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
- 6 tablespoons soy sauce
- 3 tablespoons mirin
- 3 tablespoons honey
- 3 tablespoons sesame oil
- 3 teaspoons gochujang optional
- 2 teaspoons rice vinegar
- 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
- 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!
- 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!
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
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