Gyu Kaku Sukiyaki Bibimbap Recipe
Craving authentic Japanese BBQ restaurant flavor at home? This Gyu Kaku Sukiyaki Bibimbap Recipe recreates their famous sweet-savory beef over fluffy rice in one perfect bowl.
Ingredients
- 1.5 lbs thinly sliced beef ribeye
- 2 cups cooked Japanese short-grain rice
- 1 large yellow onion thinly sliced
- 2 green onions chopped
- 1 carrot julienned
- 8 oz shiitake mushrooms sliced
- 3 Tbsp unsalted butter
- 1/4 cup soy sauce
- 1/4 cup mirin
- 3 Tbsp brown sugar
- 2 Tbsp sake or dry sherry
- 1 Tbsp toasted sesame oil
- 4 eggs fried sunny-side up
- Sesame seeds for garnish
Instructions
Cook Rice
- Rinse rice until water runs clear. Cook with 2.5 cups water.
Make Sukiyaki Sauce
- Combine soy sauce, mirin, brown sugar, sake in saucepan. Simmer.
Slice Vegetables
- Thinly slice onion, carrot into matchsticks, mushrooms evenly.
Prep Beef
- Partially freeze beef 20 minutes. Slice paper-thin against grain.
Heat Skillet
- Melt 1 Tbsp butter in large skillet over medium-high heat.
Caramelize Onion
- Add sliced onion. Cook until golden and soft, 4 minutes.
Sear Beef
- Add beef slices in single layer. Cook 1 minute per side.
Deglaze Pan
- Pour sukiyaki sauce over beef. Scrape up browned bits.
Add Mushrooms
- Add shiitake mushrooms. Cook 2 minutes until softened.
Add Carrot
- Add julienned carrot. Simmer 2 minutes until tender-crisp.
Finish Sauce
- Add remaining butter. Stir until glossy and thickened.
Assemble Bowls
- Spoon rice into bowls. Top with beef, veggies, egg, seeds.
Notes
- Refrigerate airtight containers up to 3 days maximum.
- Freeze only beef-vegetable mixture up to 1 month safely.
- Reheat gently in skillet with splash water or dashi broth.
- Microwave rice bowls 2 minutes covered with damp towel.
- Always add fresh fried egg when reheating.