Spicy Pepper Gyudon


150g beef tenderloin (thinly sliced)

30g cabbage (cut into bite-sized pieces)

½ medium onion (sliced)

50g enoki mushroom (discard the bottom and separate by hands)

2 green chillies (sliced)

1 egg

1 big bowl of cooked rice


2 tbsp caster sugar

1 tbsp gochugaru (Korean hot pepper flakes)

1 tbsp mirin

3 tbsp kikkoman soy sauce

3 tbsp water


½ cup pickled radish (shredded)

1 tbsp chopped spring onion

1 tsp toasted white sesame seeds

Preparation Instructions:

  1. Add seasonings into a non-stick skillet and bring to a boil.
  2. Add in beef slices, cook until no longer pink.
  3. Add in cabbage, onion, enoki mushroom and green chillies. Stir to combine and cook until the sauce become thickens.
  4. Add in egg at the middle and cover with lid for a minute.
  5. Pour meat and sauce over the cooked rice, garnish with shredded pickled radish, chopped spring onion and toasted white sesame seeds.



One thought on “Spicy Pepper Gyudon

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.