Main ingredients
frozen udon noodlesbaconminced garlicwhite winekombu stockheavy creamwhipping creammilkpeperoncinoparmesan cheese powderhot spring egggrana padano cheese
Shin Dong-min's Carbonara Udon
A simple fusion cream udon with a hot spring egg that resembles pudding, paired with chewy frozen udon noodles perfectly coated in a rich sauce.
Ingredients needed 1 servings
Recipe
Cooking tips
- Avoid using fresh or dried noodles as they tend to be too firm and cause the sauce to slide off; frozen udon noodles with a chewy texture—similar to those used in rojak-style tteokbokki—are essential.
- To make a soft, custard-like semi-runny hot spring egg at home, place a room-temperature egg into a thermos filled with water heated to 70 degrees Celsius and let it sit for 12 minutes.
- If the cream sauce becomes too thick during cooking, simply add a little more kombu stock to adjust the consistency back to your preferred smoothness.
Recommended for
- Those looking for an easy, standardized pasta alternative suitable even for elementary school children to follow.
- People wanting to break away from repetitive udon dishes and enjoy a trendy, thick-textured fusion noodle dish.
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