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Spicy Bulgogi Sauce

Spicy Bulgogi Sauce


  • 1 Omsom Korean Spicy Bulgogi Sauce
  • 8 medium eggs, frozen and peeled (Pro tip: run them under water to make peeling easier once frozen!)
  • 5 tbsp. cornstarch
  • 1 cup all-purpose flour
  • ½ tsp. baking powder
  • 3 cups neutral oil for frying
  • 1 scallion, sliced (for garnish)
  • Soy sauce (for garnish)

Serve with:

A hot bowl of rice or on top of our Saucy Noodles!



  1. In a large bowl, combine ½ cup flour, cornstarch, baking powder, Omsom sauce, and ½ cup water to make your batter. It should be thick in texture!

Let’s get cooking!

  1. Pour oil into pot until the oil is roughly 3 inches deep. Heat oil over medium-high heat until it reaches 350°F.
  2. Working with 3 eggs at a time, coat eggs in remaining flour before dipping them into the batter.
  3. Moving quickly, transfer the battered eggs into hot oil and fry for 5-6 minutes, flipping halfway, until crispy and golden. Work in batches to avoid overcrowding.
  4. Garnish with scallions and a drizzle of soy sauce. Enjoy!
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