Bulgogi-Style Stir-Fried Udon

Name: Bulgogi-Style Stir-Fried Udon
Yield: Serves 2 servings
Ingredients: 2 packs cooked udon noodles; 7 oz (200 g) thinly sliced pork; 1/3 carrot; 2 –3 leaves cabbage; 1 tbsp sake (15 ml); 1 tbsp toasted sesame oil (for stir-frying); 1 –2 cloves ●grated garlic (or use garlic paste); 1 1/2 tbsp ●soy sauce (22 ml); 1 1/2 tbsp ●sake (22 ml); 1 tbsp ●gochujang (15 ml); 1 tbsp ●toasted sesame oil (15 ml); 2 tsp ●sugar (8 g); 1 –2 tsp toasted sesame seeds; Salt and pepper, to taste

☆栄養士のれしぴ☆ @eiyoushino_recipe

東京都

A delicious sweet and savory stir-fried udon made with bulgogi sauce. You can use either beef or pork, and feel free to choose your favorite vegetables.

Recipe background:
This uses the sauce from my hall-of-fame bulgogi recipe.

A delicious sweet and savory stir-fried udon made with bulgogi sauce. You can use either beef or pork, and feel free to choose your favorite vegetables.

Recipe background:
This uses the sauce from my hall-of-fame bulgogi recipe.

☆栄養士のれしぴ☆ @eiyoushino_recipe

東京都

A delicious sweet and savory stir-fried udon made with bulgogi sauce. You can use either beef or pork, and feel free to choose your favorite vegetables.

Recipe background:
This uses the sauce from my hall-of-fame bulgogi recipe.

A delicious sweet and savory stir-fried udon made with bulgogi sauce. You can use either beef or pork, and feel free to choose your favorite vegetables.

Recipe background:
This uses the sauce from my hall-of-fame bulgogi recipe.

Saved

Ingredients

Serves 2 servings

2 packscooked udon noodles
7 oz (200 g)thinly sliced pork
1/3carrot
2–3 leaves cabbage
1 tbspsake (15 ml)
1 tbsptoasted sesame oil (for stir-frying)
Bulgogi sauce
1–2 cloves ●grated garlic (or use garlic paste)
1 1/2 tbsp●soy sauce (22 ml)
1 1/2 tbsp●sake (22 ml)
1 tbsp●gochujang (15 ml)
1 tbsp●toasted sesame oil (15 ml)
2 tsp●sugar (8 g)
1–2 tsp toasted sesame seeds
Salt and pepper, to taste

Saved

Steps

1

Slice the carrot diagonally into thin pieces. Cut the cabbage into bite-sized pieces.
2

In a small bowl, mix together all the ● sauce ingredients. (You can use garlic paste if you prefer.)
3

Heat the sesame oil in a skillet over medium heat. Add the carrot and pork, and stir-fry.
4

When the meat changes color and the carrot softens slightly, add the cabbage and stir-fry briefly.
5

Place the udon noodles on top of the vegetables and meat, and drizzle with sake.
6

Cover and steam for about 1 1/2 minutes.
7

Loosen the noodles.
8

Add all of the sauce.
9

Stir-fry everything together well. Taste and adjust with salt and pepper as needed, then finish by adding the toasted sesame seeds.
10

All done!
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On September 28, 2024, my new recipe book "150 Essential Side Dishes by a Registered Dietitian" (Fusosha Publishing) will be released. Pre-orders are now open!
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