Pretty easy, no real "hard to find" ingredients for most people.This is not a real strong flavored Korean style dish. Most people should like this one. I have a tendency toward the stronger and hotter styles, but not my wife. This is a decent way to allow many to enjoy this type of flavor profile, and by adding some hot sauce, each individual can tailor it to their own heat level.

Always on the look out for quick, good, easy. This one also meets that criteria. Can be spicy, or adjust the heat for your level.

I love Mongolian beef, so I've been trying to find an easy recipe that taste like I like. This one is pretty close. But it seems to be a fine line between the proper flavor, and too salty. Using broth to replace some of the salty soy sauce, balances the salty and flavor out, I think.

I ordered this once at a restaurant for lunch and it was pretty good, so I tried making it myself.In our house we like very light flavors, so the sauce we pour on the rice is just 2 tablespoons of soy sauce, 1 teaspoon of sugar plus salt and pepper. If you prefer it more concentrated, increase the amount of soy sauce and sugar.I've never use measuring spoons, so when I measure, the flavor is slightly different each time. Recipe by Monshan0227

I wanted to eat a beef rice bowl (gyudon). I wanted to recreate the flavor of the dishes served in a certain chain of beef rice bowl restaurants and top it with red pickled ginger, but I didn't have any so I used new harvest ginger pickled in sweet vinegar. Recipe by Shiroi grape

Getting home from work, making dinner, I like quick and easy. Plus add flavorful on top of that, it's a real winner.

You can make gyudon any time as long as you have some onions and beef, so it's a easy to make life saver. I've been making this way for a long time.You can use a cheap cut of beef, but choose a type that has plenty of fat and is thinly sliced for the best flavor. Please adjust the amount of sugar and soy sauce to your liking. For 4 generous servings. Recipe by Kyoku

The sauce of today's beef and vegetable bibimbap is a "special edition", it's mainly used to match with "the vegetables", it's refreshing and very yummy.This is a simple and delicious Korean cuisine that can be completed within 10 minutes.🎬👇 and그리고 YouTube Recipe Videohttps://youtu.be/q7iUZ75UGVw

I wanted to cook rice with chicken breast and burdock root, but the chicken was sold out... so I bought ground pork instead. I didn't want to cook the pork in a rice cooker, so I made a donburi (rice bowl) instead....and it was surprisingly delicious. I think you can make this with ground chicken, ground beef/pork mix, or anything you like .If you can successfully prepare the burdock root, then even a complete beginner can easily make this; I made all of the flavoring measurements into tablespoons. . For those of you that are not good at cutting burdock root into long, thin strips, cut them in small diagonal strips on top of a cutting board . I also hate cutting them into long, thin strips, so that is what I do lol. For 2 people. Recipe by Mine neko

I thought up this recipe after making some homemade gochujang.This is flavored very assertively, so please adjust the amount of gochujang and soy sauce to your taste. You can use bok choy or spinach or whatever else you like instead of the vegetables listed here. For 2 servings. Recipe by kenken mama

I have always made tekka-don (fresh tuna rice bowl) with wasabi soy sauce, so this time I changed things around a little bit. I only had some doubanjiang spicy bean sauce on hand, so I tried using that.If you don't like the oiliness of the sesame oil, drain it off lightly before spooning the topping onto rice. Recipe by Kei's