Beef Bulgogi Udon with Melted Mozzarella Step-by-step instructions

Before you start

Before you start, make sure all your ingredients are prepped: thinly slice the ribeye if not already done, grate the Asian pear, mince the garlic, slice the scallions, and have the udon noodles rinsed and ready.

Shred the mozzarella and keep it at room temperature so it melts quickly. Set a large wok or skillet over high heat and allow it to get very hot before adding the beef. Have all your utensils—tongs, spatula, and a lid—within reach, as the cooking process is fast.

Instructions

Prep and Marinate

1. 1Marinate the Beef
   In a medium bowl, combine the soy sauce, grated Asian pear, sesame oil, minced garlic, and brown sugar. Add the thinly sliced ribeye beef and toss to coat evenly. Cover and refrigerate while you prepare the other ingredients, at least 10 minutes or up to 30 minutes.
   Look for The beef should be well coated in a glossy, aromatic marinade.
   Tip For easier slicing, freeze the ribeye for 15 minutes before cutting.
2. 2Prep the Noodles and Scallions
   If using fresh or frozen udon noodles, rinse them briefly under warm water to separate. Slice the scallions thinly, separating white and green parts. Have the shredded mozzarella ready at room temperature.
   Look for Noodles are loose and ready to stir-fry; scallions are sliced.
   Tip Use a sharp knife for clean scallion slices.

The beef should be thoroughly coated in a glossy marinade, and the aromas of garlic, sesame, and pear should be fragrant.

The noodles are separated and ready, and the scallions are sliced. The mozzarella is out of the fridge and at room temperature. Everything is in place for a quick, hot stir-fry.

High-Heat Sear

3. 3Sear the Beef
   Heat a large wok or skillet over high heat until smoking. Add the marinated beef in a single layer (work in batches if needed) and stir-fry for 2 minutes, until the beef is browned and cooked through. The internal temperature should reach 145°F (63°C) for whole-cut meat. Let it rest for 3 minutes before slicing.
   Look for The beef is sizzling, browned at the edges, and smells sweet and smoky.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Don't overcrowd the wok; searing in batches ensures proper browning.
4. 4Add Noodles and Scallions
   Add the udon noodles and the white parts of the scallions to the wok. Toss everything together over high heat for 1-2 minutes, allowing the noodles to pick up the savory sauce and char slightly.
   Look for Noodles are glossy and slightly charred in spots; scallions are fragrant.
   Tip Use tongs to toss the noodles without breaking them.

The beef is sizzling loudly in the wok, with edges browning and caramelizing. The kitchen smells sweet and smoky. The noodles are added and tossed, absorbing the dark sauce. The white parts of the scallions are softening and fragrant. The mixture should be glossy and slightly charred.

Melt and Serve

5. 5Melt the Mozzarella
   Reduce the heat to low. Sprinkle the shredded mozzarella evenly over the beef and noodles. Cover the wok with a lid or a baking sheet and let it sit for 1-2 minutes, until the cheese is melted and stretchy.
   Look for The cheese is fully melted, gooey, and begins to stretch when lifted.
   Tip Covering traps steam and helps the cheese melt quickly without burning.
6. 6Finish and Serve
   Remove the lid, give everything a final toss to distribute the melted cheese, and garnish with the reserved green scallion parts. Serve immediately while the cheese is hot and stretchy.
   Look for The cheese is melted and stringy; the dish is glossy and aromatic.
   Tip Serve straight from the wok for maximum cheese pull.

The mozzarella is melting into a golden, bubbly layer over the beef and noodles. When you lift a strand, it stretches. The green scallion pieces add a fresh pop of color. The dish is steaming and ready to be served immediately.

Common mistakes

One common mistake is overcrowding the wok, which causes the beef to steam instead of sear. Work in batches if necessary. Another is using cold noodles straight from the fridge; rinse them in warm water to bring them closer to room temperature.

Also, don't skip the high heat—without a smoking wok, you won't get that smoky char. Finally, avoid stirring too vigorously once the cheese is added; let it melt gently.

How to tell it’s done

The beef is done when it's browned on the outside and reaches an internal temperature of 145°F (63°C) for whole-cut meat. The noodles should be heated through and slightly charred at the edges.

The mozzarella should be fully melted and stretchy when lifted. The dish is ready when everything is glossy, aromatic, and the cheese pulls into long strands.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest