A blue bowl with noodles and a fork and spoon next to it
Photography, Stacey Brandford

Kimchi Gochujang Carbonara

The blend of stir-fried bacon, onion and kimchi delivers an irresistible umami bomb in this noodle dish.

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.
Cuisine Italian, korean
Servings 2


  • 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


  • 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

Spicy Gochujang Tofu
Murielle Banackissa's easy vegan recipe for crispy pan-fried tofu with a spicy gochujang sauce.
Get the recipe
A white dish with rice, tofu and bok choy

Gochujang Short Ribs With Rice Noodle Salad
A filling Korean-style noodle salad topped with sticky gochujang ribs, from Rebecca Seal's LEON Big Salads cookbook.
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A white plate with rice noodle salad and short ribs on a bright red surface

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