Stir-Fried Udon With Gochujang, Bacon & Parmesan
Stir-Fried Udon With Gochujang, Bacon & Parmesan is a medium Japanese recipe that serves 2. 325 calories per serving. Recipe by Food52 on YouTube.
Prep: 15 min | Cook: 12 min | Total: 37 min
Cost: $8.30 total, $4.15 per serving
Ingredients
- 2 blocks Frozen Udon Noodles (pre‑cooked, defrost before use)
- 2 slices Thick‑Cut Bacon (cut into 1/4‑inch strips)
- 3 stalks Scallions (white and green parts separated; reserve 1 tbsp green for garnish)
- 3 cloves Garlic Cloves (minced)
- 1 tablespoon Gochujang (Korean fermented red‑pepper paste)
- 1 teaspoon Soy Sauce (low‑sodium preferred)
- 2 pieces Egg Yolks (room temperature)
- 1/4 cup Parmesan Cheese (freshly grated)
- 1 tablespoon Neutral Oil (vegetable or canola oil)
- 1/4 teaspoon Toasted Sesame Oil (for finishing, use sparingly)
- to taste Salt (for seasoning scallions and garlic)
- 1/2 teaspoon Black Pepper (coarsely ground, about 8‑10 cranks)
Instructions
Prep Ingredients
Slice bacon into 1/4‑inch strips, chop scallions (separate white and green parts), mince garlic, grate Parmesan, separate egg yolks and whisk with cheese, salt and pepper.
Time: PT5M
Boil Water for Udon
Fill a large pot with water and bring to a rolling boil.
Time: PT5M
Render Bacon
Heat 1 tbsp neutral oil in a large skillet over medium‑low heat. Add bacon strips and cook, stirring occasionally, until the fat renders and the bacon begins to crisp, about 3‑4 minutes.
Time: PT4M
Sauté Scallions and Garlic
Add the white parts of the scallions and minced garlic to the skillet. Sprinkle a pinch of salt and sauté until softened, about 2 minutes.
Time: PT2M
Flavor Base with Gochujang
Stir in 1 tbsp gochujang and 1 tsp soy sauce. Fry for 1 minute to perfume the oil.
Time: PT1M
Cook Udon Noodles
Add the frozen udon blocks to the boiling water. Cook for 45‑60 seconds until just tender, then drain, reserving about 1/4 cup (60 ml) of the cooking water.
Time: PT2M
Combine Noodles with Sauce
Transfer the drained noodles directly into the skillet with the bacon‑gochujang mixture. Add 2‑3 tbsp of the reserved noodle water and toss to coat.
Time: PT2M
Finish with Egg‑Cheese Emulsion
Reduce heat to low. Pour the whisked egg yolk‑Parmesan mixture over the hot noodles, tossing quickly to coat without scrambling. Finish with a few drops (≈1/4 tsp) toasted sesame oil.
Time: PT2M
Plate and Garnish
Divide the noodles between two bowls, garnish with the reserved green scallion tops, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 325
- Protein
- 12g
- Carbohydrates
- 30g
- Fat
- 17g
- Fiber
- 0.5g
Dietary info: Contains gluten, Contains pork, Contains dairy, Contains eggs, Contains soy, Contains sesame
Allergens: Eggs, Dairy, Wheat, Pork, Soy, Sesame
Ingredient Substitutions
- Instead of Frozen Udon Noodles: Dried udon, Fresh udon
- Instead of Thick‑Cut Bacon: Pancetta, Smoked turkey bacon
- Instead of Scallions: Leeks, Shallots
- Instead of Garlic Cloves: Garlic powder (1/4 tsp)
- Instead of Gochujang: Sriracha mixed with miso, Chili garlic sauce
- Instead of Soy Sauce: Tamari
- Instead of Egg Yolks: 2 whole eggs (will change texture)
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Neutral Oil: Canola oil, Grapeseed oil
- Instead of Toasted Sesame Oil: Regular sesame oil (use less)
Equipment Needed
- Large Pot
- Large Skillet or Wok
- Tongs
- Cutting Board
- Chef's Knife
- Garlic Press (optional)
- Grater
- Mixing Bowl
- Whisk
- Spider Strainer or Colander
- Measuring Spoons
Critical Steps — Do Not Skip
- Render Bacon
- Flavor Base with Gochujang
- Cook Udon Noodles
- Finish with Egg‑Cheese Emulsion
Chef Tips from the Video
- Room‑temperature egg yolks emulsify more easily with the hot noodles.
- A splash of toasted sesame oil at the end adds a subtle nutty aroma.
- Use high‑quality gochujang for authentic depth of flavor.
- Reserve the green scallion tops for a fresh, bright garnish.
Troubleshooting
Egg mixture curdles or scrambles.
Reduce heat to low, add a little more reserved noodle water, and stir continuously until the sauce becomes silky.
Noodles are soggy or mushy.
Drain the noodles immediately, reserve only a small amount of cooking water, and toss with the sauce right away.
Sauce is too thick.
Add additional reserved noodle water a tablespoon at a time until the desired consistency is reached.
Bacon isn’t crispy enough.
Cook the bacon a little longer or slice it thinner before rendering.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water.
Freezer: Not recommended; the egg‑cheese sauce may separate.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Whisk the egg yolk‑Parmesan mixture and refrigerate up to 24 hours.
- Pre‑slice bacon and store in an airtight container.
- Grate Parmesan ahead of time and keep sealed.
- Cook udon noodles just before serving for optimal chew.
Frequently Asked Questions
What is the cultural significance and history of spicy udon noodles with gochujang and bacon in Japanese cuisine?
While traditional udon is a staple of Japanese comfort food, this recipe blends Japanese noodles with Korean gochujang and Western bacon, reflecting modern fusion trends. It showcases how Japanese home cooks incorporate bold Korean flavors and Italian carbonara techniques for a new, adaptable dish.
How does the addition of gochujang change the traditional flavor profile of Japanese udon noodles?
Gochujang introduces a sweet‑spicy, fermented heat that isn’t found in classic udon soups. The paste adds depth, umami, and a reddish hue, turning a simple noodle dish into a bold, Korean‑inspired stir‑fry.
What regional variations of udon exist in Japan, and how does this spicy gochujang version compare?
In Japan, udon appears as hot soup (kake udon), cold with dipping sauce (zaru udon), or stir‑fried (yaki udon). This spicy gochujang version is a modern take on yaki udon, swapping soy‑based sauces for Korean chili paste and adding bacon for a smoky twist.
What occasions or celebrations is udon traditionally associated with in Japanese culture?
Udon is often enjoyed during New Year’s celebrations (toshikoshi udon) for longevity, as well as on casual family meals and rainy days. The quick stir‑fry style makes it ideal for weeknight dinners or informal gatherings.
What authentic ingredients are essential for a traditional Japanese udon dish versus this fusion recipe?
Traditional udon relies on wheat flour noodles, dashi broth, soy sauce, and scallions. This fusion recipe keeps the noodles but replaces dashi with gochujang, adds bacon for smoky richness, and incorporates egg yolk and Parmesan for a carbonara‑like coating.
What other Japanese or Korean dishes pair well with spicy udon noodles with gochujang and bacon?
Serve alongside a simple miso soup, a crisp cucumber sunomono, or Korean kimchi for contrast. A side of pickled radish or a light green salad dressed with sesame vinaigrette also balances the richness.
What are the most common mistakes to avoid when making spicy udon noodles with gochujang and bacon?
Common errors include overcooking the udon, letting the egg‑cheese mixture scramble by using too high heat, and adding too much reserved noodle water which makes the sauce watery. Render the bacon slowly and keep the pan low when tossing the egg mixture.
Why does this recipe use egg yolks and Parmesan instead of a traditional Japanese sauce?
The egg yolk and Parmesan create a creamy, emulsified coating similar to Italian carbonara, giving the udon a rich mouthfeel that balances the spicy gochujang. This technique adds body without a heavy cream or butter base, keeping the dish light yet indulgent.
Can I make spicy udon noodles with gochujang and bacon ahead of time and how should I store them?
You can prep all components (bacon, scallions, egg‑cheese mixture) up to 24 hours ahead and refrigerate them separately. Cook the udon fresh and combine just before serving; leftovers keep in the fridge for 2 days and should be reheated gently with a splash of water.
What does the YouTube channel Food52 specialize in?
The YouTube channel Food52 focuses on home‑cooking inspiration, featuring approachable recipes, technique tutorials, and seasonal food stories. Food52 blends classic comfort foods with modern twists, catering to both novice and experienced cooks.
How does the YouTube channel Food52's approach to Asian‑fusion cooking differ from other cooking channels?
Food52 emphasizes clear, step‑by‑step instructions with a focus on ingredient accessibility and practical home‑cooking tips. Their Asian‑fusion videos, like this spicy udon, often combine traditional techniques with familiar Western flavors, making them less intimidating than specialist Asian channels.
Last updated: August 28, 2026
