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

Kimchi Gochujang Carbonara

ELLE Gourmet food director Soo Kim created this recipe for stir-fried udon noodles in a Korean-inspired 'carbonara' sauce.

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Cuisine Italian, korean

Servings 2

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.