Kimchi Udon Carbonara
Vegetarian Kimchi Udon Carbonara
This vegetarian recipe takes the spicy, tangy flavor of kimchi and marries it with the rich, creamy, and savory sauce of a traditional Italian carbonara. The thick, chewy udon noodles are the perfect vehicle for this unique fusion dish.
Yields: 2 servings
Prep time: 5 minutes
Cook time: 10-15 minutes
Ingredients:
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2 packages (about 400g) frozen or vacuum-sealed udon noodles
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1 cup chopped kimchi, plus 2 tbsp kimchi brine
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2 eggs (at room temperature)
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1/2 cup grated Parmesan or Pecorino Romano cheese
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2 tbsp gochujang (Korean red pepper paste)
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1 tbsp soy sauce
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2 tbsp unsalted butter
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Black pepper
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Toppings: chopped scallions, toasted sesame seeds, grated Parmesan
Instructions:
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Prepare the Noodles: Bring a pot of water to a boil. Add the udon noodles and cook according to package directions, typically for 2-3 minutes. The goal is for the noodles to be al dente and chewy. Drain the noodles and set them aside, reserving about 1/4 cup of the pasta water.
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Sauté the Kimchi: In a large skillet or wok over medium heat, melt the unsalted butter. Add the chopped kimchi and gochujang paste. Sauté for 3-4 minutes until the kimchi has softened and caramelized.
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Combine and Emulsify: Add the cooked udon noodles to the skillet with the kimchi. Toss to combine.
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Form the Carbonara: Remove the skillet from the heat. This is crucial to prevent the eggs from scrambling. Pour the egg using tongs, quickly and vigorously toss the noodles to coat them evenly. The residual heat from the noodles and pan will cook the egg creating a thick, glossy, and creamy sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to loosen it up.
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Serve and Garnish: Immediately divide the kimchi udon carbonara into serving bowls. Top with a generous crack of black pepper, chopped scallions, and toasted sesame seeds. For extra richness and a silky texture, you can top each serving grated parmesan.