Beef Gyudon Without Tsuyu
A beef gyudon you can make deliciously without tsuyu, using the soy-based seasonings already in your kitchen. It is much simpler than you would expect, so anyone can follow along.
Ingredients
Ingredients
- Thinly sliced beef (for bulgogi/shabu-shabu)150g
- Onion1½
- Carrot1/3
- Green onion, julienned2 tbsp
- Garlic2 cloves
- Chili pepper1/2
- Egg yolk1
Sauce & Seasoning
- Guksijangguk (Korean soy soup base)2 tbsp
- Soy sauce1 tsp
- Sugar1/2 tbsp
- Ginger powder (optional)1 tsp
- Whole peppercorns1 tsp
Directions
- 1
Get all the ingredients ready.
- 2
If you use ready-sliced beef for bulgogi or shabu-shabu, you can skip this step. If you use a tougher cut like tenderloin, marinate it briefly beforehand to tenderize it.
- 3
Julienne the onion, carrot, and green onion, and thinly slice the garlic.
- 4
Heat a little oil in a pot and sauté the garlic and onion.
- 5
Add the carrot and sauté together, then lay the beef on top.
- 6
Grind whole peppercorns over the beef.
- 7
Once the beef changes color, add half a paper cup of water, 2 tbsp guksijangguk, 1 tsp soy sauce, and 1 tsp sugar. If you have store-bought bulgogi sauce, you can use that instead.
- 8
For a bit of heat, slice the chili pepper and add it in.
- 9
Once it comes to a boil, lower the heat and cook until the sauce reduces to a light glaze. Turn off the heat, then stir in the green onion. Spoon it over rice and top with an egg yolk to finish the gyudon.
Tips
You do not need to buy tsuyu — everyday soy seasonings make a savory, tasty sauce. Make plenty of sauce and mix it into the rice for the best flavor, and do not forget the egg yolk for a mellow, rich finish.