One-Pan Gochujang Pork Udon with Carrots, Spinach & Sesame Seeds
Easy Prep & Cleanup

One-Pan Gochujang Pork Udon

with Carrots, Spinach & Sesame Seeds

25 MIN
$11.94/serving 2 Servings
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Recipe only available for Friday delivery.
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  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Beef

    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. In this dish, we’re highlighting fresh, chewy udon noodles by tossing them with a sweet and savory sauce of cumin-Sichuan peppercorn sauce, gochujang, soy glaze, and more that perfectly complements the richness of the pork. It’s all stirred together with tender, sautéed bites of spinach and carrots for satisfying crunch.

    Get Cooking
    • Nutrition
    • Calories
      840 Cals (est.)
    One-Pan Gochujang Pork Udon with Carrots, Spinach & Sesame Seeds
    • 10 oz Ground Beef
    • ½ lb Fresh Udon Noodles (Previously Frozen)
    • 6 oz Carrots
    • 2 cloves Garlic
    • 3 oz Baby Spinach
    • 1 Tbsp Sherry Vinegar
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Soy Glaze
    • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
    • 2 tsps Gochujang
    • 1 tsp Black & White Sesame Seeds

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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    Prepare the ingredients
    1 Prepare the ingredients

    Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. In a medium bowl, whisk together the cumin- Sichuan sauce, soy glaze, sesame oil, vinegar, 1/2 cup of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    2 Brown the beef

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beef. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until lightly browned.

    Brown the beef
    Add the carrots & garlic
    3 Add the carrots & garlic

    Add the sliced carrots and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the carrots are softened and the beef is cooked through. 

    4 Finish & serve your dish

    Meanwhile, using your hands, carefully separate the noodles. To the pan of cooked beef and carrots, add the noodles, spinach, and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the spinach is wilted and the noodles are coated and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds. Enjoy!

    Finish & serve your dish
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