These quick and easy kimchi udon noodles are a great way to highlight Korean ingredients! Kimchi, udon, bacon, butter, egg, and gochujang all marry together to create a perfectly balanced dish that is super addictive and only takes minutes to put together.
My first experience with Kimchi was many years ago. At the time I was a young single Mom and decided to take in exchange students as a way to help pay the bills. Most of the students that I took were from Korea, so they were my first introduction to Kimchi. And I’m here to tell you, it was not loved at first bite. In fact, I hated the smell of it at first! And the students really loved it…so it was pretty much making an appearance daily back in those days.
Kimchi is somewhat of an acquired taste, but it totally grew on me, and now I absolutely love it and even crave it on occasion! Basically it is a fermented vegetable dish that is hugely popular in Korean cuisine. It is most often made with napa cabbage, Korean radishes among other spices. When I put it with a noodle dish, I think that bacon really compliments it well. I’ve also used here a spice called gochujang, which is a Korean red pepper paste that is also a very common ingredient in Korean kitchens. You can find Kimchi in most grocery stores these days and gochujang you should find at any well-stocked Asian market, or likely even online.
This quick kimchi noodles recipe is adapted from a Bon Apetit recipe that I have been eyeing up for some time now. I’ve changed it up a little here. Kimchi Noodles
If you like this recipe you should try: Udon Soup with Chicken Kale and Shitake
Kimchi Udon
Ingredients
- 2 tbsp butter
- 2 pieces chopped bacon
- 1/2 cup water
- 400 grams fresh udon noodles
- 1 cup chopped kimchi, plus 1/4 cup of juice
- 2 tbsp gochujang
Garnish
- egg yolks
- green onions, chopped
- toasted sesame seeds
- strips of nori
Instructions
- Bring a large pot of water to a boil and cook your udon noodles just for a minute or so until they come apart. Drain and set aside.
- While your udon noodles are cooking. Cook your chopped bacon over low heat. Once finished add in your kimchi and your gochujang and stir for a bit letting cook for a few minutes. Pour in your water and reserved kimchi liquid and bring to a simmer and let cook for a few minutes.
- Toss in your udon noodles and turn to coat with the sauce. Add in your butter and toss to combine.
- Serve in bowls with an egg yolk on top and sliced green onions, nori and sesame seeds to garnish.
