Bacon Kimchi Fried Udon
A delicious and authentic sauces recipe for Bacon Kimchi Fried Udon, prepared with traditional seasonings and techniques.
Ingredients
- • 8 oz (225 g) bacon ((preferably thick cut))
- • 2 blocks (8 oz. / 225 g each) frozen udon ((or 6 oz. / 170 g spaghetti or bucatini, cooked until al dente))
- • 1/2 bunch (150 g) kale (, stem thinly sliced and leaves cut into large bite-size pieces)
- • 2 cups (200 g) kimchi (, chopped (plus 2 tablespoons kimchi juice))
- • 1 1/2 tablespoons gochujang
- • 2 teaspoons soy sauce
- • 2 tablespoons peanut oil ((or unsalted butter))
- • Raw egg yolks ((or sunny side-up eggs))
- • Crispy nori sheets (, cut into small pieces)
- • Shichimi Togarashi
- • Sliced spring onions
Preparation Steps
Prepare the other ingredients while cooking the bacon. Spread the bacon in a large frying pan without overlapping. Heat over medium heat until sizzling. Turn to medium-low heat. Cook, flipping occasionally, until golden brown and crispy, 6 to 10 minutes. Once done, transfer the bacon to a plate lined with paper towels. When the bacon is cool enough to handle, slice it into 1” (2.5 cm) pieces and set aside. Wipe the frying pan clean with paper towels.
Meanwhile, fill a large bowl with warm tap water and add the frozen udon. Once the noodles are loosened and warmed, 2 to 3 minutes, drain well and set aside.
Add the gochujang and soy sauce in a small bowl. Stir until well combined.
Return the pan to medium heat and add the peanut oil. Add the chopped kimchi and kale stems. Stir and cook for 1 minute. Add the kale leaves. Cook for 1 to 2 minutes until the kale is wilted.
Add the oil and the gochujang soy sauce mixture. Stir to mix everything well and evenly coated. Remove the pan from the heat.
Add the noodles, kimchi juice and bacon. Cook over low heat and toss constantly, until the noodles are coated, 1 to 2 minutes.
Top the noodles with your preferred toppings and serve hot as a main dish.