Best Kimchi Udon Recipes

KIMCHI UDON NOODLE STIR-FRY

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 3 to 5 minutes. Drain.
• Mix honey, soy sauce, sriracha sauce, and rice vinegar in a bowl. Set sauce aside.
• Place bacon in a large pan and cook over high heat until fat is rendered but bacon is not yet crispy, 2 to 3 minutes. Add kimchi and garlic; cook for 1 minute. Add the sauce, udon noodles, and sesame oil; stir well. Remove from heat and transfer noodles to a plate. Top with scallions.

KIMCHI SESAME UDON NOODLES

Steps:

• Put the noodles in a sieve over the sink and pour over a kettle of boiling water. Toss to separate, then leave to drain.
• Heat 1 tbsp of the sesame oil in a large frying pan over a medium heat. Add the onion and ginger, and fry for 5 mins until softened slightly. Add the broccoli, kimchi and radish, and continue to fry for 5 mins. Stir in the drained noodles, spring onions and soy sauce.
• Meanwhile, put the remaining ½ tbsp oil in a small frying pan and fry the eggs for 3 mins, or until cooked to your liking. Serve the noodles in bowls with an egg on top, and sprinkle with the sesame seeds and some chilli flakes, if you like.

COLD UDON WITH KIMCHI AND TOFU

Steps:

• Press the tofu slices gently between paper towels to squeeze out the excess moisture. Season both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook until well browned, 5 to 6 minutes per side. Let cool, then cut into bite-size pieces.
• Meanwhile, bring a large pot of water to a boil. Whisk the kimchi brine, sesame oil, soy sauce, sugar and vinegar in a large bowl; set aside. Add the udon to the boiling water and cook as the label directs. Drain and rinse under cold water until very cold. Shake off as much water as possible.
• Transfer the udon to the bowl with the sauce mixture; add the tofu, sliced kimchi, mesclun greens, pear and 2 teaspoons toasted sesame seeds. Toss to combine; season with salt and pepper. Divide the udon mixture among bowls. Sprinkle with the remaining 2 teaspoons sesame seeds.

KIMCHI UDON WITH SCALLIONS

Steps:

• Heat 2 Tbsp. butter in a large skillet over medium-high. Add chopped kimchi and gochujang and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Add broth and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.
• Meanwhile, boil noodles according to package directions.
• Using tongs, transfer noodles to skillet and add remaining 3 Tbsp. butter; cook, tossing often, until sauce coats noodles, about 2 minutes. Season with salt if needed. Divide among bowls and top with egg yolks, scallions, and sesame seeds.

KIMCHI UDON

Steps:

• Bring a large pot of salted water to a boil. Reduce heat, carefully add tofu, and simmer gently until slightly puffed and firmed up, about 4 minutes. Using a slotted spoon, transfer tofu to a medium bowl. Heat vegetable oil in a large heavy pot over medium-high heat. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 5-8 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35-40 minutes. Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 20-25 minutes (tofu will fall apart a little). Add sesame oil; season with salt and pepper. Ladle stew into bowls; top each with an egg yolk and sesame seeds.