Bulgogi Udon

5 from 3 votes

This easy stir-fried Bulgogi Udon is exploding with flavor and texture! Thinly shaved bulgogi beef meets a bed of wonderfully chewy udon noodles and vegetables in a perfect umami experience. This Japanese-Korean fusion recipe is made of staple Asian ingredients and is sure to leave you coming back for more!

Prep Time 20

Cook Time 10

Marinade Time 30

Total Time 1

Servings servings

Calories 811

Author Jessica Kwon

Ingredients

Bulgogi Marinade

¼ cup low sodium soy sauce
1 tablespoon brown sugar tightly packed
½ tablespoon sesame oil
¼ Korean or Asian pear peeled and cored; about ⅔ cup
½ onion
3-4 cloves garlic minced
½ inch knob ginger grated; about 1 tsp
½ lb thinly shaved beef

Udon Stir Fry

2 tablespoon cooking oil divided
½ onion sliced; about ⅔ cup
1 carrot thinly sliced; about ⅔ cup
1 lb frozen udon noodles lightly thawed; about 2 packs
2 green onion dark green parts chopped into 1" segments and light green parts thinly sliced
Salt and pepper to taste

US Customary - Metric

Instructions

Marinade Beef Bulgogi

In a bowl, whisk together soy sauce, brown sugar, and sesame oil.
Add 2 tablespoon of the sauce to a blender, along with pear, onion, garlic, and ginger. Blend until a paste forms and strain to separate the pulp from the liquid.
Add the liquid marinade to the beef, along with ¼ teaspoon salt and ¼ teaspoon pepper. Marinade for at least 30 minutes, up to overnight, stirring occasionally.

Stir Fry

Bring a pot of water to a boil. Have ready on the side while you start on the stir fry.
Pour 1 tablespoon cooking oil into a wok or large skillet and heat over high heat. When hot, add the beef in a single layer and don't move for 2-3 minutes to let sear. Flip, repeat, and transfer the cooked beef to a clean plate. Cook beef in batches if necessary. Then use a paper towel to clean out the pan.
Pour remaining oil into the pan and turn heat down to medium-high. Add onion and carrot, letting cook for 1-2 minutes. Meanwhile, drop the udon noodles into the boiling water and stir for 30 seconds to separate. Follow package instructions if using dry, shelf-stable noodles. Quickly drain.
Add the udon noodles into the pan with the vegetables along with the remaining soy sauce mixture. Stir-fry until noodles absorb the sauce, about 1-2 minutes.
Add beef and dark green onion segments in and keep stir-frying for an additional minute. Season to taste. Garnish with thinly sliced green onion and serve immediately.

Notes

Beef: You can buy pre-sliced beef or slice your own. The most popular cuts to use in Bulgogi Udon are ribeye and sirloin, but feel free to use more affordable cuts like skirt, flank, flap, or hanger steak. Asian grocery stores also have shaved beef specifically labeled "Bulgogi", which is what I'm using here.
- Some cuts of beef, like flank or round steak, are tougher than others. Add ⅛ teaspoon of baking soda to the marinade to soften the meat.
Udon: Frozen udon noodles have a better texture, cook faster, and will hold up well in stir-fries. However, dry shelf-stable udon are easy to find and will work as well. Make sure to boil it slightly al dente so it doesn't become overcooked.
Substitutions:
- Replace brown sugar with white sugar or honey.
- If you can't find Korean pear, substitute it with any pear, apple, or kiwi.
- Trying to save time? Purchase pre-marinaded bulgogi meat at Asian markets and skip ahead to the stir fry.

Nutrition