What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
GYUDON BEEF BOWL
Gyudon or beef bowl is a very simple dish featuring tender slices of beef simmered in a midly sweet sauce paired with some caramalised onions and optionally a poached egg on top. A quick and easy meal for any one to enjoy.
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This is the perfect dish if you are on the run, if you only have 30 minutes for lunch you can get this one and cooked in 20 minutes and eaten in 10. Packed filled with flavour all soaked into tender pieces of beef over a soft fluffy bed of rice.
How to make a quick meal?
1.
Wash and set your rice to cook. I would recommend using sushi rice but any rice works perfectly well.
2.
Either thinly slice yoru beef or buy sliced beef for hot pot or shabu shabu, the thinner the better.
3.
Slice your onions into thin strips and set aside.
Ingredients
1.
Sushi Rice
2.
500g of Sliced Beef
3.
3tb of Light Soy Sauce
4.
2tb of Mirin
5.
1tb of Sake
6.
3tb of Sugar
7.
1 Onion
8.
Eggs
4.
Prepare the sauce mixture by combining 3tb of light soy sauce, 2tb of mirin, 1tb of sake, 3tb of sugar and 4tb of water. Mix well.
5.
Add your onions to a pan on medium heat with a little oil and gently fry them till fragrant and translucent.
6.
Lower the heat down to medium low and gently pour your sauce mixture into the pan.
7.
Lay your sliced beef over the bubbling sauce and cover with a lid.
8.
Let it simmer for 2-3 minutes till the beef is fully cooked.
9.
Serve it up over a bed of freshly steamed rice and optionally top it off with a poached egg or even a fried one.
Extra: Add some bonito flakes or seaweed topping (Furikake) to top it all off for the extra umami boost.