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Modu Recipe

Choi Kang-rok's Meat Rice Bowl

Grilled tosi steak marinated with lemon aroma for one hour, served over kombu rice, accompanied by a softly cooked egg in a thermal container and a specially crafted ponzu sauce

Ingredients needed 1 servings

Recipe

Cooking tips

  • Do not squeeze lemon juice into the marinade—slice it thinly so only the aroma infuses.
  • Balance is key: avoid overpowering ponzu or dominant udon broth taste; aim for a subtle, harmonious blend.
  • Avoid frying the egg—it will make the whites firm. Use a thermal container to achieve a moist, onsen-style texture that pairs perfectly with the rice and beef.

Recommended for

  • Those who want to enjoy Chef Choi Kang-rok’s unique and delicate Japanese-inspired flavors at home.
  • People seeking a novel beef rice bowl with tender onsen egg and refreshing lemon aroma.
  • Those looking to try a custom ponzu sauce recipe with deep umami instead of a typical gyudon.

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