Kimchi Udon With Scallions
The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you'll want to play it over and over again.
Ingredients
- 5 Tbsp. unsalted butter, divided
- 1 cup finely chopped kimchi, plus ⅓ cup kimchi juice
- 2 Tbsp. gochujang (Korean hot pepper paste)
- ½ cup low-sodium chicken broth
- 1 lb. fresh or frozen udon noodles
- Kosher salt
- 4 large egg yolks, room temperature
- 3 scallions, white and pale-green parts only, thinly sliced on a diagonal
- 1 Tbsp. toasted sesame seeds
Directions
- 1
Heat 2 Tbsp. unsalted butter in a large skillet over medium-high. Add 1 cup finely chopped kimchi and 2 Tbsp. gochujang (Korean hot pepper paste) and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Add ½ cup low-sodium chicken broth and ⅓ cup kimchi juice and bring to a simmer. Cook until liquid is slightly reduced, about 3 minutes.
- 2
Meanwhile, boil 1 lb. fresh or frozen udon noodles according to package directions.
- 3
Using tongs, transfer noodles to skillet and add remaining 3 Tbsp. unsalted butter; cook, tossing often, until sauce coats noodles, about 2 minutes. Season with kosher salt, if needed. Divide among bowls and top with 4 large egg yolks, room temperature, 3 scallions, white and pale-green parts only, thinly sliced on a diagonal, and 1 tbsp. toasted sesame seeds.