• 4 slices rindless short cut bacon ((chopped into thumbnail size pieces) (*see note above), 120g)
• 1 cup aged Kimchi ((chopped into thumbnail size pieces))
• 50 g onion (thinly sliced)
• 30 g green onion (thinly sliced)
• Some cooking oil ((I used rice bran oil))
• 1 Tbsp Korean chili flakes ((gochugaru))
• 0.5 Tbsp Korean chilli paste ((gochujang))
• 1 Tbsp soy sauce
• 1 Tbsp honey
• 1 Tbsp raw sugar
• 0.5 tsp minced garlic
• 1 tsp sesame oil
• 1 tsp rice vinegar ((optional) – add this if your Kimchi is not aged enough or if you want extra tanginess)
• 2 eggs ((soft boiled or pan-fried))
• Few sprinkles ground black pepper
• 1 Tbsp toasted sesame seeds
• 1 Tbsp green onion ((thinly sliced))
• Few strips roasted seasoned seaweed
Steps
Step 1Boil the udon noodles per manufacturer’s instructions. Drain the water. Set aside. (Ideally, step 1 and step 2 should start at the same time so that you use the fresh, warm and not sticky noodles.)
Step 2Heat a pan/skillet on medium-high heat and once heated add some cooking oil and spread it thinly. Add the bacon and cook for 2 to 3 mins. Stir occasionally.
Step 3Add the onion and Kimchi and cook until they are wilted (about 1 to 2 mins). Add the sauce and mix them well.
Step 4Add the udon noodles and mix them with the rest of the ingredients. Add the green onions and stir lightly.
Step 5Serve the noodles on a plate and garnish with the egg, ground black pepper, more green onions, sesame seeds, and seaweed strips.
