Korean Miso Carbonara

• portions: 4
• temps actif: 45 mins
• temps total: 45 minutes

Ingrédients

• 1 block of frozen udon, can be found at Asian Grocers

• 100g of pork belly, diced

• 3 cloves of garlic, minced

• 1 tbsp of miso paste

• 1 tbsp of gochujang or Korean chili paste - can be found at Korean or Asian Grocers

• 1 tsp of chili powder

• 1 tbsp of soy sauce

• 1 tsp sesame oil

• Organic water - to boil the udon

Egg mixture:

• 30g of parmesan cheese

• 1 tbsp of crushed black pepper

• 2 egg yolks

Garnish:

• Egg yolk

• Parmesan Cheese

• Chives

Instructions

1. Chop the garlic. Set aside

2. Render pork belly on low heat for 5 minutes or until it is golden and crispy. Set aside.

3. Cook the udon according to the package instruction.

4. In a pan, add garlic and sauté for 1 minute or until fragrant.

5. Then, add miso, Gochujang, chili powder, soy sauce, sesame oil and sauté the sauce until fragrant for 1 minute.

6. Add some pasta/noodle cooking water followed by udon and pork belly. Mix until everything is coated.

7. In a bowl, combine egg yolks, parmesan cheese and black pepper until it forms egg mixture.

8. Add the udon to the egg mixture and mix to combine. Add extra udon cooking water to keep it saucy.

9. Garnish with 1 egg yolk, chives and grated parmesan cheese!

10. Enjoy