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Gyudon Bowl
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5 from 1 vote

Gyudon Beef Bowl

Make the best Gyudon - yes, better than Yoshinoya!
Course: Easy
Servings: 2 people


Bowl Ingredients

  • 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 Broth

  • 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). 

Make Gyudon

  • 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.