Sweet-savory Korean stir-fry โ tender bulgogi beef meets thick, chewy udon noodles in a glossy, umami-packed sauce. Quick, satisfying, and full of bold flavor.
๐ Ingredients (Serves 2โ3)
๐ฅฉ For the Bulgogi Beef:
250g (9 oz) thinly sliced beef (ribeye, sirloin, or hotpot-style)
2 tbsp soy sauce
1 tbsp brown sugar or honey
1 tbsp mirin or rice wine
1 tbsp grated pear or apple (for tenderness and sweetness)
1 garlic clove, minced
1 tsp sesame oil
Pinch of black pepper
๐ For the Stir-Fry:
2 packs pre-cooked udon noodles (or 200g dried udon)
1 tbsp neutral oil (e.g. canola or sunflower)
ยฝ onion, thinly sliced
ยฝ carrot, julienned
ยฝ bell pepper, sliced (any color)
1 green onion, chopped (plus more for garnish)
1 tsp gochujang (Korean chili paste) or red pepper flakes (optional)
1 tsp soy sauce (to finish)
Toasted sesame seeds (for garnish)
๐ช Preparation
- Marinate the Beef
In a bowl, mix all bulgogi marinade ingredients.
Add the beef, toss well to coat, and marinate for 15โ30 minutes.
Tip: For deeper flavor, marinate overnight in the fridge.
- Prepare the Noodles
If using pre-cooked udon: Loosen in hot water for a minute, then drain.
If using dried udon: Boil per package instructions until chewy, then rinse and drain.
- Stir-Fry the Beef & Veggies
Heat oil in a large skillet or wok over medium-high heat.
Add onion, carrot, and bell pepper. Stir-fry 2โ3 minutes until softened.
Add marinated beef. Stir-fry 3โ4 minutes until cooked and browned.
- Add Noodles & Sauce
Add udon noodles to the pan.
Toss everything together with 1 tsp soy sauce and gochujang (if using).
Stir-fry 2 more minutes until noodles are heated through and well coated.
- Finish & Serve
Garnish with:
Chopped green onions
Toasted sesame seeds
Extra chili flakes if desired
๐ฝ๏ธ Serving Suggestions
Serve with a side of kimchi ๐ฅฌ
Top with a soft-boiled egg for extra richness ๐ณ
Add shiitake mushrooms or spinach for extra umami ๐
๐ก Tips
Freeze beef for 20 minutes before slicing for ultra-thin cuts.
No pear? Substitute with grated onion or a splash of apple juice.
Use frozen udon for the best chewy texture โ avoid overcooking.
