Beef Bulgogi Udon with Melted Mozzarella Tips, FAQ & printable recipe

Tips for success

For the best texture, use fresh udon noodles if you can find them. They have a springy, chewy quality that dried noodles lack.

If using frozen, thaw them in warm water before cooking. The key is to get them hot and slightly charred without overcooking, which would make them mushy.

The marinade can be doubled and stored in the fridge for up to 3 days. When you're ready to cook, let the beef come to room temperature for no more than 30 minutes before searing.

This ensures even cooking and a better sear. Always preheat your wok until it's smoking before adding the beef.

Variations

• Spicy Gochujang Twist: Add 1 tablespoon of gochujang (Korean chili paste) to the marinade for a spicy, savory kick. Reduce the soy sauce to 30 ml and balance with an extra teaspoon of brown sugar.
• Vegetarian Version: Replace the beef with 400 g of firm tofu, cut into cubes and pan-seared until golden. Use a vegetarian oyster sauce or additional soy sauce. Marinate the tofu in the same mixture for 10 minutes.
• Chicken Bulgogi Udon: Swap the ribeye for 400 g of thinly sliced chicken breast. Cook until the chicken reaches 165°F (74°C). The marinade works perfectly with poultry.
• Extra Veggie Udon: Add 1 cup of sliced mushrooms, bell peppers, or broccoli florets along with the noodles. Stir-fry them for 1 minute before adding the noodles to ensure they're tender-crisp.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water.

Freezer

Not recommended for freezing as the noodles and cheese will become mushy.

Reheat

Reheat in a hot skillet with a little water or soy sauce until heated through, about 2-3 minutes.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The cheese will set, and the noodles may absorb some sauce, so add a splash of water or soy sauce when reheating to restore moisture.

The beef can be marinated up to 30 minutes in advance and kept in the refrigerator.

You can also slice the scallions and shred the mozzarella ahead of time. The dish itself is best cooked fresh, but the components can be prepped.

Serving ideas

Serve this beef bulgogi udon immediately after cooking, while the cheese is still stretchy and the noodles are hot.

It makes a satisfying main course for four, or a generous appetizer for six. Pair with a simple cucumber salad or kimchi for a fresh contrast.

For a complete Korean-inspired meal, serve with a side of pickled radish or a light sesame-ginger slaw. The dish is hearty on its own, but a crisp, tangy side balances the richness. Use chopsticks and a spoon for easy eating.

Frequently asked questions

Recipe card

Beef Bulgogi Udon with Melted Mozzarella

Prep 10 minCook 5 minTotal 15 minServes 4

Ingredients

• 400 g thinly sliced ribeye beef
• 45 ml soy sauce
• 2 tbsp grated Asian pear
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tbsp brown sugar
• 400 g udon noodles
• 4 scallions, sliced
• 150 g mozzarella, shredded

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, soy, milk, sesame

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

55 g

Fat

25 g

Fiber

3 g

Sugar

8 g

Sodium

1200 mg

Automatic estimate from the ingredient list, not laboratory-verified.