Ingredients

• 250g ground beef

• 1/3 cup thinly sliced green onions

• 1 egg

• 1 portion udon noodles

Sauce

• 2–3 tablespoons TK bulgogi galbi sauce

• 1 tablespoon mirin (cooking wine)

• A dash of black pepper

• 1/2 tablespoon sesame oil

• 1 tablespoon perilla oil

• 1–2 tablespoons ponzu sauce (for noodles)

Instructions

1. Remove excess blood from the ground beef and stir-fry it in a pan.

2. Season with mirin and black pepper, then add TK bulgogi galbi sauce. Cook until the liquid evaporates. Finish by mixing in the sesame oil.

3. Boil the udon noodles in a pot of water.

4. Rinse the cooked noodles in cold water.

5. Place the noodles in a bowl, add ponzu sauce and perilla oil, and mix well.

6. Top the mixed noodles with the seasoned beef and sliced green onions. Place a raw egg yolk on top to finish.