In this episode of Amanda Messes Up In The Ktichen, Food52s Amanda Hesser returns to share Hana Asbrink's Stir-Fried Udon With Bacon, Parmesan & Gochujang. The dish takes inspiration from the Korean pantry, Japanese-style wafu pasta, and the saucy technique from the beloved Roman carbonara. GET THE RECIPE https://f52.co/3lBpgQIPREP TIME:10 minutesCOOK TIME: 10 minutesSERVES: 2INGREDIENTS1 tablespoon neutral oil2 slices of thick-cut bacon, sliced into 1/4-inch strips or lardons3 to 4 scallions, thinly sliced (reserve 1 tablespoon scallion greens for garnish)2 to 3 garlic cloves, minced or crushed2 egg yolks, at room temperature1/2 cup grated Parmesan cheese1 teaspoon soy sauce1 tablespoon gochujang2 blocks frozen udon noodles1/2 cup reserved udon cooking water (you will not be using this all)1/4 teaspoon toasted sesame oil1 pinch kosher salt (optional) and coarsely ground black pepper (not optional), plus more to tasteSUBSCRIBE TO FOOD52 https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.