skillet, sear the marinated beef in batches to avoid crowding. Cook until browned and caramelized, about 2–3 minutes per batch.
5. In a small frying pan, heat 1 teaspoon neutral oil and fry the egg sunny-side up until the whites are set and edges are crispy, leaving the yolk runny.
6. To assemble, use a ring mold or small bowl to shape the rice. Invert it onto a serving plate.
7. Layer bulgogi slices over the rice. Optionally drizzle with any remaining pan sauce.
8. Top with the fried egg, then garnish with chopped scallions and toasted sesame seeds.
9. Serve immediately while hot.

Servings and timing

This recipe serves 2 people as a hearty main.
Prep time: 15 minutes
Cook time: 20 minutes
Marinate time: 30 minutes
Total time: 1 hour 5 minutes

Variations

• Spicy Variation: Add more gochujang to the rice or a drizzle of chili oil on top for extra heat.
• Vegetarian Version: Substitute bulgogi beef with pan-seared mushrooms or marinated tofu.
• Fried Rice Alternative: Use plain steamed rice if preferred, especially for a milder flavor.
• Sauce Enhancement: Serve with extra bulgogi marinade, thickened slightly in a pan, as a drizzle.
• Add Crunch: Include a handful of pickled radish or cabbage for texture contrast.

storage/reheating

Store the beef, rice, and garnishes separately in airtight containers in the refrigerator for up to 3 days.
Reheat the beef and rice in a skillet over medium heat until warmed through. Fry the egg fresh before serving to maintain its texture. This dish is not recommended for freezing due to the egg and texture of the rice.

FAQs

What cut of beef works best for bulgogi?

Thinly sliced ribeye or sirloin is ideal due to its tenderness and marbling, which caramelizes beautifully when seared.

Can I make the bulgogi ahead of time?

Yes. The beef can be marinated a day in advance and even cooked ahead, then reheated briefly in a pan before assembling.

Is the gochujang necessary?

It provides essential heat and flavor, but if you prefer a milder dish, reduce or omit it and adjust the spice with chili flakes or omit altogether.

Can I use leftover rice?

Yes, day-old rice works best for fried rice as it holds its shape and doesn’t become mushy.

How do I keep the egg yolk runny?

Fry the egg over medium heat until the whites are set but do not flip. Remove from heat once the edges are crisp and whites are firm.

Can I use a different type of rice?

Short-grain rice is traditional for Korean dishes, but medium or long grain can be used if preferred.

What’s a good vegetarian bulgogi substitute?

Marinated and grilled mushrooms, eggplant, or tofu can provide a savory umami-rich alternative.

How can I make the rice stack without a ring mold?

Use a small bowl lined with plastic wrap to mold the rice, then invert carefully onto the plate.

Is it okay to omit the kimchi?

Yes, but kimchi adds flavor complexity. You can replace it with a small amount of sautéed onion or pickled vegetables for depth.

What side dishes go well with this?

Serve with cucumber salad, kimchi, pickled radish, or a bowl of miso or seaweed soup.

Conclusion

Korean Bulgogi Rice Stack with Fried Egg is a visually appealing and richly flavorful dish that brings together iconic Korean ingredients in a creative and satisfying presentation. From spicy kimchi rice to tender marinated beef and a perfectly cooked egg, each layer adds texture and depth. Ideal for a weekend treat or an elevated weekday meal, this dish is a bold and complete expression of comfort and spice.

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