Spicy Korean-Infused Gyudon

Ingredients

• 1 lb Thinly sliced beef ribeye or chuck
• 1 large Yellow onion, thinly sliced
• 1 cup Dashi stock (or beef broth)
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 1.5 tbsp Gochugaru (Korean chili flakes)
• 1 tbsp Toasted sesame oil
• 1 tbsp Sugar
• 2 cloves Garlic, minced
• 2 stalks Green onions, chopped
• 1 tsp Toasted sesame seeds(optional)
• 3 cups Steamed white rice

Instructions

1. 1

   In a large skillet or pot, combine the dashi stock, soy sauce, mirin, sugar, and minced garlic.

2. 2

   Bring the liquid to a simmer over medium heat and add the sliced onions, cooking until they begin to soften.

3. 3

   Stir in the gochugaru and sesame oil to infuse the broth with the spicy, smoky Korean flavors.

4. 4

   Add the thinly sliced beef to the simmering liquid, spreading the pieces out so they cook evenly.

5. 5

   Simmer for 4-5 minutes, skimming off any foam that rises to the top, until the beef is just cooked through.

6. 6

   Taste the sauce and adjust the heat with more gochugaru if desired, then stir in half of the green onions.

7. 7

   Divide the steamed rice into bowls and top generously with the beef and onion mixture, including plenty of the sauce.

8. 8

   Garnish with the remaining green onions and toasted sesame seeds before serving.