Korean Kimchi Bulgogi Udon

Name: Korean Kimchi Bulgogi Udon
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Korean
Ingredients: udon noodles 400 g; thin sliced beef 180 g; kimchi 160 g; onion 100 g; soy sauce 1.5 tbsp; gochujang 1 tbsp; sugar 1 tsp; cooking oil 1 tbsp

Blanch the udon for just 1 minute and drain it well without a cold rinse, so excess water does not thin the sauce. Brown 180 g beef undisturbed for about 30 seconds over high heat, stir-fry the onion with it for 1 minute, then add 160 g kimchi and keep going about 2 minutes until reddish oil appears on the pan. Pour in the sauce, add the udon and toss for about 1 minute, stopping when the noodles are evenly coated and still chewy.

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Tangy kimchi and sweet soy-marinated beef cling to thick udon in a saucy, soup-free stir-fry.

Searing the beef undisturbed over high heat builds flavor. Frying the kimchi until red oil pools in the pan, before any sauce goes in, keeps the seasoning concentrated. The fat, round noodles hold the sauce well, making a filling one-plate meal.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Blanch 400 g udon noodles in boiling water for just 1 minute, loosening the strands gently with chopsticks.

Do not rinse them cold, and drain well so excess water does not thin the sauce later.
2

Mix 1.5 tablespoons soy sauce, 1 tablespoon gochujang, and 1 teaspoon sugar before the pan gets busy.

If the kimchi tastes very sour, keep an extra 0.5 teaspoon sugar ready for balancing later.
3

Heat the pan thoroughly over high heat, add 1 tablespoon cooking oil, and spread out 180 g thin sliced beef.

Leave it undisturbed for about 30 seconds so the surface browns instead of steaming.
4

When about half of the beef has changed color, add 100 g onion and stir-fry for 1 minute.

Once the onion edges turn translucent, add 160 g kimchi and spread it through the pan.
5

Keep the heat high and stir-fry the kimchi for about 2 minutes to drive off moisture.

When reddish oil appears on the pan surface and the kimchi aroma deepens, pour in the prepared sauce.
6

Add the blanched udon and toss quickly over high heat for about 1 minute.

Stop when the noodles are evenly coated, glossy, and still chewy, then turn off the heat and serve immediately.