Korean-Style Udon-Myeon – Comforting Noodle Soup

This Udon-Myeon features thick, chewy udon noodles in a rich, savory broth with tender beef and vegetables. A popular Korean adaptation of Japanese udon, this comforting bowl comes together in just 30 minutes for the ultimate satisfying meal!

Ingredients (Serves 2-3):

For the Broth:

• 6 cups beef or anchovy stock
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp Korean soup soy sauce (gukganjang)
• 1 tsp sugar
• 2 garlic cloves, minced
• 1 tsp grated ginger

For the Soup:

• 200g beef (flank or brisket), thinly sliced
• 2 bundles (400g) fresh or frozen udon noodles
• 1 cup sliced mushrooms (shiitake or white)
• 1 small zucchini, julienned
• 1 green onion, chopped
• 1 egg (optional)
• 1 tsp sesame oil
• 1 tsp sesame seeds

For Garnish:

• Kimchi
• Chili flakes (gochugaru)
• Fried tofu puffs (optional)

Instructions:

1️⃣ Prepare the Broth:

1. In a pot, combine stock, soy sauces, mirin, sugar, garlic and ginger.
2. Bring to a boil, then reduce heat and simmer for 15 minutes.

2️⃣ Cook the Noodles:

1. In a separate pot, cook udon according to package directions (usually 2-3 minutes for fresh).
2. Drain and rinse under cold water to remove starch.

3️⃣ Assemble the Soup:

1. Add beef and mushrooms to broth, cook for 3 minutes.
2. Add zucchini and cook 1 more minute.
3. Divide noodles between bowls, ladle hot broth and ingredients over top.

4️⃣ Finish & Serve:

1. Top with green onion, sesame oil and seeds.
2. Add optional egg (soft boiled or fried).
3. Serve immediately with kimchi and chili flakes on the side.

Chef’s Tip: For extra flavor, sauté the beef with 1 tbsp of sesame oil before adding to broth!