Easy Korean BBQ Inspired Yaki Udon
When I was living on my own for the first time, making dinner was very freestyle. I would throw everything I had in the fridge together and BAM dinner! Since I missed Korean bbq, but also craved yaki udon, this was the best of both worlds! It is super simple to make for an easy weeknight dinner.
#meiwokIngredients:
Ingredients
- 4 frozen udon bricks
- 500g sliced pork belly (or favorite type of kbbq meat)
- 4 oyster mushrooms, sliced vertically
- 4 tablespoons Korean bbq sauce
- 1 tablespoon soy sauce
- 1 tablespoon ssamjang (I included a picture of the one I used)
- 2 green onionsOptional garnish
- kimchi
- Sesame seedsDirections:
Instructions
- Start by prepping all the vegetables. Carefully slice the oyster mushrooms lengthwise and then the green onions on a bias.
- Boil frozen udon based off package instructions. Drain the cooked udon and rinse lightly in cold water to remove excess starch.
- Prepare sauce by adding 4 tablespoons of the korean bbq sauce into a bowl along with 1 tablespoon of the ssamjang and 1 tablespoon of soy sauce. Mix all together.
- Set the Mei wok to medium high and lay out your pork belly (like you would at a kbbq restaurant). Cook the pork belly on both sides until golden brown. Using cooking scissors, cut the long strips into smaller bite sized pieces. Remove from wok and set aside.
- Drain off excess oil into a boil.
- Using a small amount of the pork belly oil, sear the oyster mushroom slices until golden brown on medium heat. Add salt and pepper on both sides while cooking. Remove and set aside.
- Add 2 tablespoon of oil to the Mei wok. Over medium-high heat, add back the udon noodles and stir fry for 30 seconds.
- Add the sauce, pork belly, oyster mushrooms and green onions. Stir fry till well incorporated. Serve with kimchi , sesame seeds, some extra Ssamjang or anything that reminds you of kbbq!
