@chihirocooks: Japan & Korea had issues in the past, but things are much cooler now like this Bulgogi Cold Udon! A unifying fusion dish that's both refreshing and filling! [Bulgogi Ingredients] 250g sliced ribeye/sirloin/brisket 1/2 onions 1 clove garlic & 10g ginger 2 tbsp soy sauce & sake 1 tbsp sesame oil 2 tsp gochujang sauce 1.5 tbsp sugar 10g beef tallow [Cold Udon Ingredients] 1 packed frozen udon noodles 50ml men-tusyu & 150ml water (adjust as needed) [Toppings] 1 soft boiled egg Sesame Sliced scallions 1. Add thinly sliced beef and onions into a bowl. 2. Add soy sauce, sake, sesame oil, grated garlic & ginger, gochujang sauce, sugar. 3. Squeeze & mix it up. 4. Cover & marinate for at least an hour. 5. Heat & coat a pan with beef tallow. 6. Saute in medium high heat until lightly charred, set it aside for now. 7. Cook a packed of frozen udon noodles. 8. Take it out, immediately put into bowl of iced water, cool it down and get rid of the moisture. 9. Mix men-tsuyu and water to your desired saltiness. 10. Pile everything onto a bowl, add the optional toppings. But not really optional. #bulgogi #udon #japanesefood #koreanfood #cooking

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Wednesday 20 August 2025 23:03:34 GMT