Creamy Kimchi Udon

Method7 steps

1. 1

   Step 1: For frozen PRECOOKED udon, put the noodle blocks from both packs into hot water for about 30 seconds, just until the strands loosen, then drain. Fresh precooked udon can skip this loosening bath. The selected noodles are already cooked; follow any actual packet requirement and heat them fully in the later sauce stage.

   Frozen precooked udon only: loosen strands · 1 minUses Precooked udon from both packs · Hot water for frozen-noodle loosening, as needed

2. 2

   Step 2: Cut all 4 bacon slices into pieces if needed and cook them in a pan until crisp and fully cooked. Lift the crisp bacon onto a plate, leaving its rendered fat in the pan. Keep this single cooked stock for the noodles and topping.

   Uses All 4 bacon slices, cut into pieces

   
3. 3

   Step 3: Peel and mince all 4 garlic cloves. Melt all 2 tbsp butter in the same bacon pan over medium-high heat and sauté the garlic until fragrant. Stir in all 1 tbsp gochujang without scorching; keep the prepared kimchi for the next stage.

   Uses Actual rendered bacon fat left from earlier frying · 2 tbsp butter · 4 garlic cloves, minced · 1 tbsp gochujang

   
4. 4

   Step 4: Finely chop the kimchi (½ cup) if needed. Add all ½ cup chopped kimchi to the buttery garlic-and-gochujang base and cook for about 2 minutes, stirring until the kimchi is heated through.

   Cook kimchi in garlic gochujang butter · 2 minUses All earlier garlic, butter and gochujang base · ½ cup finely chopped kimchi

   
5. 5

   Step 5: Pour all ¼ cup cooking cream into the cooked kimchi base. Simmer gently, stirring until the sauce thickens enough to coat the noodles.

   Uses All earlier cooked kimchi base · ¼ cup cooking cream

6. 6

   Step 6: Add all the earlier prepared precooked udon to the thickened kimchi cream sauce. Fold in some of the earlier crisp bacon, holding the remaining bacon for topping, and add all ½ tbsp sesame oil. Toss gently until the noodles are coated and hot through.

   Uses All precooked noodles from both packs, loosened/drained if frozen · All earlier completed sauce · Some of the single earlier cooked bacon stock; hold the remainder for topping · ½ tbsp sesame oil

7. 7

   Step 7: Divide all the hot sauce-coated udon into 2 bowls. Wash and chop the serving chives, grate the optional Parmesan and finish with these, sesame seeds and the REMAINING earlier crisp bacon. Top each bowl with one of the two large pasteurized egg yolks for the uncooked yolk finish, then serve immediately.

   Uses All hot finished noodles and sauce · Remaining bacon from the same earlier four-slice cooked stock · Chives, washed and chopped for serving · Optional Parmesan, grated for serving · Sesame seeds for serving, as desired · 2 large pasteurized yolks, one per bowl