Kimchi Udon with Scallions

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. 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. 2.

   Meanwhile, boil noodles according to package directions.

   8 min

3. 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