Creamy Kimchi Udon
A super simple 15 minute dish with an intensely flavourful sauce.
Ingredients
- 2 servings udon noodles (preferably frozen)
- 1 tbsp vegetable oil
- 3 garlic cloves (minced)
- 2 shallots (sliced)
- 4 slices bacon (cut in pieces)
- ¾ cup kimchi (chopped)
- 1 tbsp gochujang
- 1 tsp oyster sauce
- 1 tbsp sugar
- 2 tbsp kimchi juice
- ½ cup heavy cream
- ¼ cup water
- 1 stalk green onion (chopped), plus more for topping
- 1 tbsp unsalted butter
- ¼ cup parmesan cheese
- 1 fried egg
- Toasted sesame seeds
Instructions
- Soak your frozen udon in hot water for 5 minutes. Loosen the noodles carefully. Rinse under cold water and drain. Set aside.
- In a pan over medium-high heat with heated oil, stir fry the bacon and kimchi with the garlic and shallots. Add in the gochujang, oyster sauce, sugar, kimchi juice, and mix to combine. Pour in the heavy cream and water and bring to a boil. Add in the chopped green onions and udon and give it a good mix.
- Turn off the heat, and add in the butter and parmesan cheese. Stir to combine everything together. Plate.
- Top off the udon with the fried egg, toasted sesame seeds, and chopped green onion. Mix with the egg and enjoy!
Notes
I prefer and also highly recommend using frozen udon for this recipe (and also all my other udon recipes). Frozen udon just tastes so much better, and it’s also chewier! It absorbs more of the sauce and it won’t break easily when you stir-fry it.