Korean Minari Bulgogi Bibim Udon

Name: Korean Minari Bulgogi Bibim Udon
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 2 servings
Cuisine: Korean
Ingredients: udon noodles 400 g; thinly sliced beef 180 g; water dropwort 90 g; onion 70 g; soy sauce 2 tbsp; gochujang 1 tbsp; oligosaccharide syrup 1 tbsp; minced garlic 1 tsp; sesame oil 1 tbsp; sesame seeds 1 tsp

Pat 180 g beef dry and marinate it 10 minutes, then stir-fry it with the onion in a fully heated pan over high heat for 2 to 3 minutes until the moisture evaporates. Blanch 400 g udon for only 2 minutes, rinse under cold water and drain thoroughly so the dressing does not become watery. Coat the noodles in the gochujang dressing before folding in the bulgogi and minari, and serve before the minari wilts.

Quick answer

Total time: 37 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

Bulgogi seared fast over high heat meets raw minari, a fragrant Korean water dropwort, on udon tossed in a gochujang, soy, and sesame oil dressing.

The beef is patted dry before marinating so it browns at the edges instead of stewing in its own liquid.

Ingredients

servings

IngredientAmount

oligosaccharide syrup

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Instructions

6 steps

1

Pat 180 g thinly sliced beef with paper towels so it browns instead of steaming.

Coat it evenly with 1 tbsp soy sauce, 1 tsp minced garlic, and 1 tbsp syrup, then marinate for 10 minutes.
2

Rinse 90 g minari, shake off moisture well, and cut it into 5 cm lengths.

Slice 70 g onion thinly so it softens quickly with the beef and does not stay harsh in the finished noodles.
3

Heat a pan fully over high heat before adding the beef and onion.

Stir-fry for 2 to 3 minutes, spreading the meat out, until moisture evaporates and the edges turn lightly browned, then turn off the heat.
4

Blanch 400 g udon noodles in boiling water for only 2 minutes, just until loosened and chewy.

Rinse under cold water to remove surface starch, then drain thoroughly so the dressing does not become watery.
5

In a large bowl, loosen 1 tbsp gochujang with 1 tbsp soy sauce and 1 tbsp sesame oil first.

Add the well-drained noodles and toss until the red dressing coats them evenly before adding the toppings.
6

Add the stir-fried bulgogi and the cut minari, then lift and fold gently with chopsticks so the herb stays fresh.

Before the minari wilts, sprinkle with 1 tsp sesame seeds and serve right away.