The flavours in this recipe transcend a classic carbonara with the silkiest butter sauce and a little kick. Gochujang (Korean hot pepper paste) and kimchi come together with egg yolk and Parmesan for our take on Italian-Korean fusion.
![A blue bowl with noodles and a fork and spoon next to it](https://ellegourmet.ca/wp-content/uploads/2024/06/kimchi-gochujang-carbonara-480x480.jpg)
Kimchi Gochujang Carbonara
ELLE Gourmet food director Soo Kim created this recipe for stir-fried udon noodles in a Korean-inspired 'carbonara' sauce.
Ingredients
- 2 frozen udon bricks
- 1 tbsp vegetable oil
- 3 slices thick-cut bacon cut into chunks
- ½ small onion sliced
- ½ cup kimchi chopped
- ½ cup water divided
- ¼ cup kimchi juice
- 3 tbsp gochujang
- 2 egg yolks
- ½ cup finely grated Parmesan
- 3 tbsp butter
- pinch salt
- ¼ cup kimchi to garnish (optional)
- 3 pieces seasoned nori cut into matchsticks, to garnish (optional)
- 1 tsp toasted sesame seeds to garnish
Instructions
- Fill a large bowl with warm water; add udon and let sit for 3 minutes. Drain and set aside.
- Heat oil in large skillet over medium heat. Add bacon and cook, stirring, for 2 minutes. Add onion and cook for 3 minutes; add kimchi and cook until kimchi is lightly caramelized, 4 to 5 minutes.
- Stir in ¼ cup of the water, kimchi juice and gochujang and bring to a boil; stir in noodles.
- Meanwhile, in bowl, stir together egg yolks, remaining ¼ cup water, ¼ cup of the cooking liquid with some kimchi and Parmesan. Scrape into noodle mixture with butter and salt, stirring to coat. Cook, tossing, until just hot; remove from heat.
- Divide udon mixture among plates and sprinkle with nori and sesame seeds.
More gochujang recipes
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![A white dish with rice, tofu and bok choy](https://ellegourmet.ca/wp-content/uploads/2024/02/spicy-gochujang-tofu-480x480.jpg)
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