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Home » Recipes » One-Pot Dinners » Bulgogi Udon Stir-Fry

Bulgogi Udon Stir-Fry

Published: Aug 17, 2021 · Modified: Aug 17, 2021 by mikhaeats · This post may contain affiliate links

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Make the ultimate noodle dish for dinner and become a hero in your own home! This bulgogi udon stir-fry is packed with chewy udon noodles, sweet and savory ribeye, and fresh crisp vegetables. It’s an explosion of textures in your mouth and your tummy will thank you for it!

Preparing Your Bulgogi Udon Stir-Fry

Like all stir-fries, the dish comes together very quickly - perfect for hungry tummies! Before turning on the stove, you’ll want to make sure you have all your ingredients ready to go.

The Secret to Cutting Meat Thinly & Easily

Making sure your protein is thinly cut ensures your beef udon cooks quickly. To easily cut the meat as thinly as possible, keep your protein slightly frozen. You’ll find it significantly easier to get the cuts you need.

Alternatively, you can also look for thinly sliced ribeye in some Asian markets, such as H Mart. They’ll typically be labeled as “bulgogi meat”, which will save you even more time!

Once your meat is cut, toss it in the bulgogi marinade to soak up some flavor while prepping the rest of your ingredients.

Fresh Crisp Vegetables

Preparing vegetables is pretty straightforward, however, the most important things to keep in mind are two things. 

First, wash your vegetables well then pat them dry so they don’t dilute your sauce. The best way to clean mushrooms is to wipe them down with a damp paper towel because it’s difficult to get them dry once submerged in liquid. 

We want the mushrooms to soak up the sauce, not plain water!

Second, just like the meat, all vegetables need to be cut very thinly so they cook quickly as well. 

Mixing Up the Sauce & Marinade

Initially, you’ll create a base sauce that will be split into two: the marinade & the noodles sauce. 

When testing this recipe, I noticed that some of the intense initial flavors that I love from the marinade seem to evaporate by the end of cooking. By adding additional sauce towards the end, you get a bunch of extra flavors with an extra hint of acidity needed from the rice vinegar.

Add Your Own Flare!

  • Protein: If you’re not in the mood for beef, you can swap it out for thinly cut chicken for a leaner protein.
  • Vegetables: You are the top chef of your kitchen! Swap out or add in any other of your favorite veggies. No matter which vegetables you choose, just make sure they’re thinly cut. Here are some other veggie ideas:
    • Shredded cabbage
    • Baby spinach
    • Gai Lan / Chinese broccoli cut at 45° angle
    • Thinly cut red bell peppers
    • Broccoli florets

Enjoy Even More Quick & Easy Noodle Dishes:

  • 10-Minute Chili Garlic Noodles (Savory & Spicy!)
  • Vegetarian Udon Noodle Stir-Fry (Protein & veggie-packed!)
  • 10-Minute Sesame Noodles (Rich & Creamy!)
  • Korean Spicy Cold Noodles (15 Minutes Only!)

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Bulgogi Udon Stir-Fry

Author: Mikha S.
Course: Main Course, Side Dish
Cuisine: Asian, Korean
This bulgogi udon stir-fry is bursting with crisp veggies and sweet & savory beef on a bed of bouncy noodles. The perfect meal to quickly whip up on any weeknight!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2 people

Ingredients
  

Bulgogi Marinade

  • 6 tablespoons soy sauce
  • 3 tablespoons mirin
  • 3 tablespoons honey
  • 3 tablespoons sesame oil
  • 3 teaspoons gochujang optional
  • 2 teaspoons rice vinegar

Ingredients

  • ½ pound beef ribeye thinly sliced
  • 2 servings of frozen udon noodles
  • ½ medium onion sliced
  • 5 garlic cloves minced
  • ½ teaspoon ginger sliced
  • 3 shitake mushrooms sliced
  • 1 carrot julienned
  • 6 baby bok choy leaves separated

Instructions
 

  • In a bowl, combine the bulgogi marinade ingredients, except the rice vinegar. Divide the marinade in half (about 6 tablespoons each) in separate bowls.
  • In one bowl, add the beef and coat well. Marinate for 10 minutes while preparing the rest of the ingredients. In the other bowl, add the rice vinegar and set it aside.
  • In a separate large bowl of hot water, add the udon noodles. Gently separate the noodles using chopsticks or tongs. Drain, rinse under cold water, then set aside.
  • Heat a large pan or wok on medium-high heat. Add about 1 tablespoon of oil then toss in the onions. Cook for about 1 minute or until onions become slightly soft, then add in garlic and ginger. Cook for a few more seconds.
  • Add the marinated beef and cook until it's about 80% done, then add in vegetables and saute until they begin to be tender but still crisp.
  • Toss in the noodles and cook for 2 -3 minutes, or until the sauce turns into a thick glaze. Turn off heat and enjoy!

Notes

  • Beef: If ribeye isn't available, you could use top sirloin instead. Just make sure to cut against the grain for extra tender meat and thinly so it cooks quickly. Cut your beef while it's still a little frozen and you'll get super thin cuts of beef easily!
  • Marinade: If you have the extra time, you can marinate the beef up overnight and your bulgogi will be even more flavorful! 
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Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. Please consult with your physician or registered dietitian if precise nutrition calculations are needed for health reasons.

Keywords: beef udon, bulgogi udon stir-fry

HEY, I'M MIKHA!

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