Main ingredients 🥩
beefbean sproutscheongju (rice wine)mirinjin soy sauceegggreen onion
Ttukdak Hyung's Beef and Bean Sprout Rice Bowl
A rice bowl with bean sprouts quickly stir-fried over high heat for a crunchy texture and beef brisket, topped with a sweet special soy sauce reduced with the meat's own oil.
🙋 Recommended for
- ⭐ Those who want to enjoy a rice bowl with a Southeast Asian or Japanese gyudon-style crunchy vegetable texture and savory meat.
- ⭐ Those who want to whip up a high-quality rice bowl sauce using just one pan without the hassle of measuring complicated seasonings for a solo meal.
Ingredients needed 🛒1 servings
- beef, as needed
- cooking oil, a little
- salt (a pinch)
- pepper (a pinch)
- bean sprouts, plenty
- water, as needed
- cheongju (or mirin), as needed
- jin soy sauce, as needed
- sugar, as needed
- rice, 1 bowl
- egg yolk, 1
- minced green onion, a little
Recipe 🍳
- Add cooking oil to a pan and cook the beef, lightly seasoned with salt and pepper.
- When the beef is golden brown, cut it into bite-sized pieces. Add washed bean sprouts and quickly stir-fry over high heat just until wilted.
- Place warm rice in a bowl, then generously top with the stir-fried beef and bean sprouts.
- Without cleaning the pan, add water, cheongju (or mirin), jin soy sauce, and sugar. Boil until the sauce thickens slightly and becomes glossy.
- Drizzle the rich and sweet special soy sauce evenly over the rice and beef.
- Carefully place a fresh egg yolk in the center of the rice bowl and sprinkle with minced green onion to finish.
- Pan-fry seasoned beef until crispy, add bean sprouts and quickly stir-fry over high heat just until wilted, then place over rice.
- In the same pan with the meat oil, add water, cheongju, soy sauce, and sugar, then boil to reduce the sauce.
- Pour the special soy sauce evenly over the rice, then top with an egg yolk and minced green onion.
Cooking tips 💡
- Heating bean sprouts too long will release all their moisture, making them tough and losing their crunch. So stir-fry them quickly over high heat in a short time.
- Do not wipe away the meat juices and oil left in the pan after cooking the beef; make the sauce directly in the same pan to maximize deep flavor and umami.