How to make Japanese rice bowls with bulgogi.
Gyudon, or Japanese Beef Bowl, is a classic comfort home food because it’s so easy and quick to prepare. I prefer making beef bulgogi for my Gyudon, than the traditional Japanese recipe because I like it better.
The unique ingredient used here is a pear fruit. It’s a common ingredient in Korean bulgogi recipes and I love the fresh sweetness it adds to the dish. Replace with apples if pears are not easy to come by.
This recipe has no alcohol, meaning it does not have Japanese mirin, which is a sweet cooking oil. To offset this I upped the sugar and pear gratings.
I also attempted to make onsen tamago, or hot spring eggs to top my Gyudon bowl. TLDR; wasn’t a pretty process. I think I sort of figured out where I did wrong – I didn’t use enough water. The boiled water has to be able to cover the eggs. I swore I used 1 litre though. Anyway, an experiment for another day. If you want to see my ~failure~ then it’s all in my video.
Eventually I microwave-poached an egg, and it was semi successful. Add hot water to the egg bowl, pop in the microwave and nuke on high for 1 minute. Word of caution: chances of egg exploding in microwave are high. Eeps.
Ingredients:
Serving for 2.
- 300 grams Beef – I used shabu shabu beef slices, but any thinly sliced meat will do.
- 1 White Onion
- 1 tsp Black Pepper
- 2 tbsps Sesame Oil
- 1 tbsp Light Soy Sauce
- Half a cup of Water
- Bulgogi Marinade
- 1/2 Pear or Apple, grated
- 3 tbsps Light Soy Sauce
- 1/2 tbsp Dark Soy Sauce (optional)
- 2 tsps of Sugar
- 1 tbsp Ginger, grated
- 2 Cloves of Garlic
Directions:
- Prepare the bulgogi marinade sauce in a bowl.
- Add the beef slices to the bowl and let it marinate for at least 30 minutes. Overnight would be best.
- In a pan, add some oil. Once it’s hot, add in the onions.
- Once onions have wilted a little, and add in the marinated beef.
- Add some water to the marinade bowl. Pour in leftover marinade into the pan.
- Let the bulgogi beef cook, should be quick. Add a couple dashes of black pepper and stir in sesame oil.
- Taste test, add in soy sauce or sugar if it needs.
- Serve over rice and a soft boiled egg!
Bulgogi Gyudon
Course: Eats, Recipes2
servings30
minutes20
minutesIngredients
300 grams Beef – I used shabu shabu beef slices, but any thinly sliced meat will do.
1 White Onion
Half a cup of Water
1 tsp Black Pepper
2 tbsps Sesame Oil
1 tbsp Light Soy Sauce
- Bulgogi Marinade
1/2 Pear or Apple, grated
3 tbsps Light Soy Sauce
1/2 tbsp Dark Soy Sauce (optional)
2 tsps of Sugar
1 tbsp Ginger, grated
2 Cloves of Garlic, chopped
Directions
- Prepare the bulgogi marinade sauce in a bowl.
- Add the beef slices to the bowl and let it marinate for at least 30 minutes. Overnight would be best.
- In a pan, add some oil. Once it’s hot, add in the onions.
- Once onions have wilted a little, add in the marinated beef.
- Add some water to the marinade bowl. Pour in leftover marinade into the pan.
- Let the bulgogi beef cook, should be quick. Add black pepper and stir in sesame oil.
- Taste test, add in soy sauce or sugar if it needs.
- Serve over rice and a soft boiled egg!
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