Choi Kang-rok's Curry Udon
Curry udon made easily with store-bought udon, solid curry roux, and Worcestershire sauce for deep richness and exotic flavor
Ingredients needed 2 servings
Recipe
Cooking tips
- Using solid curry roux easily achieves a thick, rich udon broth without needing a separate starch slurry.
- Since beef releases plenty of its own fat, use only a very small amount of cooking oil when initially stir-frying the vegetables for a clean taste.
- Don't discard the garnish packet, fried toppings, or katsuobushi from the store-bought udon pack—using them as toppings maximizes umami and flavor.
Recommended for
- Those who want to upgrade instant store-bought udon into a unique and luxurious dish.
- Those who want to enjoy thick, rich Japanese restaurant-style curry udon without worrying about consistency.
- Those who want to deliciously use up leftover vegetables and beef from the fridge in a one-bowl meal.
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