High-Protein Korean Bulgogi Beef & Egg Bake with Crispy Kimchi

Korean flavors dominate Pinterest trends this season, blending bold spices with quick techniques. This protein-packed breakfast bake combines sweet-savory bulgogi beef with baked eggs and caramelized kimchi for extra crunch. Ready in 35 minutes with 25g protein per serving, it’s weeknight-friendly yet impressive enough for brunch guests.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb lean ground beef (93% lean)
• 1/4 cup bulgogi marinade (store-bought)
• 1 cup kimchi, roughly chopped + 2 tbsp kimchi juice
• 6 large eggs
• 1/4 cup shredded mozzarella
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp sesame oil
• 2 green onions, sliced
• 1 tsp toasted sesame seeds

Instructions

1. Preheat oven to 375°F (190°C).
2. Brown beef in oven-safe skillet over medium-high heat, breaking into crumbles.
3. Stir in bulgogi marinade; cook 3 minutes until caramelized.
4. Push beef to edges, add kimchi to center. Sauté 4 minutes until edges crisp.
5. Create 6 wells in mixture. Crack eggs into wells.
6. Drizzle eggs with kimchi juice and sesame oil. Sprinkle with gochugaru.
7. Top with mozzarella. Transfer skillet to oven.
8. Bake 12-14 minutes until egg whites set but yolks remain runny.
9. Garnish with green onions and sesame seeds.
10. Serve directly from skillet with extra gochugaru on side.

Chef's Note

For extra-crispy kimchi, press between paper towels before cooking to remove excess moisture.

Make-Ahead Tips

Store cooled bake airtight for 3 days. Reheat in skillet over medium-low with splash of water.

Substitutions

Ground turkey for beef, sriracha + honey (1:1) for bulgogi sauce, sauerkraut for kimchi