Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Prepare the chicken thigh meat and green onion.
Lightly oil a pan, place the chicken skin-side down, add the chopped green onions, and season with salt and pepper.
Cover the pan with a lid and cook until both sides are golden brown.
Once cooked, cut the chicken into bite-sized pieces.
Add jjimdak sauce and gochujang bulgogi sauce in a 1:1 ratio. Use 3 tablespoons of each if adding noodles, or 2 tablespoons without.
Add udon noodles and stir-fry everything together.
Finish by sprinkling sesame seeds on top.
