Kimchi Gochujang Udon Noodles
Kimchi Gochujang Udon Noodles
Ingredients
- 4 frozen udon packet
- 8 teaspoons minced garlic
- 3 tablespoons gochujang, Korean red pepper paste
- 2 teaspoons gochugaru, Korean red pepper flakes
- 1 teaspoon black pepper
- 2 tablespoons soy sauce
- 4 teaspoons honey
- 1 1/3 cups chopped kimchi
- 8 tablespoons kimchi juice
- 1 1/3 cups water
- 24 tablespoons heavy cream
For Garnish (to taste)
- 1 cup Parmesan cheese, grated, as needed
- 1/2 cup green onions, chopped, as needed
Instructions
- 1
In a large pan or wok, combine the minced garlic, gochujang, gochugaru, black pepper, soy sauce, honey, chopped kimchi, kimchi juice, water, and heavy cream. Ensure the heat is set to medium to medium-high; avoid cooking on high heat.
⏱️ 2 min
- 2
Gently combine all the ingredients in the pan, mixing them well to form a cohesive sauce base. Do not add the udon noodles at this stage.
⏱️ 1 min
- 3
Carefully place the frozen udon packets directly into the prepared sauce mixture in the pan. Continue to cook over medium to medium-high heat.
⏱️ 1 min
- 4
Stir the mixture occasionally, allowing the udon noodles to soften and separate. Continue cooking until the noodles are fully cooked and the sauce has thickened to evenly coat each strand.
⏱️ 4 min
- 5
Once the noodles are cooked and thoroughly coated in the creamy sauce, reduce the heat to low. Stir in grated Parmesan cheese and an additional sprinkle of black pepper, both to taste.
⏱️ 1 min
- 6
Garnish generously with chopped green onions before serving immediately. For an added protein boost, consider stirring in cooked pancetta bits or thinly sliced beef brisket at this stage.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kimchi Gochujang Udon Noodles
- 4 frozen udon packet
- 8 teaspoons minced garlic
- 3 tablespoons gochujang, Korean red pepper paste
- 2 teaspoons gochugaru, Korean red pepper flakes
- 1 teaspoon black pepper
- 2 tablespoons soy sauce
- 4 teaspoons honey
- 1 1/3 cups chopped kimchi
- 8 tablespoons kimchi juice
- 1 1/3 cups water
- 24 tablespoons heavy cream
For Garnish (to taste)
- 1 cup Parmesan cheese, grated, as needed
- 1/2 cup green onions, chopped, as needed
Instructions
- 1
In a large pan or wok, combine the minced garlic, gochujang, gochugaru, black pepper, soy sauce, honey, chopped kimchi, kimchi juice, water, and heavy cream. Ensure the heat is set to medium to medium-high; avoid cooking on high heat.
⏱️ 2 min - 2
Gently combine all the ingredients in the pan, mixing them well to form a cohesive sauce base. Do not add the udon noodles at this stage.
⏱️ 1 min - 3
Carefully place the frozen udon packets directly into the prepared sauce mixture in the pan. Continue to cook over medium to medium-high heat.
⏱️ 1 min - 4
Stir the mixture occasionally, allowing the udon noodles to soften and separate. Continue cooking until the noodles are fully cooked and the sauce has thickened to evenly coat each strand.
⏱️ 4 min - 5
Once the noodles are cooked and thoroughly coated in the creamy sauce, reduce the heat to low. Stir in grated Parmesan cheese and an additional sprinkle of black pepper, both to taste.
⏱️ 1 min - 6
Garnish generously with chopped green onions before serving immediately. For an added protein boost, consider stirring in cooked pancetta bits or thinly sliced beef brisket at this stage.
⏱️ 1 min