Who doesn’t love a bowl of udon noodles? But wait, this one is next level. My Spicy & Creamy Kimchi Bacon Udon is sure to knock your socks off. Just do me a favour and double the batch.
IG: @siasteph / @siaslurps / @siaaroundtheworld
YouTube how-to video + recipe: https://www.youtube.com/watch?v=RbD7nLR4B2M


#meiwok (3rd and final entry!)
Spicy & Creamy Kimchi Bacon Udon – serves 4
  • 4 strips bacon, sliced
  • 3 garlic cloves, minced
  • 1/2 tsp gochugaru
  • 2/3 cup kimchi, roughy chopped + with kimchi brine
  • 1 tbsp soy sauce
  • 1 tbsp gochujang
  • 1 cup whipping cream
  • 1 tbsp buldak hot sauce (optional)
  • 275g frozen sanuki udon noodles
  • 2 scallions, for garnish
  • furikake, for garnish
  1. Add the bacon to a hot wok or skillet and allow for the bacon to release some fat. Cook for 4 minutes over medium-high.
  2. Add in the garlic and gochugaru and cook for 1 minute.
  3. Add in the roughly-chopped kimchi along with the brine and stir fry for 2 minutes to allow for the sourness of the kimchi to mellow out
  4. Add in the soy sauce and gochujang and stir to combine.
  5. Slowly pour in the whipping cream and stir until well-incorporated. Add in additional buldak hot sauce if you want some extra heat.
  6. When small bubbles begin to form on the side, add in the frozen udon noodles and cover with sauce. Use a pair of chopsticks to gradually loosen the noodles, about 5-7 minutes.
  7. Toss and coat with the sauce and divide the portion into 4 bowls. Top with sliced scallions and furikake.