Kimchi Beef Udon Noodles
This Kimchi Udon with Beef is the ultimate way to elevate your leftover Christmas beef trimmings into a flavour-packed meal.
Combining chewy udon noodles, tangy kimchi, and tender beef, this recipe is a quick, one-pan dish bursting with umami and spice.
Perfect for using up leftovers and warming your soul during the festive season, it’s a must-try fusion dish that’s easy, satisfying, and delicious.
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About this recipe
What is Kimchi Udon?
Kimchi Udon is a popular Korean-Japanese fusion dish featuring thick, chewy udon noodles stir-fried with spicy, tangy kimchi.
Often paired with beef, pork, or tofu, it’s a versatile recipe that balances bold flavours with a comforting texture.
In this recipe, we’re giving it a festive twist by using leftover Christmas beef trimmings for added richness.
You can get the fresh udon noodles I used here!
Why You’ll Love This Recipe:
- Quick and Easy: Ready in under 30 minutes, perfect for a busy weeknight.
- Bold and Spicy Flavours: Kimchi and gochujang (Korean chilli paste) bring the heat and depth.
- Sustainably Delicious: A great way to repurpose holiday leftovers.
Ingredients
- 200g fresh udon noodles
- 1 cup (150g) kimchi, roughly chopped
- 1 cup cooked beef trimmings, thinly sliced
- 2 tbsp kimchi juice (optional, for extra flavour)
- 2 tbsp gochujang (Korean chilli paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
Optional add ons to serve:
- Fried egg, or an egg yolk, for topping
- Spring onions, thinly sliced
- Sesame seeds
Pair it with
Instructions
1. If using fresh udon noodles, loosen them under warm water. For frozen noodles, boil for 1-2 minutes until soft and drain well.
2. Slice the beef trimmings thinly to ensure even cooking. Roughly chop the kimchi and mince the garlic.
3. Heat the vegetable oil in a large pan or wok over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
4. Stir in the chopped kimchi, kimchi juice, gochujang, sugar, sesame oil, and soy sauce. Cook for 2 minutes, letting the flavours meld.
5. Add the udon noodles and toss to coat them in the sauce. Stir-fry for another 2-3 minutes until the noodles are heated through and evenly mixed.
6. Add the sliced beef and stir-fry for 2-3 minutes until warmed through. Drizzle sesame oil over the noodles and give a final toss.
7. Top with spring onions and sesame seeds. Add a fried egg or an egg yolk on top for extra richness if desired. Serve immediately and enjoy!
FAQs
1. Can I use another type of meat?
Absolutely! This recipe works well with leftover pork, chicken, or even tofu for a vegetarian option.
2. How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water to loosen the sauce.
3. Is this dish very spicy?
The spice level depends on your kimchi and gochujang. Adjust to taste by using less gochujang or adding a splash of water to mellow the heat.
4. Can I make this gluten-free?
Yes! Substitute gluten-free udon or rice noodles and use tamari instead of soy sauce.
Video demonstration
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