Name: Korean BBQ Beef and Breakfast Hash (Dairy-Free, Small-Batch)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb beef sirloin or ribeye, thinly sliced; 2 tbsp soy sauce; 1 tbsp brown sugar; 1 tbsp sesame oil; 2 garlic cloves, minced; 1 tsp grated ginger; 1/2 tsp black pepper; 1/2 small onion, thinly sliced; 2 cups baby potatoes, diced; 1 red bell pepper, diced; 1 cup kale, chopped; 2 scallions, thinly sliced; 4 large eggs (or use plant-based eggs for vegan); 2 tbsp neutral oil (avocado, canola, or grapeseed); 1 tsp toasted sesame seeds (optional for garnish); Sriracha or gochujang (to serve, optional); Kosher salt, to taste

Korean BBQ Beef and Breakfast Hash (Dairy-Free, Small-Batch)

CookwithNewsletter

This dish is a playful, culture-forward riff on the absurdity and joy of breakfast-for-dinner, inspired by the anything-goes spirit of the Las Culturistas Culture Awards. It mashes up Korean BBQ flavors (bulgogi-style beef) with a crispy potato breakfast hash, crowned with a runny fried egg—because every day deserves a little celebration. The dish is built for small-batch joy, using techniques that scale perfectly for a home cook, and it’s completely dairy-free. Serve it with a laugh and a side of pop culture banter.

Ingredients

Instructions

In a medium bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper. Add sliced beef and marinate for 15 minutes (or up to 1 hour).
Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add potatoes and a pinch of salt. Cook, stirring occasionally, until golden and nearly tender, about 8-10 minutes.
Add onions and red bell pepper to the skillet. Sauté until softened, 3-4 minutes. Stir in kale and cook until wilted, about 2 minutes. Transfer hash to a plate and keep warm.
Wipe out skillet and add remaining 1 tbsp oil. Increase heat to high. Add marinated beef (letting excess marinade drip off) in a single layer. Sear undisturbed for 1 minute, then toss and cook until just cooked through and caramelized, about 2 minutes. Remove from heat.
In a separate nonstick pan, fry eggs to your liking (sunny-side up or over-easy recommended).
Divide veggie hash among 4 plates. Top each with seared beef, a fried egg, and scallions. Sprinkle with sesame seeds and drizzle with sriracha or gochujang if desired.