Spicy Beef Udon

Instructions

1. Prepare the beef
   If beef slices are too large, cut them into bite-sized pieces. In a bowl, marinate the beef with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of grated ginger for 15 minutes while preparing other ingredients.
2. Make the broth
   In a large pot, heat 1 tablespoon vegetable oil over medium heat. Add the white parts of green onions, garlic, and remaining ginger. Sauté for 1 minute until fragrant. Add beef broth, remaining soy sauce, mirin, and gochujang. Stir well and bring to a simmer. Adjust spiciness to taste.
3. Cook the vegetables
   In a separate pan, heat 1 tablespoon vegetable oil over medium-high heat. Add mushrooms and carrots, cooking until mushrooms are golden and carrots slightly softened, about 3-4 minutes. Set aside.
4. Sear the beef
   In the same pan used for vegetables, increase heat to high. Add the marinated beef in a single layer (working in batches if necessary). Sear quickly for 1-2 minutes until just browned but still slightly pink inside. Remove from heat.
5. Cook the noodles
   Bring a large pot of water to a boil. Cook udon noodles according to package instructions, usually 2-3 minutes for fresh noodles. Drain well and rinse briefly with warm water to remove excess starch.
6. Assemble the bowls
   Divide the cooked udon noodles among four large bowls. Ladle the hot broth over the noodles. Arrange the seared beef, cooked vegetables, and optional halved soft-boiled eggs on top. Drizzle with remaining sesame oil.
7. Garnish and serve
   Sprinkle with the green parts of the sliced green onions. Serve immediately while hot, with extra gochujang on the side for those who prefer more heat.