This easy Bulgogi Udon recipe features thinly sliced beef, vegetables, and udon noodles all coated in an incredibly flavorful marinade that will have you craving for more. This dish comes together in a hot wok in just a few minutes, making it the ideal meal for any time of the day.
Bulgogi (불고기) is notably one of the most iconic dishes in Korean cuisine. Featuring thinly sliced beef and vegetables in a sweet and savory marinade, this tasty meat dish is the ultimate comfort food that highlights the flavors of Korean cuisine.
Although Bulgogi is most often served alongside a bowl of steamed rice or with vegetable wraps, it also makes for an amazingly delicious fusion dish when made with a batch of udon noodles.
Udon noodles are my go-to choice for my stir fry dishes, as their thick and plump texture is truly optimal for soaking up all the flavors in a quick stir fry session.
The combination of tender and flavorful pieces of Bulgogi wrapped around thick, chewy udon noodles is truly a match made in heaven and one that your taste buds will thank you for. 🙇🏻♀️
The Ultimate Stir-Fried Noodles
If you have been following my blog for a while, my love for stir-fried udon noodles has been truly evident.
Udon has always been one of my favorite kinds of noodles for its satisfying texture, and for its versatility in being served in all different kinds of sauces, soups, and toppings. Here is a version with Kimchi and Korean fish cake that still remains to be one of my most popular recipes on the blog.
This Bulgogi Udon recipe I am sharing with you today has to be one of my favorite ways to prepare these noodles, loaded with onion, carrot, shiitake mushrooms, scallions, and succulent slices of beef soaked in an amazingly delicious marinade.
It also calls for a delightfully simple process, making it the ideal choice to be served as quick weeknight dinners, or to meal-prep for a busy week ahead.
What do you need to make Bulgogi Udon Noodles?
Making this dish is just as easy as the traditional Yaki Udon, and calls for a similar process of stir-frying meat, vegetables, and udon noodles, and dressing them up in a flavorful sauce. Here are the ingredients you will need:
- Thinly sliced beef. Sliced ribeye is an ideal choice for bulgogi, and can be easily found labeled as “Bulgogi Beef” in Korean grocery stores.
- In terms of the frozen alternative, I often use thinly sliced beef rolls that are commonly used for hotpot to make bulgogi, which can be prepared by thawing in the refrigerator overnight.
- If you have frozen meat to use in a time crunch, I recommend placing the meat in a food storage bag and submerging it for 30 minutes in cold water to quickly defrost the meat.
- Udon noodles: fresh or frozen. I prefer using the frozen kind as they store for months in the freezer, and I found that the frozen kind is actually more ideal for stir-fries.
- Frozen udon noodles often have a nice chewy texture, and less prone to getting mushy and overcooked when stir-frying.
- To thaw your frozen noodles, soak them in hot water (at the highest temperature setting) for about a minute, and use a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.
- Onion, carrot, shiitake mushrooms, and scallions, to be marinated with the beef.
- These vegetables add plenty of texture to the dish, packing each bite with scrumptious flavor! Each ingredient is to be thinly sliced to blend in with the noodles.
- Soy sauce, mirin, sesame oil, honey, brown sugar, minced garlic, and black pepper to make the marinade.
- Oyster sauce and sesame seeds for the final touch.
- Adding just a tablespoon of oyster sauce at the end truly takes the dish to the next level, so I recommend not skipping this step!
- Feel free to garnish your noodles in the way that you prefer. Some suggestions include sesame seeds, chopped scallions, shredded nori, and/or bonito flakes if you are craving that extra umami.
And there you have it! One of the best features of this dish lies in its simplicity, as it calls for ingredients that are most likely already in your kitchen.
Best of all, this stir fry dish is prepared in a single wok or sauté pan, which makes cleanup a breeze! Let’s be honest, we are all struggling with an endless amount of dishes, and simple recipes like this are truly a breath of fresh air. 🍃
I hope you enjoy this easy and delicious recipe, and please feel free to leave a comment below or message me on Instagram for any questions!
Other quick dinner recipes you may like:
- 10-Minute Garlic Chili Oil Noodles
- Easy Shrimp Fried Rice
- 15-Minute Yaki Udon Noodles
- Chinese Tomato Egg Stir Fry
- 15-Minute Pad See Ew (Thai Stir Fried Noodles)
Stir-Fried Bulgogi Udon Noodles
- 2 packs (17-oz./500g) udon noodles preferably frozen (see notes below)
- 2 tbsp vegetable oil
- 300 g sliced beef rib eye or top sirloin
- 1/2 medium onion sliced
- 40 g carrot julienned
- 30 g mushrooms sliced, I used shiitake for this recipe
- 2 green onions chopped
- 1 tbsp oyster sauce or to taste
- toasted sesame seeds for garnish
- Combine all marinade ingredients in a small bowl.
- In a medium bowl or a food storage bag, add sliced beef, onion, carrot, mushrooms, and green onions, and pour the marinade on top. Mix well to combine and set aside for at least 15 minutes, or overnight.
- To prepare your noodles from frozen, soak them in hot water for about a minute, and use a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.
- Heat a wok or a pan over high heat, add cooking oil, and the marinated bulgogi. Cook for about 2-3 minutes until the vegetables are tender and the beef is browned.
- Add noodles and oyster sauce. Stir fry everything together for about 1-2 minutes. Garnish with sesame seeds and enjoy!