Kimchi Udon Stir-Fry (Modern Fusion)
Why this recipe works
- Bold, savoury heat: Kimchi and gochujang bring chilli warmth, fermented depth and a tangy backbone without needing a long sauce base.
- Fast cooking: Udon only needs loosening before it is tossed through the sauce, keeping the whole dish comfortably under 30 minutes.
- Chewy with fresh crunch: Soft, bouncy noodles are balanced by lightly caramelised kimchi, fresh spring onion and toasted sesame seeds.
Get the most out of this recipe
Adjust the heat
- For a milder bowl: Use less gochujang and choose a less mature kimchi, then balance the sauce with a little extra soy or sesame oil to taste.
- For more heat: Add extra gochujang or include some of the kimchi juice once the noodles are in the pan.
- Keep the heat rounded: Rice vinegar sharpens the sauce, while toasted sesame oil softens the chilli edge when stirred in off the heat.
Ingredient notes
- Kimchi choice: Well-fermented kimchi gives the strongest tang and depth; fresher kimchi will taste brighter and less intense.
- Drain the udon well: Excess water dilutes the gochujang mixture, so let the noodles drain thoroughly before they go into the wok.
- Add sesame oil at the end: Stirring toasted sesame oil through off the heat protects its nutty aroma and keeps the finish clean.
Common mistakes
- Watery sauce: If the kimchi is very juicy, cook it briefly before adding the noodles so the liquid reduces and the sauce clings.
- Over-soft noodles: Only cook the udon until loosened; it will finish heating through in the wok.
- Losing the stir-fry effect: Use medium-high heat so the kimchi caramelises lightly rather than stewing in its own liquid.
Make-ahead tips
- Prep before cooking: Slice the spring onion and mix the gochujang, vinegar and soy before you heat the pan; the stir-fry moves quickly.
- Reheat in a pan: Warm leftovers in a hot frying pan with a small splash of water, tossing until the noodles loosen and are piping hot.
- Best freshly cooked: The noodles have the best glossy, chewy texture straight from the wok, though leftovers can be refrigerated briefly.
Equipment you'll need
Ingredients
Instructions
- Bring a saucepan of water to the boil. Cook the udon noodles for 1–2 minutes, just until loosened, then drain well in a colander.
- Trim and thinly slice the spring onion, keeping a small handful aside for serving. In a small bowl, mix the gochujang with the rice vinegar and light soy sauce until smooth.
- Heat a wok or large frying pan over medium-high heat. Add the kimchi and stir-fry for 2–3 minutes until it smells fragrant and starts to caramelise at the edges.
- Add the drained noodles and the gochujang mixture. Stir-fry for 2–3 minutes, tossing constantly, until the noodles are evenly coated and the sauce clings.
- Take the pan off the heat and stir through the toasted sesame oil and most of the sliced spring onion. Divide between bowls and finish with the reserved spring onion and roasted sesame seeds.
Recipe notes
Tips
- Drain the noodles very well so the sauce stays glossy and clings, rather than turning watery.
- If your kimchi is very juicy, add it to the pan first and let some of the liquid cook off before adding the noodles.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use a pasteurised kimchi.
Substitutions
- Replace light soy sauce with dark soy sauce for a deeper colour and slightly sweeter flavour.
- Replace rice vinegar with apple-cider-vinegar for a sharper tang.
- Replace roasted sesame seeds with white-sesame-seeds, lightly toasted in a dry pan.
Storage
- Refrigerate up to 2 days
- Cool quickly, cover and refrigerate. Reheat in a hot frying pan with a small splash of water, tossing until piping hot and loosened.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 20min (18min active)
- Difficulty: Easy
- Cuisine: Korean
-
Allergens:
Sesame Soybeans Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Tahini Noodle Bowl with Chickpeas and Lemon Dressing
Noodles with tahini lemon dressing, chickpeas and crisp vegetables
Sopa Seca de Fideos con Chorizo (Mexican Toasted Noodles)
Toasted fideos simmered in tomato broth with chorizo
Gomoku Udon (Udon with Mixed Toppings)
Udon noodle soup with mixed vegetables and softly set egg
Cao Lau (Hoi An Noodles)
Hoi An noodles with roast pork, herbs, sprouts and fried shallots.
Pad Thai (Prawn)
Pad Thai rice noodles with prawns, egg, peanuts and lime
Sopa de Fideos Seco with Chorizo (Toasted Vermicelli in Tomato Broth)
Toasted vermicelli cooked in tomato broth with browned chorizo
Sauerbraten (German Pot Roast with Tangy Gravy)
German pot roast with tangy gravy thickened with gingersnaps
Nikkei Ceviche with Leche de Tigre
Nikkei sea bass ceviche with leche de tigre
Vegetarian French Onion Soup Gratin
French onion soup gratin with Gruyère and baguette
Sopa Seca de Fideos con Chorizo (Mexican Toasted Noodles)
Toasted fideos simmered in tomato broth with chorizo
Ropa Vieja (Cuban Shredded Beef in Tomato Sauce)
Cuban shredded beef brisket in tomato sauce with olives
Air Fryer Steak
Air fryer steak finished with butter and rested before slicing.
Kimchi Bokkeumbap (Korean Kimchi Fried Rice)
Kimchi fried rice with gochujang, fried egg and gim
Gomae Spinach Grain Bowl with Sesame Dressing and Rice
Spinach gomae over rice with cucumber and spring onion
Modern Kimchi Fried Rice Bowl
Kimchi fried rice topped with a fried egg and sesame
Korean Breakfast Bowl (Egg, Rice, Greens)
Rice bowl with sautéed spinach, fried egg and gochujang dressing
Japanese-Korean Fusion Rice Bowl with Gochujang Chicken and Egg
Rice bowl with gochujang chicken, cucumber, spinach and egg
Gyeran Jjim (Korean Steamed Egg Custard)
Korean steamed egg custard with spring onions and sesame oil
You might also like
Coconut Barfi (Indian Coconut Fudge Squares)
Coconut barfi squares made with condensed milk
Pollo en Mole Amarillo (Chicken in Yellow Mole Sauce)
Chicken simmered in smooth yellow mole sauce with toasted spices
Oven-Baked Pork Ribs with Mojo Picón
Oven-baked pork ribs served with mojo picón sauce
Pear Oat Breakfast Smoothie
A filling pear and oat smoothie with yoghurt and cinnamon.
Chicken Chettinad Curry
South Indian chicken curry with toasted spices, pepper and coconut
Krapfen (Italian-Style Jam Doughnuts)
Yeast doughnuts filled with apricot jam and sugar
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen Carbon Steel Nonstick Frying Pan 12 Inch
- Works on all stovetops
- Naturally nonstick when seasoned
- Requires seasoning and maintenance
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
