Name: The LCCA “Best Breakfast” Bulgogi Steak & Egg Skillet
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz boneless ribeye or sirloin steak, thinly sliced (against the grain); 2 tsp brown sugar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 2 tbsp pear juice (or mashed ripe pear); 1 tbsp mirin (or dry sherry); 1 tbsp toasted sesame oil, divided; 1 tbsp neutral oil (avocado or canola); 4 large eggs; 1 bunch scallions, white and green parts separated and sliced; 1 cup shiitake or cremini mushrooms, sliced; 1 cup cooked jasmine rice (preferably day-old); 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1/2 cup kimchi, chopped (ensure soy-free); 1 Persian cucumber, thinly sliced; 1 small carrot, julienned; 1 tsp toasted sesame seeds (optional); Gochugaru (Korean chili flakes), for garnish (optional)

The LCCA “Best Breakfast” Bulgogi Steak & Egg Skillet

CookwithNewsletter

Inspired by the unhinged and joyful spirit of the Las Culturistas Culture Awards, this breakfast-dinner mashup brings together the Best Breakfast (eggs, steak, rice) and Filet Mignon Award for Best Beef in a riotously shareable, deeply flavorful skillet. Borrowing the 'wok hei' technique, the beef is seared at high heat to capture smoky, caramelized edges, while a quick marinade infuses classic Korean bulgogi flavors with a California farmer’s market twist. Piled onto golden rice and crowned with eggs and vibrant veggies, this dish is a celebration of food chaos, late-night cravings, and the endless scroll of cultural flavor. Perfect for a table of four, or for those who know breakfast is best eaten any time of day.

Ingredients

Instructions

In a medium bowl, combine sliced steak with brown sugar, garlic, ginger, pear juice, mirin, 1/2 tbsp sesame oil, salt, and pepper. Massage marinade into meat. Let sit 15 minutes (or overnight for deeper flavor).
Heat a large (12-inch) skillet or wok over high heat until just smoking. Add neutral oil, swirling to coat. Working in two batches if needed, add steak in a single layer. Sear undisturbed for 1 minute, then toss constantly with a forward scooping motion for another 1-2 minutes until just cooked and edges caramelize. Remove steak to a plate.
Add mushrooms and scallion whites to skillet; stir-fry 2-3 minutes until golden. Push to the side, add a splash more oil if needed, and crack eggs into the center. Fry until whites are set but yolks are runny (or to your doneness).
Add day-old rice to pan, breaking up clumps, and toss with mushrooms and scallions until heated through. Drizzle with remaining 1/2 tbsp sesame oil. Season to taste.
Return steak atop rice mixture. Turn off heat. Top with fried eggs, then scatter scallion greens, kimchi, cucumber, carrot, and optional sesame seeds and gochugaru over the skillet.
Scoop into bowls and serve hot, with extra kimchi and chili flakes on the side.