Kimchi Gochujang Carbonara
A bold fusion of Italian comfort and Korean flavours. Crispy bacon, tangy kimchi and a silky egg-based sauce come together with gochujang and udon noodles for an impressive dish in under 30 minutes.
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.