Bulgogi yaki udon
Sweet-savory Korean bulgogi meets Japanese stir-fried udon. Thin beef, onion and chewy noodles cook in one pan after a short marinade.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Thinly sliced beef is unavailable
- Use instead
- Boneless chicken thigh, sliced thinly
- Substitute quantity
- ½ of a 400 g packReference quantity: 200 g
Use instead of the beef. Slice thinly and cook the chicken to 74°C throughout; add extra cooking time before adding the noodles if needed.
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Substitute available
If Fresh or frozen cooked udon is unavailable
- Use instead
- Dry spaghetti
- Substitute quantity
- ½ of a 360 g packReference quantity: 180 g
Boil according to the packet, then drain. Use instead of udon; the texture changes and cooking may take longer.
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Essential
Needed for this version; use the listed amount.
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Optional
May be omitted; leave the other quantities unchanged.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
-
Optional
May be omitted; leave the other quantities unchanged.
-
Essential
Needed for this version; use the listed amount.
-
Essential
Needed for this version; use the listed amount.
-
Optional
May be omitted; leave the other quantities unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Mix the soy sauce, sugar, minced garlic and optional sesame oil. Toss with the beef and refrigerate for 10 minutes. Thinly slice the onion and optional carrot; chop the optional spring onion. Keep the raw-meat board separate.
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Step 2
Loosen the udon in boiling water according to its packet, usually 1–2 minutes for pre-cooked noodles, then drain well. Do not break frozen strands apart by force.
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Step 3
Heat the neutral oil in a wide pan over medium-high heat. Add the beef with all its marinade, onion and optional carrot. Stir-fry for 4–5 minutes, separating the meat, until the vegetables soften and the beef is cooked through.
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Step 4
Add the drained udon and 3 tablespoons water. Toss for 2–3 minutes until the noodles are hot and the sauce lightly coats them. Make sure the meat is fully cooked; 74°C is a conservative target for this thin-sliced dish. Add the optional spring onion and serve.
Finished dish
2 servings. Tablespoon = 15 ml; small teaspoon = 5 ml. Wheat and soy; sesame if used. Cook all raw-meat marinade in the pan. Refrigerate within 2 hours, use within 24 hours and reheat once to 74°C.
Enjoy every bite
How to enjoy it
Prepare the sauce and vegetables before heating the pan. Stop tossing when the noodles are glossy, before the sauce dries out.
