Crispy Egg, Bacon & Kimchi Noodles - Marion's Kitchen
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- Опубликовано: 11 июл 2024
- Korean noodles recipe with the addition of a crispy deep fried egg. Oh and did I mention the bacon noodle with kimchi and gochujang? drool
Get the recipe: www.marionskitchen.com/crispy...
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. 
Хобби
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You cook so calmly, I cook like a war is going on xD
i relate to this on a personal level
Lio Murdest she’s amazing. She does what she’s passionate about . Let’s get cooking !
Me vs My Stomach
Truth
same XD
The guy who cooked an egg in 50 different ways forgot to cook the egg this way
I think it was 58 or was it 59 ways. 😑 idk.
Dāku 0 ruclips.net/video/qWAagS_MANg/видео.html
It’s 59! Oops! Should’ve been 60 then
It what I was thinking about
The scary part is that after seeing this comment I saw the “how to cook eggs: 59 methods” video in my recommended section
@@mallorie4044 same 😓
after all that and her shirt remains white without a hint of the red sauce!
It's a tide ad
I'm AMAZED
Hosung Son 😂😂😂😂😂😂
DONG QI ZHENG the difference between a pro and a normy... if I had made it not only would it be on me but it would have made on the wall, on the back of my arm on my face and other places that I would find later in the day 😩
STUNT DOUBLE FOR COOKING
This is too beautiful..
I don't recommend you to watch this video in the middle of night or an hour away from your lunch break.
Too late! I just did. Thank you for the warning! So so so hungry now!
yes, you are right
why didnt you tell me before i clicked on the video?
@@andrewimm2576 I'm sorry I had to compliment the chef first 😉
Nah. I'm fine. The boiling plastic killed my appetise. Cooking like that is how you get cancer.
*puts oil*
me: okay..
*puts bacon*
DOUBLE KILL
lmao
lmao
The letter l,m,a, and o
Lmao
Laughing My Ass OFF
I love this recipe. I would personally add a generous helping of garlic, ginger and Sichuan peppercorn and a little chinese five spice to the frying mixture. But that is me and my love of spice.
yumm, sounds great, thank you:)
yum
Have you ever heard of Shichimi tougarashi? It's 💋🤌it's got the perfect spice kick and goes well with anything. Especially with seafood or kimchi noodle like this for an extra zing.
She could've done it like Souma from food wars. Freeze yo egg and bread it then fry
Yeah! That's exactly what I was thinking LMAo
@LegalE15 woman of culture* but yEs I am
Same as the others, this was exactly what I was thinking! Less waste too.
@@Nil_Sama save the turtles!!
I've actually tried it, but i had some problems with that method: the egg was a very hard to peel and the flour, egg and panko kept sliding off as the outer pert of the egg "melted". Not as easy as it sounds and an annoying process overall
The recipe requires literally nothing out of my kitchen. She's the only one who cooks the genuine-fusion Asian cuisines.Wish she was famous in Asia. It's my first day knowing her, and it's a big discovery on RUclips. The recipes are so easy, helpful, tasty, healty and CREATIVE
As I'm Korean, BEWARE: that is 'definitely' salty and spicy. Especially, that amount of Gochujang, with lots of bacon and kimchi, might destroy the harmony of food. So, when you try to cook something with Gochujang first time, I suggest scooping Gochujang half of the spoon, usual size.
thank you for this suggestion as I'm not familiar with Gochujang, and spice level, as we know, can be very unique and intimate for every person. Best to air on the lighter side than to go full blown spicy.
you're right... I did it like she said and it WAY to spicy and salty... couldn't even finish it :(
@@laeticiascholz From what I have seen of her videos, she loves spicy food and has a high tolerance for it. So, if you decide to follow another one of her spicy recipes, try to put half of what she uses.
Doodles Thank you for your advice :)
That being said, if you love spice this is the way to go! I always cook rice cakes with lots of extra chili flakes, pepper, and lots of gochujang on top. Put in the gochujang slowly, and chili flakes are there only if you're a spice lover but you don't want to make your sauce extra salty with too much gochujang!
I click this vid because i just want to see how she cook the egg........
Edit: woow tq for the like
same ngl
Watch the shokugeki recipe. Egg tempura.
But you are right. That’s the special part you don’y see as often lol.
Taking bacon and eggs to a whole new level of cooking!
why not just softboil an egg then coat it then fry?
My thoughts exactly. I don't like boiling eggs in plastic.
That is not 'Fun'
i don't like cooking in aluminum foil either =/
She’s poaching the egg. It’s much different than just hard boiling an egg.
Because when you poach eggs, it results in a softer white once it's fully cooked, as well as it's easy to break the egg yolk when peeling soft boiled eggs. You also don't need to use cling film, you can just drop the eggs directly into soft simmering water, making a little 'tornado' in the center of the pot for the egg using a spoon to stir the water.
im so obsessed with korean mukbang at the moment!! this video has now given me some ideas for actually cooking the korean food 😍
@joelabo its probably not a traditional Korean dish but its definitely Korean inspired
Looks so so delicious. Noodles are easy enough to do, but I wouldn't do the egg. I'm sure it super tasty, but so much work for a homemeal - fried has to do. Great video and easy to follow.
Absolutely delicious, this is simply heavenly!! Thanks Marion for this amazing recipe indeed!!
❤️❤️❤️ all dishes with Kimchi! Being Korean American, I am so happy how most people know what kimchi is now. Growing up, a lot of people would say, “What is that? Ewww...what is that smell”. I used to be embarrassed to bring friends over. Now, I have people begging me to teach them how to make kimchi. It’s amazing how the world has changed in just 30 years. #KimchiIsLife
Thank you Marion for bringing so many cultures together! ❤️
just freeze the egg and peel it then go with the batter and breading (repeat 2x) and fry it
I tried it peeling the frozen egg is annoying as hell I do the microwave style put it in a cup or small bowl poke the yolk with a toothpick and add 1 spoon of water 1min in microwave and you get poached egg
that crispy egg is phenomenal!! what an idea and so beautiful!
ngl, I always loved watching Marion cook, the food she cooks looks delicious and the way she cooks them is also rather neat to watch. If only I actually eat spicy food, I would have followed a lot of her recipes :'(
Love your recipes, so easy and yummy 👍🏼
This looks so delicious! I'm drooling a little bit now ahahaha 🌸
Yummy! That's look so good! Have to make this tomorrow 😋😋
I literally can't wait to make this! Looks incredible!!
I hope you enjoy it!
@joelabo yes! I ended up watching it at 2am my time and I didn't have all the ingredients. I was forced to wait until the stores opened to purchase them. Then I was forced to wait ALL DAY until I could go home from work and for my kids to go to bed so I could make it for dinner. The whole time my mouth was watering as my daughter has many allergies and I can't enjoy many Asian dishes often. But it sure was worth the wait
I watched this after dinner and I was still drooling... 🤤
This looks so yummy! I willtry to make this. I realky should not have warched this late at night. I'm so hungry now. Thank you for your recipe 💖 love from Canada.
I tried to make the noodle recipe and OMG! It was so good! ❤❤
This recipe has everything I want in life. Bacon, fried eggs, kimchee, and noodles. Thank you so much for making.
I would like to ask. Why dont you soft boil the egg first then deep fry it quickly? i think it brings out the same result?
I think with this plastic wrap method, you're able to feel how firm you want your egg to be. It's also easier since you don't have to peel the egg. I feel like soft boiling or poaching may be better for you though because 1) it brings the same result and 2) you don't risk the chemicals from the plastic seeping into the egg.
@@ApatheticRobot yeah, and i think it's easier to do too. Besides you can just buy one of those egg temperture thingy for like a dollar and get the same result
I did this a few times (japanese egg tempura) IT IS SO HARD! It's incredibly difficult to get it right, the most difficult part is actually the peeling of the shell. Other method is to actually freeze the egg and peeled it and then fry it, never tried it but I think that's what Japanese people are doing with their tempura eggs.
Nguyen Thuy Duong Try it and give us feedback
@@@Raditram Couldn't you just poach an egg and then fry it?
Awesome vid...thanks for sharing this. Such a fan of kimchi now...completely addicted
This is one of my favorite recipe !!! Gives the kimchi a nice compliment
Honestly you should have more views on your channel because you're a professional and makes cook looks much easier and more interesting, Thank you for the delicious video.
It look delicious 😋
I love your recipes
Thank you
Marion 😘
I made this for yesterday's dinner and it was fantastic! Thank you, Marion!
Natalie Wong Awesome! Glad you enjoyed it!
Just made this it tasted amazing and I even managed to cook the eggs well on my first try! Thanks a lot for this one, I’ll cook it again sometime soon
I love that you take the time to show different methods to cooking poached eggs!
Hello from Canada 🇨🇦. Just ordered your new cookbook, love these unique recipes!
Aside from your food, I love your kitchen. Soooo neat! xD
i really enjoy watching your cooking. all foods are awesome... very best recipe.
Saving this video for when I'm ready to indulge.
Your my favourite cook hun , big fan here from Scotland x
Everyone was either far away from food or was in bed watching this vid. Me?
Sits on the couch eating my pizza. I feel blessed.
Not only good, but the dish is quite similar like Indonesian Mee Goreng but in spicy version. I like to put chilli paste in my Mee Goreng...........
Erdyanto Dwi Nugroho Zheng no it’s not. Indonesian mee goreng is sweet with the kecap manis. This isn’t. Gochujang tastes different than the chilli paste you use in indonesian mee goreng too.
@@IcedCupcakes Yeah, the traditional Mee Goreng is sweet because it's using the sweet soy sauce (kecap manis/ketjap manis). But, I found the street vendors are using the chili paste to enhance the spicy flavour and I found it in Semarang, Indonesia. So, try it.........
@@erdyantodwinugrohozheng Gochujang has a distinct flavor of fermented soy bean, and kimchi is definitely adding a lot of sourness. And the additional sesame oil? This recipe is so far off from mee goreng. I enjoy mee goreng, but this recipe should taste a whole lot different than mee goreng.
The concept is quite similar, but as is other dishes like yakisoba, pad thai, jjajangmen, chow mien, and other asian stir fried noodle dish. Would try to grab one if I went to Semarang someday tho
I freaking love noodle and kimchi and bacon and egg and anything fried!!!!!! Such a good dish🤤🤤🤤
Looks so good!
Worry here is cooking anything with plastic... even if they say BPA free, microwave safe, etc., you still get polymers leaked into your food, which make you more prone to cancers.
Aluminum is OK on rare occasions, but that metal has been also known to be toxic.
Just curious, could you link me some papers that show this relationship between cooking with plastic and increased chances of cancer?
Or aluminium
haha thats exactly what i thought when i saw that
If you are worried about it I think if you just poach the egg normally it might work...
Plastics:
www.breastcancer.org/risk/factors/plastic
Aluminum:
www.ncbi.nlm.nih.gov/pmc/articles/PMC5651828/
Research seems to be ongoing, and aluminum, like other metals, can naturally be ingested when you eat foods. It is when we start having "high" exposure to metals seems to be the start of having health issues. But what that high level is, is debatable. Higher levels of aluminum have been found in Alzheimer patients. I'd rather be safe than sorry.
As for plastics, it also messes with the flavor. (e.g. water bottles left out in the sun, even when it isn't scorching hot)
Best way to cook the eggs is add a bit of vinegar to your your water, make a tornado with that and just drop your egg yolk in there!
The way she's cook is really relaxing
I'm in love with the chef!
Damn! That egg 🥚 yolk 🍳. Bacon and eggs on another level ! 😋
😍😍 this looks so good!
I'm Korean and I think this is a nice and creative recipe
Lovely recipe . Love you channel :)
This looking effing delicious!
맛있겠다,,, that looks really goood. i should try that.
Seriously awesome dish Marion
Daaamn you inspired a born and raised korean with your recipe..... huge thumbs up👍🏻👍🏻👍🏻👍🏻👍🏻
This looks amazing! I need to try this for sure!
u'll be dissapointed
That looks incredible!
Soooo delicious! Thanks!
I just had the left over kimchi noodles on an omelette for breakfast. Sprinkle with spring onions and fresh coriander. Season with salt and pepper. Serve with pieces of a slightly crispy baked tortilla wrap.
That was really good as well!
You need to try this Marion.
This looks so delicious!
I'm so so soooooo sooooo happy I found your channel. I love everything about it!!!!!!
EVEN ME?
Marion...tq for this recipe. Looks amazing and your egg cookin method is perfect
I really love your videos. My 12 year old nephew and I made this, he really loved making it. I really appreciate the way you explain things and why you would do things in a certain way. Giving the alternatives to ingredients is really useful as well. Thank you again for making such in-depth and useful videos!
I'm surprised your nephew watched this video. The egg scene alone makes it 18+
that ponytail is a game changer
OMGGGGGGG! this loooks soooo goood! I'm excited to try out this recipe
Hi Marion, I think if you sou vide the eggs it will have the same result 😊great recipe by the way
Looks delicious! In the summer we would make something like this but in a chilled kimchee broth and ice cubes. Slurping cool noodles with crunchy veg. Mmmm.
Doesn't the plastic cling wrap seep chemicals into the egg due to the heat?
After googling, apparently the foil "is so thin and insubstantial that it cannot absorb and retain enough heat to get very hot." The foil itself usually doesn't get hot enough to melt the plastic.
I think I'll just make the sunny side up egg
Honestly it'd probably be easier and safer, to just regularly poach an egg, same ice bath and everything just no cling wrap, and then fry them with the batter
Food Safe plastic wrap is able to withstand boiling temps, so make sure you're not using Glad wrap or something like that.
This thread really confirms education is important. Perhaps that bacon rather than the plastic could be the bigger problem to your body.
omg i remember watching her get eliminated on masterchef australia and 10 y/o me was FUMING
O God, me too
I didn't even watch yet, already gave like and subscription - that few seconds at the beginning are just WOW!
I will definitely try this. Thank you so so much.
Wow looks amazing .. 😋😋
Its mouthwatering color omg
Very nice that looks yum
This is the first time I've made this dish, it's amazing! I have made a double portion but its already gone in an hour 😂😂😂
Just cooked this and it's SO YUMMY!
This looks so good
😍😍😍😍😍😍😍😍😍 i just fell in love. Now I'm hungry 🤤🤤
littleRobert'sMom. Best recipe on RUclips!!😋😋😋😋
I'd like to know what types of brands of Kimchi that you recommend to use? Because they can all taste soo different!
...I would say homemade taste the best, but those traditional Korean one in a bag would do. Preferably less sour and extra spicy one
Practicing making it at home and changing amounts here and there (trying different techniques, etc) is the best way to find the way you will like it the most, because they are all different. If I have to buy, I prefer getting it from a Korean market where they make it themselves. & I try to get some that don't look too fermented. I like getting it a little more on the fresh side, because the longer you have it, the more it will ferment on its own. Which is fine, but I like to taste my kimchi going through different stages because once it's too fermented (for me anyways) that's when I don't like to eat it alone, & need to cook it into something like kimchi fried rice or kimchi jigae.
Looks AMAZING!!
I also learn to make food videos and it’s so satisfying to see the steam come out from the noodles and the close up scene
Made this for dinner tonight and ❤ it.
That looks fantastic !!
Omg this looks amazing 🤯
I’m Korean and I loved loved loved this dish! Made this for my family and it was a huge hit! Definitely added on as a favorite! I’m making this again soon!
Followed the recipe to a tee except :
1. Poached the eggs directly in a pot (without the plastic wrap) then quickly put them in cold water and stored them in the fridge until ready to panko fry them in the pan.
2. Added 1 tablespoon of minced garlic and 1 tablespoon of gochujang (korean chili paste). 3 tablespoons of gochujang would be too spicy for anyone’s taste! Don’t do it! It’s overkill!
3. Added lots of kimchi about 1 cup. I loved my kimchi to be more sour-tasting and spicier, so I used kimchi that was over 2-3 months fermented.
4. After cooking the onions in the pan, I added the kimchi and kimchi juice to cook together with the onions (tastes better when cooked over oil and tastier when cooked with onions).
5. Did not add the chili flakes for more spice. Only added kimchi and gochujang as the spices.
6. Other than the timing of cooking the poached egg to a perfect temperature and to not overcook it and then panko-frying it without overcooking the yolk, it’s a very easy recipe.
This is a must-try! You’ll love it if you’re an Korean-fusion foodie!
This looks delicious!
That looks delicious 😋
"Crispy egg"
This alone made me click this
Omg looks so delicious especially the Panko fried eggs 😋
Oh i can't wait to try this thanks marion for sharing your recipe your the best chef😙😚😗😘
Omggg. 🥰 But I kept thinking "white shirt! White shirt!"
Ikr, not just you😂
Yes, every time one of Marion's videos begins with her wearing a white blouse I find myself thinking "She must change before she actually begins cooking, and then she changes back into white when all of the flying sauce and splattering oil nonsense has ended." 😂
Olivia Antonette you’ll have a panic attack in a normal kitchen in a restaurant
Why did this video make me so happy?🤩 Literally smiled like an idiot the whole entire video.
aussie accent is everything
Thank you Marion! I made this without the meat, gochujang and egg and it still tasted delicious! Oh and I didn’t have udon either so I used spaghetti haha
only 1 tip for you: you could season the egg coating for any flavor, so you dont have to put salt on top of it after deep fried the egg.
other than that, its a amazing recipe.
Looks really Yum 😋
Love kimchi. Looks easy to make
Arghhh lovely.. I'm going to make this for dinner tonight!!
The bacon and the kimchi is going to give the noodles so much flavour! The colour looks so good too!
this recipe was soooo good
looks amazing!
i gotta try this!!