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Bulgogi beef noodles. This quick 15-minute recipe uses ground beef and thick udon noodles for an effortless twist on Korean bulgogi. It’s a winning combo made in just one skillet!
Got ground beef in the freezer? Try my Hoisin beef noodles for a saucy stir-fry, or cozy up with my Marry me beef pasta. Both quick and comforting.
What is bulgogi udon?
Bulgogi is one of Korea’s most iconic dishes, traditionally made with thinly sliced beef marinated in a sweet and savory blend of soy sauce, sesame oil, garlic and grated pear or apple. The result is tender, flavorful meat that’s often grilled or stir-fried.
In this twist on the classic, it’s paired with udon noodles to create a comforting and flavorful fusion dish that brings together the bold flavors of Korean cuisine with the satisfying texture of Japanese noodles.
Why this ground beef bulgogi works
Let me walk you through it in my step-by-step video, or follow along on YouTube!
We’re skipping the thinly sliced steak and going for a shortcut: ground beef. This way the recipe is quick and affordable, but still captures those bold bulgogi flavors. No slicing, no pre-marinating, only one pot (!), just a fast and flavorful meal in minutes.
While classic bulgogi is typically served with rice or lettuce wraps, pairing it with udon noodles turns it into a cozy, satisfying dish. I love using pre-cooked udon noodles, they’re thick and perfect for soaking up that rich sauce. Plus they make weeknight dinners a total breeze.
Ingredients you’ll need for this recipe
- Udon noodles – Thick and bouncy! Use vacuum-packed pre-cooked noodle packets, pay attention to how you cook them before use! You need to rinse them under cold water and gently separate
- Vegetable oil – Any neutral oil will work
- Ground beef – use ground beef with a bit of fat (around 15–20% works well)
- Garlic – Add more if you’re a garlic lover
- Carrots
- Apple – Or pear
- Scallions
- Low sodium soy sauce
- Rice vinegar
- Sesame oil
- Brown sugar – Or honey
- Gochujang – Optional, especially if you’re cooking for kids
FAQ
Do I need to add an apple or pear?
Great question! Apple or pear is a classic ingredient in bulgogi marinades. It serves two purposes:
- Tenderizing – The fruit’s natural enzymes help break down protein. Even though ground beef doesn’t need tenderizing like sliced steak, it still benefits, creating a juicier more velvety texture.
- Balancing flavor – It adds subtle sweetness that rounds out the salty soy sauce without making the dish overly sweet like sugar does.
- It thickens the sauce.
It’s optional, but if you’ve got a small piece to grate in, it really enhances the flavor and brings that authentic bulgogi taste.
Can I use a different type of meat?
Yes! This recipe works with ground pork, turkey or chicken.
What noodles can I use besides udon?
Udon is ideal for its thick, chewy texture, but feel free to substitute with: rice noodles, ramen, soba, egg noodles or even spaghetti in a pinch! Avoid thin noodles like angel hair, they won’t hold up to the sauce.
Is this dish spicy?
Only mildly! The gochujang gives it a gentle kick. For no spice: Skip it. For more spice: Add extra gochujang, chili flakes or a splash of sriracha.
Can I make this ahead of time?
Yes, it’s meal prep–friendly! Make the beef ahead and store in the fridge for up to 2 days. When ready to reheat, add a splash of water and stir in the noodles. 3-minute dinner!
Can I make it gluten-free?
Absolutely! Use tamari instead of soy sauce. Choose gluten-free noodles like rice noodles or certified GF ramen. If using gochujang, make sure it’s labeled gluten-free.
Storing suggestions
- Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce.
- Freezer: Let the dish cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. To reheat, thaw overnight in the fridge.
Tools for this recipe
- A large skillet or this wok – Ideal for even cooking and crispy meat.
- Cheese grater – Perfect for grating the apple, carrots and garlic quickly and evenly.
Bulgogi Beef Noodles
Ingredients
- 1 tbsp vegetable oil
- 1.1 pounds ground beef
- 6 garlic cloves - grated
- 2 carrots - peeled and grated
- ½ red apple - grated
- 3 scallions - chopped
- ½ cup low sodium soy sauce
- 3 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tbsp brown sugar - or honey
- 1 tbsp Gochujang sauce - less or more to taste
- 2 packs (17 oz – 500 g) udon noodles - vacuum-packed and pre-cooked
Instructions
- Get your prep done: Chop the white parts of the scallions, then slice the green tops into larger pieces, keep separated. Grate the carrots, garlic cloves and apple.
- In a jar, combine the soy sauce with brown sugar, rice vinegar and sesame oil.
- Rinse the udon noodles under cold water, then gently loosen them to separate.
- Heat oil in a large skillet or wok over high, then add ground beef. Break up into small pieces and cook until browned and crispy.
- Stir in the white parts of the scallions, garlic, carrots, apple and gochujang sauce. Cook for 2 minutes. Pour in the prepared sauce, bring to a boil and simmer for 1 minute.
- Add the remaining scallions and udon noodles. Stir to combine. Cook for 1 minute. Enjoy!
Video
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