Lee Sang-min’s Kabu-myeon (Gungshri Curry Udon)
Follow Lee Sang-min’s Recipe from ‘My Little Old Boy’! A Special Curry Udon with Beef Brisket and a Soft-Boiled Egg
Try making ‘Kabu-myeon,’ the unique dish featured by Lee Sang-min on the TV show ‘My Little Old Boy’! This recipe offers a delightful combination of savory curry broth, chewy udon noodles, flavorful stir-fried beef brisket, and a perfectly soft-boiled egg. If you find Japanese curry a bit too sweet, try using a spicier Korean curry for an adult-friendly flavor profile. This dish is a satisfying and hearty meal, perfect for a weekend treat. Enjoy a delicious Kabu-myeon and a happy Friday!
Main Ingredients- Beef Brisket for Bulgogi, 1 cup portion (approx. 100g)
- Water, 1.5 cups (using a paper cup as a measure)
- Japanese-style solid curry roux, 1 piece (refer to package instructions for amount)
- Udon noodles, 1 serving
Beef Brisket Bulgogi Marinade- Oyster sauce, 3 Tbsp
- Soy sauce, 3 Tbsp
- Mirin (or cooking sake), 2 Tbsp
- Minced garlic, 1 tsp
- Plum extract (Maesilcheong), 1 Tbsp
- Sugar, 3 tsp
- Black pepper, to taste
Garnish- Soft-boiled fried egg, 1
- Parsley flakes, a pinch
- Oyster sauce, 3 Tbsp
- Soy sauce, 3 Tbsp
- Mirin (or cooking sake), 2 Tbsp
- Minced garlic, 1 tsp
- Plum extract (Maesilcheong), 1 Tbsp
- Sugar, 3 tsp
- Black pepper, to taste
Garnish- Soft-boiled fried egg, 1
- Parsley flakes, a pinch
Cooking Instructions
Step 1
Gently pat the beef brisket with paper towels to remove any excess blood. This step helps to reduce any gamey odor and allows the marinade to penetrate the meat better.
Step 2
In a bowl, combine the patted beef brisket with all the bulgogi marinade ingredients: oyster sauce (3 Tbsp), soy sauce (3 Tbsp), mirin (2 Tbsp), minced garlic (1 tsp), plum extract (1 Tbsp), sugar (3 tsp), and black pepper. Mix well and let it marinate for about 10 minutes. Allowing the meat to marinate is key for flavor.
Step 3
If using frozen udon noodles, follow the package instructions to thaw them. Usually, this involves soaking them in cold or lukewarm water. Gently loosen the noodles to prevent them from sticking together.
Step 4
Heat a pan over medium-high heat. Add the marinated beef brisket and stir-fry quickly until it’s browned. Use chopsticks or a fork to separate the meat as it cooks, ensuring it’s evenly cooked and delicious.
Step 5
In a pot, bring 1.5 cups of water (measured with a paper cup) to a boil over high heat.
Step 6
Once the water is boiling, add the Japanese-style solid curry roux (1 piece). Stir continuously until the curry is completely dissolved and smooth, with no lumps. Reduce the heat to medium to prevent the curry from burning.
Step 7
As the curry broth begins to simmer, add the thawed udon noodles. While the noodles are cooking, prepare a soft-boiled fried egg in a separate pan. A runny yolk will add a wonderful richness to the Kabu-myeon.
Step 8
Once the udon noodles are cooked, carefully transfer them and the curry broth into a serving bowl. Top with the stir-fried beef brisket and the soft-boiled fried egg. Finish with a sprinkle of parsley flakes. Your delicious ‘Kabu-myeon’ is ready to be enjoyed!