Kimchi Cheese Gyudon

Method

1. Slice the onion 7 mm thick. Shake off excess seasoning from the kimchi and cut it 2 cm wide. Cut the beef into 5 cm lengths and thinly slice the scallion.

   Add in this stepOnion 120 gWell-fermented napa cabbage kimchi 120 gThinly sliced beef short plate or brisket 200 g

2. Heat the sesame oil in a 20 cm frying pan and fry the kimchi over medium heat for 3 min, until its edges turn slightly translucent and it smells toasty.

   Add in this stepToasted sesame oil 1 tsp

   medium heat

3. Add the dashi, soy sauce, mirin and sugar, stir the gochujang until it dissolves into the liquid, then add the onion and simmer over medium heat for 5 min, until the onion is soft.

   Add in this stepDashi stock 150 mlSoy sauce 1½ tbspMirin 2 tbspSugar 1 tspGochujang (Korean chili paste) 1 tsp

   medium heat

4. Spread the beef into the pan; when it bubbles, skim off the foam and cook over medium heat for 4 min, loosening it with chopsticks. When no pink remains, taste, and add a splash of water if the kimchi has made it too salty.

   medium heat

5. Turn down to low heat, scatter the cheese evenly over the meat, cover and leave for 2 min, until the cheese has melted into a white blanket.

   Add in this stepShredded mozzarella 60 g

   low heat

6. Fill bowls with rice, scoop the beef and kimchi on top with the cheese still on, spoon over a little broth and finish with scallion and sesame seeds.

   Add in this stepHot cooked short-grain rice 400 gScallion 1Toasted sesame seeds 1 tsp