Kimchi Yaki Udon

I thought October was a crazy month,  but November was just as busy. For my first official day getting a break from class and homework this month, I planned to just do nothing and melt myself onto the couch. Alas, about two hours before work was ending, I was already thinking about what to cook because I didn’t want to eat two days of leftovers. Since Si was in class, I wanted something simple, quick and satisfying. I was originally thinking about kimchi fried rice, but I was too lazy to even cook rice. Thus, the kimchi yaki udon was conceived.

As the food blog world is currently getting infiltrated with Thanksgiving recipes, here is my version of kimchi yaki udon. Happy Thanksgiving!

Kimchi Yaki Udon
(Makes 1.5 Servings)

INGREDIENTS
1/2 cup of chopped fermented kimchi
4 slices of bacon
1/3 cup of chopped onion
1/2 pkg. of enoki mushrooms
1/2 tbsp. of veggie oil
1/4 tsp. of sesame oil
1/2 tbsp. of butter
1 frozen Sanuki udon pack
3 tbsp. kimchi juice

Extra Toppings:
green onions
fried egg

DIRECTIONS
Squeeze excess kimchi juice from the kimchi and set aside for later use. Chop kimchi, bacon, and onion into 1/2 inch pieces. Saute bacon and onion until they start to turn golden brown. Put Sanuki udon into a pot of boiling water and cook for 2 minutes. Add the kimchi, sesame oil, and butter to the pan, and saute until the kimchi edges are also brown. Add the enoki mushrooms and stir fry till cooked through. Add the udon noodles into the pan and the 3 tbsp. of kimchi juice and stir everything together. Serve immediately.

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