Easy Kimchi Fatty Beef Rice Bowl (Kimchi Gyudon)
A savory, spicy, and tangy 15-minute meal featuring tender beef ribbons and fermented kimchi glazed in a rich sauce, finished with a luscious raw egg yolk.
The Kimchi Fatty Beef Rice Bowl is a beloved comfort dish that marries the savory depth of Japanese-style beef bowls with the vibrant, fermented kick of Korean kimchi. Its richness comes from thin ribbons of marbled beef, while the silky egg yolk creates a luxurious emulsion that balances the heat. Perfect for a quick weeknight dinner, it is a masterclass in balancing complex flavors with minimal effort.
Ingredients
- 300 g fatty beef slices
- 150 g chopped cabbage kimchi
- 12 white onion
- 2 cups steamed white rice
- 1 tbsp cooking oil
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1 pasteurized egg yolk
Instructions
- 1Sauté the beef slices
Heat a tablespoon of cooking oil in a pan over medium-high heat. Carefully place the thin slices of fatty beef into the pan and stir-fry them quickly until they are just cooked through and lightly browned.
Tip: Do not overcook the beef at this stage; a brief sear is enough as it will be returned to the pan later to combine with the other ingredients. - 2Remove and set aside
Once the beef is browned, use tongs to remove the slices from the pan and set them aside. This ensures the meat remains tender and doesnt overcook while you prepare the kimchi base.
Tip: Sear the beef in batches if necessary to avoid overcrowding the pan, which can cause the meat to boil in its own juices rather than browning. - 3Add onions and kimchi
Using the flavorful oil and rendered fat remaining in the pan, add the sliced white onions and chopped cabbage kimchi. Start stir-frying immediately to prevent sticking.
Tip: Sautéing the kimchi in the leftover beef fat adds a deep, savory richness to the overall flavor profile of the dish. - 4Sauté the kimchi and onions
Stir-fry the mixture over medium-high heat until the onions lose their crunch and become soft and translucent, allowing the kimchi to release its spicy and tangy aroma.
Tip: If the pan seems too dry, add a tiny splash of water or a teaspoon of oil to help the onions soften without scorching. - 5Combine the ingredients
Return the cooked beef slices to the pan with the sautéed onions and kimchi. Toss the ingredients together briefly so the beef can absorb the initial flavors of the vegetables.
Tip: A quick toss is all you need to ensure the beef is evenly distributed throughout the kimchi and onion mixture. - 6Pour in the sauce
Pour the prepared sauce mixture over the beef and kimchi. Use a spatula to distribute the sauce evenly throughout the pan.
Tip: High heat is key at this stage to help the sauce thicken quickly and coat the ingredients without overcooking the meat. - 7Glaze the beef and reduce sauce
Increase the heat to high and stir-fry vigorously. Continue cooking as the liquid bubbles and reduces into a thick, glossy glaze that thoroughly coats every piece of beef.
Tip: Stir-frying over high heat at this stage is crucial for achieving a thick, glossy sauce that clings to the ingredients. - 8Assemble the rice bowl
Layer the finished kimchi beef mixture over a bowl of warm, fluffy white rice. Top the center with a fresh, sterile raw egg yolk to be mixed in just before serving for a rich, creamy finish.
Tip: For the best experience, use short-grain rice which provides a slightly sticky texture that holds the sauce well.
