Gochujang-Miso Udon Carbonara with Bacon
plus Sesame Cucumbers
- Eggs
- Sesame
- Soy
- Wheat
- Milk
This Korean-Italian fusion dish brings together chewy udon noodles coated in a creamy carbonara sauce built from eggs, gochujang aioli, miso, and freshly grated Parmesan. Crispy bacon and fragrant scallion and garlic—sautéed in the reserved bacon fat—add savory depth. A side of sesame-tossed cucumbers provides cool, crunchy contrast to the rich, spicy noodles.
Ingredients
2 unit
Eggs
(Contains: Eggs)
1 teaspoon
Korean Chili Flakes
1 unit
Mini Cucumber
1 tablespoon
Sesame Seeds
(Contains: Sesame)
3 unit
Miso Sauce Concentrate
(Contains: Soy)
12 ounce
Udon Noodles
(Contains: Wheat)
2 unit
Parmesan Cheese Block
(Contains: Milk)
2 clove
Garlic
2 unit
Scallions
2 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
8 ounce
Applewood Smoked Bacon
1 teaspoon
Sriracha
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Bring a medium pot of salted water to a boil. Wash and dry produce.
-
Trim and halve cucumber lengthwise, then thinly slice into ¼-inch-thick half-moons; place in a medium bowl. Add sesame seeds and a small pinch of salt; toss to combine. Set aside until ready to serve.
-
Thinly slice scallions, separating whites from greens. Peel and thinly slice garlic.
-
Heat a large dry, preferably nonstick, pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.
-
Turn off heat; transfer bacon to a paper-towel-lined plate. Reserve bacon fat in pan (you’ll use it in Step 5).
-
In a large bowl, whisk together eggs, gochujang aioli, miso sauce concentrates, and half the chili flakes.
-
Using the medium holes of a box grater or a microplane, grate Parmesan into bowl with carbonara sauce. Whisk to combine.
- Once water is boiling, add udon noodles to pot. Cook until tender, stirring to gently break apart, 1-2 minutes.
- Reserve ½ cup noodle cooking water (1 cup for 4 servings), then drain.
-
Return pan with reserved bacon fat to stovetop over medium-low heat. Add scallion whites and garlic. Cook, stirring, until fragrant, 15-30 seconds.
-
Transfer drained noodles to pan; stir to combine.
- Stir carbonara sauce into pan with noodles. Continue to stir vigorously until combined.
- Stir in ¼ cup reserved noodle cooking water (½ cup for 4 servings) until combined.
- Add remaining reserved noodle cooking water; stir until sauce is creamy and has thickened, 10-20 seconds more. TIP: Depending on how coarsely or finely your Parmesan was grated, your sauce may appear slightly lumpy. This is OK, and it will not taste gritty!
-
Once bacon is cool enough to handle, roughly chop.
-
Divide udon carbonara between bowls. Garnish with scallion greens and bacon. Season with remaining chili flakes and Sriracha to taste. Serve with sesame cucumber on the side.
