One-Pot Spicy Beef Udon with Mushrooms, Bok Choy & Sesame Seeds
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One-Pot Spicy Beef Udon

with Mushrooms, Bok Choy & Sesame Seeds

35 MIN
4 Servings
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From the Test Kitchen

These spicy, saucy noodles come together in only one pot and are bursting with dynamic flavors thanks to the sauce featuring soy glaze, soy sauce, chili crisp, gochujang, and more. You'll cook the mushrooms and bok choy in the fond from our browned beef for even more flavor, and garnish with sesame seeds for a nutty finish.
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
One-Pot Spicy Beef Udon with Mushrooms, Bok Choy & Sesame Seeds
Title
  • 18 oz Ground Beef
  • 1 lb Udon Noodles
  • 15 oz Baby Bok Choy
  • ½ lb Mushrooms
  • 2 Scallions
  • 2 cloves Garlic
  • ⅓ cup Soy Glaze
  • 1 Tbsp Soy Sauce
  • 2 Tbsps Seasoned Black Vinegar
  • 1 Tbsp Gochujang
  • 1 tsp Black & White Sesame Seeds
  • 4 tsps Chili Crisp Seasoning
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the soy glaze, soy sauce, vinegar, 1/4 cup of water, as much of the gochujang as you'd like and up to half the chili crisp, depending on how spicy you'd like the dish to be.

Cook the beef
2 Cook the beef

Heat a large pot on medium-high until hot. Add the beef in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a bowl. Carefully drain off and discard any excess oil.

Cook the vegetables
3 Cook the vegetables

In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces. Cook, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy stems and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened.

Finish the noodles & serve your dish
4 Finish the noodles & serve your dish

Meanwhile, using your hands, carefully separate the noodles. To the pot, add the noodles, sliced white bottoms of the scallions, chopped bok choy leaves, cooked beef, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds, sliced green tops of the scallions, and as much of the remaining chili crisp as you'd like. Enjoy!

Tips from Home Chefs

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One-Pot Spicy Beef Udon

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the soy glaze, soy sauce, vinegar, 1/4 cup of water, as much of the gochujang as you'd like and up to half the chili crisp, depending on how spicy you'd like the dish to be.

2 Cook the beef

Heat a large pot on medium-high until hot. Add the beef in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a bowl. Carefully drain off and discard any excess oil.

Cook the beef
Cook the vegetables
3 Cook the vegetables

In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces. Cook, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy stems and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened.

4 Finish the noodles & serve your dish

Meanwhile, using your hands, carefully separate the noodles. To the pot, add the noodles, sliced white bottoms of the scallions, chopped bok choy leaves, cooked beef, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds, sliced green tops of the scallions, and as much of the remaining chili crisp as you'd like. Enjoy!

Finish the noodles & serve your dish
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