One Pan Gochujang Beef Udon
with Soy, Garlic, Mushrooms and Roasted Sesame
Calories
:
498 kcalProtein
:
37.3g proteinTotal
:
15 minutesDifficulty
:
EasyHigh Protein
Calorie Smart
Medium Spice
Allergens:
- Soya
- Wheat
- Cereals containing gluten
- Sesame
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
Super speedy, this One Pan Gochujang Beef Udon takes only 15 minutes to make. The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
240 grams
British Beef Mince
80 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
1 unit(s)
Lime
150 grams
Sliced Spring Greens
50 grams
Gochujang Paste
(Contains: Soya)
20 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
220 grams
Udon Noodles
(Contains: Wheat, Cereals containing gluten)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame, Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, May contain traces of allergens)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Energy (kJ)2082 kJ
Energy (kcal)498 kcal
Fat17.8 g
of which saturates7 g
Carbohydrate47.1 g
of which sugars14.5 g
Dietary Fibre6.5 g
Protein37.3 g
Salt3.5 g
Trans Fat0.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Garlic Press
•Large Frying Pan
Cooking Steps
1
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the beef mince and mushrooms, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw mince. Cook so there's no pink in the middle.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Cut the lime into wedges.
2
- Add the spring greens and garlic to the frying pan.
- Stir-fry, 1-2 mins.
3
- Next, stir in the gochujang, soy, water and honey (see pantry for both). Simmer, 1-2 mins.
- Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them. Simmer until piping hot, 2-3 mins.
- Add a splash of water if the sauce is too thick.
- Add in a good squeeze of lime.
4
- Share the noodles between your bowls.
- Serve with any remaining lime wedges.
- Sprinkle with sesame seeds to finish.
- Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Bold, savoury-sweet flavours with a satisfying depth; some find it a touch salty, so consider reducing the soy sauce slightly if you are sensitive to salt.
- Ease of prep: Quick and straightforward to pull together, with minimal washing up — a great option on busy weeknights.
- Suggestions: Soaking the udon noodles in hot water before adding them to the pan helps separate them more easily. Adding extra veg such as pak choi, mangetout, or green beans works well, and reducing the gochujang paste is an easy way to dial down the heat.
- Next-day meals: Portions suit two adults well, though adding extra noodles or a side helps if you are cooking for a larger group or bigger appetites.
- Greens: Spring greens can be tough, especially the thicker stalks — trim these before cooking, or swap for a more tender green like pak choi.
