Rich and Refreshing Gyudon with Bonito Flakes & Cabbage
Rich and Refreshing Gyudon with Bonito Flakes & Cabbage
Special Japanese Gyudon Recipe by Kkaejjaengi with Bonito Flakes, Cabbage, and Egg Yolk
A delightful combination of tender beef, crisp cabbage, and umami-rich bonito flakes! Enjoy this Gyudon, featuring a refreshingly deep broth, easily at home. ☆Detailed secrets here: https://blog.naver.com/yejin1108/221488519423
Main Ingredients- 300g Beef (for Bulgogi)
- 3 Green Onions (leafy parts)
- 1/2 Onion
- 1 handful Cabbage
- 1 pinch Bonito Flakes
- 1 Egg Yolk
Gyudon Sauce- 2 Tbsp Soy Sauce
- 2 Tbsp Oyster Sauce
- 2 Tbsp Mirin (Rice Wine)
- 2 Tbsp Sugar
- 1 Tbsp Oligosaccharide
- 1 Tbsp Sesame Oil
- A pinch of Black Pepper
- 2 Tbsp Soy Sauce
- 2 Tbsp Oyster Sauce
- 2 Tbsp Mirin (Rice Wine)
- 2 Tbsp Sugar
- 1 Tbsp Oligosaccharide
- 1 Tbsp Sesame Oil
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare all your ingredients. Pat the 300g of thinly sliced beef (for bulgogi) dry with paper towels to remove excess blood. Slice the green onions into bite-sized pieces. Thinly slice half an onion, and roughly chop about a handful of cabbage.
Step 2
Let’s make the delicious sauce that defines the Gyudon! In a bowl, combine 2 Tbsp Soy Sauce, 2 Tbsp Oyster Sauce, 2 Tbsp Mirin, 2 Tbsp Sugar, 1 Tbsp Oligosaccharide, 1 Tbsp Sesame Oil, and a pinch of Black Pepper. Mix well to create the Gyudon sauce. You can use it immediately, but letting it marinate overnight will develop an even deeper flavor.
Step 3
Heat a pan over medium-high heat and add the prepared beef. Once the beef starts to release its juices, add a pinch of bonito flakes to the pan. This step will infuse the broth with a subtle, savory depth.
Step 4
Continue to cook the beef until it’s fully cooked through. Spread the meat thinly in the pan to ensure even cooking. Add the prepared sauce and the vegetables (onion and cabbage) to the pan and let everything simmer together. The ingredients will meld with the sauce, creating a delicious topping for your rice.
Step 5
Serve the simmered Gyudon generously over a bowl of warm rice. Create a small well in the center and carefully place the fresh egg yolk. For an extra touch, sprinkle some sesame seeds or furikake on top. Mixing the runny yolk into the beef and sauce is absolutely delicious!
