Creamy Gochujang Udon with Bacon
Creamy Gochujang Udon with Bacon
Ingredients
- 1 shallot, finely minced
- 1/2 cup green onions, chopped, plus more for garnish
- 8 slices bacon, cooked until crispy and chopped
- 1 tablespoon vegetable oil
- 2 teaspoons garlic, minced
- 1/4 cup gochujang
- 1 1/2 cups heavy cream
- 24 ounces udon noodles, cooked according to package directions
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil. Lay the bacon slices in a single layer on the prepared baking sheet. Bake for 15-20 minutes, or until crispy. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat, then chop into smaller pieces for garnish.
⏱️ 20 min•🌡️ 400
- 2
While the bacon cooks, prepare the aromatics. Peel and finely mince the shallot. Chop the green onions, separating the white and light green parts from the darker green tops. Set aside the darker green tops for garnish.
⏱️ 5 min
- 3
Heat a large skillet or wok over medium heat. Add the vegetable oil. Once hot, add the minced shallot and minced garlic. Sauté for 2-3 minutes, until fragrant and lightly softened.
⏱️ 3 min
- 4
Add the gochujang to the skillet with the sautéed aromatics. Stir well to combine, cooking for about 1 minute to lightly toast the gochujang.
⏱️ 1 min
- 5
Pour in the heavy cream. Stir vigorously with a spatula or whisk to thoroughly combine the gochujang, heavy cream, shallots, and garlic until a smooth, creamy, orange-red sauce forms. Bring the sauce to a gentle simmer.
⏱️ 3 min
- 6
Add the cooked udon noodles to the pan with the creamy gochujang sauce. Toss and stir the noodles, ensuring they are completely and evenly coated with the sauce. Cook for 1-2 minutes, allowing the noodles to heat through and absorb some of the sauce.
⏱️ 2 min
- 7
Divide the creamy gochujang udon into serving bowls. Garnish generously with the chopped crispy bacon and the reserved chopped green onion tops.
⏱️ 1 min - 8
Serve immediately and enjoy your delicious Creamy Gochujang Udon with Bacon!
Kitchen Tools
Nutrition Facts (per serving)
Creamy Gochujang Udon with Bacon
- 1 shallot, finely minced
- 1/2 cup green onions, chopped, plus more for garnish
- 8 slices bacon, cooked until crispy and chopped
- 1 tablespoon vegetable oil
- 2 teaspoons garlic, minced
- 1/4 cup gochujang
- 1 1/2 cups heavy cream
- 24 ounces udon noodles, cooked according to package directions
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil. Lay the bacon slices in a single layer on the prepared baking sheet. Bake for 15-20 minutes, or until crispy. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat, then chop into smaller pieces for garnish.
⏱️ 20 min•🌡️ 400 - 2
While the bacon cooks, prepare the aromatics. Peel and finely mince the shallot. Chop the green onions, separating the white and light green parts from the darker green tops. Set aside the darker green tops for garnish.
⏱️ 5 min - 3
Heat a large skillet or wok over medium heat. Add the vegetable oil. Once hot, add the minced shallot and minced garlic. Sauté for 2-3 minutes, until fragrant and lightly softened.
⏱️ 3 min - 4
Add the gochujang to the skillet with the sautéed aromatics. Stir well to combine, cooking for about 1 minute to lightly toast the gochujang.
⏱️ 1 min - 5
Pour in the heavy cream. Stir vigorously with a spatula or whisk to thoroughly combine the gochujang, heavy cream, shallots, and garlic until a smooth, creamy, orange-red sauce forms. Bring the sauce to a gentle simmer.
⏱️ 3 min - 6
Add the cooked udon noodles to the pan with the creamy gochujang sauce. Toss and stir the noodles, ensuring they are completely and evenly coated with the sauce. Cook for 1-2 minutes, allowing the noodles to heat through and absorb some of the sauce.
⏱️ 2 min - 7
Divide the creamy gochujang udon into serving bowls. Garnish generously with the chopped crispy bacon and the reserved chopped green onion tops.
⏱️ 1 min - 8
Serve immediately and enjoy your delicious Creamy Gochujang Udon with Bacon!