Choi Kang-rok's Meat Donburi and Sushi Hybrid
A dish enjoyed as both donburi and pressed sushi, featuring rice flavored with balsamic vinegar and shiokonbu, topped with beef grilled in a special sambal tare sauce and fluffy egg soboro.
Ingredients needed 2 servings
Recipe
Cooking tips
- When cooking rice, adding balsamic vinegar and salted kelp (shiokonbu) infuses it with a deep umami and acidity that pairs well with meat.
- When making egg soboro, do not start with high heat; continuously stir over low heat to achieve a fine and soft texture.
- The amount of sambal sauce in the tare sauce and shiitake wasabi used as a garnish can be adjusted to your preference to add a spicy flavor.
- When eating the finished dish, do not mix it. Instead, wrap the rice with meat like a ssam, add wasabi, or wrap it in gim for a more delicious experience.
Recommended for
- Those who want to try a unique Japanese fusion-style delicacy instead of a typical meat donburi.
- Those who want to try Chef Choi Kang-rok's unique and refined sauce and rice-cooking know-how themselves.
- Those who want to serve a visually stunning dish in the form of Japanese pressed sushi and donburi for guests or special occasions.
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