Usamgyeop Gyudon (Beef Brisket Rice Bowl)
Thin-sliced beef brisket stir-fried in a sweet-savory soy sauce glaze, piled over hot rice. Ready in 20 minutes — perfect as a rice bowl or a side dish.
Ingredients
Main
- Thin-sliced beef brisket (usamgyeop)250g
- Onion1/4
- Cooked rice1 bowl
Sauce
- Sugar1 Tbsp
- Cooking wine (mirin)1 Tbsp
- Oligo syrup (or corn syrup)1 Tbsp
- Soy sauce2 Tbsp
- Minced garlic1 Tbsp
Directions
- 1
Thinly slice 1/4 of an onion.
- 2
Mix the sauce: 1 Tbsp sugar, 1 Tbsp cooking wine, 1 Tbsp oligo syrup, 2 Tbsp soy sauce, and 1 Tbsp minced garlic.
- 3
In a pan, stir-fry 250g of beef brisket first.
- 4
Once the beef is cooked through, add the onion, sprinkle with a little black pepper, and stir-fry for 1 minute.
- 5
When the onion turns translucent, blot away the excess beef fat with a paper towel.
- 6
Pour in the sauce and stir-fry for 2 minutes.
- 7
Serve over a bowl of hot rice and enjoy!
Tips
Beef brisket releases a lot of fat — blotting it with a paper towel before adding the sauce keeps the bowl clean-tasting, not greasy.