Kimchi Udon With Scallions

Kimchi Udon With Scallions

1 servings
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. 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. 2

    Meanwhile, boil 1 lb. fresh or frozen udon noodles according to package directions.

  3. 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.

Kimchi Udon With Scallions

Kimchi Udon With Scallions

1 servings

Similar Recipes

Kimchi Soup with Malony Glass Noodles

Kimchi Soup with Malony Glass Noodles

This Kimchi Soup with Malony Glass Noodles is an easy lunch or weeknight dinner recipe that you can make in just 15 minutes. Loaded with kimchi, pork, and fluffy egg, it will keep you warm and cozy all season long!

20 minutes
Kimchi (Napa Cabbage Kimchi)

Kimchi (Napa Cabbage Kimchi)

Kimchi or more specifically, napa cabbage kimchi, is one of the most popular banchan that's spicy, tangy, and funky. Our kimchi recipe is traditional and authentic, made with quartered napa cabbage, which means the process is a bit more labor intensive. However, this allows for longer storage and longer fermentation compared to geotjeori (fresh kimchi), which is meant to be enjoyed within a short time. You can also try our quick cucumber kimchi for a cucumber alternative that takes only 20 minutes.

2.3 hours2 servings
Scallion Pancakes with Ginger Dipping Sauce

Scallion Pancakes with Ginger Dipping Sauce

Get Scallion Pancakes with Ginger Dipping Sauce Recipe from Food Network

90 minutes
Easy kimchi

Easy kimchi

A traditional, simpler, & faster way to make classic kimchi, done by chopping the cabbage in the beginning. Spicy, fermented, and delicious, it's a great side dish for any meal!

0 even pounds of kimchi
Dan Dan-Style Udon Noodles

Dan Dan-Style Udon Noodles

This Dan Dan-Style Udon recipe is inspired by (as the name suggests) Chinese Sichuan Dan Dan Noodles! I put together the rich and spicy sauce I love from dan dan noodles with chewy Japanese sanuki udon to create an incredibly satisfying recipe. These Dan Dan-Style Udon Noodles are easy to make - just mix the sauce, stir-fry the tofu (which you can do in advance) to make the mince, prepare the udon, and put everything together!

40 minutes2 servings655 kcal
Kkakdugi (Cubed radish kimchi)

Kkakdugi (Cubed radish kimchi)

Kkakdugi is a type of kimchi made from diced radish. It’s a very common kind of kimchi and often used in Korean everyday meals along with baechu kimchi (napa cabbage kimchi).

65 minutes
Salmon With Kimchi & Tahini Noodles

Salmon With Kimchi & Tahini Noodles

Salmon, kimchi and tahini combine in this bright and beautiful recipe. It's a fresh and healthy lunch or dinner that's packed with flavour.

35 minutes
Scallion Ginger Beef and Tofu Stir Fry

Scallion Ginger Beef and Tofu Stir Fry

Scallion Ginger Beef and Tofu is a popular dish you might find in Chinatown takeout or lunch places, usually served over rice with lots of "wok hay," or wok-seared flavor.

30 minutes

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!