Japanese Vs. Korean Noodles (Yaki Udon & Japchae) (2024)

In a small bowl, stir together all the ingredients until the sugar dissolves. Set aside until ready to use.

Fill a large wok halfway with water over. Place over high heat and bring to a boil. Add the noodles and cook for 6-8 minutes or until just cooked through but still chewy. Drain, rinse with cold water, and set aside.

Heat the wok over medium heat and add 3 tablespoons of oil.

Once the oil is hot and just beginning to smoke, add the carrot and onion. Stir fry for 3 minutes or until the onions are translucent and the carrots are tender but still have a slight crunch.

Add in the mushrooms, season with salt to taste, and stir fry for 2 more minutes or until the mushrooms are cooked through. Remove the mixture to a bowl and set aside.

To the same wok, over medium heat, add the spinach and cook, stirring occasionally, until wilted. Season with salt to taste, and remove to another bowl. Set aside.

Heat the wok again, over medium heat, and add 3 tablespoons of oil. Once the oil is hot add the ribeye in an even layer and season with salt. Cook for about 1 minute, or until browned. Flip and sear the meat on the other side. Stir in the mushrooms, carrots and onion along with sauce to taste and cook for about 1 minute or until everything is combined and heated through. Remove from heat.

Heat a small nonstick skillet over medium heat and add enough oil to lightly coat the pan. Once hot, add the egg white and cook for 1-2 minutes, to gently cook the white through but not have any browning. Season with salt to taste and remove to a cutting board.

Repeat the same process with the egg yolk. Remove to the cutting board and julienne the egg white and yolk.

Add cooked noodles to a serving bowl, top with the steak stir fry, spinach, and julienned egg yolk and white (jidan). Finish with a drizzle of sauce and serve.

In a small bowl, add all the ingredients and mix until the sugar dissolves. Set aside.

Heat a large wok over medium-high and add 3 tablespoons oil, swirling to coat the pan.

Increase the heat to high and once the oil is hot and just smoking, add the pork. Season with salt to taste and sear for 2-3 minutes or until browned and crispy. Stir the meat and sear for another 1-2 minutes or until cooked through and crispy. Remove to a bowl and set aside.

Add 3 more tablespoons of oil to the wok over medium high heat. Once the oil is hot, add the mushrooms and sear for 3 minutes or until golden brown and cooked through. Season with salt to taste. Add the onion, season with salt and then add in the green onion segments. Stir fry for about 2 minutes or until tender. Add the cabbage and stir fry for 2-3 more minutes or until the cabbage is wilted.

Stir in the seared pork, along with the cooked noodles, white pepper, bonito flakes and the sauce until combined. Stir fry for 1 minute or until the sauce thickens and everything is evenly coated.

Cut the heat and stir in the garlic. Add to a serving bowl and garnish with the thinly sliced green onions.