Tuesday, May 22, 2012

korean-style gyudon (beef rice bowl)

This sweet and spicy beef will make you want to eat more rice. I can't eat too spicy, so every time I attempt making spicy food, it turns out 'sweet & spicy.' My husband is from Singapore and they eat spicy food there. But after he got married to me, I think he can't tolerate the spicy food like he used to. My challenge to myself is to learn how to appreciate spicy food and cook some for my husband. :)


Beef - 1.5 lbs (thinly sliced)
Onion - 1/2 (sliced)

[Beef marinade]

Kojujyan (Korean chili paste) - 4 TBS or more if you want it to be more spicy
Sugar - 4 TBS
Soy sauce - 2 TBS
Salt - 1 tsp
Sesame oil - 2 tsp
Oyster sauce - 2tsp
Minced garlic - 2 cloves
Ginger juice - 1 TBS

Oil for stir fry

Spinach - whole bunch (for veggie garnish on the side)
Sesame oil & salt - 1 tsp each (when frying spinach)


  1. Cut beef in thin slices (if you bought chunk meet). 
  2. Cut onion in slices.
  3. In a bowl, mix the marinade together with beef and onion. Cover and let it sit in the fridge for at least an hour (longer the better!).
  4. Wash spinach and set it aside.

grate ginger first
Squeeze the ginger juice!

Slice the meat as thinly as possible
Mix in the marinade
Ready to go in the fridge!


  1. Heat the wok or frying pan with 2 TBS of oil. 
  2. Fry the meat/onion in pan until beef is done (it doesn't have to be well-done, if you prefer). Add about 2 TBS of water to the bowl you used for marinade, get the sauce on the bowl, and add to the meat. Let it simmer for few minutes. 
  3. Fry spinach with 1/2 TBS of oil and 2 tsp of sesame oil. You can add sesame seeds if you want.
Frying in a wok
Add some water in the bowl and get the sauce around
Fry until almost caramelized


  1. Serve on hot rice. Put the meat on top of the rice and surround them with spinach. 
  2. Serve with soup, salad, or pickled vegetables. 


  • You can use any meat - pork, chicken, turkey, etc. 
  • If you live near Asian market, they usually have already thinly sliced meat packets. Those are easier to work with since no matter how hard I try, I can't cut as thinly as they do! haha.. Plus it saves your time. 


  1. If your meat is still slightly frozen, it's easier to slice it thinner since the meat still holds its shape.

  2. Yum!! What do you suggest for another vegetable option other than spinach?

  3. Sharn, thanks for the suggestions!

    One-chan, you can try stir-fry zucchini (julienne/cut in slices), mushroom, bok choy or even lettuce. (stir-fry lettuce with oyster sauce is quite good). :)