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My Favorite Bulgogi-style Udon Noodles

My Favorite Bulgogi-style Udon Noodles

Udon noodles with a Korean-style sweet-salty sauce and a raw egg - the best! It's a 'b-class gourmet' dish, but my friends love this.

Ingredients: 1 serving

Meat of your choice (I used chopped up beef this time)
70 to 100 g
Onion
1/4 to 1/3
Whatever vegetables in your fridge
to taste
Chicken soup stock base (or Weipa, Chinese soup stock)...A
150-170 ml (use 150 ml if you like salty flavors or if the vegetables you're using are high in moisture)
Sugar...A
2 tablespoons
Soy sauce...A
2 tablespoons
Mirin...A
2 tablespoons
Gochujang ...A
1 teaspoon
Doubanjiang ...A (If you don't like spicy food, use 1 1/2 teaspoons of gochujang instead)
1/2 teaspoon
Grated garlic...A
about 1 to 2 teaspoons (it tastes better with more)
Pepper....A
To taste
Toasted sesame seeds....A
1 to 2 tablespoons
Sesame oil
To taste
Pepper
To taste
Salt
To taste
Green onions
To taste
Egg yolk (or a whole egg)
1
Udon noodles (the thicker the better)
1 pack
I added instructions for using frozen udon noodles.
I use a small 2.5 ml measuring spoon to measure out 1/2 a teaspoon.

Steps

1. Mix the A ingredients in a bowl.
2. Cut up the onion, meat and other ingredients. I used chopped beef and shimeji mushrooms this time.
3. Heat sesame oil in a frying pan, add the onion, season with salt and pepper and stir fry.
4. When the onions have wilted add the meat, season again with salt and pepper. Depending on the vegetables you're using, you may want to stir-fry them before you add the meat.
5. While you stir fry the meat and vegetables, untangle the udon noodles a little under running hot water. Or, you can microwave the noodles with a hole punched into the bag.
6. To make the udon noodles more tasty, put them on a plate and sprinkle with 1 tablespoon of sake. Cover loosely with plastic wrap. Microwave for about a minute at 600 W.
7. If you're using frozen udon noodles, microwave for 2.5 to 3 minutes at 600 W. Since the noodles will be simmered in a sauce later, you just have to defrost them and flavor them with sake at this point.
8. When the stir fry is done and hasn't gotten burnt, add the combined A ingredients and the noodles to the pan, and simmer over medium-high heat.
9. Simmer for 2 to 4 minutes depending on the type of udon you're using, until the noodles are browned but not totally stretched out and soft. Transfer to a serving plate.
10. Top with an egg yolk and some chopped green onions, and it's done.
11. The sweet-salty sauce with the egg yolk mixed in make this taste like sukiyaki udon noodles. It's really delicious!
12. Eat this hot in the summer too to give yourself energy!! In the winter, it will warm you up. Don't forget to deal with your breath afterwards though (hahaha).
13. This is the inspiration for this recipe: Recipe ID: 1098224 - "Pork and Lettuce Bulgogi-style Stir Fry" - also delicious, so give it a try too.
14. If you like udon, check out this delicious curry udon recipe Recipe ID: 1388532 - hope you give it a try!

Story Behind this Recipe

When I tried this popular sauce (Recipe ID: 1098224) with udon noodles it was delicious! So I adapted it a little. We often have this dish after drinking or for a late night snack.
It's a very humble 'b-class' dish, but it's delicious so I decided to upload it.