This sandwich was from the leftover spicy beef bulgogi I made the previous night. Bulgogi just takes a few minutes to make. First marinate 1 lb of thinly sliced ribeye with 2 tbsp. soy sauce, 2 tbsp. mirin, 1 tbsp. honey, 1 tsp. sesame oil, 1 tsp. garlic powder (freshly grated garlic is preferable), 2 tbsp. or more of hot pepper paste depending on how much spice you can tolerate . Make sure to mix the marinade in with the meat and let sit for a minimum of 30 minutes. Heat a non-stick pan and pour 1 tbsp. of vegetable oil. Add all your meat and cook in medium heat until the meat is completely cooked and brown. This will take less than 10 minutes.


To make the sandwich, take 2 pieces of bread (I used the thick cut Japanese milk bread) and lay it on cutting board. On a piece of bread lay 2-3 pieces of green leaf lettuce, add some sliced avocado, then place a generous amount of beef bulgogi before topping it with scrambled egg. Carefully place another piece of bread on top and press firmly. Wrap your sandwich tightly with some cling wrap and let stand for a 1-2 minutes. Then cut your sandwich in half with a sharp knife before serving.