Korean Kimchi Bulgogi Udon
Kimchi bulgogi udon is a Korean stir-fried noodle dish that combines fermented kimchi's sharp tang with thinly sliced beef marinated in a sweet soy-based bulgogi seasoning. The beef is seared quickly over high heat, then onion and kimchi join the pan and cook until their moisture evaporates, concentrating flavor. A sauce of soy sauce, gochujang, and sugar goes in next, followed by briefly blanched udon noodles that get tossed on high heat for one to two minutes until every strand is coated. The thick, round udon holds the bold sauce well, and a final burst of heat gives the dish a hint of smoky wok char. If the kimchi runs very sour, an extra half-teaspoon of sugar brings the flavor back into balance.
Adjust Servings
Instructions
- 1
Blanch udon for 1 minute, loosen strands, and drain.
- 2
Sear beef in oil, then add onion once beef changes color.
- 3
Add kimchi and stir-fry 2 minutes to concentrate flavor.
- 4
Add soy sauce, gochujang, and sugar to form the sauce.
- 5
Add udon and toss on high heat for 1-2 minutes until coated.
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Nutrition (per serving)
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