Main ingredients
udon noodlesthinly sliced beef brisket (chadolbagi)shiro-dashicurry roux blockslarge green onionpotato starch
Sung Si-kyung's Chadolbagi Curry Udon
A Japanese-style curry udon made by searing thinly sliced beef brisket (chadolbagi), then simmering it with water, shiro-dashi, and curry roux blocks to create a thin broth, thickened with potato starch slurry and poured over udon noodles.
Ingredients needed 1 servings
Recipe
Cooking tips
- Season the curry udon broth thinner than curry served over rice, and use starch slurry to add viscosity.
- Use 4 tbsp of shiro-dashi as a baseline, but check the seasoning at the end depending on the product's saltiness.
- Do not add the starch slurry all at once; add it gradually to control the broth consistency.
Recommended for
- Those who want to make a rich, savory Japanese-style curry udon.
- Those who want to use up leftover thinly sliced beef brisket and shiro-dashi.
- Those who like thin yet viscous curry broth.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
You might also like
- Jung Ho-young's Beef Short Rib Curry Jjamppong
- Seungwoo Dad's Chadolbagi Stir-fried Udon
- Solo Cooking God's Beef Short Rib Pasta
- Solo Cooking God's Thick Pork Curry Udon
- Maeil Matna Tomato Curry Udon
- Kim Dae-seok's Beef Brisket Wheat Tteokbokki
- Okjubu's Beef Brisket and Cabbage Bibimmyeon
- Jung Ho-young's Beef Short Rib Garlic Chive Pasta
- Lee Yeon-bok's Chadolbagi Bibim Guksu
- Choi Kang-rok's Curry Udon
