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Ingredients
  • 8 oz (225 g) bacon (preferably thick cut)
  • 2 blocks (8 oz. / 225 g each) frozen udon (or 6 oz. / 170 g spaghetti or bucatini, cooked until al dente)
  • 1/2 bunch (150 g) kale , stem thinly sliced and leaves cut into large bite-size pieces
  • 2 cups (200 g) kimchi , chopped (plus 2 tablespoons kimchi juice)
  • 1 1/2 tablespoons gochujang
  • 2 teaspoons soy sauce
  • 2 tablespoons peanut oil (or unsalted butter)
  • Topping options:
  • Raw egg yolks (or sunny side-up eggs)
  • Crispy nori sheets , cut into small pieces
  • Shichimi Togarashi
  • Sliced green onions
Steps
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