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Portions
Serves 4 ppl
Ingredients
- Samlip Udon Noodles 200g – 4 packs
- Rindless Short Cut Bacon, cut into thumbnail size pieces – 120 g (4 pcs)
- Chongga Kimchi, cut into thumbnail size pieces – 1 cup
- Onion, thinly sliced – 50 g
- Green Onion, thinly sliced – 30 g
- KTC Groundnut Oil – 1 tbsp
Sauce Mix
- Gochugaru (Our Home Hot Pepper Powder) – 1 tbsp
- Gochujang (CJ Hot Pepper Paste) – ½ tbsp
- Kikkoman Soy Sauce – 1 tbsp
- Honey Squeezy – 1 tbsp
- Siucra Sugar – 1 tbsp.
- Lee Kum Kee Minced Garlic – ½ tsp
- Lee Kum Kee Pure Sesame Oil – ½ tsp
- Amoy White Rice Vinegar (Optional, add if the Kimchi is not aged enough) – 1 tsp
Garnish Ingredients (Optional)
- Eggs (soft boiled or pan-fried) – 2 pcs
- East End Ground Black Pepper – for sprinkling
- Yutaka Black Roasted Sesame Seeds – 1 tbsp
- Green Onion, thinly slice – 1 tbsp
- Korean Seaweed, roasted and seasoned – a few strips
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Method
- Step 1: Start cooking the Udon Noodles following the packet instruction. When the Udon noodles is cooked, drain it and keep for later.
- Step 2: While the Udon is being cooked, you may simultaneously cook the Bacon. To do this, put a pan/skillet on medium high flames, and pour the Oil when the pan becomes hot. Put the Bacon pieces into the pan and cook for 2 to 3 minutes while stirring once in a while. Put the Kimchi and Onion into the Bacon and cook for 2 more minutes (or until they are wilted). Add the Sauce to this and mix everything well.
- Step 3: Add the cooked Udon noodles to it and mix well by stirring and also add the Green Onions and stir gently. The dish is ready for serving, but you can also use the Garnish at this point of time. Garnish it with the Egg along with other ingredients for garnishing.
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