{"id":27455,"title":"Bulgogi Udon","modified":"2025-02-06T10:30:51+01:00","plain":"A delicious recipe combining the famous udon noodles with delicious Korean beef bulgogi\n\n\n\nToday, friends, we're challenging Mother Nature, to create a chimera, something terrifyingly... delicious. \n\n\n\nA dish so controversial that I fear Korean purists and Japanese purists might put aside their differences to launch a joint assault against the homeland of the Great Garlic Clove...\n\n\n\n\n\n\n\nOn this day, udon noodles met beef bulgogi... they lived happily ever after and had one and only child: bulgogi udon\n\n\n\nJapan and Korea: an endless culinary love affair\n\n\n\nFrom kimbap resembling pimped-up sushi to dashi broth and its cousins found in all broths: from kimchi jjigae to samgyetang, Japanese cuisine and Korean cuisine are no strangers to fusion creations. \n\n\n\nKorean sushi lookalikes, aka kimbap\n\n\n\nIn short, thick udon noodles as we like them and divinely tender beef thanks to its bulgogi marinade is a winning combination. \n\n\n\nJust like my stir-fried beef noodles or my beef udon, I'd be hard-pressed to understand if this recipe doesn't make the rounds in my community by the end of the week following the posting of this article. \n\n\n\nThe main ingredients of bulgogi udon\n\n\n\n\n\n\n\nThe beef: Star of the dish, it must be cut very, very thin. No need to choose a particular cut, the thinness of the slices and the tenderizing apple marinade will take care of it \n\n\n\nThe light soy sauce: Brings salt and umami\n\n\n\nThe mirin: Brings a slight sweet touch\n\n\n\nThe sesame oil: ideally, toasted sesame oil but if not, I won't hold it against you\n\n\n\nThe udon noodles: thick and bouncy, they haven't conquered the world for nothing! Use vacuum-packed pre-cooked noodle packets, pay attention to how you cook them before use! You need to put them in boiling water and gently separate them until they become soft, then rinse in cold water  \n\n\n\n\n\n\tBulgogi Udon\n\t\t\n\t\tA delicious recipe combining the famous udon noodles with delicious Korean beef bulgogi\t\n\t\n\t\t\t\n\t\n\t\t400 g beef (thinly sliced, ideally 2 mm to 3 mm thick)500 g of pre-cooked udon noodles (about 2 packets)1 onion (peeled and thinly sliced)1 stalk of green onion (thinly sliced)1 carrot (optional, peeled and thinly sliced)1 tablespoon of sesame oilMarinade3 tablespoons light soy sauce1.5 tablespoons of brown sugar1 tablespoon of mirin0.5 red apple0.25 onion0.5 tablespoon garlic (chopped)0.5 teaspoon of ginger (chopped)0.5 pinch black pepper (ground)To serveGreen onions (sliced)White sesame seeds\t\n\t\n\t\tMix the marinade ingredients in a blender or food processor until smooth. Set asidePlace the thinly sliced meat in a bowl and pour the marinade over it. Gently massage the meat Add sesame oil to the meat and mixCover the bowl with plastic wrap or put the meat in an airtight container. Marinate for 4 hours in the fridge, or overnight if possible Pre-cook the pre-cooked noodles by boiling them for a few minutes, stirring slowly until they are fully cooked.Place in a colander and rinse under cold water to stop their cookingPreheat a pan over medium-high heat. Add cooking oil Cook the meat and vegetables over medium-high heat for 3 to 5 minutes.Turn up to high heat and add the drained udon noodles.Stir-fry for 5 good minutes until the juice\/sauce reducesAdd sesame seeds and stirGarnish with sliced green onions\t\n\t\n\t\tPatience is the mother of flavor. I know it's annoying to wait for the marinade, but trust me, as it has tenderizing properties without necessarily giving a baking soda taste, the flavor is magical \n\t\n\t\n\t\tMain courseJapanese, KoreanBoeuf, Huile de s\u00e9same, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27455"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27455\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/26693"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}