Recipes Rice, Pasta & Noodles Beef Bulgogi Noodles

Beef Bulgogi Udon Noodles

by Caroline Sciberras
0 comment 8 minutes read

Honestly, I don’t eat much meat or beef and most of the times I substitute meat for vegan alternatives because I believe in sustainability and do love a lot animals. However, this bulgogi udon noodles (쇠고기 불고기 국수) is one of the dishes that make me really want to eat beef.  Anyone who tasted bulgogi can recognize the dish by its smell from miles away. Beef bulgogi noodles are so appetizing that it makes your mouths water.

Yields: 4 portions
Prep Time: 10 mins Cook Time: 30 mins Total: 40 mins


What is bulgogi noodles?

Beef bulgogi  (불고기) noodles, pronounced “bool-goh-gee”, are a special dish combining two popular Korean dishes: bulgogi and japchae stir-fried noodles. Obtaining tender and flavorful beef bulgogi is the main secret behind this dish. Marinating the beef with this simple, unique marinade is so important, I cannot believe that just soy sauce, sugar, garlic, and sesame oil can do the trick. The marinade also gives the dish a rich umami flavor.

Onions, carrots and mushrooms are the veggies we use in beef bulgogi which tend to enhance the flavor and juices of the beef. Besides adding nutritional value and colors to the dish, the vegetables also create a pleasing texture contrasting the soft noodles and the tender beef.

Overall, beef bulgogi noodles is a very fulfilling and nutritious meal that represents perfectly the flavors of Korean cuisine making it a beloved dish both in Korea and around the world.

Why you’ll love it

  • If you love beef and Asian cuisine, you’ll certainly adore this recipe.
  • I bet you can fall in love with this dish even if you don’t tolerate spicy food or you are not crazy on Asian food.
  • Despite beef gives the most distinctive taste to bulgogi, you can swap the beef to chicken, pork or tofu without problems.
  • It’s a perfect dish for guests who never tasted Korean food since it’s probably the best dish to start with if you’re open to try a different cuisine.
  • You can make a healthier choice by accompanying bulgogi with glass noodles made up from mung beans, sweet potato or pea. Because these noodles have more complex carbs, they have a lower glycemic index and are a good option to control your blood sugar.

Bulgogi udon noodles recipe

Ingredients for 4 servings

UDON NOODLES

  • Udon noodles: (2 packs or 17oz) Look for dried udon noodles for a perfect plump chewy texture that perfectly pairs with the taste and texture of Bulgogi meat.
    • If you can find frozen udon noodles, they hold much better especially for these kind of stir fries. So if you’re near an Asian grocery store I suggest to fill up your freezer with them to make sure you’ll never run without them. Cook the udon al dente, avoiding to overcook as when they’re mushy they lose all the appeal.

BULGOGI MARINADE

  • Brown sugar. (3 tbsp) Use brown sugar, honey or white sugar to sweeten lightly the bulgogi marinade.
  • Rice wine / Mirin. (4 tbsp)
  • Soy sauce. (8 tbsp)
  • Toasted sesame seeds. (1 tbsp)
  • Aromatics. Garlic (2 cloves chopped), spring onions , (2 onions cut in round rings) and onion (1 large onion diced) which give the flavor to the marinade.

BULGOGI STIRFRY

  • Thinly sliced beef. You can buy 1 lbs pre-sliced beef , slanted slices or use popular cuts like ribeye , slanted slices, entrecote or sirloin , slanted slices, and thinly cut into strips. If you are on a budget you can also try cuts like skirt , slanted slices and flank , slanted slices.
  • Carrot. , (1 carrot cut into slanted slices)
  • Sesame oil. (2 tbsp)
  • Oyster sauce. (1 tbsp) An ingredient used as a final touch, and is added just before serving taking the dish to the next level.

How to make bulgogi noodles

Marinade the meat:

  1. Wash and dry the meat and cut into very thin strips against the grain.
  2. Cut half a spring onion (green part) into fine diagonal rings and set aside for garnish. Cut the rest of the spring onions into fine round rings.
  3. Peel and finely chop the garlic and set aside. 
  4. Halve the onion. Cut one half into fine cubes, cut the other half into strips and set aside.
  5. Place the sugar, rice wine/mirin, soy sauce, and sesame seeds in a large bowl and stir to dissolve the sugar. 
  6. Add the spring onions (fine round rings), the garlic and the diced onions and stir everything together.
  7. Add the meat to the marinade and mix well with your hands so that each piece of meat is well marinated.
  8. Place the meat in the fridge for two hours to marinate.

Prepare the bulgogi stirfry:

  1. After two hours, take the meat out of the fridge.
  2. Peel the carrot, cut in half lengthwise and cut the halves into thin, slanted slices.
  3. Heat the sesame oil in a pan, sauté the onion strips and add the carrots. After about a minute, add the meat and the marinade to the pan and sauté.
  4. After about three minutes, remove the udon noodles from the water and add them to the pan.

Cook the noodles:

  1. Use a large saucepan to boil the noodles in salted water following the directions on the packet of noodles. You can do this while the sauce is simmering.
  2. Make sure to leave the noodles al dente as we still need to fry them with the sauce.
  3. Remove the udon noodles from the water.

Assemble the bulgogi noodles:

  1. Add the noodles to the pan together with the oyster sauce.
  2. Fry everything together until the meat is done and the noodles are soft, but still al dente.
  3. Divide into 4 portions.
  4. Arrange on a platter and garnish with the spring onions (oblique rings).
  5. Enjoy!
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bulgogi udon

Beef Bulgogi Udon Noodles


  • Total Time: 40 minutes
  • Yield: 4 people 1x

Ingredients

Units Scale

UDON NOODLES

  • 2 packs (17 oz udon noodles)

BULGOGI MARINADE

  • 3 tbsp sugar
  • 4 tbsp rice wine / mirin
  • 8 tbsp soy sauce
  • 1 tbsp toasted sesame seeds
  • 2 cloves garlic (chopped)
  • 2 spring onions (round rings)
  • 1 large onion (diced)

BULGOGI STIRFRY

  • 1 pound entrecote (thinly cut into strips)
  • 1 carrot (slanted slices)
  • 2 tbsp sesame oil
  • 1 tbsp oyster sauce

Instructions

Marinade the meat:

  1. Cut the meat in strips Dry the meat and cut into very thin strips against the grain.
  2. Cut the spring onions Cut half a spring onion (green part) into fine diagonal rings and set aside for garnish. Cut the rest of the spring onions into fine round rings.
  3. Chop onion and garlic Peel and finely chop the garlic. Halve the onion. Cut one half into fine cubes, cut the other half into strips and set aside.
  4. Prepare beef marinade Place the sugar, rice wine/mirin, soy sauce, and sesame seeds in a large bowl and stir to dissolve the sugar. Add the spring onions (fine round rings), the garlic and the diced onions and stir everything together.
  5. Add the marinade Add the marinade to the meat and mix well with your hands so that each piece of meat is well marinated.
  6. Refrigerate the meat Place the meat in the fridge for two hours to marinate.

Prepare the bulgogi stirfry:

  1. Take the meat out After two hours, take the meat out of the fridge.
  2. Peel carrot Peel the carrot, cut in half lengthwise and cut the halves into thin, slanted slices.
  3. Stirfry meat and veggies Heat the sesame oil in a pan, sauté the onion strips and add the carrots. After about a minute, add the meat and the marinade to the pan and sauté.

Cook the noodles:

  1. Boil the noodles Use a large saucepan to boil the noodles in salted water following the directions on the packet of noodles. You can do this while the sauce is simmering.
  2. Cook al dente Make sure to leave the noodles al dente as we still need to fry them with the sauce.
  3. Udon noodles ready Remove the udon noodles from the water.

Assemble the bulgogi noodles:

  1. Mix noodles with the stirfy Add the noodles in the pan mixing with the stirfry.
  2. Add oyster sauce Add oyster sauce.
  3. Continue to stir fry. Fry everything together until the meat is done and the noodles are soft, but still al dente.
  4. Divide into portions Divide into 4 portions.
  5. Serve and garnish Arrange on a platter and garnish with the spring onions (oblique rings).
  6. Enjoy Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Korean

Keywords: bulgogi, korean noodles, udon

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