Kimchi Udon with Scallions
A savory Korean-inspired noodle dish combining chewy udon noodles with spicy kimchi, gochujang, and rich egg yolks, finished with fresh scallions and sesame seeds.
Ingredients
- •5 tablespoons unsalted butter, divided
- •1 cup finely chopped kimchi, plus 1/3 cup kimchi juice
- •2 tablespoons gochujang (Korean hot pepper paste)
- •½ cup low-sodium chicken broth
- •1 pound fresh or frozen udon noodles
- •1 pinch Kosher salt
- •4 large large egg yolks, room temperature
- •3 whole scallions, white and pale-green parts only, thinly sliced on a diagonal
- •1 tablespoon toasted sesame seeds
Cooking Instructions
- 1.
Heat 2 Tbsp. butter in a large skillet over medium-high. Add chopped kimchi and gochujang and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Add broth and kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.
7 min
- 2.
Meanwhile, boil noodles according to package directions.
8 min
- 3.
Using tongs, transfer noodles to skillet and add remaining 3 Tbsp. butter; cook, tossing often, until sauce coats noodles, about 2 minutes. Season with salt if needed. Divide among bowls and top with egg yolks, scallions, and sesame seeds.
2 min