Beef Bulgogi Udon Noodles
Ingredients
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:
- Cut the meat in strips Dry the meat and cut into very thin strips against the grain.
- 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.
- 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.
- 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.
- Add the marinade Add the marinade to the meat and mix well with your hands so that each piece of meat is well marinated.
- Refrigerate the meat Place the meat in the fridge for two hours to marinate.
Cook the noodles:
- 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.
- Cook al dente Make sure to leave the noodles al dente as we still need to fry them with the sauce.
- Udon noodles ready Remove the udon noodles from the water.
Prepare the bulgogi stirfry:
- Take the meat out After two hours, take the meat out of the fridge.
- Peel the carrot, cut in half lengthwise and cut the halves into thin, slanted slices.
- 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.
Assemble the bulgogi noodles:
- Mix noodles with the stirfy Add the noodles in the pan mixing with the stirfry.
- Add oyster sauce Add oyster sauce.
- Continue to stir fry. Fry everything together until the meat is done and the noodles are soft, but still al dente.
- Divide into portions Divide into 4 portions.
- Serve and garnish Arrange on a platter and garnish with the spring onions (oblique rings).
- Enjoy Enjoy!
Notes
- Marinate the Beef: For a more intense flavor, marinate the beef for a longer period. Ideally, marinate it for at least 30 minutes to allow the flavors to penetrate the meat. You can even marinate it overnight for maximum flavor infusion.
- Tenderize the Beef: If you prefer a more tender texture, consider using a meat tenderizer or slicing the beef thinly against the grain. This will help break down the muscle fibers and result in a more tender and juicy meat.
- Add Vegetables: Enhance the nutritional value and texture of the dish by adding vegetables. Sliced bell peppers, mushrooms, carrots, or spinach work well with Beef Bulgogi Udon Noodles. Stir-fry the vegetables separately or add them to the dish while cooking the beef for a delightful combination.
- Spicy Variation: If you enjoy a spicy kick, add a tablespoon of Korean gochujang (chili paste) to the bulgogi marinade. It will add a fiery flavor that pairs wonderfully with the savory beef and udon noodles. Adjust the amount according to your heat preference.
- Experiment with Sauces: While traditional bulgogi marinade is delicious, feel free to experiment with different sauces or combinations. You can try adding soy sauce, honey, garlic, ginger, sesame oil, and even a splash of rice vinegar to create your own unique flavor profile. Don't be afraid to get creative and tailor the marinade to your taste preferences.
- Noodle Variations: If you can't find udon noodles, you can substitute them with other types of noodles like soba noodles or even spaghetti. However, udon noodles provide a unique chewy texture that pairs exceptionally well with beef bulgogi. If using dried udon noodles, make sure to cook them according to the package instructions before incorporating them into the dish.