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Prep 5 minutesmins
Cook 10 minutesmins
Total 15 minutesmins
Savory and spicy stir-fried udon noodles that are ready in under 15 minutes. This rich kimchi udon recipe features crispy bacon, flavorful kimchi, and thick udon noodles tossed in a spicy and addictive gochujang sauce.
My quick and easy kimchi udon recipe loaded with kimchi, bacon, and udon noodles is my favorite one-pan noodle dish. The pan-fried udon noodles beautifully soak in the mouthwatering savory gochujang sauce for the most flavorful and satisfying noodles.
This kimchi udon stir fry uses only a handful of affordable Korean ingredients and is ready to eat in under 15 minutes! Serve this spicy, savory, and tangy kimchi udon for a quick and easy lunch or dinner garnished with a fried egg, sesame seeds, and green onion.
Kimchi udon, 김치 우동 볶음, or Kimchi udon bokkeum, is a Korean–Japanese fusion dish made with kimchi, udon noodles, bacon, gochujang, soy sauce, fish sauce, sugar and sesame oil. The thick chewy udon noodles are coated in the fermented Korean napa cabbage kimchi and then tossed in a spicy and savory gochujang sauce. The flavor profile for this kimchi udon stir fry is spicy, savory, tangy, and nutty.
Kimchi udon is typically served with a fried egg, sesame seeds, chopped scallions, and sometimes dried seaweed strips. The flavor profile of this recipe is similar to our kimchi fried rice recipe which is equally delicious.
Ingredients
This kimchi udon recipe yields about 2 servings and you can find all the ingredients at your local Korean or Asian grocery store.
Bacon: adds a salty, protein option.
Kimchi and Kimchi Juice: for best results use aged kimchi for the most robust flavor. To get the juice out of the kimchi, squeeze the kimchi over a boil with your hands.
Gochujang: or fermented Korean red pepper paste is spicy, slightly sweet, and packs a punch of flavor.
Soy Sauce: adds savory, salty flavor to season the udon noodles.
Fish Sauce: adds a layer of complex umami salty flavors.
Sugar: balances out the spicy gochujang flavors.
Water: loosens up the gochujang.
Sesame Oil: adds a nutty umami finish.
Fried egg, sesame seeds, and green onion: to garnish.
Substitutions and Additions
Substitutions
Protein: pork belly, spam, fish cakes, or your protein of choice.
Sweetener: honey, brown sugar, or maple syrup.
Soy sauce alternative: tamari, coconut aminos, or gluten-free soy sauce
Oyster sauce: an alternative to fish sauce that will add umami depth.
Egg yolk: an alternative to the fried egg.
Additions
Aromatics: garlic, shallots, and onions will add more savory depth.
Gochugaru: for added spice, add gochugaru to your sauce.
Seaweed flakes: or furikake seasoning, for added garnish
How to Make Kimchi Udon
Here are the step-by-step instructions for how to make this kimchi udon recipe. See the recipe card below for full measurements and instructions.
Heat a pot of hot water until it reaches a simmer. Cook the udon until just softened or according to the package instructions.
In a skillet over medium heat, cook the bacon on both sides until golden brown and crispy.
Heat 1 tablespoon of cooking oil in a medium skillet over medium heat until hot. Add the chopped kimchi and cook until just wilted.
In a small mixing bowl, add the kimchi juice, gochujang, soy sauce, fish sauce, sugar, and water and mix until combined. Pour into the skillet and cook for 2-3 minutes until the sauce thickens and reduces.
Add the bacon and udon noodles and toss together until the noodles are evenly coated. Remove from heat and finish with sesame oil.
Garnish with a fried egg, sesame seeds, and green onion.
Expert Tips
Use frozen udon. Frozen udon yields the best-tasting and best-textured udon that cooks quickly.
Cook the kimchi. Cooking the kimchi down reduces the amount of liquid in the kimchi while also concentrating its flavor for a more intense kimchi flavor.
Adjust to taste. Once the sauce is tossed with the kimchi, taste and adjust the flavors to your preferences by adding more gochujang for more spice, kimchi juice for more tang, soy sauce for more salt, or sugar for more sweetness.
Turn off the heat before adding sesame oil. Remove the pan from the heat before adding the sesame oil to finish. This will prevent the nutty sesame flavor from cooking off.
Storage Instructions
You can store any leftover kimchi udon noodles in an airtight container in the refrigerator for up to 5 days.
Reheat: sprinkle a few drops of water onto the udon noodles and microwave covered until hot. Or heat 1 tablespoon of oil in a skillet over medium-high heat and stir-fry the udon until warm.
Pairing Suggestions
You can serve these Korean stir-fried udon noodles on its own or with the following pairing suggestions.
Savory and spicy stir-fried udon noodles that are ready in under 15 minutes. This rich kimchi udon recipe features crispy bacon, flavorful kimchi, and thick udon noodles tossed in a spicy and addictive gochujang sauce.
Prepare the udon. Heat a pot of hot water until it reaches a simmer. Cook the udon until just softened, about 1 minute or according to the package instructions.
Cook the bacon. In a skillet over medium heat, cook the bacon on both sides until golden brown and crispy. Transfer to a paper towel-lined plate and set aside.
Cook the kimchi. Heat 1 tablespoon of cooking oil in a medium skillet over medium heat until hot. Add the chopped kimchi and cook until just wilted about 1-2 minutes.
Add sauce. In a small mixing bowl, add the kimchi juice, gochujang, soy sauce, fish sauce, sugar, and water and mix until combined. Pour into the skillet and cook for 2-3 minutes until the sauce thickens and reduces.
Add bacon and udon. Add the bacon and udon noodles and toss together until the noodles are evenly coated. Remove from heat and finish with sesame oil.
Serve. Serve in individual bowls and garnish with a fried egg, sesame seeds, and green onion. Enjoy!
Notes
See the Expert Tips Section above for more guidance.
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