Spicy and Sweet Kimchi Udon Stir-Fry: Irresistibly Addictive!
The Rising Star Threatening Kimchi Fried Rice’s Reign: Kimchi Udon Stir-Fry
Prepare to be hooked! This Kimchi Udon Stir-Fry is a formidable challenger to the beloved Kimchi Fried Rice, promising an unforgettable culinary experience. The delightful chewiness of udon noodles combined with the tangy crunch of kimchi creates a flavor explosion that will keep you coming back for more. It’s perfect as a satisfying meal or a delightful snack. Brought to you by ‘Every Recipe in the World’ and ‘Man-Gae Recipe’, this recipe will guide you to create this amazing dish right in your own kitchen!
Main Ingredients
- 1 package pre-cooked udon noodles (Using refrigerated noodles will provide a chewier texture.)
- 1 cup aged kimchi (Approximately 1 standard paper cup, lightly squeezed to remove excess juice.)
- 1/2 cup chopped green onions (Finely sliced.)
- 3 strips of bacon (Cut into bite-sized pieces.)
Stir-Fry Seasoning
- 1.5 Tbsp soy sauce (Adds depth of flavor and umami.)
- 1 Tbsp gochugaru (Korean chili flakes) (Adjust to your spice preference. Omit or reduce for a milder taste, especially for children.)
- 1 Tbsp sesame oil (For a rich, nutty finish.)
- 2 Tbsp cooking oil (For sautéing green onions and bacon.)
- A splash of water (To help the noodles loosen and the sauce meld.)
- 1.5 Tbsp soy sauce (Adds depth of flavor and umami.)
- 1 Tbsp gochugaru (Korean chili flakes) (Adjust to your spice preference. Omit or reduce for a milder taste, especially for children.)
- 1 Tbsp sesame oil (For a rich, nutty finish.)
- 2 Tbsp cooking oil (For sautéing green onions and bacon.)
- A splash of water (To help the noodles loosen and the sauce meld.)
Cooking Instructions
Step 1
First, wash and finely chop the green onions. Then, cut the bacon into bite-sized pieces. Having all your ingredients prepped and ready makes the cooking process much smoother.
Step 2
For the kimchi, it’s best to use well-fermented kimchi from your refrigerator. If the kimchi is too sour, the dish might taste overly acidic. Measure out about 1 cup of kimchi (around a standard paper cup) and chop it into manageable pieces. Lightly squeeze out any excess juice before using.
Step 3
Now, let’s start stir-frying! Before turning on the heat, add the chopped green onions and 2 tablespoons of cooking oil to the pan. This allows the green onions to infuse the oil with their aromatic flavor before they begin to cook intensely.
Step 4
Place the pan over medium-low heat and sauté the green onions. Once they become fragrant and slightly softened, add the chopped bacon to the pan. Cook them together, allowing the bacon to render its fat and become nicely browned, adding a wonderful richness to the dish.
Step 5
When the green onions are a lovely golden brown and their aroma fills the air, pour 1.5 tablespoons of soy sauce around the edges of the pan. Let it sizzle and caramelize slightly against the hot pan. This step deepens the soy sauce’s flavor and adds a delightful richness. Keep the heat moderate during this step.
Step 6
Once the soy sauce has caramelized, add the chopped kimchi and 1 tablespoon of gochugaru to the pan. Stir-fry everything together until the kimchi is tender and well combined with the sauce. This process ensures the spicy and slightly sweet notes of the kimchi meld beautifully with the other seasonings.
Step 7
Add the pre-cooked udon noodles to the kimchi mixture in the pan. Pour in just enough water to cover the noodles lightly (a splash will do). Gently loosen the noodles with your cooking utensil, ensuring they don’t break, and stir-fry until they are well coated with the sauce and have absorbed the flavors. Continue to stir and cook until the sauce thickens slightly and coats the noodles evenly.
Step 8
When the noodles are nicely coated with the sauce and have a glossy sheen, turn off the heat. Finish by sprinkling with seaweed flakes (if using) and drizzling with 1 tablespoon of sesame oil for that final touch of nutty aroma. Your delicious Kimchi Udon Stir-Fry is now ready to be enjoyed! Serve immediately while hot for the best texture and flavor.
