Kimchi Udon with Brussels Sprouts and Bacon

This dish was a happy accident. I originally planned on making Momofuku’s brussels sprouts kimchi puree & bacon, but changed my mind in the middle and this was my happy accident that turned out to be delicious!

Kimchi Udon with Brussels sprouts & Bacon

Serves 2

Ingredients:

• 1/2 lb brussels sprouts, halved

• 3 strips of bacon, cut into 1/4” pieces

• 5oz kimchi

• 1 Tablespoon kimchi brine

• 1 Tablespoon butter, unsalted

• 2 packs of frozen udon noodles

• Kosher salt

• Freshly ground black pepper

• Black sesame seeds

Directions:

1. Place a wire rack in the center of the oven and preheat to 400°F.

2. On medium heat, cook the bacon in a cast iron skillet until they are crisp, about 5 minutes. Once they are finished cooking remove and drain on a paper towel.

3. In the same cast iron skillet turn the heat up to medium-high, then place the brussels sprouts faced down and allow them to brown, about 4-5 minutes.

4. Put the cast iron skillet with the faced down brussels sprouts into the oven and allow them to cook for 4 minutes.

5. Then pull out the skillet, shake the brussels sprouts around in the skillet, and put it back into the oven to cook for another 5 minutes. Once they are finished cooking, pull them out of the oven and set aside. (They are done when they are browned on the bottom and tender. I suggest using a fork to check.)

6. Cook the udon noodles according to the package directions. Then drain the noodles.

7. In a new skillet, add the butter and kimchi to the pan, allow it to cook for 2-3 minutes so the kimchi softens a bit.

8. Then add the brussles sprouts, bacon, udon, and kimchi brine. Mix well to make sure the udon noodles are well coated. Season with kosher salt and freshly ground pepper to taste.

9. Serve the dish in two bowls and top with black sesame seeds.