Ingredients
Scale
- 3 small white onions, sliced into thin rings
- 1 tbsp beef tallow, or lard/butter
- 4 cloves garlic, minced
- 3 tbsp unsalted butter
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp gochujang
- 1 tsp rice vinegar
- 2 packs wet udon noodles
- Black sesame seeds, for garnish
- 1/4 tsp gochugaru, for garnish
- 1 tbsp parmesan, for garnish
- 2 tbsp fried onions, for garnish
Instructions
- Slice the onions into thin slices and separate the rings. In a small pan over medium heat, setting 5 for me, caramelize the onions for 30 minutes until mellow and golden.
- Add the unsalted butter and garlic, then continue frying for 1 to 2 minutes.
- Add the gochujang, light soy sauce, oyster sauce, and rice vinegar. Stir until combined.
- Meanwhile, cook the udon noodles in another pot according to package instructions. Reserve 2 tbsp starchy noodle water, then strain the noodles.
- Toss the noodles in the sauce and add the noodle water to emulsify the sauce and help it cling to the noodles.
- Serve topped with freshly grated parmesan, fried onions, gochugaru, and black sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 35 minutes