Ingredients

For the Alfredo Sauce

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon gochujang (Korean red chili paste)

For the Udon and Kimchi

  • 8 oz (225g) udon noodles (fresh or dried)
  • 1 cup napa cabbage kimchi, roughly chopped
  • 1 tablespoon vegetable oil
  • 1/2 small onion, thinly sliced
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil

For Garnish

  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Optional: extra Parmesan cheese

Equipment

  • Large pot for boiling noodles
  • Large skillet
  • Colander
  • Whisk
  • Tongs or chopsticks

Instructions

  1. Cook the Udon Noodles
    Bring a large pot of water to a boil. Add udon noodles and cook according to package instructions (fresh udon: 2-3 minutes; dried udon: 8-10 minutes). Drain in a colander and rinse briefly with cold water to prevent sticking. Set aside.
  2. Sauté the Kimchi
    Heat vegetable oil in a large skillet over medium heat. Add sliced onion and cook for 2-3 minutes until softened. Add chopped kimchi and soy sauce, stirring occasionally for 4-5 minutes until kimchi is slightly caramelized. Remove from skillet and set aside.
  3. Prepare the Alfredo Sauce
    In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Add gochujang and whisk until fully incorporated. Gradually stir in Parmesan cheese until the sauce is smooth and thickened, about 2-3 minutes. Season with salt and black pepper.
  4. Combine Noodles and Sauce
    Add cooked udon noodles and sautéed kimchi-onion mixture to the skillet with the Alfredo sauce. Drizzle with sesame oil. Toss everything together over low heat for 2-3 minutes until the noodles are evenly coated and heated through.
  5. Serve
    Divide the creamy kimchi Alfredo udon between plates or bowls. Garnish with sliced green onions, toasted sesame seeds, and extra Parmesan cheese if desired. Serve immediately.

Notes

  • Adjusting Spice: Increase or decrease gochujang to adjust the heat level.
  • Protein Addition: Add cooked shrimp, chicken, or tofu for extra protein.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of cream to restore sauce consistency.

Nutritional Information (Approximate per Serving)

  • Servings: 2
  • Calories: 650 kcal
  • Fat: 38g
  • Carbohydrates: 60g
  • Protein: 18g

Enjoy your creamy, spicy, and tangy Korean fusion udon!