Kimchi Bacon Cream Udon

Method

1. Chop the kimchi into 1 cm pieces, cut the bacon into 2 cm strips, slice the onion thinly and the garlic into thin slices. Finely grate the Parmesan and chop the spring onion.

2. Bring plenty of water to a boil in a 20 cm pot, add the udon and cook over high heat for 1 min, just until the noodles loosen, then drain. They will cook a little more in the sauce, so slightly underdone is fine.

   Add in this stepFrozen udon noodles (1 pack, about 200 g) 2

   high heat

3. Put the bacon in a deep 24 cm pan and cook over medium heat for 4 min, until the fat runs out and the edges turn crisp.

   Add in this stepBacon 80 g

   medium heat

4. Add the butter, onion, garlic, kimchi and gochujang and fry over medium heat for 4 min, until the kimchi wilts, the onion turns translucent and the butter turns orange.

   Add in this stepButter 15 gOnion 60 gGarlic cloves 2Well-fermented kimchi 200 gGochujang (Korean chili paste) 1 tsp

   medium heat

5. Pour in the milk, cream and kimchi juice. Warm over medium heat for about 3 min until small bubbles appear at the edge, then turn down to medium-low heat and simmer for 3 min, stirring, until slightly thickened. Kimchi is acidic, so a hard boil can make the milk curdle: keep it gentle.

   Add in this stepMilk 250 mlHeavy cream 150 mlKimchi juice 3 tbsp

   medium heat→medium-low heat

6. Add the udon and toss over medium-low heat for 2 min, until the sauce clings thickly to the noodles. Turn off the heat, stir in the Parmesan and pepper, then serve topped with spring onion.

   Add in this stepParmesan 20 gBlack pepper to tasteSpring onion 1

   medium-low heat