Name: The Filet McKorean: Award-Winning Bulgogi Breakfast Biscuit
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb beef tenderloin (filet mignon), thinly sliced across the grain; 1/4 cup low-sodium soy sauce; 2 tbsp brown sugar; 2 tbsp pear or apple, grated; 2 garlic cloves, minced; 1 tbsp toasted sesame oil; 1 tbsp rice vinegar; 1/2 tsp freshly ground black pepper; 1/4 tsp red pepper flakes (optional); 1 tbsp neutral oil (for searing); 4 large, fluffy buttermilk biscuits (homemade or bakery); 4 large eggs; 1 tbsp unsalted butter; 1/2 cup kimchi, drained and chopped; 1/4 cup scallions, thinly sliced; 1 tbsp toasted sesame seeds; 1/2 cup quick cucumber pickles (see step 1); 1/4 cup gochujang mayo (see step 7)

The Filet McKorean: Award-Winning Bulgogi Breakfast Biscuit

CookwithNewsletter

Inspired by the pop-culture chaos and high-low culinary contrasts of the Las Culturistas Culture Awards, this breakfast—The Filet McKorean—melds the luxury of filet mignon (Best Beef!) with the craveable, drive-thru comfort of a classic breakfast sandwich. Tender bulgogi-marinated beef meets a flaky buttermilk biscuit, spicy kimchi, sunny egg, tangy pickles, and a punchy gochujang mayo for a brunch dish that's as iconic as it is unhinged. Each bite is a celebration of the wild, weird, and wonderful ways food shapes our culture—and our cravings.

Ingredients

Instructions

Make quick cucumber pickles: Thinly slice 1/2 English cucumber. Toss with 2 tsp rice vinegar, 1/2 tsp sugar, pinch of salt. Set aside to pickle while you prep.
In a bowl, combine soy sauce, brown sugar, grated pear/apple, minced garlic, sesame oil, rice vinegar, black pepper, and red pepper flakes. Add sliced beef tenderloin, toss well, and marinate for 10 minutes.
Heat a large cast iron pan over high heat. Add neutral oil. Sear marinated beef in a single layer, without crowding, for 1-2 minutes per side until caramelized and just cooked through. Remove to a plate.
While beef rests, wipe out the pan. Melt butter over medium heat. Crack in eggs and cook sunny-side up or over-easy, to desired doneness. Season lightly with salt and pepper.
Split warm buttermilk biscuits in half. Layer each bottom half with a generous mound of bulgogi beef, some chopped kimchi, a cooked egg, a few cucumber pickles, and a sprinkle of scallions and sesame seeds.
Spread a little gochujang mayo on the biscuit tops: Mix 1/4 cup mayo with 1 tbsp gochujang (Korean chili paste) and a squeeze of lemon juice.
Close sandwiches and serve immediately, letting all the absurd, savory, spicy, buttery flavors mingle. Optionally, dust biscuit tops with a pinch of toasted sesame seeds or extra scallions for flair.