Spicy & Sweet Beef Brisket Udon Stir-fry: A Delicious One-Bowl Meal for a Quick Lunch
Spicy & Sweet Beef Brisket Udon Stir-fry: A Delicious One-Bowl Meal for a Quick Lunch
Easy Beef Brisket Udon Stir-fry Recipe, Spicy Yakisoba-style Udon, Satisfying Meal Without Rice, The Ultimate Sweet & Spicy Combination
This is a Daegu-style Yakisoba-inspired udon noodle dish, stir-fried to a delicious spicy and sweet flavor with tender beef brisket and crunchy bean sprouts. It’s a simple yet impressive one-bowl meal, perfect for when you want something hearty without the need for rice, making it a top recommendation for a solo meal! You won’t be able to stop once you get a taste of its addictive sweet and spicy profile.
Core Ingredients- 1 serving Udon noodles
- 50g thinly sliced beef brisket (Woosamgyeop)
- 1/4 large green onion (scallion)
- 1 Korean chili pepper (Cheongyang)
- 2g fresh ginger
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce (Jin Ganjang)
- 0.5 Tbsp Oyster sauce
- 0.5 Tbsp Brown sugar
- Pinch of black pepper
- 2 Tbsp Cooking oil
- 60ml Noodle cooking water (reserved from boiling udon)
Finishing Touches for Extra Flavor (Optional)- Pinch of sesame oil
- Pinch of toasted sesame seeds
- Pinch of sesame oil
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
Prepare all your ingredients before you start cooking; this will make the process much smoother. Gently pat any excess liquid off the beef brisket with a paper towel.
Step 2
Slice the green onion diagonally into about 0.5cm thick pieces. Finely chop the Korean chili pepper after removing the seeds. Peel and thinly julienne the fresh ginger.
Step 3
Bring a generous amount of water to a boil in a large pot. Once boiling, add the udon noodles and blanch them just until they loosen up and separate, about 30 seconds to 1 minute. Be careful not to overcook, as they will become mushy! Drain the noodles immediately without rinsing them under cold water. Reserve about 60ml of the noodle cooking water; this will be used later to help create the sauce.
Step 4
Heat a deep pan or wok over high heat and add 2 tablespoons of cooking oil. Once the pan is sufficiently hot, add the julienned ginger and sliced green onions, stir-frying until fragrant. As soon as the aroma of the green onions rises, add 1 tablespoon of gochugaru and stir-fry for about 10 seconds. Be careful not to burn the chili flakes, as this can result in a bitter taste.
Step 5
Add the prepared beef brisket to the pan, breaking it apart with your cooking utensil. Stir-fry for about 1 minute until it’s cooked through. The beef will render its delicious fat as it cooks.
Step 6
Add the blanched udon noodles to the pan. Pour in the reserved 60ml of noodle cooking water to help moisten the noodles as they stir-fry.
Step 7
Now, add the sauce ingredients: 0.5 Tbsp oyster sauce, 1 Tbsp soy sauce, and 0.5 Tbsp brown sugar. Stir-fry quickly to ensure everything is evenly coated. You’ll notice a wonderfully sweet and savory aroma developing.
Step 8
Add the washed bean sprouts and the chopped Korean chili pepper to the pan. Adding bean sprouts will give a delightful crunch to the dish.
Step 9
Finally, sprinkle in a pinch of black pepper and continue to stir-fry over high heat for just about 30 seconds. Cook the bean sprouts until they are slightly wilted but still retain their crispness for the best texture. Overcooking will make them soggy.
Step 10
Turn off the heat. Drizzle in a little sesame oil and sprinkle with toasted sesame seeds. Give it a few gentle tosses to combine the flavors. Your spicy and sweet beef brisket udon stir-fry is now ready! Enjoy it hot for the best taste.
