Kimchi Udon Bokkeum 김치 우동 볶음
Ingredients
Main
- 200 g Udon noodles
- 120 g Rindless short cut bacon chopped into thumbnail size pieces, can be tofu
- 1 cup aged Kimchi chopped into thumbnail size pieces
- Other vegetablers add with onion
- 50 g Onion thinly sliced
- 30 g Green onion thinly sliced
Sauce (Mix these in a bowl)
- 1 tbsp Korean chilli flakes gochugaru
- ½ tbsp Korean chilli paste gochujang
- 1 tbsp Light soy sauce
- 1 tbsp Honey
- 1 clove Garlic minced
- 1 tsp Sesame oil
- 1 tsp Rice vinegar optional – add this if your Kimchi is not aged enough or if you want extra tanginess
Garnish, optional!
- 2 Eggs soft boiled or pan-fried
- Few sprinkles ground black pepper
- 1 tbsp Roasted sesame seeds
- 1 tbsp Green onion thinly sliced
- Few strips Korean roasted seasoned seaweed
Instructions
- Boil the udon noodles per manufacturer’s instructions. Drain the water. Set aside.
- Heat a pan/skillet on medium-high heat and once heated add some oil and spread it thinly. Add the bacon or tofu and cook for 2 to 3 mins. Stir occasionally.
- Add the onion and Kimchi and cook until they are wilted (about 1 to 2 mins). Add the sauce and mix them well.
- Add the udon noodles and mix them with the rest of the ingredients. Add the green onions and stir lightly.
- Serve the noodles on a plate and garnish with the egg, ground black pepper, more green onions, sesame seeds, and seaweed strips
- DONE