Stir-Fried Udon With Gochujang, Bacon & Parmesan | At Home With Us
Vložit
- čas přidán 8. 09. 2024
- Using Japanese udon noodles, Korean gochujang, and the saucy technique for a Roman carbonara sauce, food writer Hana Asbrink's dish brings together elements from very different cuisines to build a rich, flavorful and weeknight-friendly meal. The gochujang lends spice and heat, adds a touch of sweetness, and mirrors the smokiness of the bacon and the umami in the parmesan. GET THE RECIPE ►► f52.co/3iYT2cS
Check out more of Hana's content on her channel, @HanaAsbrink ( / @hanaasbrink )
PREP TIME: 10 minutes
COOK TIME: 10 minutes
SERVES: 2
INGREDIENTS:
1 tablespoon neutral oil
2 slices of thick-cut bacon, sliced into 1/4-inch strips or lardons
3 to 4 scallions, thinly sliced (reserve 1 tablespoon scallion greens for garnish)
2 to 3 garlic cloves, minced or crushed
2 egg yolks, at room temperature
1/2 cup grated Parmesan cheese
1 teaspoon soy sauce
1 tablespoon gochujang
2 blocks frozen udon noodles
1/2 cup reserved udon cooking water (you will not be using this all)
1/4 teaspoon toasted sesame oil
1 pinch kosher salt and coarsely ground black pepper, plus more to taste
SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8
CONNECT WITH FOOD52
Web: food52.com
Facebook: / food52
Instagram: / food52
Pinterest: / food52
Twitter: / food52
Food52 newsletter: f52.co/newsletter
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Thanks so much for having me! And thanks in advance to your viewers for giving this recipe a try! :)
This looks DELICIOUS! Definitely trying it!
Also....you're a great teacher. Love all the tips.
@@valho9 Thank you so much for your kind comments, Ms Vee. I really appreciate it!
loved it!!! hope you come back for more videos!!!
@@amakeshiftlibrary Thank you so much! Stay tuned :) and stay safe!
The way she says "gochujang" is music to my ears! I love how it's popping up in all kinds of cooking videos and I fully accept that everyone will pronounce it to the best of his/her ability, but it's so good to hear it pronounced just right!
Well of course she should pronounce it correctly, she is a Korean woman after all.
utterly pretentious of you
STOP WHAT YOU ARE DOING AND MAKE THIS IMMEDIATELY YOU WILL NOT REGRET IT. It is so delicious. I’m only mad that I didn’t make enough for 6 people and then eat it all by myself.
Her voice and the way she talks is so comforting
Reminds me of one of Marion's Kitchens Recipes! I'll definitily try this as a treat, it looks so yummy
I absolutely LOVE garlic, and each way of preparing garlic has its own benefits depending on what you are making or for the type of garlic profile you desire. A few examples:
*Diced (fine to rough) for crispy fried garlic bits.
*Garlic press to “juice” the garlic if you want a strong, natural flavor throughout your meal (I particularly love this method for making pasta salads or dressings).
*Micro julienne or fine grate when you want light textured garlic bits on a salad, or in a marinades which leaves nice crunchy garlic bits stuck to you grilled or baked foods.
*Smash garlic cloves for making stock.
The uses and combinations are endlessly creative and delicious!
Also, I did make this recipe and it was EPIC! Super quick and easy meal, and bursting with flavor! Definitely a new addition to my meal rotation. Got me thinking about other ways I can use udon noodles other than traditional Udon soups! 😁
I think I’m in love! Gochujang, bacon, and udon. Like made for each other and made for me. 🤤 This looks like something that’s going to be a regular in my household and in my very happy tummy.
Thank you. I can hardly wait to try this east meets west recipe.
she explained everything so nice and clear. can't wait to try this at home!
Looks great.......I just picked up some gochujang for the first time. If I like it I will keep it on the shelf.
I love this , and I love her. Also, her voice is music to my ears!
While that particular brand of udon is available it's not close but I'm going to be riding my bike the 12 miles to get them. This recipe looks great and I love your presentation style. More from Hana!!! My garlic press has a slicer so when I need tons (scampi) I use it, otherwise I use the microplane for large amounts.
Aw, thank you Jon for making the 12-mile trek to get your hands on these udon! Make sure you stock up to make the trip worth it. Your garlic press sounds awesome. When I need a large amount of garlic, I use my Vitamix. :D Enjoy the recipe and take care!
OMG I happen to have all these ingredients on hand..... here I come!!!!!
Does anyone else love her choice of words? Like her vocabulary in general when she is explaining the process? I find it so fresh. Also, loved the recipe! ❤
Made this for dinner tonight and it was absolutely delicious! Definitely adding this to my list of favorite dinners and it's quick and easy enough for weekdays.
Thank you for trying the recipe and sharing your feedback, Ashley! I'm so glad you enjoyed it!
Definitely grabbing some frozen udon noodles on my next grocery trip!
Also, works with regular Japanese Shiro Miso instead of Gochujang. I like to add mushrooms and little bit of nori strips and toasted sesame seeds. You can also freeze your egg whites to make Whiskey Sours, Swiss Meringues, or Egg White Mayo whenever you need it.
This dish looks amazing and easy to make thanks so much 😋😋👍😊😊
O0o0oo definitely going to veganize this, tempeh bacon and violife parmesan cheese baby! Plus maybe some kale mmm chefs kiss
Dang I'm not even a little bit vegan but that sounds suuuuuper good
@@tenbartholomew2675 Yes! I forgot about this recipe but going to put it on the menu for next week! Let me know if you try a vegan version!
Thank you for this rad recipe! I am a garlic press hater but mostly because I find chopping garlic to be relaxing, haha. Focusing on chopping something small and fussy helps me slow down a bit #adhd
I usually make a similar recipe for weeknight dinners but I've never tried the carbonara aspect before. Can't wait to give it a try!
Thank you for this delicious recipe. My husband and I loved it and it will make it again (and again, not doubt). He cleaned the kitchen afterwards and was a hater on the garlic press mess, but I love using it. Equally lovely was shopping at the Asian market where I engaged a number of generous souls to help me find the items on the list.
This looks absolutely delicious. I found a Korean grocery store in my town so I will be making a list of ingredients so I can make this for my family. I really think my kids will enjoy it. I introduces the rice cakes from one if your recipes and everyone enjoy it.
It is so great to see a chef use your knife properly to scrape the food from the cutting board into the pan. I never understood why they use the blade side., it dulls the knife so fast.
I agree with you regarding the garlic press. Mine looks very similar to yours, I don't have to remove the papery outer covering which really saves time. Thanks so much for your recipes i am now a subscriber.
Any day I get to use gochujang is a good day. Thanks Hana! Can't wait to try this :) Kimchi fried rice sounds amazing too!
Love my garlic press, use it almost daily
💯 in the garlic press club, myself! So much faster, and the flavor is somehow better with crushing, IMHO.
I made this for dinner earlier tonight, and it was easy and delicious, as promised! The only adjustment I would recommend is to add a bit of sweetener to balance out all the savory elements. Agave syrup worked well for me.
I had to substitute miso for most of the gochujang because my wife can barely handle any spice (still snuck a little gochujang in). But this was still amazing and I am definitely going to make a fully spicy version for myself next time. Also, I've watched lots of videos about it but never made anything carbonara-ish before so thanks for finally getting me to do that!
Neat recipe! Bibim Bap and Carbonara have been two of my favorite dishes to make throughout 2020, I'm excited to try this! A trick I learned from Sohla El-Waylly, when rendering fat from bacon, you can start with bacon in water instead of oil. The water evaporates as the fat renders out (may sputter a bit at this point), and you're left with bacon rendering/frying in its own fat without extra added oil.
It's not specifically a Sohla thing - it's a well-known technique (see America's Test Kitchen & others). While I appreciate the purported benefit of doing so, I've found it affects the flavor (that might be psychological on my part though) and it is unnecessary - bacon has enough fat so that starting it on low in a cold pan will ensure it starts rendering before burning.
This was so delicious! I've made it twice already.
Team garlic press! Yeah you have to wash it but then you spend less time trying to get the garlic smell out of your cutting board!
Scrub your fingers and cutting board with coconut oil and baking soda and you’re good!
Made this for dinner tonight and added some roasted broccoli and cauliflower. Soooo good!!!
So glad you liked it, Lori! Thank you for sharing, sounds like you had a nice balanced meal. ;)
Made it and it was delish! Way more like carbonara than I was expecting
I’m definitely trying this!
I, personally, love my garlic press! Looking forward to trying this recipe.
I have two garlic presses and always remember them after mincing the garlic
Going to have to try this, ive been so curious about the carbonara/gochu craze in korea! AND chopping garlic is so TEDIOUS and in korean cooking there's just so much! I like to use a micro-grater (zester) for all my garlic needs! Who doesn't like shortcuts!? Thank you for the recipe! gamsahamnida!
I love using a garlic press! However, I often forget to take it out when I cook and just chop or mince the garlic with a knife. 😅
I made this tonight with ssamjang and added peas. Amazing recipe using a familiar technique. Thank you!!
This looks delicious!
I love Hana, she is such a calming influence. Also, the udon are delicious.
Just made this using thin spaghetti. It was awesome
Yummy 😋🤤 I love these ..I have all the ingredients..so I am good to make it today..thanks for the recipe.
How was it ?
Garlic presser is a game changer!!!
This looks so good! I can't wait to make it. Thank you.
Yum! This would be great with kimchi as well! 😋😋
Looks so yummy!! And garlic press for sure!
I appreciate those of us who,… experiment,… with “Foods”… instead of filling a recipe. Looks delicious.
her kitchen is so pretty!!!
such a fun, new dish!
I made this and it was amazing! Thank you for the recipe.
Fantastic dish. I'm making tonight. Thx so much
FYI udon noodles are sold here in Canada mostly either refrigerated or shelf stable fresh packages...at least in 'western ' grocery stores.
I came across frozen udon in Real Canadian Superstore (I'm from Ontario) . Too bad my local grocery store only carries the shelf stable ones. I hate going to the city for specialty ingredients.
looks really amazing
This was great! Excited to try more recipes by Hana. For the record, I love my garlic press, but after the outer coating started to chip and I was worried about it getting in my food I opted for mincing my garlic by hand. I still prefer the press though! Our family also eats a lot of garlic forward foods and having to hand chop it all the time is a pain. If you have a good recommendation for a chip-free one, let me know!
Thanks so much lauraraborealis! Here is the garlic press I use; I've had it for years, with no chips in sight: www.amazon.com/Prepworks-by-Progressive-Garlic-Press/dp/B00SG1KAXC
This looks amazing, can't wait to find some of these noodles and make it. Anyone badmouthing the garlic press is just pretentious. YOU CAN USE IT WITHOUT PEELING THE GARLIC (albeit with slightly lesser yield, but dramatically less processing time. Garlic is cheap, it's worth it.)
This looks absolutely delicious! Your presentation could not be better. Will like and subscribe. Thank you
Looks great
This looks so good 😭😭😭
This looks amazing!
I love the garlic press, but I never use it because it’s another thing I have to clean and garlic just takes a sec once you have it peeled, which you have to do anyways.
In a heavyweight garlic press (like her Zyliss), you don't even have to peel the garlic.
Definitely going to make this. Looks delicious!
Looks so good 😊
👌 you got my full attention
Yum!!!
I have all these ingredients at home! I’m gonna make this later
This looks delicious! As for the garlic press, the only time I ever use mine is when I need a whole lot of minced garlic. For something like this dish I would just use my chef's knife.
Team Garlic Press all the way!
OMG looksss soo good
Looks so delicious! 😱😱😱🔔🔔🔔
Delicious spaghetti 🍝
Gonna try to find to find the Udon noodles and Gochujang so I can make this. Never heard of either one, don't even know where to look. Haleyville Alabama doesn't have any Asian food stores
Like Alton Brown, uni-taskers take up too much kitchen real estate so I do not keep a garlic press. I use my micro plane zester to “mince up” garlic!
Made this tonight and it was delicious! I do have a question, after putting the udon noodles into the pan and adding the cheese egg mixture it became thick really fast. Almost feel I should have rinsed the noodles before adding them as they had an almost pasty texture. Wondering what I did wrong.
This looks like an awesome recipe to try! I'll leave out the Parmesan tho. I can't stand the taste and smell of it.
I grate my garlic with a microplane!
Ngl I hate using the garlic press. Just another thing I gotta clean afterwards 😅
This was DELICIOUS! Thank you for sharing!
Wow, thank you for trying it already Pamela! And thanks for the feedback. :)
What’s there to hate about garlic press?! Get a good one and it’s easy to wash the corners with a curved butter knife
Love my garlic press!! Where did you get yours from?
Hi ishai - I'm not sure why my comment is not uploading, but I'll try once more. It's this one: www.amazon.com/Prepworks-by-Progressive-Garlic-Press/dp/B00SG1KAXC
Zyliss makes a fabulous Garlic Press and why wouldn't we take advantage of this great kitchen tool to save time..?
How could u not like this recipe tho
Prefer garlic press most of the time
Fuck yes!
What if you tried to defrost the noodles in the pan with the bacon?
Not a fan of a garlic press, personally find it very annoying to clean. I'd rather chop or grate it on a microplane
Also, this dish looks unreal. I cannot wait to make it
This particular garlic press is *super* easy to clean (just a hot rinse right after removes any/all remnants). Thanks in advance for giving this recipe a try. :)
@@HanaAsbrink Which press it it? I hate mine, but would love one that worked well
@@kylelysher8197 It's this one, less than $10 on Amazon: www.amazon.com/Prepworks-by-Progressive-Garlic-Press/dp/B00SG1KAXC - I hope it serves you well!
@@HanaAsbrink thanks!
I usually use as microplane too but if there's an amazing garlic press out there, I prefer it for large quantities of garlic.
Oh the frozen udon noodles.
lol, I can barely even get the dried ones here in Ohio.
Oh goodness, please use what is most readily available to you! Is it possible to order the dried udon online at least? I know the frozen ones are more difficult if you don't live near an Asian food mart... good luck and hope you're able to enjoy some version of the recipe!
@@HanaAsbrink Yeah used to be able to get the dried ones pretty easily but ever since COVID it's exceptionally hit and miss with what's available in the "Asian/latino" aisle.
I frequently have issues getting ingredients New York based productions use. For example I love carbonara, but if I go to my butcher near me and ask for guanciale they look at me funny, I sigh, then ask for "jowl bacon" and they might have it.
Can I replace the bacon to make this vegetarian?
I think shiitake mushrooms would be a fantastic substitute here. Let me know how it goes!
@@HanaAsbrink oh that sounds perfect! Will try, thanks! 🤗
Why do you keep eggs in the fridge anyway... mine come from my hens and are stored in a basket countertop
Commercial eggs in the U.S. are usually industrially washed, meaning they lose the protective layers that would keep them food-safe to store at room temperature.
Joseph Crnich's response is right! You can read more about keeping eggs fresh on Food52.com: f52.co/3osKHiw Thanks for watching!
is sanukiya a brand name or a type of udon noodle?
"Sanukiya udon" here refers to sanuki udon. The brand is "Shirakiku," hope this helps!
I wouldn't use oil. I think it would be good if you put the bacon in a little earlier and render that fat out a little, THEN add the rest.
Gochujang and Parm? I... I'm not ready...
Literally 99% of people will not read this but may God bless you and may your week be incredible.
I lost my job due to covid and a friend of mine recommended sir Luiz and ever since trading with his platform I have been benefiting a lot
SPAM
I lost my job due to covid and a friend of mine recommended Sir Chris and ever since trading with his platform I have been benefiting a lot.
SPAM
Is this just carbonara?
She said it in the video its just another version of carbonara
It's not carbonara at all, she said so, right in the video. Carbonara does not have scallion, or gochuchang, or soy sauce,, or garlic, and it has guanciale, not bacon.