Ingredients
Beef
1 tbsp neutral oil
6 cloves garlic, minced
3 green onions, chopped
2 tbsp spicy fermented bean paste (doubanjiang)
1 lb ground beef
1 tbsp Shaoxing wine
1 tbsp soy sauce
2 tsp chili powder
1 tsp MSG
1 tbsp chili oil
1 tbsp black vinegar
Tofu
1 block silken tofu
1 tbsp white miso paste
½ tsp garlic powder
¼ tsp white pepper
Reserved udon cooking water, as needed
Udon
4 packs frozen udon noodles
Directions
Beef
Step 1
Heat oil in a large pan over medium heat. Add garlic and the white parts of the green onions and cook until fragrant, about 30 seconds.
Step 2
Stir in the fermented bean paste and chili oil. Cook 1–2 minutes until deeply aromatic.
Step 3
Add ground beef and gently break it up. Stir in Shaoxing wine, black vinegar, soy sauce, chili powder, and MSG, then cook everything together until the beef is browned and the sauce is cohesive.
Tofu
Step 1
Blend tofu, miso, garlic powder, and white pepper until smooth. Add a splash of reserved udon water and blend again to loosen to a pourable, creamy consistency.
Udon
Step 1
Boil udon for about 1 minute, just until loosened.
Step 2
Reserve some udon water to loosen the tofu.
Step 3
Layer the blended tofu and beef over the udon and top with optional chili oil, green onions, and sesame seeds.
