Creamy Cheese Tomato Udon
Crispy Bacon

A 15-minute fusion comfort bowl featuring chewy udon noodles tossed in a spicy Gochujang-tomato sauce with a smoky bacon crunch and a decadent double-cheese pull.

Ingredients

• 2 tomatoes (frozen overnight)
• 1 block fresh udon noodles
• 4 strips bacon
• 12 yellow onion
• 1 tbsp Korean chili paste (Gochujang)
• 2 tbsp light soy sauce
• 1 tbsp chili powder
• 1 tsp sugar
• to taste black pepper
• to taste salt
• 12 cup water
• 50 g shredded mozzarella cheese
• 1 slice processed yellow cheese
• optional dried seaweed powder or parsley

Instructions

1. 1Thaw the frozen tomatoes

   

   Place two whole frozen tomatoes into a bowl of room-temperature or cold water. Let them soak for approximately 5 minutes. Freezing tomatoes beforehand is a clever trick that helps the skins loosen naturally and makes the flesh break down into a rich sauce much faster once heat is applied.

   Tip: If you are in a rush, using slightly warm water can speed up the thawing process, but room temperature is best for maintaining texture.
2. 2Peel the tomatoes

   

   After the short water bath, you will notice the tomato skins becoming loose and wrinkly. Gently pinch the skin and peel it away with your fingers. The entire skin should slide off effortlessly in large pieces, leaving you with smooth, peeled tomatoes ready for dicing.

   Tip: Peeling tomatoes ensures your udon sauce has a smooth, velvety texture without any tough, papery bits of skin.
3. 3Dice the tomatoes

   

   Place the peeled tomatoes on a wooden cutting board and chop them into small, uniform cubes. Because they were frozen, they will be quite soft and will release a lot of juice; make sure to scrape all that liquid into your pan later as it contains intense tomato flavor.

   Tip: A serrated knife or a very sharp chefs knife is ideal here to avoid crushing the softened tomato pieces.
4. 4Prepare the bacon and onion

   

   Stack several strips of bacon and slice them crosswise into bite sized pieces then finely dice the yellow onion. Preparing these ingredients together ensures they are ready to be sautéed to create a smoky and aromatic base for your sauce.

   Tip: Cold bacon is much easier to slice into clean even pieces than bacon at room temperature.
5. 5Prepare the sauce base

   

   In a small bowl, combine Korean chili paste, two spoons of light soy sauce, one spoon of chili powder, a small spoon of sugar, and a dash of black pepper. Add water and stir the mixture until it forms a smooth, uniform sauce. This spicy and savory base will provide the core flavor for the noodles.

   Tip: Adjust the chili powder according to your spice preference for a milder or hotter dish.
6. 6Sauté and add tomatoes

   

   Place the bacon and onion in a large pan and cook over medium heat until the bacon is crispy and the onion is soft. Add the diced tomatoes to the pan allowing their juices to mingle with the rendered fat to create a thick saucy base.

   Tip: Cooking the bacon and onion first builds a deep foundation of flavor before adding the liquid components.
7. 7Season and simmer

   

   Pour the prepared red sauce mixture over the sizzling bacon and tomatoes. Add a small splash of water and a teaspoon of salt to balance the acidity. Let the mixture simmer on medium-low heat until it thickens into a glossy, fragrant sauce base.

   Tip: Using frozen tomatoes helps them break down faster into a saucy consistency without needing much prep.
8. 8Cook the udon noodles

   

   Place a block of fresh udon noodles directly into the bubbling tomato and bacon sauce. Allow the noodles to cook for about 3 minutes stirring occasionally to ensure they are fully coated and separated by the sauce.

   Tip: Do not overcook the udon as you want them to remain chewy and firm rather than mushy.
9. 9Add shredded mozzarella

   

   Sprinkle a generous handful of shredded mozzarella cheese over the top of the udon noodles and simmering sauce. The residual heat from the pan will begin to melt the cheese, creating a creamy and stretchy texture that binds the dish together.

   Tip: Cover the pan with a lid for a minute to help the mozzarella melt evenly and quickly.
10. 10Layer with processed cheese

    

    For extra creaminess, place a square slice of yellow processed cheese on top of the shredded mozzarella. The combination of two types of cheese provides both a great stretch and a rich, velvety depth to the spicy sauce.

    Tip: Processed cheese melts very smoothly, helping to create a silky sauce that clings to every strand of the udon noodles.
11. 11Garnish and serve

    

    Finish the dish by sprinkling dried green herb powder such as parsley or seaweed flakes over the melted cheese. This adds a pop of color and a light herbal aroma to balance the rich spicy tomato udon.

    Tip: Serve immediately while the cheese is still hot and stretchy for the most satisfying cheese pull experience.

Storage & Reheating

Burn It Off

Frequently Asked Questions