This Korean egg drop sandwich with beef bulgogi is made with beef, cheese and eggs. The Eggs can be boiled, fried or scrambled. The filling is then sandwiched between the softest and most delicious brioche bread or shokupan/hokkaido bread. The sandwich is drizzled with a a sweet mayonnaise sauce.
If you are not making the bread, the sandwich itself is very quick and easy to make too. I make the bread but you can also buy a brioche loaf instead. I can honestly say that this sandwich is possibly my personal favourite post on the website so far because it is fun to make and delicious too!
WHAT IS AN EGG DROP SANDWICH?
Egg Drop is a famous and viral breakfast shop in South Korea.
They sell egg sandwiches with a variety of fillings.
The sandwiches themselves stand out because they are made with buttered extra thick brioche bread and are served in a small cardboard box with a drizzle of sweet mayonnaise often sweetened with condensed milk.
This is sometimes spicy or smoky from sriracha or gochuchang. The sandwiches are served vertically and stand up (box or no box) .
The main sandwich consists of super soft, creamy and fluffy scrambled eggs, bacon and cheese but there are multiple variations such as ones with Avocado or Beef.
Egg Tuck in LA also sell these sandwiches with their sandwiches including items like Eggs with Short Ribs, Tater Tots, Pickles, Grilled Onions.
My version includes Beef with Onions and Sesame Seeds, Cheese, Egg and a Gochuchang, Honey, Mayo Sauce.
Ingredients in Egg Drop Sandwich
Bread
An egg drop sandwich would not be what it is without the signature extra thick brioche bread.
The bread is enriched with butter and sugar and is slightly sweet but mainly it is known for being the softest bread you will ever eat.
Made using the tangzhoug method in which part of the flour and liquid is taken out and cooked to form a paste. This is a bread that is fluffy and squishy.
The recipe originated in the Hokkaido region of Japan. It is usually sweeter then bread in the UK.
The Tangzhoug method is the Mandarin name for the Yudane method but there are differences between the 2.
The Yudane method uses liquid and flour in a ratio of 8:1 whereas the Tangzhoug method uses liquid in a ration of 5:1.
The easiest way to get a similar bread is to use a Brioche Loaf. I have seen them in Aldi and Sainsburys in the UK.
The Bread is sliced into thick slices and then slit at the top to create a pocket to add the ingredients into.
It is then buttered and toasted in a pan to make it golden brown and to make it toasty and delicious. You can use either Mayonnaise on the outside or Butter to do this.
Beef
The Beef we used was Rib Eye cut into strips. This is then combined with Soy Sauce, Sugar, Sesame Oil, Peppers, Garlic, Spring Onions, White Onions and Sesame Seeds and stir fried very quickly.
You can use Sirloin or any other Steak here.
Eggs
The Eggs can be soft scrambled, half boiled, full boiled or fried. I have tried 3 variations so far and they are all great.
Cheese
Use your favourite cheese slices. The cheese will melt slightly from the heat of the filling.
Egg drop Sandwich Sauce
This can be added to the inside of the sandwich as well as drizzled on top of it.
It is usually made with Mayonnaise and Condensed Milk. You can also make a Spiced version.
I use Honey in place of Condensed Milk because it wouldn’t make sense to open a tin for a couple of tablespoon of condensed milk.
I also add Gochuchag to add some smoky sweetness.
How to make Egg Drop Sandwich with Beef Bulgogi
The recipe I am sharing today is made with Beef Bulgogi but I will be sharing the famous Breakfast sandwich version soon.
If you are making the bread, use my shokupan recipe.
Cut bread into thick slices around 4.5 inches in depth. Butter or add Mayonnaise to the outside of both sides of the bread.
Toast in a pan till golden brown and then cut down across the middle of the slice, about 2 inches down.
Boil the Eggs, drain and cut into slices.
Make the sauce by combining the Gochuchang, Mayonnaise and Honey in a small bowl. Whisk together to combine.
Add the beef strips to a bowl with Soy Sauce, Sugar, Sesame Oil, Peppers, Garlic, Spring Onions, White Onions and Sesame Seeds and stir fry in a pan/wok till cooked.
Add the cheese and beef.
Add slices of Egg and drizzle over the sauce.
What is Beef Bulgogi?
Bulgogi is also known as Korean Beef and is made with thin slices of Beef marinaded in Soy Sauce, Sugar, Sesame Oil and ingredients such as Onions and Spices.
Possible Variations
Onions - We did also try making it with grilled Onions but found that that completely overpowered the flavour of the sandwich
Herbs - You can add herbs such as chives or parsley. I omit them here because we add sesame seeds which work well with the beef.
Bacon - There is usually Bacon in the recipe for the Egg version. I didn’t use it in this version because I think the Beef is enough on it’s own. I would obviously be using Halal Bacon.
Make your own version - You can add anything you like here. You could even make a full English breakfast version with sausages and hashbrowns!
TIPS AND TRICKS
Here are my top tips for making this divine sandwich:
- Use extra thick slices of soft brioche bread that can stand and hold the filling with ease.
- Add the fillings in order to get the most scrumptious sandwich with melty cheese.
- Whilst not essential, it makes life easier to place the sauce into a squeezy bottle to make it easier to drizzle over the top.
- If you do not wish to make your own bread, you can buy a brioche loaf.
Storage and Leftovers
This Egg drop sandwich is best eaten as soon as you make it but leftovers of the beef and sauce can be stored in the fridge for up to 3 days.
It can then be assembled as and when the need to indulge in another one arises!
How to reheat Egg Drop Sandwich
If you happen to have a whole leftover sandwich, you can reheat it on a pan until warmed through or in the oven at 180 C/250 F/Gas Mark 4 for 6 - 10 minutes until warmed through.
FAQS
Is Egg Drop only in Korea?
Yes the popular franchise is only in Korea, however there are now similar cafes in LA and New York.
Why is it called an Egg Drop SAndwich?
The sandwich gets its name from the South Korean franchise but I did read somewhere that it is also because some versions are topped with an Egg Yolk and this drops when eating it. (it looks like a confit yolk).
Is Beef Bulgogi Halal?
It depends where you are buying it. Always check with the cafe/restaurant first.
More Sandwich/Bread/Wrap Recipes:
Easy Soft Boiled Eggs and Avocado Toast
Healthy Samosa Recipe - Samosa Wrap
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Korean egg drop sandwich with beef bulgogi
Ingredients
Bread
- 1 loaf Brioche or make the Hokkaido Milk bread recipe linked in post
- 4 tablespoon Butter or Mayonnaise
Egg
- 4 Eggs
Sauce
- 2 tablespoon Gochujang Sauce
- 2 tablespoon Mayonnaise
- 1 tablespoon Honey or Condensed Milk
Beef Bulgogi
- 1 ½ lb Beef Strips Any cut but Rib Eye, Sirloin, Rump are preferred
- 6 tablespoon Soy Sauce
- 2 ½ tablespoon Sugar Caster or Granulated
- 2 tablespoon Sesame Oil
- 1 teaspoon Ground Black Pepper
- 2 teaspoon Garlic Paste or Granules
- 3 Spring Onions sliced
- 1 Onion sliced, white
- 2 tablespoon Sesame Seeds
Instructions
- Cut bread into thick slices around 4.5 inches in depth. Butter or add Mayonnaise to the outside of both sides of all 4 pieces of bread. Toast in a pan till golden brown and then cut down across the middle of the each piece about 2 inches down.
- Boil the Eggs for 10 - 12 minutes, drain and cut into slices.
- Make the sauce by combining the Gochuchang, Mayonnaise and Honey in a small bowl. Whisk together to combine.
- Add the beef strips to a bowl with Soy Sauce, Sugar, Sesame Oil, Pepper, Garlic, Spring Onions, White Onions and Sesame Seeds and stir fry in a pan/wok till cooked - 5 minutes.
- Add the cheese and beef to the bread. Continue with remaining 3 sandwiches.
- Add slices of Egg and drizzle over the sauce.
Notes
What is Beef Bulgogi?
Bulgogi is also known as Korean Beef and is made with thin slices of Beef marinaded in Soy Sauce, Sugar, Sesame Oil and ingredients such as Onions and Spices.Possible Variations
Onions - We did also try making it with grilled Onions but found that that completely overpowered the flavour of the sandwich Herbs - You can add herbs such as chives or parsley. I omit them here because we add sesame seeds which work well with the beef. Bacon - There is usually Bacon in the recipe for the Egg version. I didn’t use it in this version because I think the Beef is enough on it’s own. I would obviously be using Halal Bacon. Make your own version - You can add anything you like here. You could even make a full English breakfast version with sausages and hashbrowns!TIPS AND TRICKS
Here are my top tips for making this divine sandwich:- Use extra thick slices of soft brioche bread that can stand and hold the filling with ease.
- Add the fillings in order to get the most scrumptious sandwich with melty cheese.
- Whilst not essential, it makes life easier to place the sauce into a squeezy bottle to make it easier to drizzle over the top.
- If you do not wish to make your own bread, you can buy a brioche loaf.
Storage and Leftovers
This Egg drop sandwich is best eaten as soon as you make it but leftovers of the beef and sauce can be stored in the fridge for up to 3 days. It can then be assembled as and when the need to indulge in another one arises!How to reheat Egg Drop Sandwich
If you happen to have a whole leftover sandwich, you can reheat it on a pan until warmed through or in the oven at 180 C/250 F/Gas Mark 4 for 6 - 10 minutes until warmed through.FAQS
Is Egg Drop only in Korea?
Yes the popular franchise is only in Korea, however there are now similar cafes in LA and New York.Why is it called an Egg Drop SAndwich?
The sandwich gets its name from the South Korean franchise but I did read somewhere that it is also because some versions are topped with an Egg Yolk and this drops when eating it. (it looks like a confit yolk).Is Beef Bulgogi Halal?
It depends where you are buying it. Always check with the cafe/restaurant first.Nutrition
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