Creamy Kimchi Bacon Udon

Byhubbybap@gmail.com
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If you love creamy pasta with kimchi and bacon, this creamy kimchi bacon udon is worth trying too.

The combination of smoky bacon, tangy kimchi, garlic, cream, and chewy udon noodles creates a rich and comforting meal that comes together with surprisingly little effort.

I usually make creamy kimchi bacon pasta, but one day I swapped in udon and loved how the chewy noodles soaked up the sauce. The texture works incredibly well with the creamy, slightly spicy sauce and honestly might be my favorite version now.

I also like saving a few pieces of crispy bacon for garnish at the end. It adds a little crunch, a salty pop, and makes every bite even better.

Sometimes the simplest meals end up being the ones I crave the most.

Creamy kimchi bacon udon topped with Parmesan cheese, green onions, black pepper, and crispy bacon pieces.

Creamy Kimchi Bacon Udon

This Creamy Kimchi Bacon Udon combines smoky bacon, tangy kimchi, garlic, cream, Parmesan cheese, and chewy udon noodles for an easy and comforting meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 1
Course: Main Course
Cuisine: Fusion, Korean
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 package Udon noodles about 7 oz / 200g
  • 5–6 strips Bacon thinly sliced
  • ⅓ Onion thinly sliced
  • 5–6 cloves Garlic thinly sliced
  • ¾ cup Kimchi chopped
  • ½ cup Milk
  • ¾ cup Heavy cream
  • 1 tbsp Olive oil
  • Salt optional
For Garnish
  • 3 tbsp Grated Parmesan cheese or to taste
  • 1 Green onion thinly sliced
  • Freshly ground black pepper to taste
  • Reserved crispy bacon optional

Equipment

  • Large skillet or sauté pan
  • Pot for cooking noodles

Method
 

  1. Cook garlic
    Heat the olive oil in a large skillet over medium heat.
    Add the garlic and cook until fragrant, about 30 seconds.
  2. Cook bacon
    Add the bacon and cook until crispy.
    Reserve a few pieces of bacon for garnish, if desired.
  3. Add onion
    Add the onion and cook for about 2 minutes, or until softened.
  4. Add kimchi
    Stir in the kimchi and cook for another 2–3 minutes.
  5. Make sauce
    Pour in the milk and heavy cream.
    Bring to a gentle simmer, then reduce the heat to low.
  6. Cook noodles
    Cook the udon according to package directions.
    Frozen or shelf-stable udon both work well for this recipe.
    Drain and add the noodles directly to the sauce.
  7. Finish
    Toss the noodles until evenly coated in the sauce.
  8. Serve
    Transfer to a bowl and garnish with Parmesan cheese, green onion, black pepper, and the reserved crispy bacon.
    Taste and season with salt if needed.
    Serve immediately.

Notes

 

Difficulty

Easy – Simple ingredients and straightforward cooking.

Storage

Refrigerator: Up to 3 days in an airtight container.
Freezer: Not recommended.
Tip: Add a splash of milk or cream when reheating to loosen the sauce.

Tips

• Frozen udon works especially well because of its chewy texture, but shelf-stable udon can also be used
• Save a few pieces of crispy bacon for garnish—it adds great texture and flavor
• Taste before adding salt since the bacon, kimchi, and Parmesan already add plenty of seasoning
• For a spicier version, add a spoonful of gochujang (Korean red pepper paste)
• Freshly grated Parmesan adds a nice finishing touch and melts slightly over the hot noodles

If you liked this, you might also like:

Braised Kimchi with Perilla Oil (Deulgireum Kimchi Jjim)

Spicy Korean-Style Seafood Pasta (Haejang Pasta)

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