This is a Japanese twist on kimchi fried rice, with thick udon noodles for a chewy bite and bacon for flavour. If you prefer your noodles more saucy, add more chicken stock/kimchi juice.
Ingredients (feeds 4):
1.2kg fresh udon
15 strips streaky bacon
4 eggs (apportion 1 egg per pax)
1 medium yellow onion, minced
5 cloves garlic, minced
2 cups kimchi, chopped to 1cm cubes
5 tbsp butter
1 cup chicken stock
1/2 cup kimchi juice
furikake for sprinkling (sesame seeds and nori strips work as an alternative too)
Pre-mixed seasoning in a bowl:
2 tbsp gochujang
2 tbsp guk kanjang (Chinese light soy works in a cinch as well)
2 tbsp honey
1 tbsp brown sugar
2 tsp sesame oil
1) Fry bacon, set aside.
2) Fry onions in butter, sweating them till translucent, about 3 minutes on medium-high heat.
3) Add garlic, fry till fragrant, about 1 minute.
4) Add kimchi, fry till a little dry, about 2 minutes.
5) Add pre-mixed seasoning, stirring through.
6) Add kimchi juice and chicken stock.
7) Add udon, unfurling the noodles and tossing through.
8) Return bacon to pan, tossing through.
9) Meanwhile, fry eggs separately, till edges are crispy. Serve with fried eggs and a sprinkling of furikake.