Dakgalbi Udon Stir-Fry recipe - ingredients, nutrition and when to eat it
Chicken and udon noodles stir-fried in dakgalbi sauce make a hearty dish. The spicy-sweet sauce coats the chewy noodles, making this a satisfying one-bowl meal…
Chicken and udon noodles stir-fried in dakgalbi sauce make a hearty dish. The spicy-sweet sauce coats the chewy noodles, making this a satisfying one-bowl meal for lunch or dinner.
Noodles · 20 minutes to cook
Nutrition (per 471g serving): 621.7 kcal · protein 31.6g · carbohydrate 74.3g · fat 20.2g · sodium 1083.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If you cut the chicken into large pieces, it will take longer to cook. Cut it about the same size as the noodles so the sauce coats it evenly.
Tips: Cook the udon noodles according to the package directions and drain them ahead of time so they stir-fry quickly in the pan.
Tips: If the sauce starts sticking to the bottom of the pan, add a little water at a time as you stir-fry.
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Ingredients (1 serving)
- Boneless chicken thigh — 120 g
- Cooked udon noodles — 1 serving
- Cabbage — 1 handful
- Onion — 0.3 pc
- Perilla leaves — 3 sheet
- Gochujang (Korean chili paste) — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp