Bulgogi Breakfast Sandwich

I’ve been home alone for about a month now and while scrounging for something to make for lunch the other day I found that my mom, bless her heart, had left single-serving portions of sukiyaki-cut beef and deveined shrimp in the freezer for just this occasion. I took out three servings of beef and decided on bulgogi. What about my cabbage soup diet, you ask? I did it for a week and have since transitioned to eating clean during the day and having the soup for dinner. I have no figures to report to you because constantly weighing myself is my diet downfall. But I feel super!

Anyway, while my beef was thawing I went to the grocery store to stock up and found some malunggay. I like a lot of vegetables in my bulgogi and I thought it would be an interesting and healthy addition. If you haven’t heard, it’s hailed as the miracle plant – it’s packed with nutrients and it seems every part of the plant can be used for something. I’m pretty sure you could smoke it, too. No, I’m not.

This is a very loose recipe for bulgogi. I pretty much just eyeballed everything and crossed my fingers. To make bulgogi, I used:

About 3 cups sukiyaki-cut beef (rib-eye or sirloin)

1 medium onion

2 green chilies

2 stalks leeks

About 1/2 cup malunggay leaves

5 cloves garlic

For the marinade:

3 T soy sauce

2 T sesame oil

2 T rice wine

1 T sugar

1 T grated ginger

A dash toasted sesame seeds

Freshly ground black pepper

To prepare:

3 T canola oil (or any other neutral-tasting oil)


1. Slice the onions, leeks, chilies and garlic. Trim the leaves off the malunggay stem. Add everything into the bowl with beef.

2. Combine all ingredients for the marinade and mix well.

A little tip when peeling ginger – try a spoon.

3. Pour the marinade into the bowl and mix thoroughly. Best to use your hands, it’s fun!

4. Leave to marinate in the fridge for 30 minutes up to overnight. When ready, swirl canola oil in a pan on medium-high heat. Cook until there are no more juices in the pan.

Now, usually I would eat this by turning it into a parcel with lettuce but I wanted to do something different and make it into a sandwich. A breakfast sandwich with egg yolk oozing down it. So I toasted up some bread, spread some light mayo on both slices, fried up a sunny-side-up egg and assembled my sandwich.

Slice in half. Ready, set, ooooooooze.

So. Good. Will have for breakfast and lunch and… Will have cabbage soup for dinner.

Fun Food Fact: Some grated Asian pear can be added to the bulgogi marinade to help tenderize the meat.


5 replies »

  1. Now I have something to look forward to this weekend, I’ll definitely try this at home, the malunggay works wonders:)) Thanks Sam:))

    • You’re most welcome, Joey 🙂 This had a lot of heat so you might wanna leave out the chilies if your daughter’s gonna have some, too. And feel free to double/triple the malunggay! I wish I did 🙂

      • that is my favorite soup, msised it so bad I cannot wait to try it soon. It looks yum and delish too. Dropping some love for for FTF, hope that you can return the favor too.

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