Wagyu Beef Bulgogi Noodles

There are days when I want something quick and easy but am not really keen on ordering delivery or takeout. Usually, I look at what’s in the fridge and the pantry, and I try to come up with something simple but satisfying.

A few days ago, I was wondering what to do with our remaining egg noodles. We also had some wagyu cubes that were kindly given to us by family. I looked at the sauces we had available and saw the bulgogi mix from No Brand still unopened. I figured, “Wagyu Beef Bulgogi Noodles it is!”

This is a simple one that you can make in 30 minutes or less. I used a packaged sauce here, but you’re free to make your own too.

Yield: 2 servings

Total time: 30 minutes


  • 200 grams egg noodles
  • 10–12 wagyu cubes (depends on your preference)
  • 1 medium white onion, sliced
  • 1/3 cup bulgogi sauce
  • sesame seeds


  1. In a pot, cook the egg noodles according to the package instructions. Set aside.
  2. In a pan on medium-high heat, cook the wagyu cubes. (I didn’t use any oil since the cubes will render a lot of fat while cooking.)
  3. Once done cooking, set the wagyu cubes aside and drain some of the oil from the pan.
  4. Sauté the onions until slightly soft and fragrant.
  5. Add the bulgogi sauce and allow to heat for a few seconds.
  6. Add the egg noodles and stir so that all of the noodles are coated with the bulgogi sauce. You can add more sauce if you prefer wetter noodles.
  7. Plate by scooping the noodles first. Then top the noodles with the wagyu cubes. Sprinkle with sesame seeds to finish.
  8. Serve and enjoy!

And satisfying it was. It was flavorful and filling, and it didn’t require a lot of work. I suggest you try this recipe, or something similar, on days you feel like taking it easy on the kitchen. Definitely nothing wrong with keeping it simple.

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