Korean Stir-Fried Udon with Spicy Chicken
Gochujang-marinated chicken, cabbage, sweet potato, and rice cakes are stir-fried together before thick udon noodles join the pan and absorb the spicy-sweet sauce. The dakgalbi seasoning clings to the udon's broad surface, loading every bite with bold, smoky flavor. Cabbage and scallion wilt quickly in the high heat, releasing natural sugars that balance the chili paste's punch, while sweet potato chunks mellow the spice further with their starchy sweetness. Udon noodles, thicker than ramen or somyeon, stand up to the heavy sauce without going limp, delivering a satisfying chew throughout the meal. Melting a layer of cheese over the top just before serving adds a creamy, salty contrast to the heat. A sprinkle of sesame seeds and shredded seaweed finishes the dish. It scales well for groups sharing a large pan or griddle.
Adjust Servings
Instructions
- 1
Cut chicken thigh into bite-size pieces and marinate 10 minutes with gochujang, chili flakes, soy sauce, sugar, and garlic.
- 2
Slice sweet potato thinly into half-moons and prep cabbage, onion, and green onion.
- 3
Stir-fry sweet potato and onion first until half-cooked, then add chicken and cook over high heat.
- 4
Add cabbage and cook until wilted, then add udon noodles and combine.
- 5
When noodles absorb sauce, add green onion and sesame oil and stir-fry 1 more minute.
- 6
Turn off heat, rest for 2 minutes, and plate for more integrated flavor.
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