Chewy kimchi udon noodles coated in a spicy, tangy kimchi sauce with a rich umami kick. Quick, easy, and packed with delicious Korean flavors!
Table of contents
If you love Korean cuisine as much as I do, kimchi udon is about to become your new favorite quick meal! This easy recipe takes just 15 minutes to put together, so it’s perfect for busy evening.
Kimchi udon noodles combine the bold, spicy flavors of spicy kimchi with the rich creaminess of heavy cream for an indulgent dish. This udon recipe is perfect for anyone who enjoys noodle recipes with a kick.
If it’s your first time making kimchi noodles, don’t worry! This dish is beginner-friendly and has minimal prep. Plus, it’s a great way to use up any leftover kimchi!
Looking for more Korean dishes? Check out my mouth-watering Kimchi Burger, extra Creamy Kimchi Pasta, delicious Kimchi Hot Dog, Loaded Kimchi Fries or this mildly spicy Rose Tteokbokki!
Why you'll love this recipe
- Quick and easy – This recipe takes just 15 minutes to prepare, making it perfect for busy weeknights or last-minute cravings.
- Perfect flavor – This kimchi udon recipe is packed with spicy kimchi and layers of umami flavors. It’s the perfect dish for lovers of Korean flavors who can’t handle intense spice!
- Comforting and creamy – The addition of heavy cream takes the edge off the spice and goes perfectly with the chewy udon noodles.
- Chewy texture – Unlike other noodle recipes, udon noodles have a soft but chewy texture. Whether you use fresh udon noodles or frozen udon noodles, you’ll love the chewiness.
Ingredient round-up
- Udon noodles – You can use either fresh, frozen, or pre-cooked udon noodles. If using frozen udon noodles, run them under hot water before cooking to loosen them up.
- Kimchi – Homemade kimchi or store-bought spicy kimchi works great. I recommend using well-aged for deeper flavor. And if you have some extra time, definitely make your own homemade kimchi!
- Gochujang paste – Adds a deep, smoky flavor. You can adjust the spice level by adding more or less.
- Soy sauce & Oyster sauce – These two ingredients bring salty umami depth to the sauce. If you don’t have oyster sauce, add a little bit more soy sauce instead.
- Sesame oil – Adds a nutty aroma and goes well with the kimchi flavor.
- Dashida Stock Powder – Optional, but gives the dish that beloved Korean home cooking flavor.
- Heavy cream – Crucial for the creaminess. Add more if it’s too spicy, or less if you like your heat!
- Pork belly – I recommend using pork belly or thick-cut bacon. For a vegetarian version, use shiitake mushrooms.
- Spring onions – Use both the white parts of the green onions (for cooking) and the green tops (for garnish).
How to make this recipe
1. Cook the udon noodles according to the package directions.
Heat sesame oil in a large skillet over medium heat. Add minced garlic and sliced onions. Cook until see through.
2. Add sliced pork belly or bacon strips and chopped kimchi. Stir-fry over medium-high heat until golden and slightly crispy.
3. Stir in gochujang, kimchi juice, soy sauce, oyster sauce, and sugar. Lower to medium-low heat and pour in the heavy cream.
4. Add the drained noodles into the skillet. Toss everything together until the noodles are fully coated in the spicy sauce.
Substitutes & Variations
- Protein alternatives – Swap pork belly for chicken, shrimp, or tofu.
- Vegetarian – Replace the pork with shiitake mushrooms and extra veggies.
- Spicy sauce boost – Add extra gochujang or gochugaru (Korean red pepper flakes) for an extra spicy kick.
- Cheesy kimchi noodles – Stir in some mozzarella cheese for a Korean-style fusion dish.
- Ramen – If you don’t have udon noodles, try instant ramen noodles instead. However, they won’t be as chewy as udon.
Success Tips & Tricks
- Cooking udon – Make sure to follow the packaging instructions, as cooking times can vary between frozen, fresh or packaged udon.
- Drain the kimchi – Squeeze out excess liquid before adding it to the large pan to avoid excess moisture.
- Cook on medium-high heat – This ensures the kimchi caramelizes and helps everything stir-fry evenly.
- Use aged kimchi – Older, fermented kimchi has a stronger, tangier taste that works best in cooked Korean dishes.
- Adjust spice level – Add more Korean red pepper paste for extra heat, or balance it out with more double cream.
- Try a raw egg yolk – For an extra creamy texture, top with a raw egg yolk instead of a fried egg. Make sure the egg is fully pasteurised before eating it raw!
Frequently asked questions
It has a mild spice level from the kimchi juice and gochujang. You can reduce the heat by using less Korean chili paste or adding more heavy cream.
Yes! While chewy udon noodles are best, ramen noodles also work.
Yes! Skip the heavy cream and use a splash of hot water or extra kimchi juice for a lighter sauce.
If you enjoyed this recipe, you will love these too:
If you’ve tried this recipe out, please don’t forget to rate and comment on this post. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!
Recipe
15 Minutes Kimchi Udon: Easy Creamy Noodles (김치우동)
Ingredients
- 2 packs udon fresh or frozen
- 1 teaspoon sesame oil
- ½ onion sliced
- 2 garlic cloves minced
- ½ cup Sliced pork belly or thick-cut bacon* vegetarian option, shiitake mushrooms
- 1 cup kimchi preferably aged
- 2 green onions chopped
- 2 eggs
Creamy sauce
- ½ tablespoon gochujang
- 2 tablespoons water
- 2 tablespoons kimchi juice
- 1 teaspoon sugar
- 1 teaspoon Dashida Stock Powder or 1 teaspoon soy sauce
- ⅓ cup double cream
Instructions
- Cook the udon as per packaging instructions, then drain and cover.
- In a large skillet over medium heat, add sesame oil. Saute the minced garlic and chopped onion until golden and soft.
- Into the skillet, add in the sliced pork belly and kimchi, cooking for 4-5 minutes or until cooked through.
- Add in the gochujang, water and kimchi juice, mixing well to combine.
- Sprinkle in the sugar and Dashida (or soy sauce), then combine well.
- Add the cooked udon into the skillet, tossing everything together to coat in the sauce.
- Pour in the double cream, mixing again until creamy.
- Serve with a fried egg on top and chopped green onions.
Leave a Reply