Udon Kimchi Stir Fry

Daniel
Aug 31, 2023
3 min read

Updated: May 20

This recipe is featured in my ECookbook:

Foodnotes - Kimchi

Buy Now

After my delightful encounter with kimchi cold soba, my curiosity about noodles has only grown. Stir-frying seemed like the next delicious frontier. I basically took a cue from the kimchi cold soba's ingredient list (for the sauce) and let my culinary instincts take over.

For an extra burst of flavor, I introduced bacon into the mix. But hey, if you're steering the vegan course, shiitake mushrooms make an excellent swap, complemented by vegan-friendly alternatives.

Now, if you're venturing down the vegan path, a dash of liquid smoke will kick the flavors up a notch. Plus, don't hesitate to toss in cabbage, carrot, or bak choy – it's your taste buds' call.

In a nutshell, this dish is a bowl of pure satisfaction. Whipping it up is a breeze, so no excuses – you've got all you need to craft this flavor-packed stir-fry. Time to dive into the recipe and let the magic happen in your kitchen! I am using this wonderful handmade dinnerware from KRA Sanctuary.

Ingredients:

(Serve 2)

Sauce:
Gochujang, 2 TBSP Adjust To Preference
Gochugaru, 1 TSP Adjust To Preference
Soy Sauce, 1/2 TBSP
Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP
Pure Honey, 1/2 TBSP
Light Muscovado Sugar, 1/2 TBSP
Garlic Powder, Pinch
Udon Stir Fry:
Sesame Oil, 2 TBSP
Red Onion Finely Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Bacon Finely Diced, 3 Slices
Watermelon Rind Kimchi Homemade Finely Chopped, 150g or Kimchi Homemade
Fresh Udon, 200g
Scallions White Parts Only Coarsely Sliced, A Handful
Toasted Sesame Oil, For Drizzling
Soy Eggs Homemade, For Serving (Optional)
Scallions Green Parts Only Coarsely Sliced, For Garnishing
White Sesame Seeds, For Garnishing
Black Sesame Seeds, For Garnishing
Roasted Seaweed Crushed, For Garnishing

Equipment:

Pot
Cast Iron Skillet / Pan

Directions:

Please visit, "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" for the recipes.
Please visit, "Soy Eggs" for the recipe.
Prepare the Sauce
Mix all sauce ingredients in a large bowl until well combined.
Set aside until ready to use.
Stir-Fry the Base
In a skillet over medium heat, add sesame oil.
Once hot, add onion and season with salt and pepper.
Sauté until lightly caramelized.
Add garlic and cook until aromatic.
Add bacon and cook until browned and crispy.
Stir in the kimchi and sauté until well combined.
Boil the Udon
In a pot over medium heat, add water and season with salt.
Bring to a simmer and add fresh udon noodles.
Cook for about 1 minute or until noodles float.
Drain and add noodles to the skillet along with the sauce.
Finish the Dish
Sauté everything until the udon is well coated in the sauce.
Taste and adjust seasoning as needed.
Remove from heat and stir in white parts of scallions.
Drizzle toasted sesame oil over the top.
Serve
Transfer to serving bowls.
Top with soy eggs if desired.
Garnish with scallion greens, sesame seeds, and roasted seaweed.
Serve immediately.