Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Gyudon (Beef Bowl)
Thin beef and onion simmered in a sweet soy-dashi broth and heaped over rice — Japan's fastest, most beloved bowl.
Pinagmulan
Recipe ni Japanese home kitchens · 🏠 Home cook
Japanese donburi tradition / 日本の丼物 — Gyudon grew out of gyunabe, a beef hot pot from eastern Japan's Kanto region. By the late 1800s a version simmered in a sweet soy stock and served over rice appeared, evolving into the fast, affordable bowl found across the country today.
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Panoorin habang niluluto · 3 na video
⏱ 20 min🍽 2 na serving🔥 600 kcal🇯🇵 Japan
Walang gatasWalang mani
Mga hakbang
Simmer the dashi, soy, mirin, sake and sugar with the onion until the onion softens.
Loosen the beef slice by slice and slip it into the broth so the pieces don't clump.
Skim off any foam and let the beef cook briefly — it only needs to lose its pink.
Lower the heat and let it bubble a few minutes more so the meat drinks up the sweet, savory broth.
Spoon the beef and onion over hot rice and moisten with a little of the broth.
Top with a pinch of pickled red ginger for a sharp, bright contrast.
💡 Mga tip
- Very thinly sliced beef is essential — freeze the block briefly to slice it paper-thin at home.
- A soft-poached or onsen egg on top makes it richer and silkier.
- Don't boil the beef hard, or it toughens — a gentle simmer keeps it tender.
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