Tender Seafood Stir-Fried Udon Noodles
Make Delicious Seafood Stir-Fried Udon at Home (feat. Chef Baek Jong-won Style)
I initially bought udon noodles for a simple broth, but seeing the frozen seafood and katsuobushi in my freezer sparked an idea for a more flavorful dish – seafood stir-fried udon! This recipe uses standard Korean soup spoon measurements, making it easy for anyone to follow.
Main Ingredients- 1 portion Udon noodles
- 1/4 Onion
- 1/2 Leaf Cabbage
- 1/2 stalk Green onion
- 1/4 Carrot
- 1/4 Squid
- 5 Cocktail shrimp
- 1 Tbsp Mirin (cooking wine)
- A pinch of Katsuobushi (bonito flakes)
Seasoning Ingredients- 2 Tbsp Soy sauce
- 2/3 Tbsp Vinegar
- 1/2 Tbsp Sugar
- 1 Tbsp Oyster sauce
- 100ml Water
- 2 Tbsp Soy sauce
- 2/3 Tbsp Vinegar
- 1/2 Tbsp Sugar
- 1 Tbsp Oyster sauce
- 100ml Water
Cooking Instructions
Step 1
First, let’s prepare the seafood. Score the inside of the squid with diagonal cuts to tenderize it, then slice it into 1.5cm thick pieces, about the length of your thumb. Slice the onion and cabbage into 7mm thick pieces, roughly the same length as the onion. Finely shred the carrot into about 2mm thick strips. Chop the green onion into bite-sized pieces.
Step 2
In a bowl, combine the prepared squid and cocktail shrimp with 1 tablespoon of mirin. Mix well; the mirin will help remove any fishy odors and make the seafood more tender.
Step 3
Let’s prepare the sauce that will bring all the flavors together. In a small bowl, whisk together 2 tablespoons of soy sauce, 2/3 tablespoon of vinegar, 1/2 tablespoon of sugar, and 100ml of water until the sugar is completely dissolved.
Step 4
Now, let’s get stir-frying! Heat about 3 tablespoons of cooking oil in a pan over medium heat. Once the oil is shimmering, add the chopped green onions and sauté until they become fragrant. This step infuses the oil with the delicious aroma of green onions, enhancing the overall flavor of the dish.
Step 5
Once the green onions are slightly softened and aromatic, add the squid and shrimp (marinated with mirin) to the pan. Stir-fry over high heat until the seafood is about halfway cooked. Then, add the sliced onion, cabbage, and carrot. Continue to stir-fry until the vegetables are tender-crisp, retaining a pleasant bite.
Step 6
When the seafood is nearly cooked through, reduce the heat to medium-low and add the udon noodles to the pan. It’s important to lower the heat now to prevent the noodles from burning.
Step 7
Pour the prepared sauce evenly over the udon noodles, seafood, and vegetables in the pan. Ensure the sauce coats all the ingredients.
Step 8
While simmering over medium-low heat, use chopsticks to gently lift and flip the udon noodles a couple of times. This action helps to naturally loosen any clumps and ensures the sauce is evenly distributed. Patience in separating the noodles will lead to a perfectly cooked stir-fry!
Step 9
Once the noodles have separated and the sauce has thickened slightly, stir in 1 tablespoon of oyster sauce. Oyster sauce adds a wonderful depth of savory flavor, making this seafood stir-fried udon truly special. Increase the heat to high and stir-fry quickly until most of the sauce has evaporated and coats the noodles beautifully. The goal is for the sauce to cling to every strand.
Step 10
Once everything is perfectly stir-fried, transfer the delicious seafood udon to a serving plate. Sprinkle generously with katsuobushi (bonito flakes) and garnish with thinly sliced green onions or scallions. Your restaurant-quality seafood stir-fried udon is now ready to enjoy!
