Korean Bolognese Udon Noodles

June 11, 2026 · Michael Chen

Product:  Beanstalk Bolognese Sauce

Prep Time:  5 minutes

Cook Time:  15 minutes

Total Time:  20 minutes

Serves:  2

Total Ingredients:  10

About the Recipe

A creative fusion of Italian comfort food and bold Korean flavors. Rich, slow-cooked Beanstalk Bolognese Sauce is elevated with fiery gochujang, fragrant sesame oil and savory soy, then tossed with thick, chewy udon noodles for a deeply satisfying bowl.

Ingredients

•        1 pouch / jar (approx. 400 g) — Beanstalk Bolognese Sauce

•        2 portions (approx. 400 g total) — Udon noodles (fresh or frozen)

•        1 tbsp — Gochujang paste

•        1 tbsp — Soy sauce

•        1 tsp — Sesame oil

•        3 — Garlic cloves, finely minced

•        1 tsp — Fresh ginger, grated

•        3 stalks — Spring onions, thinly sliced

•        1 tbsp — Toasted sesame seeds

•        1 tbsp — Neutral oil (e.g. sunflower)

Method

1. Bring a large pot of water to a rolling boil. Cook the udon noodles according to the packet instructions — typically 8–10 minutes for dried, or 3–4 minutes for fresh/frozen. Once cooked, drain, rinse briefly under cold water to stop cooking, and toss with a few drops of sesame oil to prevent sticking. Set aside.
2. While the noodles cook, heat 1 tbsp neutral oil in a wok or large frying pan over medium-high heat until shimmering, about 1–2 minutes.
3. Add the minced garlic and grated ginger. Stir-fry continuously for 60–90 seconds until fragrant and just beginning to turn golden — take care not to burn.
4. Add the Beanstalk Bolognese Sauce to the wok along with the gochujang paste and soy sauce. Stir well to combine. Reduce heat to medium and simmer for 3–4 minutes, stirring occasionally, until the sauce is thick, rich and bubbling gently.
5. Drizzle in the sesame oil and stir through. Taste the sauce and adjust seasoning — add a touch more gochujang for heat or soy sauce for saltiness.
6. Add the drained udon noodles to the wok. Using tongs or chopsticks, toss the noodles in the sauce over medium heat for 1–2 minutes until every strand is evenly coated and heated through.
7. Divide between two deep bowls and serve immediately while piping hot.

Serving & Garnish