Baek Jong-won's Stir-Fried Udon

Recipe 🍳

Cooking tips 💡

• Do not pre-boil the udon noodles—cooking them with the sauce allows the flavor to penetrate the noodles thoroughly.
• If the heat is too high while loosening the noodles, the sauce will burn before the noodles soften. Lower the heat slightly until the noodles are fully loosened, then increase heat to dry out the dish.
• Without katsuobushi, you can recreate the Japanese flavor by removing heads and guts from regular dried anchovies, blending them into powder (or use smoked anchovy powder).
• You can substitute pork with beef, chicken, shrimp, squid, or any protein available in your fridge.