Gyudon Beef Bowl. There aren't many rice bowls that are as simple and delicious as Gyudon. Gyudon is the iconic Japanese beef bowl. It was one of my favorite budget meals as an exchange student in Tokyo. My favorite shops in Tokyo always had 3 things in common. The first is razor-thin beef slices. The second is a few grates of fresh ginger. And the third is a raw egg yolk. And when these combine, you get magic... 🌈
In Korean and Japanese markets, it's easy to find these razor thin cuts of shabu-shabu beef. But if you don't have one in your area, put a piece of chuck or ribeye in a Ziploc bag and place in the freezer for 1.5 - 2 hours (will vary depending on thickness). The meat should be slightly frozen, making it meat firm enough to slice through with a well-sharpened knife.
Make sure to add 4-5 grates fresh ginger to the soy sauce mixture. It provides a fresh aromatic lift to the earthiness of the soy-sauce. A key flavor variable!
Finally, my favorite - the raw egg yolk. The Japanese love to drop a raw egg yolk into their rice bowls. I also picked up this habit while living in Tokyo. Now I don't think twice. The creaminess of the yolk blends nicely with the piping hot rice. Give it shot - why not?
This recipe produces 2 servings - save the second bowl for breakfast.
Dan-yul out 🕺
Gyudon Beef Bowl
- 300 grams of Thinly Sliced Beef (Chadolbaegi or Shabu-Shabu Cut)
- 1 whole onion
- ½ cup of Anchovy-Kelp Broth (or use Katsuobushi Dashi Broth)
- 1-2 stalks of green onion (for garnish)
- 1 egg yolk (optional, for garnish)
- Few sprinkles of Shichimi (Japanese 7-spice) (optional, for garnish)
- 1 bowl of Rice
Soy Sauce Marinade
- 3 Tablespoons of Soy Sauce
- 2 Tablespoons of Mirim (rice wine) (or any white cooking wine)
- 1 Tablespoon of Sugar
- 4-5 grates of Fresh Ginger
- Make anchovy-kelp from scratch (see notes below). Or use an anchovy-kelp broth packet to make the broth quickly. We'll only need ½ a cup so save the leftover broth for another Korean soup or stew.
Prep Ingredients & Make Soy Sauce Marinade
- Cut onion into thin slices. Then finely dice green onion stalk. Now take out a mixing bowl and evenly mix: Soy Sauce (3 Tablespoons), Mirim (2 Tablespoons), Sugar (1 Tablespoon) and Fresh Ginger (4-5 grates).
- Put a frying pan on medium-high heat. Then add in a drizzle of oil. Add your beef slices in. Once it starts to cook and turn grey on one-side, add in the sliced onions. Stir everything around for 30 seconds.
- Give your soy sauce mixture another stir and then pour into your frying pan. Then add in the ½ cup of broth.
- Allow the broth to cook and reduce for about 10 minutes (or until the onions turn soft). You can reduce for longer if you want less broth. Turn off the heat. Use a pair of tongs and grab that succulent meat. Spread it over a bowl of hot rice.
- Garnish with green onion, raw egg yolk and few sprinkles of Shichimi. Grab a spoonful of the broth and spread it over the bowl. Bon Appetit.
- To make anchovy-kelp broth from scratch, click on this article here.
- Or purchase anchovy-kelp broth packets from Gochujar.
Concerned reader says
Just remember: the raw egg is pasteurized! This is what allows it to be eaten raw. The bacteria in raw eggs can cause salmonella which can make you sick as a dog; pasteurization kills that bacteria. not sure why this article doesn't mention it.
If you follow this recipe then you will need to pasteurize your egg first before eating it in this way. If you live in a place that does this to eggs sold in stores then you're good, otherwise, you'll have to do it yourself.
Elka Brooke says
This was so incredible. Truly one of the best things I've eaten in ages. The egg yolk and complex flavors in the sauce made it creamy and richly satisfying, like a Japanese risotto (without the pain of making risotto!!). The grated ginger was a perfect addition. THANK YOU!!!