Save
This simple bulgogi beef udon stir fry is my favorite go-to for a flavorful yet super easy weeknight meal. With juicy marinated beef, glossy udon noodles, and crunchy veggies, everything comes together so quickly that you’ll hardly notice dinner’s on the table. After making it for my family the first time, it quickly became a regular on our menu.
The smell of that sweet and savory bulgogi wafting through the kitchen gets everyone excited. I started making this on those chilly evenings when we wanted cozy takeout noodles, but now it's a must-have all year round.
Ingredients
- Frozen udon noodles: These give a fantastic chewy bite and won't turn mushy in stir fries—check the freezer aisle for them
- Beef rib eye or top sirloin: Cut thin for the best tenderness; I ask my butcher for hotpot cuts
- Vegetable oil: Helps meat and veggies brown evenly; pick a neutral oil that can handle heat
- Onion: Sliced to add balance and a mild sweetness; go for firm ones to ensure freshness
- Carrot: Julienned for a crunchy bite and bright color; smaller ones are sweeter
- Shiitake mushrooms or any kind you like: They introduce umami and earthiness; look for plump, blemish-free ones
- Green onion: Chopped for a fresh touch and color; I use both the green and white parts
- Oyster sauce: Enhances the flavor with savory notes; use your favorite and taste before adding more
- Toasted sesame seeds and extra green onion for garnish: They add aroma and make the dish look appealing
- Soy sauce, mirin, sesame oil, honey, brown sugar, garlic, and black pepper (for marinade): Choose a good soy sauce for better flavor, and always use fresh minced garlic
Instructions
- Make the Marinade:
- In a small bowl, whisk together soy sauce, mirin, sesame oil, honey, brown sugar, garlic, and black pepper until blended; let it sit for a few minutes to develop flavor
- Marinate the Beef and Veggies:
- In a medium bowl, toss sliced beef, onion, carrot, mushrooms, and green onion with the marinade; let it sit for at least 10 minutes or pop it in the fridge overnight for even more flavor
- Prepare the Udon Noodles:
- Soak the frozen udon in hot water for one minute; use chopsticks or tongs to separate strands gently, then rinse with cold water, drain well, and set aside to prevent sticking
- Stir Fry the Beef and Vegetables:
- Heat the vegetable oil in a large nonstick pan or wok over medium-high heat; add the marinated beef mixture, spreading it out, and let sear for 2 to 3 minutes, stirring only a couple of times until the beef is browned and veggies are just tender—don’t overcrowd the pan to get that caramelization
- Mix Everything with Udon:
- Add the udon and oyster sauce; turn up the heat if you need to, stir fry for another 1 to 2 minutes until everything is well combined and the noodles have that glossy shine
- Garnish and Serve:
- Top with toasted sesame seeds and more green onion, then serve hot
I really love shiitake mushrooms—their smoky flavor makes this dish something special. The first time my kids tried it, they were fighting for the last silky noodle, all smiles.
Storage Tips
If you have leftovers, store them in an airtight container in the fridge for up to three days. Gently reheat in a skillet with a splash of water to get the noodles back to life. You can freeze portions for up to a month; thaw overnight in the fridge before heating.
Ingredient Substitutions
If you want a lighter version, swap in chicken breast or tofu. If shiitake mushrooms are hard to find, use cremini or button mushrooms instead. You can also substitute maple syrup for honey if you prefer. If you don’t have beef, thin pork loin or even ground beef work just fine.
Serving Suggestions
For an indulgent touch, add a runny fried egg on top. Serve with kimchi on the side for some extra zing and crunch. Throw in sautéed bell peppers, snap peas, or baby spinach to make it colorful and nutritious.
Cultural and Historical Context
Bulgogi is a favorite Korean BBQ dish that dates back to royal kitchens from centuries ago. Dishes like this stir-fried noodle dish are popular in both Japan and Korea, each bringing unique regional flavors. This dish beautifully combines the bold spices of Korean bulgogi with the comforting chewiness of Japanese udon noodles.
Seasonal Adaptations
In the spring, try fresh asparagus or peas for a green boost. Summer’s great for adding sliced zucchini or bell peppers. In fall, extra mushrooms or roasted squash are a perfect fit.
Success Stories
After trying this at dinner parties, friends often ask for the details. My teens love turning leftovers into trendy bento lunches. Whenever my sister visits, she always asks for a big batch.
Freezer Meal Conversion
Divide the cooled stir fry into freezer-safe containers. Label them and freeze individual portions for easy meals later. To reheat, just microwave with a splash of broth or water, or warm it up in a skillet.
This dish turns weeknight dinners into something special and is sure to please everyone. Try it once, and you might just make it your new favorite.
Common Recipe Questions
- → What's the best beef for bulgogi udon stir fry?
Opt for thinly sliced rib eye or top sirloin for the best tenderness. Slicing the beef thin helps it cook fast and absorb the marinade.
- → Can I use fresh udon noodles instead of frozen?
Sure, but frozen udon tends to be chewier and less mushy, which is ideal for stir-frying. If you go with fresh, just be careful not to overcook it.
- → How long should the beef marinate for the best taste?
Let the beef sit in the marinade for at least 10 minutes; however, if you can marinate it overnight, that’ll boost the flavor and tenderness.
- → What veggies work well in this dish?
Popular choices are sliced onions, julienned carrots, and shiitake mushrooms, but you can also add bok choy, bell peppers, or snap peas if you like.
- → How should I store leftovers?
Once it cools, put leftover stir fry in an airtight container and keep it in the fridge. It lasts for up to 3 days and reheats well in a pan or microwave.