A recipe for a melt-in-your-mouth kalbi beef bowl using Ashikita beef from Kumamoto Prefecture. The simple soy sauce-based sauce maximizes the umami of the meat, with crisp onions and kaiware radish sprouts adding a delightful contrast. This is a luxurious beef bowl perfect for special occasions.
Ingredients
Main Ingredients (2 servings)
- Beef Kalbi Meat 200g
- Onion 1/2
- Kaiware Radish Sprouts 1 pack
- Warm Rice to taste
Seasonings
- Vegetable Oil a little
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Sugar 1/2 tbsp
- [A] Soy Sauce 1 1/2 tbsp
- [A] Vinegar 1/3 tsp
- [A] Ichimi Togarashi (Chili Pepper) to taste
Steps
- Slice 1/2 onion into slightly thick wedges.
- Heat a little vegetable oil in a frying pan, lightly sauté the sliced onions until they retain some crispness, then remove.
- Heat the frying pan and use the remaining oil to gently sear 200g of beef kalbi meat, arranging it in a single layer. Don't touch the meat while it's searing; cook it slowly to lock in the flavor.
- Blot away any excess fat that comes out from the meat with a paper towel.
- Flip the meat and cook both sides.
- Add 1 tbsp of cooking sake, 1/2 tbsp of sugar, and 1 1/2 tbsp of soy sauce and coat the meat.
- Add 1/3 tsp of vinegar to bring everything together.
- Mix the sautéed onions with the meat and sauce.
- Serve warm rice in a bowl, top with the meat and onions, and garnish with 1 pack of kaiware radish sprouts. Sprinkle with ichimi togarashi if desired. The crispness and slight heat of the kaiware radish sprouts pair wonderfully with the rich, fatty meat.
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