Modu Recipes

Ttukdak Hyung's Beef Karaage Donburi

A unique Japanese-style rice bowl with thinly sliced beef fried until crispy, tossed with crunchy shredded cabbage and a sweet-salty mayo sauce.

🙋 Recommended for

  • ⭐ Those who want to experience a different, savory beef karaage instead of the usual chicken
  • ⭐ Those who want to enjoy a restaurant-style donburi with crunchy cabbage, crispy beef, and a sweet-sour sauce

Ingredients needed 🛒1 servings

  • Beef (thinly sliced, affordable cut like top blade)
  • Minced green onion
  • Minced garlic
  • Mirin (Korean cooking wine)
  • Sesame oil
  • Seasoned salt, to taste
  • Flour
  • Potato starch
  • 1 egg (separated yolk and white)
  • Shishito peppers, halved lengthwise
  • Cooking oil for deep frying
  • 1 bowl of warm rice
  • Plenty of thinly shredded cabbage
  • Mayonnaise for sauce
  • Worcestershire sauce
  • Whole grain mustard

Recipe 🍳

  1. Slice the beef thinly along the grain into long strips for easy frying and good texture.
  2. In a bowl, combine the sliced beef with minced green onion, minced garlic, mirin, sesame oil, seasoned salt, flour, potato starch, and egg yolk. Mix well until the batter coats the beef evenly.
  3. Heat plenty of oil in a pan. Drop small pieces of the beef batter into the oil one by one (not all at once) and fry until golden and crispy.
  4. Mix the leftover egg white with a little potato starch to make a thin batter. Coat the shishito peppers and lightly fry them in the same oil.
  5. Place a bowl of warm rice, then top generously with the shredded cabbage so the rice is completely covered.
  6. Arrange the crispy beef karaage and green shishito pepper tempura on top of the cabbage attractively.
  7. Mix mayonnaise, Worcestershire sauce, and whole grain mustard in a suitable ratio to make a tangy, rich special sauce. Drizzle zigzag over the bowl and serve.
  1. Mix sliced beef with green onion, garlic, basic seasonings, flour, starch, and egg yolk to coat.
  2. Fry the beef pieces individually in hot oil, then fry the shishito peppers in the leftover egg white batter.
  3. Top rice with shredded cabbage and the fried items, then drizzle generously with the mayo-Worcestershire-mustard sauce.

Cooking tips 💡

  • You don't need expensive cuts; thinly sliced affordable beef like bulgogi meat or top blade will become tender with a crispy exterior when fried.
  • When frying the karaage, add the pieces one by one with chopsticks to prevent them from clumping together, maximizing crispiness.

Shop ingredients on Coupang(Ad)

beefgreen oniongarlicmirinsesame oilseasoned saltflourpotato starcheggshishito pepperscabbagemayonnaiseWorcestershire saucewhole grain mustard
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