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1.25 kg frozen udon

1 large head broccoli (about 400–500 g), cut into small florets

3–4 scallions, sliced, whites and greens separated

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Beef topping

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1 lb (about 450 g) ground beef

3 garlic cloves, minced

2 tsp grated ginger

1 tbsp neutral oil, if needed

1½ tbsp ssamjang

1 tsp gochujang

1½ tbsp oyster sauce

1 tbsp soy sauce

1½ tbsp Shaoxing wine

¾ tsp rice vinegar

1–2 tbsp water, only if needed to loosen the paste

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Creamy tofu–miso sauce

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500–600 g silken tofu

1 tbsp miso

1 tsp toasted sesame oil, optional

White pepper, to taste

A few tablespoons hot noodle water, only if needed to blend

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Method

1. Make the tofu sauce. Drain and blend the silken tofu, miso, optional sesame oil, and a little white pepper until smooth. Add hot noodle water only if the blender needs help. Taste it before adding any salt.

2. Blanch the broccoli. Boil the florets for about 2 minutes, until just tender. Drain thoroughly and set aside.

3. Brown the beef. Heat a large skillet over medium-high heat. Add the beef, spread it out, and let it brown before breaking it into small pieces. Cook until its released liquid evaporates. Spoon off excess fat if needed.

4. Build the glaze. Add the oil only if the pan is dry. Stir in the garlic, ginger, and scallion whites for about 30 seconds. Add the ssamjang and gochujang; stir for another 30 seconds. Pour in the Shaoxing wine, then add the oyster sauce, soy sauce, and vinegar. Toss until the beef is evenly coated and any liquid has mostly reduced. If the paste is too thick to distribute, add water one tablespoon at a time—you want a glaze, not a pool of sauce.

5. Finish the topping. Add the well-drained broccoli and toss for 1–2 minutes. Taste a bite of beef with broccoli. For a mild dish, leave the gochujang at 1 tsp; if you want a little more heat, stir in another ½–1 tsp now.

6. Cook the udon and serve. Cook the frozen udon according to its package, just until hot and loosened, then drain well. Divide among bowls, add the creamy tofu–miso sauce, and top with the beef and broccoli. Finish with scallion greens.