Few shakes ofBlack Pepper(for seasoning Samgyeopsal)
¼of a wholeOnion
2wholeCheongyang Chili Peppers(or substitute with 1 Jalapeno)
1large handful ofMungbean Sprouts
1package ofUdon Noodles
1.5TablespoonsMirim (Rice Wine)
2teaspoons Oyster Sauce
½teaspoonMinced Ginger(Optional, can also use ginger powder)
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 (½ 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.
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!