Samgyeopsal Udon Stirfry. One of my favorite noodles to use in stir-fries is Japanese Udon Noodles. I love its bouncy and slightly-chewy feel. Udon noodles are made from flour so they soak-in stir-fry sauces very quickly. For our protein, we’ll go with Korean-Style Pork Belly (Samgyeopsal). As the pork belly cooks and crisps-up, it will release a fair amount of oil that we can flavor with onions, garlic and chili peppers. Finally, we’ll toss it in a delicious balanced soy-sauce. Sounds good? Don’t wait – it only takes 10 minutes!

A few cooking notes:

When cooking the Samgyeopsal pieces, don’t forget to season it with a few shakes of salt and black pepper
If you’re using a thick cut of Samgyeopsal, a good amount of oil will pool in the pan. Use a few paper towels to soak-up the excess oil before you add-in the onions, garlic and peppers (this way the dish doesn’t turn too oily)
If you can’t find Samgyeopsal in your area, substitute it with any thin cuts of pork or beef.

Give it a shot this weekend and let me know what you think! 🤠Dan-yul out!! 🕺

P.s. For more flavor, add-in your favorite mushrooms (oh yea!)

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Samgyeopsal Udon Stirfry

Ingredients

Stir-fry ingredients

2 strips Samgyeopsal (Pork Belly) 200 grams
Few shakes of Salt (for seasoning Samgyeopsal)
Few shakes of Black Pepper (for seasoning Samgyeopsal)
1/4 of a whole Onion
2 whole Cheongyang Chili Peppers (or substitute with 1 Jalapeno)
2 stalks Green Onion
2 cloves of Garlic
1 large handful of Mungbean Sprouts
1 package of Udon Noodles

Stir-fry Sauce

1 Tablespoon Soy Sauce
1.5 Tablespoons Mirim (Rice Wine)
2 teaspoons Worcestershire Sauce
2 teaspoons Oyster Sauce
1 Tablespoon Sugar
1/2 teaspoon Minced Ginger (Optional, can also use ginger powder)

Instructions

Prep ingredients

Cut Samgyeopsal into thin bite-sized pieces. Dice onion into thin slices. Cut spicy chili peppers into thin pieces. Cut green onion into finger-length pieces. Dice garlic cloves into very thin slices. Grab a large handful of mungbean sprouts and give it a thorough wash.

Make Stir-fry Sauce

Mix Soy Sauce (1 Tablespoon), Mirim (1.5 Tablespoons), Worcestershire Sauce (2 teaspoons), Oyster Sauce (2 teaspoons), Sugar (1 Tablespoon), Minced Ginger (1/2 teaspoon). Give it a nice stir!

Boil Udon Noodles

Bring a pot of water to boil. Once it starts boiling, cook the noodles for exactly 1 minute and 30 seconds. Then drain and rinse under cold water.

Stir-fry time

Put a large wok or frying pan on medium-high heat. Place-in the Samgyeopsal pieces. Season the meat with a good amount of salt and black pepper. Cook them on both sides until they get a nice crispy skin. You'll see a good amount of oil pool in the pan. Grab a few paper towels and carefully soak-up the extra oil in the pan.
Now add-in the garlic pieces, onion slices and chopped chili peppers. Stir-fry it around for about 1 minute. Now, add in the Stirfry Sauce and the Udon Noodles. Stir everything around for another 30 seconds.
We're almost done. Add-in the Mungbean Sprouts. As well as the Green Onion pieces. Stir-around for a final 1 minute. Now, turn off the heat and plate. Garnish with some chopped green onions. Bon Appetit!

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Samgyeopsal Udon Stirfry!