Making Kimchi Gyudon Japanese and Korean fusion dishes Kimchi Gy
I went to a restaurant near my school, and I remember that it was so delicious when I first met Kimchi Gyudon, so I remembered the taste and picked it up, and it's not exactly the same, but it's a fusion recipe of Japanese and Korean food that reproduced a little bit of my own style.
1 serving
Within 20 minutes
μŠΉν˜€λ‹ˆ
Ingredients
  • Beef belly meat
    250g
  • cabbage kimchi
    70g
  • onion
    50g
  • cooking wine
    1t
  • instant rice
    300g
  • Eggs
    1piece
  • Cooking oil
    1T
  • Soy sauce
    1T
  • Red pepper powder
    1T
  • Sugar
    1T
  • Water
    1T
  • Oyster sauce
    1t
  • crushed garlic
    1t
  • Starch syrup
    1t
  • cooking wine
    1t
  • ground pepper
Cooking Steps
STEP 1/7
Please make the sauce first.
STEP 2/7
Please shred the onion.
STEP 3/7
Please cut the kimchi into bite-sized pieces.
STEP 4/7
Preheat the pan, add 1T of oil, add pork belly over high heat, add 1t of cooking wine and stir-fry.
STEP 5/7
Add kimchi and stir-fry about 80% of the beef brisket until the redness of the meat is almost gone.
STEP 6/7
When the meat is cooked and the kimchi is fried, add the onion and sauce and stir-fry until it boils down.
STEP 7/7
When the sauce boils down and the ingredients cut well, turn off the heat, place the kimchi gyudon on the prepared rice, press the center of the kimchi gyudon slightly with a spoon, place the egg noronza on top and sprinkle sesame seeds to finish.
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