Bacon Kimchi Fried Udon

This Korean-Japanese fusion noodle dish is made with chewy udon tossed in a savory, spicy gochujang kimchi sauce. I adapted it from the cookbook That Noodle Life by Mike and Stephanie Le of I am Food Blog, with a few changes to suit my own taste. The kimchi does most of the work, so I do not need a long ingredient list to get real depth into the pan.

My husband and I keep a big jar of kimchi in the fridge at all times, so this is what I cook on the nights I want dinner ready before the rice cooker would even finish. The first time I ate Udon this chewy was at a Japanese noodle counter, and pairing it with kimchi and bacon was the change that made it a regular in my own kitchen. If you like the deep savory notes in a stew like Budae jjigae, this scratches the same itch in a fraction of the time.

I fry the bacon first to render out the fat, thaw the Udon in warm water so it stays springy, then cook the kimchi and kale and toss everything in the gochujang sauce at the end. The bacon goes back in with a splash of kimchi juice, and a raw egg yolk on top finishes it. I highly recommend you to make this the next time the fridge is down to kimchi and a package of noodles, my directions below take you from cold pan to hot bowl in 25 minutes. I mean, it doesn’t get any easier than this.

Ingredients

I use a few ingredients to make this Bacon Kimchi Fried Udon, and the two ingredients that decide the whole flavor in my opinion are the kimchi and the gochujang, so I do not skimp on either.

Bacon: I prefer thick-cut bacon for its meaty, chewy texture, but regular sliced bacon works well too. I cook the bacon first, then leave the rendered fat in the pan to add richness and flavor to the noodles. For a lighter dish, you can drain the bacon fat and use a little cooking oil instead.

Udon: I typically use frozen Sanuki style udon because it stays extra thick and chewy after a quick thaw. If frozen udon is not available, dried udon works well too. Cook it according to the package instructions until just tender, taking care not to overcook it since the noodles will cook briefly again in the pan.

Kimchi: I chop it and keep the juice, because both the cabbage and the brine season the dish.

Kale: I separate the stems from the leaves and slice the stems thin so they cook quick.

Gochujang and soy sauce: I stir gochujang and soy sauce together before I start cooking. I love how the gochujang provides a spicy, savory, and a touch of sweet, and the soy sauce rounds it out with salt.

Peanut oil: I cook in peanut oil for its high smoke point, or I use unsalted butter when I want a richer finish. Other neutral oil such as vegetable oil works as well.

Toppings: I finish with a raw egg yolk or a sunny side up egg, crispy nori, shichimi togarashi, and sliced green onions. Feel free to add anything you like best.

How to Make

1. Cook the bacon: Lay the bacon in a large skillet in a single layer without overlapping. Heat over medium heat until sizzling, then lower to medium-low. Cook, flipping occasionally, until golden brown and crispy, 6 to 10 minutes.

2. Chop the bacon: Transfer the bacon to a paper towel lined plate. Once it is cool enough to handle, slice it into 1 inch pieces and set aside. Wipe the skillet clean with paper towels.

3. Thaw the udon: While the bacon cooks, fill a large bowl with warm tap water and add the frozen udon. As soon as the noodles are loosened and warmed, 2 to 3 minutes, drain well and set aside so they do not overcook.

4. Mix the sauce: Stir the gochujang and soy sauce together in a small bowl until well combined.

5. Cook the kimchi and kale stems: Return the pan to medium heat and add the peanut oil. Add the chopped kimchi and the kale stems. Stir and cook for 1 minute.

6. Wilt the kale leaves: Add the kale leaves. Cook for 1 to 2 minutes until the leaves are wilted.

7. Add the sauce: Stir in the gochujang soy sauce mixture and toss to coat everything. Remove the pan from the heat.

8. Toss it together: Add the noodles, kimchi juice, and bacon. Cook over low heat and toss constantly until the noodles are coated, 1 to 2 minutes.

9. Top and serve: Divide the noodles into bowls and add your toppings. Serve hot as a main dish.

How to Serve

Bacon kimchi fried udon makes a satisfying one-bowl dinner. I like to top each bowl with a raw egg yolk or sunny side up egg, crispy nori, green onions, and a sprinkle of shichimi togarashi. The egg yolk is especially nice stirred into the hot noodles, making the sauce extra rich and creamy. My husband always breaks the yolk and mixes it in as soon as the bowl hits the table.

When I want to make this part of a fuller Korean-style meal, I serve it with a couple of dishes that bring different flavors and textures. A pot of sundubu jjigae adds a warm, comforting contrast, while Korean seafood pancake is crisp and savory and great for sharing. Vegetarian kimbap makes a lighter, veggie-packed side that balances the rich noodles. For a heartier meal, try Korean Instant Pot short ribs or galbi marinated steak for an extra protein.

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