One Pan Kimchi Gochujang Udon with Bacon 🍜🥓

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add chopped kimchi and garlic to a heated pan with your pre-cooked bacon. Cook for about 2–3 minutes, stirring occasionally. The kimchi should soften slightly and deepen in flavor as it cooks.

Step 2

Add the following directly into the pan. Use tongs to gently separate the udon as it heats. The noodles will loosen as they warm up in the sauce. Let everything simmer for about 4–5 minutes until the sauce thickens and coats the noodles. If the sauce becomes too thick, add a small splash of water.

Step 3

Turn off the heat and stir in the butter along with freshly cracked black pepper. If you want a richer sauce, you can also stir in a single egg yolk off heat. It makes the noodles extra silky.

Step 4

I usually finish this with chopped scallions and a sprinkle of sesame seeds. If I have chili oil in the fridge, I’ll drizzle a little on top as well. Sometimes I add a soft boiled egg if I want to make it feel more like a full bowl meal. The noodles are best eaten right away while the sauce is glossy and warm.

Step 5

This is one of those recipes that’s easy to adjust depending on what you have in the fridge. Mushrooms, corn, spinach, or even shrimp all work well here. The base of bacon, kimchi, gochujang, and cream is what really carries the dish.

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