Korean Seafood Yaki Udon is a vibrant stir-fried udon noodle dish packed with shrimp, squid, assorted vegetables, and a savory sauce. This Korean seafood stir fry is inspired by Japanese yaki udon but features a unique Korean twist with ingredients like perilla leaves and oyster sauce. If you love seafood udon noodles or want a quick Korean udon recipe, this dish is a must-try!
Why You’ll Love Korean Seafood Yaki Udon
This Korean seafood yaki udon is perfect for busy weeknights or special gatherings. The combination of chewy udon noodles, fresh seafood, and colorful vegetables creates a satisfying and flavorful meal. Plus, the spicy yaki udon sauce brings a delicious umami kick that makes this Asian stir-fried noodles dish irresistible.
Ingredients for Korean Seafood Yaki Udon (Serves 2)
- 180g squid, scored and cut into pieces
- 60g shrimp, deveined
- 160g red bell pepper, julienned
- 100g green bell pepper, julienned
- 140g onion, sliced
- 20g perilla leaves, julienned
- 120g white beech mushrooms
- 3 tbsp vegetable oil
- 30g green onion, thickly sliced
- 3 garlic cloves, sliced
- ½ cup (100ml) water
- 190g cooked udon noodles
- Sesame seeds, for garnish
Sauce
- ½ tbsp soy sauce
- 1 tbsp rice wine (cheongju)
- 1½ tbsp oyster sauce
- 1 tbsp hoisin sauce
- ½ tbsp white pepper
- ½ tbsp sesame oil
- 1 tbsp vinegar
How to Make Korean Seafood Yaki Udon
- Prepare the vegetables: Julienne red and green bell peppers, onion, and perilla leaves.
- Prep the seafood: Score the inside of the squid and cut into bite-sized pieces. Make a shallow cut along the back of each shrimp.
- Sauté aromatics: Heat vegetable oil in a pan. Add green onion and sliced garlic, stir-fry until fragrant.
- Start the stir-fry: Add soy sauce, rice wine, squid, and shrimp. Stir-fry until seafood is almost cooked. Add mushrooms and all prepared vegetables, stir-fry briefly.
- Add noodles and sauce: Add water, oyster sauce, hoisin sauce, white pepper, and cooked udon noodles. Stir-fry until noodles are well coated and heated through.
- Finish: Drizzle with sesame oil and vinegar, toss to combine.
- Serve: Plate the stir-fried udon, top with julienned perilla leaves, and sprinkle with sesame seeds.
Tips for the Best Stir-Fried Udon
- Use fresh or frozen udon noodles for the best chewy texture.
- Don’t overcook the seafood; add it just before the vegetables for perfect tenderness.
- Adjust the spice level by adding chili flakes or Korean gochugaru if desired.
Serving Suggestions
Enjoy your Korean seafood yaki udon as a main dish with kimchi or other Korean banchan. This Korean seafood stir fry is also great for sharing at gatherings or as a hearty lunch.
Frequently Asked Questions about Korean Seafood Yaki Udon
Can I use other types of seafood?
Absolutely! You can add clams, scallops, or mussels to your Korean seafood yaki udon for more variety.
Is this dish spicy?
The basic recipe is mild, but you can make it a spicy yaki udon by adding chili flakes or Korean chili paste (gochujang).
Can I substitute the vegetables?
Yes, feel free to use any vegetables you have on hand, such as carrots, zucchini, or cabbage, in your stir-fried udon.
What kind of noodles should I use?
Use thick, chewy udon noodles for the best results in this Korean udon recipe. Fresh or frozen udon is preferred over dried.
How do I keep the noodles from sticking?
Rinse cooked udon noodles under cold water and toss with a little oil before stir-frying to prevent sticking.
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