Bokkeum Udon with Bok Choy and Beef Brisket: A Flavorful Stir-fry
Stir-fried Udon with Bok Choy and Beef Brisket
This stir-fried udon recipe is packed with nutrition, featuring tender beef brisket and crisp bok choy. It’s a delightful and satisfying meal that’s perfect for any occasion. Find more details at https://mangoistree.tistory.com/
Main Ingredients
- 1 serving Frozen Udon Noodles
- 2/3 bowlful Beef Brisket (or Thinly Sliced Beef Belly) (approx. 150-200g)
- 2/3 bowlful Bok Choy (approx. 3-4 heads)
Seasoning Ingredients
- 2 1/2 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Oligodang (or Corn Syrup)
- 1 small bowlful Crushed Roasted Peanuts (approx. 2 Tbsp)
- Sesame Oil, to taste
- Black Pepper, to taste
- Red Pepper Flakes, to taste (optional)
- 2 1/2 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Oligodang (or Corn Syrup)
- 1 small bowlful Crushed Roasted Peanuts (approx. 2 Tbsp)
- Sesame Oil, to taste
- Black Pepper, to taste
- Red Pepper Flakes, to taste (optional)
Cooking Instructions
Step 1
If your frozen beef brisket is clumped together, cut it in the middle to separate the slices before cooking. This ensures the beef cooks evenly and tastes better.
Step 2
Heat a frying pan with a generous amount of cooking oil. Add the minced garlic and sauté until fragrant. Then, add the prepared beef brisket and stir-fry until about 90% cooked. The rendered beef fat will add wonderful flavor.
Step 3
Trim the tough ends of the bok choy, separate the leaves, and wash them thoroughly under running water. Shake off excess water and add the bok choy to the pan with the beef.
Step 4
Pour 1 Tbsp of soy sauce into the pan and stir-fry briefly, just until the bok choy wilts about one-third of the way. It’s important to maintain some of its crispness.
Step 5
In a separate pot, bring a generous amount of water to a rolling boil. Add the frozen udon noodles and gently loosen them as they cook. Boil until the noodles are tender and have become translucent, usually about 2-3 minutes.
Step 6
Drain the cooked udon noodles using a colander. Be careful not to overcook them, as they can become mushy.
Step 7
Add the drained udon noodles to the pan containing the bok choy and beef mixture.
Step 8
Add the remaining 1 1/2 Tbsp of soy sauce and 1 Tbsp of oligodang to the pan. Since all ingredients are already cooked, gently stir-fry just to combine the noodles and sauce with the heat. Finish by adding sesame oil and black pepper for extra aroma.
Step 9
Transfer the stir-fried udon to a serving plate. Sprinkle with the crushed roasted peanuts and red pepper flakes for a delightful nutty and spicy finish. Enjoy your delicious meal!
