Kimchi Tomato Beef Udon
Kimchi Tomato Beef Udon
Ingredients
- 100 g thinly sliced beef
- 1 medium tomatoes, diced
- 1 serving udon
- 1 egg
- 1 tablespoon garlic, minced
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon gochugaru
- 1/4 cup kimchi
- 1 salt, to taste
- 1 cooking oil, as needed
- 1 water, as needed, to cover ingredients
- 1 sesame oil, for drizzling
Instructions
- 1
Mince the 1 tablespoon of garlic and dice the 1 to 2 medium tomatoes.
⏱️ 2 min
- 2
In a separate pan or wok, add a small amount of cooking oil. Crack the egg into the pan and pan-fry it to your desired doneness (a sunny-side up egg is recommended). Set the cooked egg aside.
⏱️ 2 min
- 3
In a pot, add a small amount of cooking oil. Sear the 100 grams of thinly sliced beef until it is cooked through. Remove the seared beef from the pot and set it aside.
⏱️ 2 min
- 4
In the same pot, add the minced garlic. Then, add the diced tomatoes and stir with a wooden spatula. Add the 1/4 cup of kimchi to the pot and stir.
⏱️ 2 min
- 5
Add the 1 teaspoon of gochugaru and 1 tablespoon of soy sauce to the pot. Stir the mixture to combine all the ingredients. Add enough water to the pot until the ingredients are covered. Cover the pot with a lid and bring the mixture to a boil.
⏱️ 3 min
- 6
Once the liquid is boiling, add the 1 serving of udon noodles to the pot. Stir the udon noodles into the sauce until well combined.
⏱️ 2 min
- 7
Add the seared beef slices back into the pot with the udon and sauce. Carefully place the pan-fried egg on top. Drizzle with sesame oil and season with salt to taste before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kimchi Tomato Beef Udon
- 100 g thinly sliced beef
- 1 medium tomatoes, diced
- 1 serving udon
- 1 egg
- 1 tablespoon garlic, minced
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon gochugaru
- 1/4 cup kimchi
- 1 salt, to taste
- 1 cooking oil, as needed
- 1 water, as needed, to cover ingredients
- 1 sesame oil, for drizzling
Instructions
- 1
Mince the 1 tablespoon of garlic and dice the 1 to 2 medium tomatoes.
⏱️ 2 min - 2
In a separate pan or wok, add a small amount of cooking oil. Crack the egg into the pan and pan-fry it to your desired doneness (a sunny-side up egg is recommended). Set the cooked egg aside.
⏱️ 2 min - 3
In a pot, add a small amount of cooking oil. Sear the 100 grams of thinly sliced beef until it is cooked through. Remove the seared beef from the pot and set it aside.
⏱️ 2 min - 4
In the same pot, add the minced garlic. Then, add the diced tomatoes and stir with a wooden spatula. Add the 1/4 cup of kimchi to the pot and stir.
⏱️ 2 min - 5
Add the 1 teaspoon of gochugaru and 1 tablespoon of soy sauce to the pot. Stir the mixture to combine all the ingredients. Add enough water to the pot until the ingredients are covered. Cover the pot with a lid and bring the mixture to a boil.
⏱️ 3 min - 6
Once the liquid is boiling, add the 1 serving of udon noodles to the pot. Stir the udon noodles into the sauce until well combined.
⏱️ 2 min - 7
Add the seared beef slices back into the pot with the udon and sauce. Carefully place the pan-fried egg on top. Drizzle with sesame oil and season with salt to taste before serving immediately.
⏱️ 2 min