Yaki Udon Bento w/ Egg Gimbap

More udon please

Yaki Udon Bento with Egg Gimbap

For meal prep this week, I made Yaki Udon with Egg gimbap, it is a simple yet flavorful pairing that brings together Japanese and Korean influences. The yaki udon features caramelized ground beef, while the egg gimbap adds a soft and slightly sweet contrast. Both are simple to come together! So let’s make it!

Notes

• Drain the beef juices: After browning the ground beef, be sure to drain the excess juices. This helps the beef crisp up and allows the sauce to caramelize.

• Simmer the sauce: Let the sauce simmer and stir frequently to help it thicken and coat the ground beef evenly.

• Protein alternatives: While ground beef is my go-to, ground turkey or pork also work well in this recipe.

• Gochujang: A staple in Korean cooking, gochujang is a fermented chili paste that’s slightly sweet and mildly spicy. It’s similar to sriracha but less spicy, with a rich umami depth.

• Sauce balance: The sauce blends sweet and savory flavors with brown sugar, soy sauce, sesame oil, and a touch of gochujang.

• Adjusting spice levels: For more heat, increase the gochujang or add a pinch of crushed red pepper flakes. If you prefer a milder version, reduce or omit the gochujang.

Ground Beef Yaki Udon Recipe

Ingredients

Yaki Udon

• 4 packets udon noodles (about 16 oz)

• 1 ½ cups mushrooms (about 8 oz, I used shiitake)

• 1 bok choy, chopped

• ½ yellow onion, thinly sliced

• 3 stalks green onions, chopped

• 1 Tbsp canola oil

Yaki Udon Sauce

• ¼ cup soy sauce

• ¼ cup oyster sauce

• 2 Tbsp mirin

• 1 tsp rice wine vinegar

• 2 tsp sesame oil

• 1 Tbsp brown sugar

Ground Beef

• 1 lb ground beef

• 1 Tbsp canola oil

• 4 garlic cloves, minced

• 1-inch piece fresh ginger, minced

• ¼ cup brown sugar

• ¼ cup soy sauce

• 2 tsp sesame oil

• 1 tsp gochujang (optional, adjust to taste)

• 2 stalks green onions, thinly sliced

Instructions

Ground Beef

1. In a small bowl, whisk together the brown sugar, soy sauce, sesame oil, and gochujang. Set aside.

2. Heat canola oil in a large pan over medium-high heat. Add the garlic and ginger, cooking until fragrant (about 1 minute).

3. Add the ground beef and cook until browned (about 3-5 minutes), breaking it apart as it cooks. Drain excess fat.

4. Pour in the soy sauce mixture and add green onions. Stir to combine.

5. Let it simmer for 2 minutes, or until the sauce thickens and caramelizes on the beef. Remove from heat and set aside.

Yaki Udon

1. Prepare the sauce: In a small bowl, mix all the sauce ingredients together. Set aside.

   

2. Cook the udon: Boil the udon noodles according to package instructions (about 1-2 minutes). Drain and rinse under cold water.

3. Stir-fry the veggies: In the same pan used for the beef, heat canola oil over medium-high heat. Add bok choy, onions, and mushrooms. Stir-fry until the vegetables are softened.

   

4. Combine everything: Add the cooked noodles and sauce, stir-frying for about 3 minutes until the sauce thickens.

   

5. Finish it off: Add the cooked ground beef back into the pan and mix everything together. Serve and enjoy!

Korean Egg Gimbap Recipe

Ingredients

Egg Roll (Tamagoyaki-style)

• 8 eggs

• ⅓ red bell pepper, diced

• ⅓ green bell pepper, diced

• 3 stalks green onions, finely chopped

• 2 tsp mirin

• 1 tsp salt

Kimbap Assembly

• 2 cups steamed sushi rice

• 1 tsp sugar

• 2 tsp sesame oil (plus extra for brushing)

• 2 tsp rice vinegar

• 4 full-size sheets nori

Instructions

Make the Egg Rolls

1. In a large bowl, whisk together eggs, salt, and mirin until smooth.

2. Stir in the diced bell peppers and green onions.

3. Heat a non-stick pan over medium heat. Add oil or butter (I prefer butter) and spread evenly.

4. Pour a thin layer of egg mixture into the pan. Once it’s halfway cooked, use a spatula to carefully roll it up.

   

5. Push the rolled egg to one side and pour another thin layer of egg. Once set, roll again. Repeat this process two more times.

6. On the final roll, lower the heat and let the egg cook for 1-2 minutes to ensure it’s fully cooked through. Remove from the pan and let it cool.

7. Repeat to make 4 egg rolls in total.

Prepare the Sushi Rice

1. While the rice is warm but cool enough to touch, mix in sugar, sesame oil, and rice vinegar.

2. Cover with a damp paper towel to prevent it from drying out.

Assemble the Gimbap

1. Lay a sheet of nori shiny side down on a clean surface.

   

2. Spread a thin layer of seasoned rice evenly over the nori, leaving about 1 inch at the top uncovered. (Tip: Keep a bowl of water nearby to wet your hands and prevent the rice from sticking.)

3. Place an egg roll in the center. Roll the nori tightly over the egg roll, sealing it at the end.

4. Lightly brush the outside with sesame oil for extra flavor and shine.

   

5. Slice into ¾-inch pieces and enjoy!

Assembly & Storage

• Divide the yaki udon into four meal prep containers.

• Add the gimbap slices to each container.

• Store in the fridge for up to 3-4 days.

Reheating Tip:

To keep the rice and noodles from drying out, microwave in 30-second increments with a damp paper towel placed over the container.