Korean Stir-Fried Udon with Spicy Chicken
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 12
About this dish
Think of a pan of dakgalbi with udon added.
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Gochujang-marinated chicken thigh, cabbage and thin slices of sweet potato cook first, and the thick udon then takes on a heavy coat of that sauce.
Ingredients
Instructions
- 1
Pat 500 g boneless chicken thigh dry, then cut it into bite-size pieces.
Add 3 tbsp gochujang, 2 tbsp Korean chili flakes, soy sauce, sugar, and minced garlic, then massage until every piece is coated and marinate for 10 minutes.
- 2
Slice 180 g sweet potato into 3 mm half-moons so it cooks before the noodles over-soften.
Cut the cabbage, onion, and green onion into pieces that can be tossed easily, keeping the cabbage slightly larger because it will shrink.
- 3
Heat a wide pan thoroughly over medium-high heat.
Add the sweet potato and onion and stir-fry for about 2 minutes until the edges turn slightly translucent.
- 4
Add the marinated chicken with all its seasoning and raise the heat to high.
Stir-fry for about 4 minutes, turning often, until the outside turns opaque and the sauce thickens before it has a chance to scorch.
- 5
Add the cabbage and stir-fry for 2 minutes, just until it wilts and releases moisture.
Add 4 udon portions, loosen any clumps with tongs or chopsticks, and toss until the thick sauce coats the noodle surfaces evenly.
- 6
When the udon is evenly coated and the sweet potato and chicken are cooked through, mix in the scallion and sesame oil.
Turn off the heat, rest for 2 minutes, and serve.
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